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An allergen matrix is a cross-reference chart that shows which allergens are present in each of your products or menu items. It is a foundational document for allergen management — providing a single-page overview that staff, customers, and auditors can use to verify allergen information quickly.
EU Regulation No 1169/2011 requires food businesses to declare 14 specified allergens. The FDA's FALCPA identifies major food allergens that must be declared on labels. The UK's Food Information Regulations, including Natasha's Law for prepacked for direct sale (PPDS) foods, impose additional allergen labeling requirements. In all cases, an allergen matrix provides the information backbone for compliance.
Step 1: List all regulated allergens for your market. EU/UK: cereals containing gluten, crustaceans, eggs, fish, peanuts, soybeans, milk, nuts, celery, mustard, sesame, sulphur dioxide/sulphites, lupin, molluscs. US: milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans, sesame.
Step 2: Compile your full product or menu list. Include every item — main dishes, sides, sauces, dressings, desserts, beverages, and seasonal specials.
Step 3: Gather complete ingredient information. For each product, obtain the full ingredient list including sub-ingredients. Check supplier specifications for compound ingredients and processing aids.
Step 4: Enter products and ingredients into the tool. The Allergen Matrix Builder processes each product's ingredients to identify allergen matches.
Step 5: Review and verify the matrix. Check the generated matrix against your ingredient specifications. Verify any unexpected allergen flags — they may indicate sub-ingredients you were not aware of.
Step 6: Add cross-contact risk assessments. For shared equipment, preparation areas, or storage zones, mark potential cross-contact allergen risks.
Step 7: Export and distribute. Print the matrix for kitchen posting, staff training, and customer-facing allergen information.
Use our free tool to check your compliance instantly.
Try it free →A pizzeria entering all their menu items discovers that their pre-made pizza sauce contains celery and mustard as sub-ingredients — allergens they had never declared to customers. The matrix flags these immediately.
A food production company preparing for BRC certification uses the allergen matrix as the foundation for their allergen management plan, demonstrating systematic identification and control of all relevant allergens.
Q: Does the matrix cover "may contain" warnings?
A: Yes. The tool distinguishes between allergens present as ingredients and those that may be present through cross-contact. This distinction is important for accurate labeling.
Q: How do I handle seasonal menu items?
A: Add seasonal items when they are introduced and generate an updated matrix. Remove them when discontinued to keep the matrix current.
Q: Can I use this for a food production facility with multiple product lines?
A: Absolutely. Enter all products from all lines. The matrix will show allergen relationships across your entire production, which is essential for scheduling and cleaning between product runs.
Use the Allergen Matrix Builder →
Verify your allergen declarations with MmowW's Label Checker and integrate allergen controls into your HACCP plan with the CCP Decision Tree.
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