89% of restaurants still track allergen information manually, despite the legal risks and time costs involved. Allergen statements show which allergens exist in individual dishes. Allergen matrices display all dishes and allergens in a single comprehensive table.
What is an allergen statement?
An allergen statement lists which of the 14 EU-mandatory allergens each individual dish contains. You'll create a separate statement for every menu item.
💡 Example allergen statement:
Pasta Carbonara
- Gluten: ✓ (pasta)
- Eggs: ✓ (egg in carbonara)
- Milk: ✓ (parmesan, cream)
- Other allergens: ✗
Allergen statements excel at providing quick, focused information about one specific dish. Perfect for answering guest questions about particular menu items.
What is an allergen matrix?
An allergen matrix displays all dishes in rows and all 14 allergens in columns. You mark each intersection where an allergen appears in a dish.
💡 Example allergen matrix (excerpt):
| Dish | Gluten | Eggs | Milk | Nuts |
|---|---|---|---|---|
| Pasta Carbonara | ✓ | ✓ | ✓ | ✗ |
| Caesar Salad | ✓ | ✓ | ✓ | ✗ |
| Nut Tart | ✓ | ✓ | ✓ | ✓ |
Matrices shine for comparing multiple dishes instantly. From years of working in professional kitchens, I've found they're invaluable for identifying safe alternatives for guests with specific allergies.
When do you use what?
Each format serves different operational needs:
- Allergen statement: For staff answering questions about specific dishes
- Allergen matrix: For spotting patterns and finding alternatives for guests
- For the kitchen: Allergen statement per recipe, so chefs know exactly what to monitor
- For guests: Matrix on websites or simplified allergen statements on printed menus
⚠️ Important:
Both formats are just tools. You're ultimately responsible for ensuring accuracy and keeping information current. Mistakes can threaten lives for guests with severe allergies.
Digital vs. paper
Many restaurants still rely on paper lists. That works, but digital systems offer significant advantages:
- Automatic updates: Recipe changes trigger automatic allergen statement updates
- Error reduction: Adding ingredients automatically updates allergen information across all affected dishes
- Faster searching: Filter for "gluten-free" and instantly see suitable options
- Always accessible: Available on your phone, even away from the kitchen
Tools like KitchenNmbrs can generate both formats from identical data. You input allergen information once per ingredient, and the system automatically creates individual allergen lists and complete matrices.
The 14 mandatory allergens
These allergens require mandatory registration:
- Gluten (wheat, rye, barley, oats, spelt, kamut)
- Crustaceans
- Eggs
- Fish
- Peanuts
- Soy
- Milk (including lactose)
- Nuts (almond, hazelnut, walnut, cashew, pecan, brazil nut, pistachio, macadamia)
- Celery
- Mustard
- Sesame seeds
- Sulfur dioxide and sulfites (>10 mg/kg or liter)
- Lupin
- Mollusks
💡 Practical example:
A guest calls: "I'm allergic to nuts, what can I eat?"
With only allergen statements: You must check each dish individually.
With allergen matrix: You scan the "nuts" column and immediately identify all safe options.
How do you create good allergen registration?
Inventory all ingredients
Make a list of all ingredients you use, including spices, sauces, and semi-finished products. Look up which allergens each ingredient contains. Watch out: mayonnaise contains eggs, Worcestershire sauce contains fish, and some spices contain celery.
Choose your format: statement or matrix
Decide what works best for your situation. For small menus (up to 20 dishes), a matrix is clear. For larger menus, allergen statements per dish are more practical for staff.
Keep it up-to-date
Plan a monthly check: have recipes changed? New suppliers? Different brands of semi-finished products? Assign one person responsible for maintaining it, otherwise you'll forget. A digital system helps a lot with this.
✨ Pro tip
Audit your 8 most popular dishes every 3 months for ingredient changes. This catches 85% of potential allergen discrepancies before they become problems.
Calculate this yourself?
In the KitchenNmbrs app you can do this in just a few clicks. 7 days free, no credit card.
Was this article helpful?
Frequently asked questions
Do I need both: an allergen statement AND a matrix?
No, choose what fits your operation. Small menus work well with matrices. Large menus or frequently changing dishes benefit more from individual allergen statements per dish.
Can I make an allergen matrix in Excel?
Yes, create a table with dishes in rows and allergens in columns. However, you'll need to maintain it manually and updates consume significant time.
What if I change an ingredient in a recipe?
You must immediately update your allergen statement or matrix. Never delay this - it can be life-threatening. Digital systems often handle this automatically.
Do I also need to mention traces of allergens?
Legally, you only need to mention intentionally added allergens. But if cross-contamination is possible (nuts processed in the same kitchen), mentioning traces is safer.
How do I share allergen info with guests?
You must provide information upon request. This can be verbal, on menus, or via separate allergen cards. Ensure your staff knows where to locate the information quickly.
What happens if my allergen information is wrong?
Incorrect allergen information can result in severe allergic reactions, legal liability, and regulatory fines. Always verify accuracy and update information whenever recipes change.
Should I include allergens from suppliers' ingredients?
Absolutely. Check supplier documentation for all ingredients, including pre-made sauces, seasonings, and processed items. Hidden allergens often lurk in these products.
⚠️ EU Regulation 1169/2011 — Allergen Information — https://eur-lex.europa.eu/eli/reg/2011/1169/oj
The allergen information on this page is based on EU Regulation 1169/2011. Recipes and ingredients may vary by supplier. Always verify current allergen information with your supplier and communicate this correctly to your guests. KitchenNmbrs is not liable for allergic reactions.
In the UK, the FSA enforces allergen regulations under the Food Information Regulations 2014.
📚 Sources consulted
- EU Verordening 852/2004 — Levensmiddelenhygiëne (2004) — Official source
- EU Verordening 853/2004 — Hygiënevoorschriften voor levensmiddelen van dierlijke oorsprong (2004) — Official source
- EU Verordening 1169/2011 — Voedselinformatie aan consumenten (2011) — Official source
- NVWA — Hygiënecode voor de horeca (2024) — Official source
- NVWA — Allergenen in voedsel (2024) — Official source
- Codex Alimentarius — International Food Standards (2024) — Official source
- FSA — Safer food, better business (HACCP) (2024) — Official source
- BVL — Lebensmittelhygiene (HACCP) (2024) — Official source
- Warenwetbesluit Bereiding en behandeling van levensmiddelen (2024) — Official source
- WHO — Foodborne diseases estimates (2024) — Official source
Food Standards Agency (FSA) — https://www.food.gov.uk
The HACCP standards shown in this application are for informational purposes only. KitchenNmbrs does not guarantee that displayed values are current or complete. Always consult the FSA or your local authority for the latest regulations.
Written by
Jeffrey Smit
Founder & CEO of KitchenNmbrs
Jeffrey Smit built KitchenNmbrs from 8 years of hands-on experience as kitchen manager at 1NUL8 Group in Rotterdam. His mission: give every restaurant owner control over food cost.
Allergen registration that's truly compliant
EU legislation requires allergen documentation for every dish. KitchenNmbrs automatically generates allergen matrices based on your ingredients. Try it free for 14 days.
Start free trial →