Select Your Allergens.
Pick the allergens that staff should be aware of. Add notes for cross-contamination, severity, or anything specific the kitchen needs to see.
Every allergen the card supports.
Tap any one to start the card with that allergen pre-selected.
Includes celery stalks, leaves, seeds and the root called celeriac.
Includes wheat, rye, barley and oats.
Includes crabs, lobster, prawns and scampi.
Often found in cakes, some meat products, mayonnaise, pasta, quiche, sauces and pastries.
Often found in some salad dressings, stock cubes, and Worcestershire sauce.
Sometimes found in flour, bread, and pastries.
Often found in butter, cheese, cream, and desserts.
Includes mussels, land snails, squid and whelks.
Includes liquid mustard, mustard powder and seeds.
Includes cashews, almonds and hazelnuts.
Often found in biscuits, cakes, curries, desserts, sauces (such as satay sauce), oil and flour.
Found in bread, breadsticks, houmous, sesame oil and tahini.
Found in bean curd, edamame beans, miso paste, and soy sauce.
Found in dried fruits, wine, and beer.