Allergen Matrix: What It Is, How to Create One & Free Template

Start by listing every food and drink item you sell, including starters, mains, desserts, sides, sauces, condiments, drinks, children's menu items, specials, and any other products. Do not skip items because they seem obviously allergen-free. Check everything. For each item, write out the full recipe including every ingredient, seasoning, oil, garnish, and sauce. For compound ingredients (bought-in sauces, marinades, spice mixes), request the full ingredient breakdown from your supplier. Cross-reference each ingredient against the 14 allergens. Mark the matrix cell for each allergen present. If you have identified a cross-contact risk through your risk assessment (e.g. shared fryer), mark it as "may contain." Review the completed matrix with your head chef or the person who knows the recipes best. A second pair of eyes catches errors that the person who built it may miss. Print, laminate, and distribute copies to every service point and prep station.

The most common allergen matrix errors include forgetting to list sauces, garnishes, and accompaniments as separate items (a "clean" main dish served with an allergen-containing sauce is still an allergen risk), not breaking down compound ingredients (listing "Worcestershire sauce" without checking for fish and gluten), missing "may contain" entries where cross-contact risk exists, not including drinks (beer contains gluten, cocktails may contain egg, milk, or nuts), using a generic template from the internet without customising it to your actual menu, and having one version on display and a different version stored digitally. Every cell in the matrix must be backed by documented evidence: the recipe, the supplier specification, or the risk assessment. If you cannot verify a cell, investigate before marking it. An unverified "no" is as dangerous as a missing entry.