Menu Allergen Matrix

Answer any guest's allergen question in seconds.

Why it matters

Undeclared allergens are the number one cause of FDA food recalls.
Guests with allergies trust your answer with their safety. Guessing is not an option.
A written matrix is also your training tool for new hires.

List every menu item down the left column, including sauces, dressings, and garnishes.

Mark each allergen present in the dish, including hidden sources like soy in fryer oil or egg wash.

Full kitchen walkthrough is below the sheet.

The 9 major allergens: Milk, egg, fish, shellfish, tree nuts, peanuts, wheat, soy, sesame
Cross-contact: Shared fryers, grills, and cutting boards transfer allergens

Set up your team so every entry is stamped with who logged it.

Food Safety Brief · Gold Standard Food Technologies

Version:

Entries save automatically on this device only. Update the matrix whenever a recipe or menu item changes. Clearing browser data erases logs.

Business name:

Menu version / date:

Prepared by:

Reviewed by (manager signature): ________________________ Date: ____________ Next review due: ____________

How to use this in your kitchen

1When the menu is set (or whenever a recipe changes), list every dish, sauce, dressing, and garnish down the Menu item column.
2Tap an X in each allergen column that is present as served, including hidden sources like soy in fryer oil or egg wash on bread.
3Use the Notes column for cross-contact risks (shared fryer, shared grill) so FOH can warn guests honestly.
4Date the menu version at the top. Retrain the floor and the pass on every revision before service.
5Done is a current matrix posted at the pass with every item marked and a dated review. Inspectors and allergic guests both expect a written answer, never a guess.

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