Cluttered menus with lengthy allergen descriptions can overwhelm diners and make your dishes less appealing. Codex letter codes solve this by using simple abbreviations like 'A, C, G' instead of 'contains gluten, eggs and milk'. This approach keeps your menu clean while meeting allergen disclosure requirements.
What are Codex letter codes?
Codex letter codes are standardized letters representing each allergen. They're built around the 14 mandatory EU allergens and help restaurants maintain organized, readable menus without sacrificing crucial safety information.
💡 Example of Codex codes:
- A = Gluten (wheat, rye, barley, oats)
- B = Crustaceans
- C = Eggs
- D = Fish
- E = Peanuts
- F = Soy
- G = Milk (lactose)
The complete Codex list for allergens
Here are all 14 mandatory EU allergens with their corresponding letter codes:
- A: Gluten (wheat, rye, barley, oats, spelt, kamut)
- B: Crustaceans (shrimp, lobster, crab)
- C: Eggs
- D: Fish
- E: Peanuts
- F: Soy
- G: Milk and lactose
- H: Nuts (almond, hazelnut, walnut, cashew, etc.)
- I: Celery
- J: Mustard
- K: Sesame seeds
- L: Sulfur dioxide and sulfites (>10 mg/kg)
- M: Lupin
- N: Mollusks (mussels, oysters, snails)
How to add codes to your menu
After managing kitchen operations for nearly a decade, I've found several effective ways to present these codes clearly:
💡 Example menu item:
Pasta Carbonara - €18.50
Creamy pasta with bacon, egg and parmesan (A, C, G)
- Position codes in parentheses directly after the dish description
- Apply italic formatting to set them apart
- Always include a reference legend somewhere visible
- Separate multiple codes with commas
The legend: essential for understanding
Without a proper legend, these codes become meaningless. Guests must be able to quickly reference what each letter represents.
💡 Example legend:
Allergens:
A=Gluten, B=Crustaceans, C=Eggs, D=Fish, E=Peanuts, F=Soy, G=Milk, H=Nuts, I=Celery, J=Mustard, K=Sesame, L=Sulfites, M=Lupin, N=Mollusks
⚠️ Important:
Your legend must appear on every page of your menu. Guests shouldn't need to hunt through multiple pages to decode what the letters mean.
Benefits of Codex letter codes
- Space efficiency: 'A, C, G' occupies far less real estate than 'contains gluten, eggs and milk'
- Visual clarity: Your menu maintains a clean, professional appearance
- Industry standard: Diners recognize this system from other establishments
- Language independent: Codes work regardless of your menu's language
- Reduced mistakes: Less opportunity for spelling errors compared to full descriptions
Digital allergen registration
Tools like KitchenNmbrs allow you to record which allergens each ingredient contains. The system then automatically calculates the correct letter codes for every dish based on your recipe ingredients.
💡 Example workflow:
- Register ingredient 'Egg' → automatically assigns code C
- Register ingredient 'Wheat flour' → automatically assigns code A
- Recipe 'Pasta Carbonara' → system shows codes A, C, G
How do you implement Codex codes on your menu?
Inventory all allergens per dish
Go through each dish on your menu and note which of the 14 EU allergens it contains. Don't forget ingredients in sauces, marinades and garnishes.
Translate allergens to letter codes
Use the standard Codex codes: A=Gluten, B=Crustaceans, C=Eggs, etc. Place the codes in parentheses after each dish, separated by commas.
Add a clear legend
Place an overview of all codes with their meanings at the bottom of each page of your menu. Make sure the text is large enough to remain readable.
✨ Pro tip
Position allergen codes at 10-point font size next to dishes, but keep your legend at 8-point minimum for space efficiency. Test readability with actual printed menus under your restaurant's lighting conditions before finalizing.
Calculate this yourself?
In the KitchenNmbrs app you can do this in just a few clicks. 7 days free, no credit card.
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Frequently asked questions
Are Codex letter codes mandatory in the Netherlands?
No, the codes themselves aren't legally required. However, you must provide allergen information to guests who request it. Codex codes offer a practical way to display this information clearly and consistently.
What if a dish contains multiple allergens?
List all relevant codes after the dish, separated by commas. For example: Pasta Carbonara (A, C, G) indicates gluten, eggs and milk are present.
Do I need to mention codes for 'may contain traces of'?
This depends on your establishment's risk management approach. Legally you're only required to mention intentionally added allergens. Many restaurants also include potential cross-contamination risks for additional safety.
Can I create my own codes for local allergens?
It's not advisable to deviate from standard Codex codes for the 14 EU allergens. You could add supplementary codes for other ingredients, but clearly explain these additions in your legend to avoid confusion.
⚠️ EU Regulation 1169/2011 — Allergen Information — https://eur-lex.europa.eu/eli/reg/2011/1169/oj
The allergen information on this page is based on EU Regulation 1169/2011. Recipes and ingredients may vary by supplier. Always verify current allergen information with your supplier and communicate this correctly to your guests. KitchenNmbrs is not liable for allergic reactions.
In the UK, the FSA enforces allergen regulations under the Food Information Regulations 2014.
📚 Sources consulted
- EU Verordening 852/2004 — Levensmiddelenhygiëne (2004) — Official source
- EU Verordening 853/2004 — Hygiënevoorschriften voor levensmiddelen van dierlijke oorsprong (2004) — Official source
- EU Verordening 1169/2011 — Voedselinformatie aan consumenten (2011) — Official source
- NVWA — Hygiënecode voor de horeca (2024) — Official source
- NVWA — Allergenen in voedsel (2024) — Official source
- Codex Alimentarius — International Food Standards (2024) — Official source
- FSA — Safer food, better business (HACCP) (2024) — Official source
- BVL — Lebensmittelhygiene (HACCP) (2024) — Official source
- Warenwetbesluit Bereiding en behandeling van levensmiddelen (2024) — Official source
- WHO — Foodborne diseases estimates (2024) — Official source
Food Standards Agency (FSA) — https://www.food.gov.uk
The HACCP standards shown in this application are for informational purposes only. KitchenNmbrs does not guarantee that displayed values are current or complete. Always consult the FSA or your local authority for the latest regulations.
Written by
Jeffrey Smit
Founder & CEO of KitchenNmbrs
Jeffrey Smit built KitchenNmbrs from 8 years of hands-on experience as kitchen manager at 1NUL8 Group in Rotterdam. His mission: give every restaurant owner control over food cost.
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