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Free Kitchen Tool
Restaurant Allergen Matrix
Build your kitchen’s 14-allergen matrix, print it and post it for the team. Legally grounded, print-ready, free.
In mass-consumption places (restaurants, cafés, hotels), the dish name plus allergen information must reach the consumer for non-prepacked food (Article 15/5). The 14 allergen groups are listed in Annex Ek-1; allergens are emphasised in the ingredients list or, where there is none, stated with a “contains” formulation (Article 24). Build your matrix below, print it, post it in the kitchen.
Allergen Matrix Builder
Add dishes as rows; click each cell to cycle Contains / May contain / Absent. Print the result or download the Excel template.
Sample rows are illustrative; correct the marks against your own recipes. Your data stays in this browser only.
No dishes yet. Add a row or load the samples.
Kitchen cleaning schedule (operational template)
Operational template; not an official HACCP document. Adapt to your operation and have it approved by your food engineer.
| Area | Task | Frequency |
|---|---|---|
| Worktops and cutting boards | Mid-service wipe-down of allergen-contact surfaces + end-of-day disinfection | Daily |
| Fryer oil | Check gluten/crustacean separation, log oil changes | Daily |
| Fridge shelves | Raw–cooked separation and label check | Daily |
| Dry store | Segregated, labelled storage of allergen-containing products | Weekly |
| Hood and filters | Grease and particulate clean-down | Weekly |
| Deep freezer | Defrost, inventory and label refresh | Monthly |
| Staff briefing | 14-allergen + cross-contamination refresher (with poster) | Monthly |
Fridge temperature log (operational template)
Operational template; not an official HACCP document. Set critical limits with your food engineer.
| Unit / Fridge | MonTemp (°C) | TueTemp (°C) | WedTemp (°C) | ThuTemp (°C) | FriTemp (°C) | SatTemp (°C) | SunTemp (°C) | Sign |
|---|---|---|---|---|---|---|---|---|
| — | ||||||||
| — | ||||||||
| — |
Legal basis and methodology
The 14 groups below quote Annex Ek-1 verbatim (Turkish). Ek-1 also lists exemptions (e.g. fully refined soybean oil, wheat glucose syrups); if your dish may fall under an exemption, do not assume compliance — verify with your local directorate.
- GlutenOfficial TR name (Ek-1): “Gluten içeren tahıllar: buğday (ör. kılçıksız buğday ve kamut), çavdar, arpa, yulaf veya bunların hibrit türleri ve bunların ürünleri” · EN: Cereals containing gluten: wheat (e.g. spelt and khorasan wheat), rye, barley, oats or their hybridised strains and products thereof
- CrustaceansOfficial TR name (Ek-1): “Kabuklular (Crustacea) ve bunların ürünleri” · EN: Crustaceans and products thereof
- EggOfficial TR name (Ek-1): “Yumurta ve yumurta ürünleri” · EN: Eggs and products thereof
- FishOfficial TR name (Ek-1): “Balık ve balık ürünleri” · EN: Fish and products thereof
- PeanutOfficial TR name (Ek-1): “Yerfıstığı ve yerfıstığı ürünleri” · EN: Peanuts and products thereof
- SoyaOfficial TR name (Ek-1): “Soya fasulyesi ve soya fasulyesi ürünleri” · EN: Soybeans and products thereof
- MilkOfficial TR name (Ek-1): “Süt ve süt ürünleri (laktoz dahil)” · EN: Milk and products thereof (including lactose)
- Tree nutsOfficial TR name (Ek-1): “Sert kabuklu meyveler: Badem (Amygdalus communis L.), fındık (Corylus avellana), ceviz (Juglans regia), kaju fıstığı (Anacardium occidentale), pikan cevizi (Carya illinoiesis (Wangenh.) K.Koch), brezilya fındığı (Bertholletia excelsa), antep fıstığı (Pistacia vera), macadamia fındığı ve Queensland fındığı (Macadamia ternifolia) ve bunların ürünleri” · EN: Nuts: almonds, hazelnuts, walnuts, cashews, pecans, Brazil nuts, pistachios, macadamia/Queensland nuts and products thereof
- CeleryOfficial TR name (Ek-1): “Kereviz ve kereviz ürünleri” · EN: Celery and products thereof
- MustardOfficial TR name (Ek-1): “Hardal ve hardal ürünleri” · EN: Mustard and products thereof
- SesameOfficial TR name (Ek-1): “Susam tohumu ve susam tohumu ürünleri” · EN: Sesame seeds and products thereof
- SulphitesOfficial TR name (Ek-1): “Kükürt dioksit ve sülfitler (tüketime hazır veya üreticilerin talimatlarına göre hazırlanan ürünler için, toplam SO2 cinsinden hesaplanan konsantrasyonu 10 mg/kg veya 10 mg/L’den daha fazla olanlar)” · EN: Sulphur dioxide and sulphites (above 10 mg/kg or 10 mg/L total SO2 in the ready-to-consume product)
- LupinOfficial TR name (Ek-1): “Acı bakla ve acı bakla ürünleri” · EN: Lupin and products thereof
- MolluscsOfficial TR name (Ek-1): “Yumuşakçalar ve ürünleri” · EN: Molluscs and products thereof
Turkish Food Codex Food Labelling and Consumer Information Regulation
Turkish Food Codex Food Labelling and Consumer Information Regulation — Official Gazette 26.01.2017/29960 (Mükerrer) (Mevzuat No: 23282). Mandatory info: Madde 9(1)(c); mass catering: Madde 15(5); declaration rules: Madde 24; list: Ek-1. Last verified: 2026-09-15.
Last verified: 2026-09-15 · Published by Chef Batuhan Özkök
Downloads
Blank matrix, editable Excel and staff poster — all free, no email required.
FAQ
Is allergen declaration mandatory in Turkish restaurants?
Yes. Ek-1 allergens are mandatory information (Article 9(1)(c)). For non-prepacked food in mass-consumption places, the dish name and allergen information must reach the consumer via menus, boards or brochures (Article 15(5)). Declaration uses emphasis in the ingredients list or a “contains” formulation where there is no list (Article 24).
What are the 14 allergens?
Gluten cereals, crustaceans, egg, fish, peanut, soya, milk (incl. lactose), tree nuts, celery, mustard, sesame, sulphites (above 10 mg/kg), lupin and molluscs. Official names and exemptions are in Ek-1; the full list is in the methodology section above.
How is cross-contamination declared?
The regulation requires declaration where the allergen ends up in the final product (Article 24(1)). For unintended presence risk, practice uses a “may contain” statement — marked ◐ in this matrix. Reduce risk with separate equipment, mid-service cleaning and staff training.
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