Free tool · UK
Free allergen matrix template (UK 14 allergens)
List your dishes, tick the allergens each one contains, then print it, save it as a PDF or download it for Excel and Google Sheets. No sign-up needed.
Fill in your allergen matrix
| Dish | Celery | Gluten | Crustaceans | Eggs | Fish | Lupin | Milk | Molluscs | Mustard | Nuts | Peanuts | Sesame | Soya | Sulphites | Notes | Remove |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Leave it empty to print or download a blank template.
Turn your matrix into a QR allergen menu
A paper matrix lives behind the counter. With Insta QR Menu, the same 14 allergens sit on every dish of your QR menu: guests see a clear “Contains: …” line in their own language and can filter out what they can’t eat. Change a recipe once and the menu updates everywhere — no reprinting.
- • Import your current menu from a PDF or photo
- • Allergen suggestions are never shown until your staff confirm them
- • Allergen names shown in the guest's language (16 to choose from)
- • Free plan to start — no card needed
What is an allergen matrix?
An allergen matrix (or allergen chart) lists every dish you serve against the 14 allergens that UK food businesses must declare. Staff use it to answer “does this contain…?” quickly and the same way every time. In the UK, you must be able to tell customers if any of the 14 allergens are in the food you serve — a written matrix is one of the most common ways to keep that information.
The 14 allergens and where they hide
| Allergen | Includes and common sources |
|---|---|
| Celery | Stalks, leaves, seeds and celeriac. Often in stock cubes, soups, celery salt and spice mixes. |
| Cereals containing gluten | Wheat (including spelt and Khorasan), rye, barley and oats. Bread, pasta, batter, sauces, beer. |
| Crustaceans | Prawns, crab, lobster, crayfish and langoustine. Also shrimp paste. |
| Eggs | Eggs from any bird. Mayonnaise, glazes, fresh pasta, cakes, some sauces. |
| Fish | All fish. Fish sauce, Worcestershire sauce, some dressings and relishes. |
| Lupin | Lupin seeds and flour. Can be in some bread, pastries and pasta. |
| Milk | Cow, sheep and goat milk. Butter, cheese, cream, yoghurt, milk powder, ghee. |
| Molluscs | Mussels, oysters, clams, squid, octopus and snails. Also oyster sauce. |
| Mustard | Liquid mustard, mustard powder and seeds. Dressings, marinades, sauces, curries. |
| Nuts (tree nuts) | Almonds, hazelnuts, walnuts, cashews, pecans, Brazil nuts, pistachios and macadamias. Pesto, praline, marzipan, nut oils. |
| Peanuts | Peanuts (groundnuts). Peanut oil, satay, some curries and desserts. |
| Sesame | Seeds and oil. Tahini, houmous, bread toppings, some dressings. |
| Soya | Soya beans and flour. Tofu, soy sauce, edamame, miso, some vegetarian products. |
| Sulphur dioxide and sulphites | Above 10 mg per kg or litre. Dried fruit, wine, beer, cider, some meat products and pickles. |
How to fill in your matrix
- Write down every dish, side, sauce and drink you serve — including specials.
- Go through each recipe and every ingredient, including stocks, dressings, garnishes and frying oil.
- Check the label or specification sheet of every bought-in ingredient; keep them as evidence.
- Tick each allergen that is an ingredient. Note cross-contact risks (shared fryer, shared board) in the notes column.
- Sign and date it. Update it whenever a recipe, ingredient or supplier changes.
- Make sure every member of staff knows where it is and how to read it.
Official help: the Food Standards Agency’s allergen guidance for food businesses and allergen checklist.
Questions
Is an allergen matrix a legal requirement in the UK?
The law requires you to give customers accurate information about the 14 allergens in the food you serve. It does not name one format. A written matrix is one of the most common ways to keep that information, so staff can answer questions consistently. Check the Food Standards Agency guidance for your type of business.
What should I tick?
Tick an allergen when it is an ingredient of the dish, including in sauces, dressings, garnishes, coatings, stocks and cooking oils. Use the notes column for cross-contact risks, such as a shared fryer, rather than ticking.
How often should I update it?
Every time a recipe, ingredient or supplier changes, and at least whenever your menu changes. Write the date and the name of the person who checked it at the top, and keep supplier labels or specification sheets as your evidence.
Can I say a dish is 'free from' an allergen?
Only with care. An empty box means the allergen is not an ingredient, not that the dish is free from it. 'Free from' claims need proper controls against cross-contact, so keep them off the matrix unless you can back them up.
Is my data saved?
What you type stays in this browser on this device only. Nothing is sent to us. Download the spreadsheet or print a copy to keep a record.
This template helps you record allergen information. You remain responsible for its accuracy. It is not legal advice; check the Food Standards Agency guidance or your local authority if you are unsure.