Menu Analyser
Submit a menu to be analysed for allergen awareness. Our AI-powered tool reviews your menu for allergen labelling, dietary options, and safety practices — then gives you an actionable score out of 5.
Best Practices for Allergen Awareness in Restaurants
Food allergies affect millions of Australians. Whether your customers are coeliac, lactose intolerant, or managing a severe nut allergy, clear allergen communication can be the difference between a great dining experience and a medical emergency. Here are the key practices every restaurant should adopt.
1. Clear Menu Labelling
Use standardised allergen codes (GF, DF, NF, V, VG) next to every dish. Include a legend at the top or bottom of the menu explaining each code. Avoid vague terms like “may contain” unless genuinely applicable to cross-contamination risks.
2. Staff Training
Every front-of-house team member should know the major allergens, understand cross-contamination risks, and be comfortable discussing ingredient substitutions. Regular training sessions — especially after menu changes — are essential.
3. Cross-Contamination Prevention
Separate preparation areas, dedicated utensils, and clear kitchen protocols reduce cross-contamination risks. Frying oil shared between gluten-containing and gluten-free items is one of the most common oversights. Document your processes and make them visible to staff.
4. Dedicated Allergen Section
Consider a dedicated section on your menu or website for allergen information. A full allergen matrix — listing every dish against every major allergen — is the gold standard. This is especially valuable for customers with multiple allergies who need to cross-reference quickly.
The AllergenScore Scoring Rubric
Our analysis evaluates restaurants on a 0–5 scale based on how well they communicate allergen information to diners:
Australian Allergen Regulations
Under the Food Standards Australia New Zealand (FSANZ) Food Standards Code, restaurants must declare the presence of major allergens when asked. While there is no legal requirement to print allergens on menus, proactive labelling protects your customers and your business. The 10 major allergens in Australia are: peanuts, tree nuts, milk, eggs, wheat, soy, fish, shellfish, sesame, and lupin.