Compliance & HACCP
Incidence % = Dishes containing allergen / Total dishes x 100
Traces % = Dishes with traces / Total dishes x 100
Allergen-free dishes =
Total - Containing - With traces
Allergen-free % = Allergen-free dishes / Total dishes x 100These are indicative values for menu planning. They reference the EU 14-allergen framework (Reg. 1169/2011); always check the local regulations that apply to your business.
An allergen matrix is a table that maps every dish on a menu against the regulated allergens it contains. In the EU, food information law (Regulation 1169/2011) requires that the presence of 14 specific allergens be declared to customers. This calculator works at menu level: it tells you what share of your dishes contain a given allergen, how many carry only traces (cross-contamination risk), and how many are completely free of it, so you can see how exposed your menu is and how much allergen-free choice you offer.
The 14 allergens that must be declared under EU Regulation 1169/2011 are: cereals containing gluten, crustaceans, eggs, fish, peanuts, soybeans, milk, nuts, celery, mustard, sesame, sulphur dioxide and sulphites, lupin and molluscs. Each must be highlighted in the ingredient list or otherwise communicated to the customer. These are indicative regulatory categories; always check the current local rules in your country.
Incidence is the share of menu dishes that contain a given allergen: dishes containing the allergen divided by total dishes, times 100. Traces percentage is dishes with possible traces divided by total dishes. Allergen-free dishes are total dishes minus those containing the allergen minus those with traces, and the allergen-free share is that count divided by total dishes. These figures are indicative planning values, not a substitute for a documented HACCP allergen plan.
Contains means the allergen is an intentional ingredient of the dish. Traces means the allergen is not an ingredient but may be present through cross-contamination, for example shared fryers, surfaces or utensils. Both must be managed, but they are declared differently: ingredients go in the recipe declaration, while cross-contamination risk is usually communicated as a precautionary statement. Keeping the two counts separate helps you target where to invest in dedicated equipment or procedures.
No. It gives indicative percentages to help you understand and communicate menu exposure, but it does not replace your formal HACCP allergen control plan, supplier specifications or staff training records. The 14-allergen framework and declaration rules vary by jurisdiction and change over time, so always check the local regulations that apply to your business.