Printable allergen matrix
One row per dish, one column per allergen: tick, date, display. Or print the list of the 14 Annex II allergens for the dining room or the menu. Free, no sign-up.
Build my chartAllergens are kept by hand. Temperatures need not be.
An allergen chart is redone at every change of recipe, and nobody can do it for you. The temperature sheet, though, has no reason to be filled in by hand: a KelvinTag sensor measures continuously, timestamps every value at source, and exports the history as a PDF on inspection day.
The chart stays free, with no sign-up.
Preview
A4 landscape · 24 dishesAnnex II of Regulation (EU) No 1169/2011 - allergen information for consumers
| Dish / preparation | 1Gluten | 2Crustaceans | 3Eggs | 4Fish | 5Peanuts | 6Soya | 7Milk | 8Nuts | 9Celery | 10Mustard | 11Sesame | 12Sulphites | 13Lupin | 14Molluscs |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
The 14 allergens that must be declared
Annex II of Regulation (EU) No 1169/2011 sets the list of substances or products causing allergies or intolerances that must be brought to the consumer's attention. It is the same across the European Union, and it is what gives the chart its columns:
- 1.Cereals containing gluten : Wheat (including spelt and khorasan wheat), rye, barley, oats or their hybridised strains, and products thereof.
- 2.Crustaceans : Crustaceans and products thereof.
- 3.Eggs : Eggs and products thereof.
- 4.Fish : Fish and products thereof.
- 5.Peanuts : Peanuts and products thereof.
- 6.Soybeans : Soybeans and products thereof.
- 7.Milk : Milk and products thereof, including lactose.
- 8.Nuts : Almonds, hazelnuts, walnuts, cashews, pecan nuts, Brazil nuts, pistachio nuts, macadamia or Queensland nuts, and products thereof.
- 9.Celery : Celery and products thereof.
- 10.Mustard : Mustard and products thereof.
- 11.Sesame seeds : Sesame seeds and products thereof.
- 12.Sulphur dioxide and sulphites : At concentrations of more than 10 mg/kg or 10 mg/litre, expressed as total SO2.
- 13.Lupin : Lupin and products thereof.
- 14.Molluscs : Molluscs and products thereof.
In a restaurant, the information has to be in writing
For food served non-prepacked, Article 44 of the same regulation makes allergen information mandatory and leaves each Member State to set the form. In the UK the rules were kept after the regulation was retained: for food sold loose the information may be written or given verbally with a written signpost telling customers where to ask, and since October 2021 food prepacked for direct sale carries a full ingredients list with allergens emphasised, under what is known as Natasha's Law.
How to fill in the chart
One row per dish or preparation on the menu. For each column, tick if the allergen goes into the recipe, directly or through a compound ingredient: a bought-in sauce, a stock, a pastry, a seasoning. The supplier label is the authority, not the cook's memory; that is why the chart is redone at every change of recipe or supplier, and why every version carries a date.
The chart only covers allergens present as ingredients. The regulation does not require unintentional presence to be flagged: a "may contain" statement stays voluntary. Cross-contact in the kitchen, a shared fryer or a shared board, belongs in your good hygiene practice and your food safety plan.
Related resources: the traceability register, where the supplier labels live · the food safety plan template
Frequently asked questions
Those in Annex II of Regulation (EU) No 1169/2011: cereals containing gluten, crustaceans, eggs, fish, peanuts, soybeans, milk (including lactose), nuts, celery, mustard, sesame seeds, sulphur dioxide and sulphites above 10 mg/kg or 10 mg/litre, lupin and molluscs. The list is the same across the European Union, and the UK kept it in retained law.
Yes. Article 44 of Regulation (EU) No 1169/2011 makes allergen information mandatory for non-prepacked food and leaves each Member State to set the form. In the UK, food sold loose may carry the information in writing or be given verbally, with a written signpost telling customers where to ask; food prepacked for direct sale has carried a full ingredients list with allergens emphasised since October 2021 (Natasha's Law).
The obligation covers allergens used as ingredients, including through a compound ingredient such as a sauce or a stock. A precautionary "may contain" statement is not required by the regulation: it stays voluntary. Cross-contact in the kitchen belongs in your good hygiene practice and your food safety plan, not in a box on the chart.
At every change: a new recipe, a new supplier, a new reference for a compound ingredient. The regulation sets no interval; what matters is that the information is correct at the moment a customer reads it. Date each version and keep the supplier labels that back every ticked box.
It can. The menu, a notice or a document kept available are all acceptable supports as long as the information is written down and the customer knows where to find it. The chart is the working document: it feeds the menu, or is displayed as it is with a line on the menu saying it is available.
The same binder, with one less thing to write down
KelvinTrack measures your enclosures continuously and keeps a timestamped history. On inspection day, "Inspection mode" generates a read-only link you hand to the inspector, with no account for them to create.
See how it worksTell me when the sensor starts shipping
The KelvinTag sensor exists; deliveries start at the end of October. Leave your address and we will write once, when shipping begins.
See also
The other documents in the food-safety file, free to download or generate.
- Temperature log sheetGenerate a blank sheet matched to your cold enclosures and their limits, ready to post in the kitchen.Open
- Food safety plan templateThe full structure of a food safety management system - hygiene practices, HACCP plan, traceability - with your enclosures pre-filled and the questions each section must answer.Open
- Food traceability registerGoods received or opened products: a blank book ready to fill in, with the columns an inspection expects (lot, use-by, temperature on arrival).Open
- Cleaning and disinfection planThe area-by-area plan to fill in, plus the daily record that proves it is applied.Open
- Storage temperaturesRegulatory storage temperatures by food category: chilled, frozen, hot holding and healthcare products.Open
- Use by and best before datesWhat each date means, what may still be sold or served once it has passed, and the article of Regulation 1169/2011 that says so.Open
- The HACCP methodDefinition, the seven principles of Article 5 of Regulation 852/2004, the twelve steps, foodborne outbreaks and what training actually requires.Open
- Food hygiene inspectionWho inspects, which records you are asked for, and what can follow a visit - from a reminder of the rules to an order to close all or part of the premises.Open
- Temperature mappingWhen it is required (Good Distribution Practice for medicines), the method in six steps, and where the monitoring probe goes afterwards.Open