How Do I Create an Allergen Matrix for My Restaurant?
Step-by-step guide to creating an allergen matrix for UK food businesses, covering the 14 declarable allergens, template options, and compliance requirements.
An allergen matrix is a grid showing which of the 14 declarable allergens are present in each menu item. Create one by listing every dish against the 14 allergens and marking which apply based on your recipes and supplier information.
Key Facts
In Detail
An allergen matrix (sometimes called an allergen chart or allergen grid) is the most practical way to manage allergen information across your menu. It provides a single-page view of every dish and which of the 14 declarable allergens it contains. This makes it easy for staff to quickly answer customer allergen queries and demonstrates to Environmental Health Officers that you are managing allergens systematically. To create one, list all your menu items down the left side and the 14 allergens across the top. For each dish, check your recipes ingredient by ingredient against the allergen list. You also need to check supplier specifications — a bought-in sauce might contain allergens not obvious from the ingredient name. Mark each cell as "contains", "may contain" (due to cross-contamination risk), or "free from". Keep the matrix updated whenever you change suppliers, recipes, or menu items. The 14 declarable allergens in the UK are: celery, cereals containing gluten, crustaceans, eggs, fish, lupin, milk, molluscs, mustard, nuts, peanuts, sesame, soybeans, and sulphur dioxide. These are set by UK retained EU law (Regulation 1169/2011) and cannot be modified by individual businesses.
The 14 Declarable Allergens
UK food law specifies exactly 14 allergens that must be declared: celery, cereals containing gluten (wheat, rye, barley, oats), crustaceans, eggs, fish, lupin, milk, molluscs, mustard, tree nuts (almonds, hazelnuts, walnuts, cashews, pecans, brazil nuts, pistachios, macadamia nuts), peanuts, sesame, soybeans, and sulphur dioxide (at levels above 10mg/kg or 10mg/litre). You do not need to declare any other allergens, though some businesses choose to track additional ones like kiwi or coconut for customer safety.
Keeping Your Matrix Accurate
The biggest risk with allergen matrices is them becoming outdated. Build allergen checks into your processes: when changing suppliers, check new specifications against your matrix. When developing new dishes, complete the allergen assessment before the dish goes on the menu. When suppliers notify you of recipe changes, update the matrix immediately. A digital allergen management system can automate much of this by linking supplier data directly to your menu items.
Frequently Asked Questions
Do I need an allergen matrix by law?
You are legally required to provide allergen information, but the format is not prescribed. An allergen matrix is the most practical and widely-used method. EHOs expect to see a systematic approach and a matrix is the clearest way to demonstrate this.
Should I include drinks on my allergen matrix?
Yes. Drinks can contain allergens — milk in coffee-based drinks, sulphites in wine, gluten in beer, nuts in cocktails. All items you serve, including drinks, should be covered by your allergen documentation.
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