Most restaurants assume allergen checking is straightforward, but hidden allergens in ready-made products create serious liability risks. You're legally required to provide accurate allergen information to guests, including every ingredient from your suppliers. One missed allergen can result in dangerous reactions and costly legal issues.
Where do you find allergen information on packaging?
Suppliers must clearly list allergens on packaging. But you'll need to check multiple locations:
- Ingredient list: Allergens appear in capital letters (WHEAT, MILK, EGGS)
- Separate allergen table: Quick yes/no overview for each allergen
- "May contain traces of..." warnings
- Product information sheets: Your supplier should provide these separately
💡 Example:
You purchase ready-made pasta sauce. The label states:
- Ingredients: tomatoes, onion, garlic, CELERY, spices
- May contain traces of: NUTS, MUSTARD
This sauce contains celery and possibly nuts/mustard.
Check the 14 EU-mandated allergens
Every product needs screening for these 14 legally required allergens:
- Gluten: wheat, rye, barley, oats, spelt
- Crustaceans: shrimp, lobster, crab
- Eggs (hidden in mayonnaise, pasta)
- Fish (found in Worcestershire sauce)
- Peanuts
- Soy (common in sauces)
- Milk/lactose (present in chocolate)
- Nuts: almond, hazelnut, walnut, cashew, etc.
- Celery (lurks in bouillon cubes)
- Mustard
- Sesame seeds
- Sulfites (preservative)
- Lupin (legume)
- Mollusks: mussels, squid
⚠️ Note:
"May contain traces of" matters just as much. Cross-contamination happens during factory production. For guests with severe allergies, even trace amounts trigger dangerous reactions.
What to do with unclear labels?
Some suppliers provide vague allergen information. Here's your action plan:
- Call your supplier: Demand complete product information sheets
- Request an allergen matrix: Full overview covering all their products
- Check manufacturer websites: Many post detailed product specs online
- Default to caution: Skip unclear products or list all potential allergens
💡 Example:
You purchase a new marinade. The label only mentions "spices and seasonings". Too vague.
Action: Call the supplier and ask:
- What exact spices are included?
- Does it contain celery or mustard?
- Is production shared with nut-processing equipment?
Digital registration and overview
Manual allergen tracking creates errors and wastes time. From analyzing actual purchasing data across different restaurant types, digital systems provide:
- Central database: Every ingredient with allergen status in one location
- Automatic calculation: Ingredient allergens flow through to recipes and menu items
- Instant lookup: Immediate answers for guest inquiries
- Change tracking: Updates when suppliers modify formulations
Apps like KitchenNmbrs let you record allergen data for each ingredient. The system then calculates which allergens appear in finished dishes.
⚠️ Note:
Digital tools help with organization, but you remain legally responsible for accuracy. Always verify your source data thoroughly.
What if suppliers change their composition?
Manufacturers constantly tweak recipes for cost savings or taste improvements. These changes can introduce new allergens without warning.
- Inspect each delivery: Compare labels to previous versions
- Demand change notifications: Require suppliers to alert you about formula modifications
- Update systems immediately: Change allergen data the moment you spot differences
- Brief your team: Ensure kitchen staff knows about changes
💡 Example:
You've used the same ready-made soup for months. Suddenly the new label says "contains celery".
Consequence: Dishes you marketed as "celery-free" now contain this allergen.
Update your allergen records immediately and alert the entire team.
How do you check allergens of a new product? (step by step)
Study the label thoroughly
Read the complete ingredient list and look for allergens in capital letters. Also check for "may contain traces of" warnings at the bottom of the label.
Make a list of allergens found
Note all 14 EU allergens you encounter, including possible cross-contamination. If unsure about an ingredient, call the supplier for clarification.
Register in your system
Add the product to your ingredient database with all allergens found. Update all dishes that use this product and inform your kitchen team.
✨ Pro tip
Photograph every product label showing allergen information and store them digitally with purchase dates. This creates a 30-day audit trail proving exactly what suppliers declared at delivery time.
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
Should I also pass on "may contain traces of" to guests?
Absolutely. For people with severe allergies, even microscopic traces trigger dangerous reactions. Always mention "may contain" warnings during allergen discussions with guests.
What if a supplier doesn't provide clear allergen information?
Switch suppliers or drop the product entirely. You're legally required to provide accurate information, so unclear labeling creates unacceptable liability risks.
How often should I check labels of regular products?
Inspect labels with every delivery to spot changes. Manufacturers modify compositions without advance notice, potentially introducing new allergens overnight.
Can I trust the information from my supplier?
Suppliers face legal requirements for accuracy, but always verify labels yourself. Mistakes happen and you bear ultimate responsibility to your guests.
What happens if I provide incorrect allergen information?
You face dangerous allergic reactions in guests plus serious legal liability for your business. Careful verification and documentation are absolutely critical.
Do I need to check allergens for products I've used for years?
Yes, manufacturers regularly reformulate existing products for cost or taste reasons. A product that was allergen-free last month might contain new allergens today.
⚠️ 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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