Menu Checks and Allergen Guidance
Menu planning principles include balance, portion size, nutritional quality, dietary range, aesthetics, and variety, including colour, texture, and Flavors. The equipment and personnel available to produce and serve the menu are also important considerations when planning the menu.
Businesses must declare if any of the 14 major allergens are present in their food, either as ingredients or processing aids. Allergen information can be included
- directly on the menu, ensuring it’s clear and easily understandable.
- Signposted – If the information isn’t on the menu, there should be a clear sign or notice directing customers to where they can find it, such as asking a member of staff. (If information is provided verbally, it must be clear to all consumers that this is the method for accessing the information).
Staff should be trained to provide allergen information and answer customer questions about ingredients.