Record a dish-level allergen override

Correct the recipe source before adding an exception

Dishcard normally calculates a dish’s flags from its ingredients. An override is a recorded adjustment for that dish. It is not a substitute for entering the right ingredients or completing their review.

If a supplier product has different facts, update its ingredient record or select the correct separate product. If the dish omits an ingredient, change the recipe or define a variant. Use an override only when the dish needs a distinct adjustment with a reason the next person can understand.

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Enter the adjustment and its reason

1. Open the Dishcard and choose Edit dish.
2. In Allergen overrides, choose Add.
3. Select the Allergen.
4. Choose Contains, May contain, or Clear flag in Override.
5. Enter a concrete Reason for override. Describe the actual preparation or source decision rather than a generic reassurance.
6. Read the Live allergen preview, any warning, and the variants before selecting Save dish.

A reason is required. Avoid duplicate adjustments for the same allergen. Contains already supplied by ingredients is not reduced by choosing May contain.

Understand and verify a cleared flag

Clear flag does not remove an ingredient. If the ingredients still imply the flag, the editor and saved card retain a warning about the source flag and your reason. That warning is deliberate; it preserves a visible record of the conflict.

Open the saved card’s Recorded overrides section and confirm the allergen, action, and reason. Inspect its resulting flags and any variants, which inherit the dish’s overrides. Review the generated record before sharing it and replace old printed or downloaded versions after changes.

To remove an override, return to the editor, use the corresponding remove control, then save. The dish returns to its ingredient-derived behavior for that adjustment. If a warning persists unexpectedly, trace the ingredient sources rather than adding another override.

An override records a decision; it does not certify safety or suitability for a guest. Keep the source evidence and preparation discussion with the responsible kitchen team.