Allergen Matrix

Why you need it

You must be able to tell customers which of the 14 allergens are in the food you serve, and the FSA’s best practice is to have that information in writing. A matrix puts every dish on one sheet, so staff check it instead of relying on memory.

It also shows an inspector that your allergen information is organised and kept up to date.

What it’s for

An A4 landscape grid with dishes down the side and all 14 allergens across the top. There is space for the business name, menu version, the date it was last updated and who updated it, plus a line for your cross-contact statement if you use shared equipment.

How to use it

1. Write every dish, side, sauce and special down the left, as it is actually made.
2. Check the label of every ingredient and tick each allergen the dish contains. Leave the box blank if it does not.
3. Add your cross-contact statement if allergens can pass between dishes, for example through a shared fryer.
4. Date and sign it, and keep the labels you checked with it.
5. Update it every time a recipe, ingredient or supplier changes, and make sure front of house and the kitchen use the same copy.