UK 14-ALLERGEN WORKSHEET
Free 14-allergen matrix template
A printable worksheet for mapping the 14 regulated allergens across your menu.
Educational template only. Verify all information against current recipes, packaging, supplier specifications and regulatory requirements.
Business and verification details
UK 14-allergen reference
Use the full allergen name in the matrix. Where relevant, identify the specific fish, shellfish or tree nut rather than recording only the group.
Menu allergen matrix
| Menu item | Ingredients / supplier source | Allergens present | Cross-contact controls / notes | Verified / date |
|---|---|---|---|---|
Five checks before publishing allergen information
- Use the current recipe, not memory or an older menu specification.
- Read every ingredient label and obtain current information from suppliers.
- Include sauces, garnishes, cooking oils, marinades, drinks and bought-in components.
- Assess preparation, storage and equipment for cross-contact risks.
- Recheck the matrix after any recipe, brand, supplier, substitute or process change.
Frequently asked questions
What are the 14 UK allergens?
The regulated list covers celery, cereals containing gluten, crustaceans, eggs, fish, lupin, milk, molluscs, mustard, peanuts, sesame, soybeans, sulphur dioxide and sulphites above the applicable threshold, and tree nuts.
How should I complete an allergen matrix?
Check every ingredient and supplier specification for each dish, mark the allergens present, document cross-contact controls and have a competent person verify the result whenever ingredients or recipes change.
Does this template replace ingredient labels or allergen procedures?
No. An allergen matrix is one working record. Follow current UK requirements for your type of food sale, maintain accurate ingredient information and train staff to use your agreed procedure.
Keep allergen information aligned when the menu changes
PassReady helps teams organise menu information, checks and supporting records in one inspection-ready workspace.