PREVRA Allergy Matrix: Map Every Dish Against All 14 Regulated Allergens at a Glance
A grid-based reference chart that plots your entire menu against the 14 major allergens. Required for staff training, menu development, and Natasha's Law compliance in UK food businesses.
Why every kitchen needs an allergy matrix for safe service and legal compliance
When a customer asks "what can I eat?", your front-of-house team needs an answer in seconds — not five minutes of running back and forth to the kitchen. An allergy matrix puts that answer on one page.
Under the Food Information Regulations 2014, you must be able to tell customers which of the 14 regulated allergens are present in any dish you serve. A matrix makes this transparent: dishes down the left, allergens across the top, ticks or crosses in every cell. It doubles as a training tool for new staff and a menu development aid for chefs creating new dishes.
An EHO will test your team on allergen knowledge. Staff who can point to a matrix and give a confident answer pass that test. Staff who hesitate or guess put your rating at risk.
Building and maintaining your allergy matrix chart
List every dish — including sides, sauces, garnishes, and specials. Run down each column checking ingredient specs and supplier allergen declarations. Mark presence clearly; do not guess. If a supplier cannot confirm whether an allergen is present, treat it as present until proven otherwise.
Update the matrix whenever the menu changes. Date-stamp each version and archive old ones — you may need to prove what information was available on a specific date. Display a copy at the pass and in front-of-house areas.
Digital SFBB users can link their allergy matrix to live supplier specs, so when an ingredient changes, affected dishes are automatically flagged. For related resources, see our Food Allergen Chart and Allergen Control SOP.
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