Hi everyone,

I’m interested in how restaurants, cafés and other food businesses keep allergen information accurate and accessible for both staff and customers.

With menu changes, new ingredients and different suppliers, it seems important to regularly check that allergen information remains correct.

How do you manage this in your business? Do you use an allergen matrix, supplier information, recipe sheets, or another system?

I’d be interested to hear what food safety consultancy methods have worked well for other food businesses.