December 13, 2014 marked the mandatory start date for allergen disclosure requirements across all EU restaurants. European Regulation 1169/2011 established this food safety obligation for consumers. Every hospitality business must now track exactly which allergens appear in their dishes.
The EU regulation since 2014
EU Regulation 1169/2011 took effect on December 13, 2014. From that moment forward, restaurants, cafés, caterers and hospitality businesses gained the legal duty to share allergen details about their menu items.
💡 Example:
A guest asks: "Does the pasta carbonara contain gluten?"
You must be able to answer: "Yes, the pasta contains wheat (gluten) and the sauce contains milk. No other allergens."
This regulation covers all 27 EU member states, including the Netherlands. While each country adapted the rules into local law, the fundamental requirements stayed identical.
The 14 mandatory allergens
Restaurants need current information about these 14 specific allergens:
- Gluten (wheat, rye, barley, oats, spelt, kamut)
- Crustaceans (shrimp, lobster, crab)
- Eggs
- Fish
- Peanuts
- Soy
- Milk (including lactose)
- Tree nuts (almond, hazelnut, walnut, cashew, etc.)
- Celery
- Mustard
- Sesame seeds
- Sulfur dioxide and sulfites (>10 mg/kg)
- Lupin
- Mollusks (mussels, oysters, squid)
⚠️ Note:
You don't have to put the information on the menu, but you MUST be able to tell it if a guest asks. Not knowing is not an option.
What does this mean in practice?
Every single ingredient requires allergen knowledge. This extends to:
- Sauces and dressings
- Marinades and spice blends
- Bread and side dishes
- Garnish and decorations
💡 Example:
Your Caesar salad seems simple, but contains:
- Dressing: eggs (mayonnaise), fish (anchovies), milk (parmesan)
- Croutons: gluten (bread)
- Parmesan: milk
Total: 3 allergens in one "simple" dish
Digital registration becomes essential
Paper lists and Excel spreadsheets still dominate many kitchens. But these methods create problems with extensive menus or frequent supplier changes.
From analyzing actual purchasing data across different restaurant types, digital tracking systems prove far more reliable. Tools like KitchenNmbrs record allergen information per ingredient, then automatically display all allergens when you build recipes.
💡 Digital advantage:
You register once that wheat flour contains gluten. Every recipe with wheat flour then automatically shows 'contains gluten'. No forgetting, no mistakes.
Enforcement and inspections
The Dutch Food and Consumer Product Safety Authority (NVWA) monitors restaurant compliance actively. During their visits, inspectors typically ask:
- Can you tell me which allergens are in this dish?
- How do you keep track of this?
- What do you do to prevent cross-contamination?
Inadequate responses trigger warnings or financial penalties. Even worse: allergic reactions from poor disclosure create serious liability exposure.
How do you ensure correct allergen information?
Inventory all ingredients
Make a list of all ingredients you use, including ready-made sauces, spice blends and semi-finished products. Check the labels or ask your supplier for allergen information.
Register allergens per ingredient
Note for each ingredient which of the 14 mandatory allergens it contains. Do this digitally or in a clear table. Update this when you change suppliers.
Link ingredients to recipes
For each dish on your menu: list which ingredients it contains and therefore which allergens. Train your staff to provide this information correctly to guests.
✨ Pro tip
Set up allergen tracking within your first 30 days of operation - it's far easier than retrofitting later. Digital ingredient databases save hours compared to manual checking with each supplier.
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
Does allergen information have to be on the menu?
No, that's not required. You must be able to provide the information if a guest asks for it. Many restaurants choose to include it on the menu anyway for clarity.
What if I don't know the allergen information of an ingredient?
Then you need to look it up with your supplier or on the label. 'I don't know' is not a valid answer since the 2014 legislation. You are required to have this information.
Do the rules also apply to small cafés that only serve bitterballs?
Yes, all hospitality businesses that serve food fall under the rules. Even if you only serve bitterballs from the fryer, you must be able to tell whether they contain gluten, eggs or celery, for example.
What happens during an NVWA inspection if I don't have allergen information?
The NVWA can issue a warning, impose a fine, or in extreme cases temporarily close your business. The amount of fines varies, but often runs into thousands of euros.
⚠️ 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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