Allergen labelling: refer to our Management Guide

>>Allergen labelling: refer to our Management Guide

In light of widely-reported recent tragic events, please refer to our NEW Management Guide Introduction to Food Allergies, Intolerance and Coeliac Disease.

The Guide is written by Caroline Benjamin MIH, founder of The Food Allergy Training Company.

She has the following advice: “Supplying an accurate matrix for your menus is a legal requirement and not a tick-box exercise. The information should be checked and updated if your supplier, ingredients or recipes change.

Download our free colour-coded matrix chart. The chart includes vegan and vegetarian. You can easily add additional allergens as appropriate. See our example.

Hints and tips on your matrix

  • Always get a second person to verify the detail is correct.
  • Where possible, have a column where you can state if items can be removed to make it free from an allergy.
  • Keep a list of your ingredients and their contents in a separate booklet – we have templates available for our clients.



It is not enough to just have a sign to ask about allergies. You need to have accurate information available.  Signs on allergens should be throughout your establishment to constantly remind staff.

Emergency signage – in kitchen and by all the telephones

Preparation areas need reminder signs when preparing an allergy-free dish.

Put up external signs to assist with communication with your team. Take a look at the FSA campaign #EasytoAsk. Create a poster which shows you support this and state how you hold the information and you can tell customers what you can and cannot do when there is a risk of cross contamination.

Don’t forget to:

  • Always ask about allergies
  • S- Speak up
  • K- Keep safe

About Caroline Benjamin MIH

The Food Allergy Training Company was set up in 2013 prior to the FIR regulations being in place. Caroline is a keen advocate in being proactive and inclusive in providing allergy information and services.  Caroline is a judge for the Free From Eating Out Awards and in conjunction with Sally Trice, Caroline developed the RSPH Level 2 Award in Identifying and Controlling Food Allergy Risks.

As experts in this area Caroline can review your current training tools, audit your processes and create bespoke solutions to your business whether it be training or policies. She can also mystery dine at your venue and feedback her experience based on your staff’s knowledge and processes. To find out more visit or Caroline can be contacted on or 07732 637292.