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- List every dish you serve down one side, with the 14 allergens across the top as columns
- Mark for each dish which of the 14 allergens it contains: celery, cereals containing gluten, crustaceans, eggs, fish, lupin, milk, molluscs, mustard, peanuts, sesame, soya, sulphur dioxide and sulphites, and tree nuts
- Base every entry on the actual recipe and the ingredient labels, checking each component rather than guessing
- Re-check the matrix whenever a recipe, ingredient or supplier changes, as a swapped product can change the allergens
- Watch for hidden allergens in sauces, stocks, dressings, marinades, oils and garnishes, not just the obvious ingredients
- Note the real risk of cross-contact where allergens could transfer during prep, cooking or service, and never use it to hide an allergen that is actually present
All checks done
Free
14-Allergen Matrix
A clear grid showing which of the 14 allergens are in each dish, so any team member can answer an allergy question accurately and confidently.
10 checksPDF + phoneReviewed for 2026Source: Food Standards Agency, Allergen guidance for food businesses; food.gov.uk
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Replaces a DIY doc, and you get every future update free when the guidance changes.
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- A clean one-page PDF, ready to print
- Opens and ticks off on any phone
- Plain English, no jargon, easy to follow
- Free updates whenever the guidance changes
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What’s on it
10 things to check.
Everything that matters, nothing that does not. Here is the full list, exactly as it appears on the template.
- 1List every dish you serve down one side, with the 14 allergens across the top as columns
- 2Mark for each dish which of the 14 allergens it contains: celery, cereals containing gluten, crustaceans, eggs, fish, lupin, milk, molluscs, mustard, peanuts, sesame, soya, sulphur dioxide and sulphites, and tree nuts
- 3Base every entry on the actual recipe and the ingredient labels, checking each component rather than guessing
- 4Re-check the matrix whenever a recipe, ingredient or supplier changes, as a swapped product can change the allergens
- 5Watch for hidden allergens in sauces, stocks, dressings, marinades, oils and garnishes, not just the obvious ingredients
- 6Note the real risk of cross-contact where allergens could transfer during prep, cooking or service, and never use it to hide an allergen that is actually present
- 7Keep the matrix up to date and easily accessible to all staff during service, not locked in an office
- 8Train staff to check the matrix and take allergy requests seriously every time, even for regulars
- 9Use separate, cleaned equipment and utensils and good hand washing to prevent allergen cross-contact when preparing an allergen-free meal
- 10Date the matrix and record who last reviewed it so you know it reflects your current menu
Good to know
UK law requires food businesses to provide accurate information on all 14 named allergens; the legally declarable threshold for sulphur dioxide and sulphites is a concentration of more than 10 parts per million.
Source: Food Standards Agency, Allergen guidance for food businesses; food.gov.uk
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