Allergen matrix

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.

1. 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.
2. 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.
3. 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.

• FSAI: Safe Catering pack ↗

1. Open Allergens and add your menu items.
2. Tick the allergens each item contains as an ingredient.
3. Where a risk assessment supports it, mark may-contain for cross-contamination risks — shown separately from contains.

Publishing creates a clean, versioned customer-facing view. Each published version is kept, so you always have a record of what was shown and when. Download it as a PDF or print the chart straight from the page.

• Inspection report & exports guide
• Allergen management — feature overview