Free tool

Allergen Guide for Menus: Free Template & Compliance Tips

A practical resource for hospitality professionals in Spain to meet EU Regulation 1169/2011 requirements and protect guests with food allergies.

Download the free template

1 .xlsx file · 2 sheets: Allergen menu (dishes × 14 EU allergens) and a guided cover · 9 KB

The template helps today; with Miselup allergens are declared automatically on every spec sheet. Create your account

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Your business at a glance

A dashboard with your activity, costs and alerts in one screen.
Ingredient catalogue

1,200+ ingredients with cost, units and allergens.
Ingredient sheet

Price per unit, allergens, conversions and supplier.
Sub-recipes

Nested sub-recipes that recost themselves when a price changes.
Final preparations

Dishes, drinks, desserts or trays: everything you sell, ready to cost.
Food-cost to the cent

Cost, waste and margin of the final preparation in real time.
Export to professional PDF

Technical sheet and food-cost ready to print or send.
Techniques

Your library of techniques, with photos and steps.
Equipment & tableware

Your production space's tools and equipment inventory.
Controls in the portal

Configured controls, reading status and access to the form. Documentary records needing attachments are entered in management.
Measurement and corrective action

Product core-temperature recording and corrective action for deviations; this recording type is available in Mise Pro HACCP.
Your business at a glance

A dashboard with your activity, costs and alerts in one screen.
Ingredient catalogue

1,200+ ingredients with cost, units and allergens.
Ingredient sheet

Price per unit, allergens, conversions and supplier.
Sub-recipes

Nested sub-recipes that recost themselves when a price changes.
Final preparations

Dishes, drinks, desserts or trays: everything you sell, ready to cost.
Food-cost to the cent

Cost, waste and margin of the final preparation in real time.
Export to professional PDF

Technical sheet and food-cost ready to print or send.
Techniques

Your library of techniques, with photos and steps.
Equipment & tableware

Your production space's tools and equipment inventory.
Controls in the portal

Configured controls, reading status and access to the form. Documentary records needing attachments are entered in management.
Measurement and corrective action

Product core-temperature recording and corrective action for deviations; this recording type is available in Mise Pro HACCP.
Your business at a glance

A dashboard with your activity, costs and alerts in one screen.
Ingredient catalogue

1,200+ ingredients with cost, units and allergens.
Ingredient sheet

Price per unit, allergens, conversions and supplier.
Sub-recipes

Nested sub-recipes that recost themselves when a price changes.
Final preparations

Dishes, drinks, desserts or trays: everything you sell, ready to cost.
Food-cost to the cent

Cost, waste and margin of the final preparation in real time.
Export to professional PDF

Technical sheet and food-cost ready to print or send.
Techniques

Your library of techniques, with photos and steps.
Equipment & tableware

Your production space's tools and equipment inventory.
Controls in the portal

Configured controls, reading status and access to the form. Documentary records needing attachments are entered in management.
Measurement and corrective action

Product core-temperature recording and corrective action for deviations; this recording type is available in Mise Pro HACCP.

An allergen menu is a detailed breakdown of the 14 mandatory declarable allergens—such as gluten, crustaceans, eggs, fish, peanuts, soy, milk, nuts, celery, mustard, sesame, sulphites, lupin and molluscs—present in each dish you serve. Under Regulation (EU) No 1169/2011, transposed in Spain by Royal Decree 126/2015, any hospitality business offering non-prepacked food must provide this information to customers. It's not optional: Spain's food safety law (Ley 17/2011) sets fines from €5,001 for serious infringements up to €600,000 for very serious ones, which can also carry temporary closure of the establishment. Beyond legal compliance, a clear allergen menu builds trust and protects your guests' health.

Our free downloadable allergen menu chart template for Excel gives you a ready-to-use matrix of dishes × 14 allergens. Simply list your menu items and mark the allergens present. However, as a static file, it requires manual updates each time a recipe or ingredient changes, which can lead to errors and compliance risks. Miselup solves this: when you build the spec sheet of any final preparation (a dish, a drink, a dessert…) in our software, allergens are declared automatically from the ingredients. Any change to a recipe instantly updates your allergen menu, ensuring it's always accurate and compliant—no manual rework needed.

How to use it

How to build your allergen menu in 3 steps

List all your dishes and ingredients

Start by cataloguing every dish on your menu and its exact ingredients, including sub-ingredients and processing aids, to identify which of the 14 allergens are present.

Map allergens to each dish

Use our Excel template or Miselup to create a clear matrix that shows which allergens appear in each dish, making it easy for staff and customers to understand.

Keep it updated and accessible

Ensure the allergen menu is always current—update it whenever a recipe changes—and provide it via a physical copy or QR code, as required by Spanish law.

Benchmarks

The keys to a compliant allergen menu

The 14 mandatory allergens

Your menu must clearly declare the presence of cereals containing gluten, crustaceans, eggs, fish, peanuts, soybeans, milk, tree nuts, celery, mustard, sesame seeds, sulphur dioxide and sulphites, lupin, and molluscs in each dish.

Cross-contamination

Implement strict kitchen protocols to prevent accidental allergen transfer, and clearly communicate any risk of cross-contamination on your allergen menu.

Physical or QR support

Spanish regulations allow you to provide allergen information on a printed menu, a separate sheet, or digitally via a QR code—as long as it's easily accessible to all customers.

Staff training

Train your team to accurately answer allergen-related questions and understand the importance of the allergen menu to avoid serious incidents and penalties.

FAQ

Frequently asked questions

Allergen Guide for Menus: Free Template & Compliance Tips

Is an allergen menu mandatory in a restaurant?

Yes, in Spain and across the EU, Regulation (EU) No 1169/2011 requires all hospitality businesses serving non-prepacked food to inform customers about the 14 major allergens. This can be done through a dedicated allergen menu, a chart, or other clear means.

What are the penalties for not declaring allergens?

Spain's food safety law (Ley 17/2011) sets fines of up to €5,000 for minor infringements, €5,001 to €20,000 for serious ones and €20,001 to €600,000 for very serious ones. In very serious cases, the authorities may also order the temporary closure of the establishment.

Is a QR code enough for the allergen menu?

Yes, Spanish law (Royal Decree 126/2015) accepts digital formats like QR codes, provided the information is always accessible, up-to-date, and easy to read for all customers, including those without smartphones (so a backup physical copy is advisable).

How do you avoid allergen cross-contamination?

Prevent cross-contamination by using separate utensils, surfaces, and storage for allergenic ingredients, and by training staff on strict hygiene procedures. Your allergen menu should also note any dishes that may contain traces due to shared equipment.

Does Miselup declare allergens automatically?

Absolutely. In Miselup, when you create the spec sheet of any final preparation (a dish, a drink, a dessert…), the system automatically flags the 14 allergens based on the ingredients you enter. Any recipe update instantly refreshes your allergen menu, keeping you compliant without manual effort.

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