Question 1

Is an allergen matrix legally required for UK caterers?

Accepted Answer

An allergen matrix is not itself a named legal requirement, but you must be able to accurately inform customers about the 14 specified allergens in every dish you serve or sell. A written matrix is the simplest way to meet this duty: it documents which allergens appear in which dishes, it can be shown to customers on request, and it gives you a consistent record to train staff against. The underlying legal obligation comes from UK food allergen regulations and, for pre-packed for direct sale (PPDS) items, Natasha's Law.

Question 2

Does this matrix count as compliant documentation on its own?

Accepted Answer

For non-prepacked food served directly to customers — plated dinners, open buffets, private chef service — a completed allergen matrix is generally accepted by UK enforcement officers as reasonable allergen documentation, provided it is accurate, current, and available on request. For pre-packed for direct sale (PPDS) items (wrapped sandwiches, boxed meals, sealed platters), a matrix is necessary but not sufficient: each PPDS item also needs its own label carrying the food name, a full ingredients list, and allergens emphasised. See our PPDS labelling guide for when the matrix alone is enough versus when labels are also required.

Question 3

How often should I update my allergen matrix?

Accepted Answer

Update your matrix whenever the menu or the recipe changes. That includes adding a new dish, removing one, substituting an ingredient (a different brand of stock cube may introduce celery, a different sauce may introduce fish), or changing a supplier. As a minimum, review the whole matrix every three months even if nothing obvious has changed — ingredient formulations shift without warning and an out-of-date matrix is worse than no matrix at all.

Question 4

What about "may contain" or cross-contact allergens?

Accepted Answer

The 14-allergen matrix records allergens that are deliberately in the recipe. Cross-contact risk — where an allergen could accidentally transfer from another dish prepared in the same kitchen — is a separate conversation handled through allergen management practices and an allergen statement (for example, "produced in a kitchen that handles nuts"). The FSA allergen checklist covers cross-contact controls separately.

Question 5

Do I need a separate matrix per event, or one for my whole menu?

Accepted Answer

Event caterers with a rotating menu typically build a matrix per event — one matrix covering the specific dishes served at that booking. Private chefs running a seasonal menu may keep a single matrix updated as the menu evolves. Either approach is compliant; pick the one that matches how you plan menus. The tool above is fastest if you build per-event: enter the dishes for one booking, generate the chart, print it, and keep a copy with your event records.

Question 6

Can I hand the matrix to customers instead of answering allergen questions verbally?

Accepted Answer

For non-prepacked food, you are allowed to provide allergen information in writing — a matrix handed to the guest or displayed at the point of service is acceptable. UK regulations specifically allow written provision as an alternative to verbal. If you use the written route, the matrix must be complete (all 14 allergens for every dish), current, and clearly linked to the dishes as served. Many caterers use both: the matrix is available and a brief verbal confirmation is offered when guests order.

Allergen	Obvious sources	Hidden sources that catch caterers out
Celery	Celery sticks, celeriac, celery salt	Stock cubes, bouillon powder, many commercial soups and gravies, some spice blends
Cereals containing gluten	Bread, pasta, flour	Soy sauce (wheat), beer batter, thickened sauces, some sausages, malt vinegar, couscous
Crustaceans	Prawns, crab, lobster	Fish stock made from shellfish shells, some Asian pastes, surimi (crab sticks)
Eggs	Scrambled egg, quiche, meringue, mayo	Fresh pasta, some baked goods glazes, mousses, ice cream, hollandaise, some cocktails (egg white)
Fish	Fish fillets, whole fish, fish stock	Worcestershire sauce, Caesar dressing (anchovies), Asian fish sauces, some tapenades
Lupin	Lupin flour, lupin beans	Some gluten-free and specialty breads, some pasta alternatives, a few baked goods from European suppliers
Milk	Milk, butter, cheese, cream	Some margarines, ghee (butterfat), lactose in sausages and crisps, some breads (whey), dark chocolate (may contain)
Molluscs	Mussels, oysters, squid, snails	Some Asian oyster sauces, seafood stocks, paella bases
Mustard	Mustard, mustard dressing	Mayonnaise, salad dressings, marinades, some sausages, piccalilli, curry pastes
Nuts	Nuts on salads, baklava, nut butters	Pesto (pine nuts and often cashews), some breads, praline, nut oils, some curries, marzipan
Peanuts	Peanut satay, peanut butter	Groundnut oil, some Asian sauces, some cereal bars, blended with tree nuts in some products
Sesame	Sesame seed bread, tahini, hummus	Some breads and crackers, some Asian oils and dressings, halva, some burger buns
Soybeans	Tofu, soy milk, edamame	Soy sauce, miso, many vegetable oils labelled "vegetable oil", some chocolate (lecithin), some meat products as a binder
Sulphur dioxide/sulphites	Wine, dried fruit	Some sausages, pickled items, vinegars, concentrated juices, shrimp preservatives

Allergen Matrix Generator

Menu details

Dish 1

Dish 2

Dish 3

The 14 allergens UK caterers must declare

PPDS labelling and Natasha's Law

Where the 14 allergens hide in catering ingredients

How to use the matrix — a worked example

Prefer a ready-made PDF? Use our printable 14-allergen matrix

Non-prepacked vs PPDS: when a matrix is enough and when you need labels

Where this fits in your wider event costing

Frequently asked questions

Track allergens across every recipe and event