UK Allergen Tracking Matrix

14-allergen matrix for UK food businesses under the Food Information Regulations 2014 and Natasha's Law (Food Information Amendment 2019).

Mark each cell with a tick (✓) where an allergen is present, or "T" for traces / may contain. Leave blank if not present.

Allergen Key

Code	Allergen	Includes / Common Sources
Ce	Celery	Including celeriac, celery salt, celery seeds
Gl	Gluten	Wheat, rye, barley, oats (and hybrid strains)
Cr	Crustaceans	Crabs, lobster, prawns, scampi, shrimp paste
Eg	Eggs	Including quail eggs, duck eggs, mayonnaise, meringue
Fi	Fish	Including fish sauce, fish stock, anchovy paste
Lu	Lupin	Lupin seeds, lupin flour (common in continental bread)
Mi	Milk	Including butter, cheese, cream, yoghurt, casein, whey
Mo	Molluscs	Mussels, oysters, squid, snails, whelks
Mu	Mustard	Including mustard powder, seeds, oil, leaves
Nu	Tree Nuts	Almonds, hazelnuts, walnuts, cashews, pecans, Brazil, pistachio, macadamia
Pn	Peanuts	Including peanut oil (unless refined), peanut flour
Se	Sesame	Including sesame seeds, sesame oil, tahini, halva
So	Soy	Including soy sauce, tofu, soya flour, soya lecithin
Su	Sulphites	At >10mg/kg or 10mg/L. Found in wine, dried fruit, some sausages

Natasha's Law compliance note: Under the Food Information (Amendment) (England) Regulations 2019, all pre-packed for direct sale (PPDS) food must display a full ingredients list with the 14 specified allergens emphasised (bold, highlighted, or underlined). For non-prepacked food served at catering events, allergen information must be provided to the customer on request — this matrix fulfils that requirement when kept up to date. It is the responsibility of the food business operator to ensure allergen information is accurate. This document does not constitute legal advice. Refer to food.gov.uk for definitive guidance.

Dish / Item	Ce	Gl	Cr	Eg	Fi	Lu	Mi	Mo	Mu	Nu	Pn	Se	So	Su	Notes