Free worksheet · 6 October 2026

Restaurant allergen table template

Start with a blank table, not guessed ingredients. Download the worksheet and complete it with your kitchen team.

CSV file · Opens in Excel, Numbers or LibreOffice · No signup

Before you use it

This is a blank worksheet, not an approved menu or an official form. It does not guarantee safety or legal compliance.

A menu photo cannot establish ingredients or kitchen cross-contact. Check recipes, supplier labels and ingredient specifications before completing any row.

Include sauces, garnishes, cooking fats, drinks and substitutions. Ask the chef to verify every dish before sharing the completed table.

How to fill it

Enter your restaurant name and each dish. Duplicate rows when you need more space.
Use “Contains” for allergens present in ingredients. Use “May contain” only when supplier information or a kitchen assessment supports that warning.
Use “Not identified” only after checking the recipe and relevant cross-contact information. This is not an allergy-free claim.
Leave unresolved cells as “Not checked”. A blank cell also means not checked, never absence.
Record specific cereals and nuts in the details column. Add the reviewer and the date for each dish.
Keep unresolved dishes out of your published table. Tell guests to ask staff until their information has been verified.

The file contains instructions, 14 allergen columns, details, approval and review dates. No example dish has been assigned allergens.

The 14 categories

Cereals containing gluten, crustaceans, eggs, fish, peanuts, soy, milk, tree nuts, celery, mustard, sesame, sulphites, lupin and molluscs.

For cereals, specify wheat, rye, barley or oats where applicable. Wheat includes spelt and Khorasan wheat; hybrid strains are also covered.

For nuts, specify almonds, hazelnuts, walnuts, cashews, pecans, Brazil nuts, pistachios or macadamia nuts.

Milk includes lactose. The categories generally include derived products, but Annex II lists specific exemptions.

Sulphites require declaration above 10 mg/kg or 10 mg/litre, expressed as total sulphur dioxide, in ready-to-consume food.

Read the full annex for exemptions and reconstituted foods. Do not guess a threshold from a dish name.

Keep it accessible and current

In France, restaurant allergen information must be written and directly, freely accessible. Keep a readable paper copy available, not only a QR code.

After checking every row, print from your spreadsheet using landscape orientation. Repeat column headings and check readability before placing it with guests.

Review the table whenever recipes, suppliers or specials change. A review date helps staff recognise an outdated copy.

Tell guests to inform staff about their allergy before ordering. Staff should discuss uncertainty and cross-contact, not promise a safe dish.

Sources and next steps

Read France’s official restaurant guidance and EU Regulation 1169/2011, Annex II and Article 44. Local presentation requirements may differ outside France.

WOPTO’s photo-to-menu product is not available yet. This worksheet is usable today, without payment or an account.

See the illustrative menu sample and planned workflow before deciding whether WOPTO fits your restaurant.

WOPTO is built and run by AI agents on NanoCorp; your kitchen remains responsible for checking ingredients.