Paste your dishes, tick their allergens from the list of 14 and print a table numbered 1–14 with a legend and the date it was last checked. It all runs in your browser: there is no account, and your dish list goes nowhere.
A4 landscape print, PDF from the print dialog, or CSV for Excel.
The fourteen allergens in Annex II to Regulation (EU) No 1169/2011, in the order most kitchens number them: cereals containing gluten first, molluscs last. The list is closed. Garlic or peppers do not go into the columns; an intolerance outside the fourteen belongs in the notes.
Celery and sulphites. Celery is in nearly every stock cube and vegetable seasoning, so a soup with "nothing in it" usually has it. Sulphites count from 10 mg/kg or 10 mg/l as SO₂: wine, wine vinegar, dried apricots.
Drinks are the other gap. Beer means gluten, wine nearly always means sulphites, and the duty is the same as for food.
When the menu changes more than once a month. Every recipe change means a reprint, and the old sheet stays on the wall longer than it should. At that point allergens belong on the dish in an online menu, where one correction reaches the guest straight away. For a fixed menu of a dozen dishes, a printed matrix does the job.
Who answers for the information, in what form it may be given and what an inspector looks for are covered in our guide to allergens in the menu.
It covers all 14 allergens in Annex II and prints the legend. The ticks are the venue's responsibility: the generator does not know your recipes or your suppliers' labels.
Only in your browser, so the table survives closing the tab. Nothing reaches a server, and "Clear the table" removes it all.
Click "Print or save as PDF" and pick "Save as PDF" instead of a printer in the print dialog. The sheet is A4 landscape.
Yes, in the notes column. Precautionary warnings are voluntary and sit outside the fourteen, which is why they get a column of their own rather than a tick.
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