Software that produces proof, not just labels.

The gap nobody else closes

You already do the work. Someone reads the packets, checks the recipe, knows the menu. The problem isn’t the diligence — it’s proving it later. Under the Food Safety Act 1990 (section 21), a food business’s legal defence is showing it took all reasonable precautions and exercised all due diligence— and the burden of proof sits with you. “We always check” carries little weight without a record. (Source: Food Safety Act 1990, s.21, legislation.gov.uk.)

Allergen labelling software fills the first half — it helps you generate a label. It rarely answers the harder question: who checked this dish, against what, and when — and can you show it?That’s the half PlateProof is built for.

How it works — one loop, every output

1. 1. Photograph the recipe or an ingredient packet on any phone.
2. 2. AI readsthe allergens and tags each by provenance — read off a printed label, estimated from a dish, or declared by hand — so the card is honest about what’s evidenced and what’s judgement.
3. 3. A named chef signs off. They own the declaration; you hold the evidence. That signature is the quality gate and the point liability transfers — it is never auto-approved.
4. 4. Print & verify. Buffet and menu allergen cards, each carrying a QR code anyone can scan to confirm the signed declaration — plus a full compliance pack on demand.

The AI suggests, generously — over-declaring is the safe direction. A human decides. We cover the mechanics in the FAQ, and the legal backbone in how to prove allergen due diligence.

What makes the record defensible

Three things turn a label into evidence — and they’re the parts a hand-typed card or a spreadsheet can’t carry:

• Named accountability. Every card is signed by a real person, bonded to the source photo and a timestamp — not an anonymous export.
• Provenance, kept honest.The card shows whether each allergen was read off a label, estimated, or declared by a chef — so it never overstates its own certainty. Cross-contact you can’t photograph still gets added by hand and signed.
• Scan-to-verify.A QR on every card opens a public page showing the signed declaration — what was confirmed, by whom, when — so an inspector or a diner can check it’s genuine and current on the spot.

And it’s honest about its limits: PlateProof does not certify food, grade a kitchen, or guarantee safety. The operator owns the declaration; PlateProof makes it accurate, evidenced and producible. The proof, not the promise.

Built on the right baseline

PlateProof uses the UK/EU 14 allergens (EU Regulation 1169/2011, Annex II) as its baseline — the broader set — so a card built for a UK kitchen also covers the 9 US majors under FALCPA. It supports the duty to provide accurate allergen information for all food, and the tighter labelling required for prepacked-for-direct-sale items under Natasha’s Law (in force 1 October 2021). (Sources: EU Reg. 1169/2011 Annex II; the Food Information (Amendment) (England) Regulations 2019.) See the allergen matrix guide, Natasha’s Law explained, and the difference between the regimes in 9 or 14? US vs UK allergen rules.

Made for the operators who carry the risk

PlateProof is built for the people accountable for kitchens they’ll never stand in — where the allergen card is re-typed by hand at every site, under pressure, often by the newest hire. See how it fits your world:

• Multi-site & contract caterers — set the menu once; site-ready signed cards, no re-typing.
• Hotels & hospitality groups — one system across every outlet, banquet and buffet.
• Cruise & travel hospitality — fleet volume, menu cycles, and international galley crews.

Weighing it against your binder or spreadsheet? We laid out the honest trade-offs in paper records vs allergen software.