Allergen Customer Pack — the answer before you are asked.
Four front-of-house documents: the matrix a customer can be shown, cards for the counter, the notice that tells staff what to do if someone reacts, and the briefing that makes sure they all say the same thing.
Pairs with Allergen Awareness, which covers the fourteen allergens and how to prevent cross-contact.
The question comes at the counter.
Regulation (EU) No 1169/2011 requires allergen information about the fourteen listed allergens to be available to the consumer. The practical problem is not the regulation — it is that the question arrives mid-service, to whoever happens to be at the till, and the answer has to be the same every time.
One matrix, one version of the truth
AL0 puts your dishes against the fourteen allergens on a single page a customer can be shown. It removes the worst answer in hospitality: two staff giving different answers about the same dish.
Cards for where the question is actually asked
AL1 prints and cuts into counter cards for the till, the counter and the tables — so the customer knows to ask before they order rather than after.
What to do when it goes wrong
AL2 is a wall notice: the signs of a reaction, who calls 112, who meets the ambulance, and what information to have ready. Not a leaflet somebody has to remember reading.
A briefing so the team is consistent
AL3 is the service protocol: how the order is taken, how it is flagged to the kitchen, how it is carried, and what nobody is allowed to guess about.
Sources ·
Regulation (EU) No 1169/2011 ·
FSAI — Hygiene of Foodstuffs ·
FSAI — Food safety for business
General guidance, not legal advice. Your own food safety management system, safety statement and the officer inspecting your premises are what govern your business.
What the sheets actually look like.
Real pages from the pack, not mock-ups. Every sheet is a fillable PDF with the limits and prompts printed on it.
AL0 — Customer Allergen Matrix
AL1 — Allergen Counter Cards
AL2 — Allergic Reaction Response
AL3 — Allergen Service Protocol (staff briefing)
All 4 documents, by name.
No mystery bundle. This is the complete list of what downloads when you buy the pack.
Before you buy.
Not fully, and that is deliberate — this pack is front of house. Supplier allergen specifications, recipe-level breakdowns and cross-contact controls during prep are covered inside the Food Safety Record Pack (FS10 and FS11) and in the Allergen Awareness course.
Yes, because only you know what goes into your dishes. AL0 gives you the grid and the fourteen allergens down the side; the dish names and the ticks are yours, and they have to be checked against your actual recipes and supplier specifications.
The allergens listed in Regulation (EU) No 1169/2011: cereals containing gluten, crustaceans, eggs, fish, peanuts, soybeans, milk, nuts, celery, mustard, sesame, sulphur dioxide and sulphites, lupin and molluscs. They are printed on every sheet in the pack.
It has to be available to the consumer. A written matrix is the practical way to make it reliable and consistent, and it is what most businesses are asked to produce — but the requirement is about the information reaching the customer, not about a particular form.
The rest of the range.
Each pack does one job. Most businesses end up with two or three.
Answer with certainty. Every time.
Fillable PDFs · download once · no subscription.
Training and records from the same place.