Allergen records for hospitality teams

How it works

• Owners and managers add menu items with their ingredients, and can photograph an ingredient label to help with setup.
• Hygivo suggests allergens from the ingredient text. A responsible person reviews every item before staff see it as reviewed.
• The 14 allergen groups are kept, with the specific cereal or nut where it matters. “Contains”, “may contain” and “not known” are kept apart.
• Staff search the list and see the review date. Unreviewed or out-of-date items are clearly marked — never shown as approved.
• Changing an ingredient or recipe marks the old approval as stale until it is reviewed again; the earlier versions stay in the history.

A “gluten-free” claim, the presence of oats or wheat, and an allergen declaration are treated as separate facts — Hygivo doesn’t delete a declaration or invent a “contains gluten” from a single word.

Guide: keeping menu allergen information up to date