Think of allergen translation like having a fire extinguisher – you hope you'll never need it, but when the moment comes, it could save a life. International guests need allergen information they can trust completely. Having your allergen statement ready in English prevents dangerous miscommunication and shows professional care.
The 14 EU allergens in English
European legislation requires restaurants to provide information about 14 specific allergens. This list remains consistent throughout Europe, making the English terms standardized across all member countries:
💡 The 14 allergens Dutch → English:
- Gluten → Cereals containing gluten
- Shellfish → Crustaceans
- Eggs → Eggs
- Fish → Fish
- Peanuts → Peanuts
- Soy → Soybeans
- Milk → Milk (including lactose)
- Nuts → Tree nuts
- Celery → Celery
- Mustard → Mustard
- Sesame seeds → Sesame seeds
- Sulfites → Sulphur dioxide and sulphites
- Lupin → Lupin
- Molluscs → Molluscs
Practical translation of your menu
Most guests understand basic allergens, but you need to watch for these translation pitfalls:
⚠️ Heads up:
Never use Google Translate for allergens. One incorrect translation could trigger a life-threatening reaction for guests with severe allergies.
Build a clear list for each dish. Here's how it works:
💡 Example: Pasta Carbonara
Dutch: Contains: gluten, eggs, milk
English: Contains: cereals containing gluten, eggs, milk
Digital vs. paper allergen statement
After managing kitchen operations for nearly a decade, I've seen digital allergen statements solve countless communication problems with international guests:
- Updates happen instantly when recipes change
- Information stays consistent across multiple languages
- Staff can reference it quickly during busy periods
- No more dealing with faded or damaged paper copies
Systems like KitchenNmbrs let you record allergens for each dish and display this information automatically in different languages.
Train your staff on allergen communication
Your English allergen statement only works if your team knows how to use it effectively:
- Teach essential phrases: "This contains eggs" or "This is gluten-free"
- Assign one person per shift as the allergen specialist for complex questions
- Ensure everyone knows exactly where the English list is kept
💡 Essential phrases for staff:
- "Let me check the ingredients for you"
- "This dish contains..."
- "We can prepare this without..."
- "I'll ask the kitchen to be extra careful"
Legal aspects of allergen statements
Throughout the Netherlands and Europe, you're legally required to provide allergen information. This obligation extends to foreign guests too. If someone asks in English, you must give a reliable, accurate answer.
⚠️ Heads up:
"I don't speak English" won't protect you during an NVWA inspection. Ensure at least one person per shift can provide accurate allergen information in English.
How do you create an English allergen statement? (step by step)
Gather all recipes and ingredient lists
Create an overview of each dish on your menu. Note all ingredients, including the 'hidden' ones like butter in the pan or spices in marinades. Don't forget garnishes and sauces.
Identify allergens per dish
Go through the 14 EU allergens for each dish. Mark which ones are present. Pay extra attention to compound ingredients like bouillon cubes (often contain celery) or Worcestershire sauce (often contains fish).
Translate to standardized English terms
Use the official EU terminology for allergens. Create a clear list per dish: 'Contains: cereals containing gluten, eggs, milk'. Test the list with an English-speaking colleague or guest.
✨ Pro tip
Create laminated allergen cards in both Dutch and English for your 12 most popular dishes. Keep them at the host station and train staff to grab them within 30 seconds of any allergen question.
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
Do I have to list all 14 allergens on my menu?
No, you only need to mention allergens that actually appear in your dishes. However, you must provide complete information whenever guests request it.
Can I use Google Translate for my allergen statement?
That's strongly discouraged for safety reasons. Allergen information must be 100% accurate. Use official EU terminology and have it verified by a fluent English speaker.
What if a guest asks about allergens that aren't on my standard list?
Tell them honestly that you need to check with the kitchen first. Never guess or assume anything. It's better to wait 2 minutes than risk triggering an allergic reaction.
Does my entire menu need to be translated into English?
No, that's not legally required. You only need to provide allergen information upon request. Many restaurants keep a separate English allergen statement alongside their Dutch menu.
How often should I update my English allergen statement?
Update it immediately whenever you change recipes, switch ingredients, or use new suppliers. Allergen information must always reflect your current menu accurately.
What's the difference between 'nuts' and 'tree nuts' in English?
'Tree nuts' is the official EU term that excludes peanuts (which are legumes). This includes almonds, walnuts, hazelnuts, and similar nuts that grow on trees.
Should I include 'may contain' warnings in my English allergen statement?
Yes, if there's genuine cross-contamination risk in your kitchen. But don't overuse these warnings as they can lose their effectiveness and confuse guests with severe allergies.
⚠️ 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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