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Allergen Matrix

Inspections

What inspectors check on allergens — and the records to show

Two kinds of visit look at allergens: the food hygiene inspection behind your rating, and food standards checks on the information you give customers. Here is what each looks for, as a checklist you can print.

Checked against the official guidance on 18 September 2026

Two visits, two questions

Food hygiene (the rating)

The Food Hygiene Rating Scheme scores three things: how food is handled, the condition of the premises, and how you manage food safety — the “confidence in management” element. The FSA's Brand Standard says the hygiene assessment should consider the control of cross-contamination, including allergen cross-contamination when food is prepared for someone with an allergy. In Scotland the equivalent is the Food Hygiene Information Scheme (Pass or Improvement Required).

Food standards (the information)

Whether the allergen information you give is available, accurate and presented as the law requires is a food standards matter, checked under the food information rules. It is not part of the hygiene score, and it is often a separate visit or officer.

The checklist

Information

  • Allergen information exists for every dish, side, sauce and drink on today's menu, including specials.
  • It matches what the kitchen actually uses today (recipes, bought-in products, current suppliers).
  • Customers are told how to get it: a written chart or menu, or a visible notice to ask staff.
  • PPDS food (packed on site before ordering) is labelled with name and full ingredients, allergens emphasised.

Staff

  • Staff taking orders know where the allergen information is and use it before answering.
  • They know who to ask in the kitchen, and that “I think so” is not an answer.
  • Allergy orders are flagged on the ticket and the kitchen acknowledges them.
  • New starters are trained before they serve.

Kitchen controls

  • Allergens are part of the food safety management system (SFBB, CookSafe or your own HACCP).
  • Cross-contact risks are identified: fryers, boards, utensils, flour dust, shared containers.
  • Allergy meals are prepared with clean equipment and hands, and kept apart until served.
  • Ingredients are stored so that they can't contaminate each other.

Records to have ready

  • The current allergen matrix, dated and signed off.
  • Previous versions, so changes can be traced.
  • Supplier specifications or labels for bought-in products.
  • Training records for allergen awareness.

Why dated versions matter

When something goes wrong, the question is what information was given on that day. A matrix that is overwritten every time can't answer it; a folder of dated printouts, or a history of published versions, can. It also shows the officer that the information is managed, not just present.

Enforcement options range from advice to an improvement notice and prosecution; recent cases include Hillingdon (April 2025) and Lancashire (August 2024).

Inspection questions

Does the allergen matrix affect my food hygiene rating?

Not directly. The hygiene rating looks at food handling, the condition of the premises and how you manage food safety; allergen cross-contamination controls are part of that assessment. The accuracy of the allergen information you give customers is checked under food standards (the rules on food information), often by a different visit.

What questions will an inspector ask staff?

Typically: “A customer tells you they have a sesame allergy — what do you do?”, “Where is the allergen information?”, “Who checks it's up to date?”, and “How do you stop the fryer contaminating a gluten-free order?”

What happens if the allergen information is wrong?

The officer can give advice, serve an improvement notice (at least 14 days to comply) or prosecute. Supplying food that is not what the customer asked for, or that makes them ill, is prosecuted under food safety law.

Related: allergen information for loose food · PPDS labels · the FSA's own allergen checklist

Official sources

  1. Food Hygiene Rating Scheme (FHRS): guidance for businesses — Food Standards Agency (GOV.UK), updated 30 June 2026.
  2. Food Hygiene Rating Scheme — Brand Standard (revision 8) — Food Standards Agency, June 2023.
  3. Food Hygiene Information Scheme — business guidance — Food Standards Scotland.
  4. Allergen checklist for food businesses — Food Standards Agency (GOV.UK), updated 23 July 2026.
  5. Safer food, better business for caterers — Food Standards Agency (GOV.UK).
  6. CookSafe — allergen management — Food Standards Scotland.
  7. Food Safety Act 1990, section 10 — improvement notices — legislation.gov.uk.
  8. Uxbridge restaurant fined more than £40,000 after allergen contamination led to customer being hospitalised — London Borough of Hillingdon, 30 April 2025.
  9. Food businesses prosecuted for failing to protect customers with allergies — Lancashire County Council, 6 August 2024.

All sources opened and checked on 18 September 2026. This page is general information, not legal advice.