Allergen chart for a restaurant menu
An allergen chart (or matrix) lists each dish against the major allergens so staff can answer guest questions accurately and fast.
The 9 major food allergens in the U.S.
Milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans and sesame (added by the FASTER Act, effective January 1, 2023). The FDA Food Code 2022 uses the same "major food allergen" definition.
How to build it
- List every menu item, including sauces, dressings, sides and fryer items.
- Break each into ingredients and sub-recipes; read every label (allergens hide in sauces, breading, spice blends).
- Mark X = contains; use a separate mark for possible cross-contact (shared fryer, shared grill).
- Note who checked and the date. Re-check whenever a supplier, brand or recipe changes.
- Keep it where staff can see it, and train them to use it.
Training
FDA Food Code 2022 2-103.11(O) expects the person in charge to ensure employees are properly trained in food allergy awareness. A chart is a tool for that training — not a guarantee.
Wording to avoid
Don't call a dish "allergen-free" based on a chart alone; shared equipment can cause cross-contact. Tell guests what's in the dish and how it's prepared.
Related: allergen matrix template
General information, not legal advice. Values cite the FDA Food Code 2022, a model code that states and counties adopt with changes. Check your local health department — its rules take priority.
All three packs together: bundle $24.
FAQ
How many major food allergens are there in the U.S.?
Nine: milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans and sesame (sesame since January 1, 2023).
Do restaurants have to post an allergen chart?
Requirements vary by state and locality. The FDA Food Code expects allergen awareness training (2-103.11(O)); check your health department for local disclosure rules.