PEAL review
Plain English allergen wording, checked before your guests see it.
PEAL Allergen Menu Review — available to all HosProof subscribers at $99 + GST per review. Non-subscribers $149 + GST. We review the allergen wording on menus, signage, digital menus, specials boards and takeaway packaging.
What HosProof checks
Guest-facing wording only.
- Correct required allergen names, such as cashew instead of tree nuts.
- Contains summary statements where they are required.
- Consistency between ingredient lists and customer-facing menu copy.
- Free from and allergen-free claims that are clear and supportable.
- Plain English terminology across printed, digital, signage and takeaway touchpoints.
HosProof subscribers
$99
+ GST per review
Non-subscribers
$149
+ GST per review
Standalone service
For venues that want PEAL wording checked without a HosProof subscription.
Subscriber rate
$99 + GST per review for active HosProof subscribers.
Non-subscriber rate
$149 + GST per review for venues without a HosProof subscription.
Required names
Generic terms are no longer enough.
PEAL requires specific plain English allergen names. A menu saying nuts, seafood, dairy or gluten on its own can miss the level of detail customers need.
Menu wording example
What this means for your menu in practice
We look for shorthand wording and turn it into clearer, specific PEAL-style language.
If you offer a dish as gluten free or nut free, you must be able to support that claim. Stating it on your menu creates a legal and safety obligation.
FAQ
PEAL Questions
What is PEAL - and does it apply to my cafe, restaurant or bar?+
PEAL stands for Plain English Allergen Labelling. It changed how allergens must be declared under Standard 1.2.3 and Schedule 9 of the Australia New Zealand Food Standards Code. The requirements started on 25 February 2024, and the stock-in-trade transition period ended on 25 February 2026. Cafes, restaurants, bars and takeaway venues still need accurate allergen information displayed with food, such as on a menu, or made available to customers when asked.
What allergens do I need to declare?+
Common allergens must be declared using the required names when they are present. That includes milk, egg, fish, crustacean, mollusc, peanuts, individually named tree nuts, sesame, soy, wheat, lupin, added sulphites at the threshold, and cereals containing gluten where required.
What does this mean for my menu in practice?+
Your allergen wording needs to use the correct prescribed terminology, not shorthand, catch-all terms or outdated wording. The table below shows the kind of wording HosProof looks for.
Avoid broad catch-all wording unless the supporting allergen information is accurate, specific and available to the customer.
What happens if I get it wrong?+
Incorrect allergen information creates a compliance risk and, more importantly, a guest safety risk. Food regulators can take action where businesses do not meet their obligations, and a serious allergen incident can be far more costly than keeping menu wording current.
My menu changes constantly - how do I keep up?+
That is exactly where HosProof adds value. New dishes, suppliers, specials and seasonal menus can change the allergen picture quickly, so we review customer-facing materials whenever your venue updates them.
What does it actually cost to stay compliant?+
The alternative is usually staff time: someone has to review every allergen statement, cross-check menu changes and keep terminology consistent. PEAL Allergen Menu Review — available to all HosProof subscribers at $99 + GST per review. Non-subscribers $149 + GST.
Does HosProof provide food safety or legal advice?+
No. HosProof is a content proofreading and accuracy review service. We check guest-facing materials for terminology, consistency and plain English compliance. For food safety, regulatory or legal advice, speak with the relevant food regulator or a registered food safety consultant.
Important scope note
HosProof is not a food safety auditor, consultant or legal adviser. We review customer-facing wording for clarity, terminology and consistency. For regulatory questions, contact MPI or a registered food safety consultant.