---
title: Free Printable Allergen Table for Restaurants
description: "Make a free allergen table for your menu: tick the 14 allergens for each dish, add may-contain notes and print a dated A4 sheet. No sign-up, no data sent."
canonical: https://menumigo.com/tools/allergen-table
source: Menumigo
---

# Free Printable Allergen Table for Restaurants

> Make a free allergen table for your menu: tick the 14 allergens for each dish, add may-contain notes and print a dated A4 sheet. No sign-up, no data sent.

Type your dishes, tick the allergens each one contains and print a dated A4 table for the bar, the kitchen or your allergen folder. It is free, needs no account, and what you type stays in your browser.

## What is an allergen table, and which are the 14 allergens?

An allergen table, also called an allergen matrix, shows dish by dish which of the 14 allergens in Annex II of Regulation (EU) No 1169/2011 each dish contains. They are cereals containing gluten, crustaceans, eggs, fish, peanuts, soybeans, milk, nuts, celery, mustard, sesame seeds, sulphur dioxide and sulphites, lupin and molluscs. Restaurants use it as written allergen information for guests and inspectors.

## Where do the 14 allergens hide in a kitchen?

This is the official list, with the exact Annex II name and the ingredients where each allergen most often turns up. The two most often missed are celery in stocks and sulphites in the wine used for cooking.

| # | Allergen (Annex II) | Often found in |
|---|---|---|
| 1 | Cereals containing gluten | Bread, breadcrumbs, batter, pasta, pastry, beer, most soy sauces, flour-thickened sauces |
| 2 | Crustaceans | Prawns, crab, lobster, langoustines, shellfish stock, paella, shrimp paste |
| 3 | Eggs | Mayonnaise, aioli, fresh pasta, batter, egg wash on pastry, meringue, custard |
| 4 | Fish | Anchovies in dressings, fish sauce, Worcestershire sauce, fish stock, Caesar dressing |
| 5 | Peanuts | Satay, peanut oil, peanut butter, some curries, sauces and desserts |
| 6 | Soybeans | Soy sauce, tofu, edamame, miso, soy lecithin in chocolate and baked goods |
| 7 | Milk | Butter, cream, cheese, yoghurt, béchamel, ghee, some breads and mashed potato |
| 8 | Nuts | Almonds, hazelnuts, walnuts, cashews, pecans, Brazil nuts, pistachios, macadamias; marzipan, praline, nut flours |
| 9 | Celery | Stock and stock cubes, soups, mirepoix, celery salt, some spice mixes |
| 10 | Mustard | Vinaigrettes, mayonnaise, marinades, glazes, some curry blends |
| 11 | Sesame seeds | Tahini, hummus, sesame oil, burger buns, breadsticks, dukkah |
| 12 | Sulphur dioxide and sulphites | Wine, cider, vinegar, dried fruit, some sausages; declared above 10 mg/kg or 10 mg/l |
| 13 | Lupin | Lupin flour in some breads, pastries and gluten-free products; lupin beans served as a snack |
| 14 | Molluscs | Mussels, clams, oysters, squid, octopus, snails, oyster sauce |

Annex II has a few exemptions, such as fully refined soybean oil and wheat-based glucose syrups. For a specific ingredient, your supplier's label is the reference.

## How do you fill in an allergen table, dish by dish?

Work from each dish's recipe card, not from memory.

1. Write each dish as it appears on the menu, including sauces, sides and desserts served separately.
2. Check the ingredients as they arrive in the kitchen. For anything bought in ready-made (stock, sauces, bread, sausages), read the supplier's label: that is where celery, soya, mustard and sulphites show up.
3. Tick an allergen even when there is only a little of it or it has been cooked or processed. The rule covers any Annex II ingredient still present in the finished dish, even in an altered form.
4. Use the notes column for real cross-contact risks, such as a shared fryer, and to name the specific nut or cereal. The UK Food Standards Agency asks businesses to name the specific nut and cereal when allergens are written in words.
5. Print the table and redo it whenever a recipe or a supplier changes. The printed sheet carries the date.

## Where do you have to display allergen information?

Regulation (EU) No 1169/2011 makes allergen information mandatory for food served without prepackaging (Article 44) and lets each country decide how it is given. This is what each national law says.

### United Kingdom

Law: Food Information Regulations 2014 (England), regulation 5

Any means, including verbally, as long as a notice, menu, ticket or label the customer can see where they choose their food says that details are available from staff. Wales, Scotland and Northern Ireland have equivalent 2014 regulations. Since February 2025 the FSA's voluntary best practice guidance for England, Wales and Northern Ireland recommends written information backed by a conversation.

Guide: [UK restaurant allergen rules](https://menumigo.com/blog/uk-restaurant-allergen-rules.md)

### Spain

Law: Royal Decree 126/2015, articles 4 and 6

In writing, on signs or labels on or near the food, or by other means at no extra cost to the customer. If staff give the information verbally, it must be recorded in writing or electronically on the premises, and a visible sign must say where to find it or that customers can ask staff.

Guide: [Normativa de alérgenos en hostelería (Spanish)](https://menumigo.com/blog/normativa-alergenos-hosteleria-espana.md)

### Italy

Law: Legislative Decree 231/2017, article 19

Linked to each dish before it is served, on the menu, a register, a sign or an equivalent system, digital included, kept in plain view. A digital system must be backed by written documentation that customers and inspectors can find easily. In Italian.

Guide: [Normativa allergeni nei ristoranti (Italian)](https://menumigo.com/blog/normativa-allergeni-ristoranti-italia.md)

### France

Law: Décret n° 2015-447 of 17 April 2015

Where meals are eaten on site, in writing, legibly and visibly: either the information itself or how to consult it. In the second case customers must be able to read the written information directly and freely. In force since 1 July 2015.

Guide: [Réglementation allergènes INCO (French)](https://menumigo.com/blog/reglementation-inco-allergenes-restaurant.md)

### Portugal

Law: Decree-Law 26/2016, article 4

Available on any medium the customer can easily understand. ASAE carries out inspections.

Guide: [Guia ASAE sobre alergénios (Portuguese)](https://menumigo.com/blog/guia-asae-declaracao-alergenios-restauracao.md)

Even with a digital menu, keep a printed copy. Several of these rules ask for written information or a written record, and paper still works when the signal drops. [Restaurant allergen labelling guide](https://menumigo.com/blog/restaurant-allergen-guide.md)

## Menumigo

If you also want these allergens on a QR code menu, Menumigo's free plan includes all 14 EU allergen tags for one venue, with unlimited dishes and two menu languages. No card is required. [See the free digital menu](https://menumigo.com/index.md)

## Sources

- [Regulation (EU) No 1169/2011, Articles 9, 36 and 44 and Annex II](https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX:02011R1169-20180101)
- [The Food Information Regulations 2014, regulation 5](https://www.legislation.gov.uk/uksi/2014/1855/regulation/5)
- [Food Standards Agency, allergen information for non-prepacked foods: best practice (24 February 2025)](https://www.gov.uk/government/publications/allergen-information-for-non-prepacked-foods-best-practice/allergen-information-for-non-prepacked-foods-best-practice)
- [Spain, Real Decreto 126/2015 (BOE)](https://www.boe.es/buscar/act.php?id=BOE-A-2015-2293)
- [Italy, Decreto Legislativo 231/2017 (Normattiva)](https://www.normattiva.it/uri-res/N2Ls?urn:nir:stato:decreto.legislativo:2017-12-15;231)
- [France, décret n° 2015-447 du 17 avril 2015 (Légifrance)](https://www.legifrance.gouv.fr/eli/decret/2015/4/17/EINC1431134D/jo/texte)
- [Portugal, Decreto-Lei n.º 26/2016 (Diário da República)](https://diariodarepublica.pt/dr/detalhe/decreto-lei/26-2016-74661197)

*Legal references checked on 14 October 2026.*

## FAQ

### Is an allergen table a legal requirement?

Giving allergen information for every dish you serve is a legal requirement across the EU and the UK. A table is not the only accepted format, but it is a simple way to have that information in writing and up to date. Spain, Italy and France ask for written information or a written record, while UK rules allow verbal information if a notice tells customers to ask staff.

### Do I have to list may contain or traces?

No. Article 36 of Regulation (EU) No 1169/2011 treats it as voluntary information, which must not mislead the customer or be ambiguous. Use it for real risks, such as a shared fryer, rather than a blanket warning on every dish.

### How often should I update the allergen table?

Whenever a recipe, an ingredient or a supplier changes. None of the national rules sets a fixed interval, but the table has to be accurate on the day a customer reads it. The printed version shows the date, so staff can tell which copy is current.

### Is a QR code menu enough on its own?

It depends on the country. Italy accepts digital systems only if the information is also kept as written documentation, and Spain requires a written or electronic record when staff give the information verbally. A printed table next to the digital menu also covers customers without a phone and spots with no signal.

### Which nuts count as an allergen?

Annex II names eight: almonds, hazelnuts, walnuts, cashews, pecan nuts, Brazil nuts, pistachio nuts and macadamia or Queensland nuts. Pine nuts and coconut are not on the list. If you tick the column, write in the notes which nut the dish contains.

### Where is the data I type stored?

Only in your browser, in this device's local storage. Menumigo does not receive your dishes or your venue name. If you clear your browser data or switch devices the table starts empty, so print it or save it as a PDF from the print dialog.

## About Menumigo

Menumigo is a free digital menu platform for restaurants. Guests scan a QR code and the menu opens in their browser — no app download, no sign-up. Owners update prices, mark items sold out, and publish daily specials in seconds from a phone.

The Free plan covers one restaurant: unlimited menu items, one menu QR code, 2 menu languages, AI menu import from photo or PDF (5/month), AI translation (10/month), 14 EU-standard allergen tags, and WiFi password display. Free menus carry a small "Powered by Menumigo" credit.

The Pro plan (€19/month or €15/month billed annually, with one venue included and extra venues at €9/month each) adds up to 6 menu languages at a time, unlimited AI usage, brand colours, real-time analytics, loyalty stamp cards, bundle offers, smart pairings, AI item descriptions, AI market reports, an announcement bar, review and social buttons, and removes the Menumigo branding. Every new restaurant starts with 7 days of Pro, then moves to the Free plan unless it subscribes.

## Other free tools

- [Free Google Review QR Code Generator for Restaurants](https://menumigo.com/tools/review-qr.md)
- [Free Restaurant Wi-Fi QR Code Generator](https://menumigo.com/tools/wifi-qr.md)
- [Free Restaurant Food Cost Calculator](https://menumigo.com/tools/food-cost-calculator.md)
- [Free Restaurant Menu Pricing Calculator](https://menumigo.com/tools/menu-price-calculator.md)
- [All free tools](https://menumigo.com/tools.md)

## Get started

- [Create a free account](https://menumigo.com/sign-up) — no credit card required
- [Pricing](https://menumigo.com/pricing.md) — plan limits and prices
- [Machine-readable plan data](https://menumigo.com/api/public/plans) — live JSON

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