Food Safety & Compliance

Menu allergen information in Ireland

Review recipes against the EU 14-allergen categories used in the Irish menu matrix. Include bought-in sauces, garnishes and substitutions, not only the dish's main ingredient.

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Allergen matrix14 allergens

GluMilkEggFishNutsSoyaTomato & basil soupChicken & leek pieVictoria spongeFalafel wrap

Published versions kept on file.

In the product

Putting this into practice in Ireland

Build the working day around your Irish food-safety system. FSAI's Safe Catering pack separates delivery, refrigeration, cooking and cooling, hot display, hygiene and staff records. Choose the activities your cafe actually carries out, then keep the observations and decisions together for your environmental health officer.

FSAI: Safe Catering pack

Keep supplier specifications with the recipe review. When a bakery or deli supplier changes an ingredient, review every affected menu item before publishing the next customer chart.
Give the service team the current written allergen information and a clear escalation route for uncertain requests. Review cross-contact in the food-safety system separately from ingredient declarations.

What it does

Per-dish matrix: Record the 14 allergens against each dish so your menu information stays accurate.
Customer-facing version: Publish a clear allergen view your team and customers can rely on — download it as a PDF or print it straight from the page.
A public page with a QR code: Switch on a public page of the published matrix. Put the QR code on the counter or paste the embed on your website; customers open it on their phone with nothing to install, and you can switch it off at any time.
May-contain, marked deliberately: Alongside contains-as-an-ingredient, mark a may-contain cross-contamination risk per dish — shown distinctly on the published version.
Versioned and kept: Each published version is kept, so you have a record of what was shown and when.
Owned by you: You maintain the matrix; ProCafe keeps it organised and exportable.
Menu board: Mark a dish sold out or running low for today and every phone, the web and the kitchen tablet show the same board. Items come from the allergen matrix, so nothing is typed twice, and a new day starts clean.
Supplier changes and dish review: Save supplier specifications and link ingredients or dishes. See dishes affected by a specification change, record each review and retain the earlier evidence. Published allergen information changes only through the separate matrix review workflow. Available on web and mobile with an internet connection.