What happens if a guest with severe allergies gets served the wrong dish? Allergen information isn't just paperwork—it's literally life-saving. Yet many kitchens still rely on guesswork instead of systematic allergen communication.
Register the 14 mandatory allergens
EU legislation (Reg. 1169/2011) requires you to track 14 specific allergens. These are:
- Gluten (wheat, rye, barley, oats, spelt, kamut)
- Crustaceans (shrimp, crab, lobster)
- Eggs (also in mayonnaise, pasta, pastries)
- Fish (also fish sauce, anchovies)
- Peanuts (also peanut oil)
- Soy (also soy sauce, teriyaki sauce)
- Milk (including lactose, butter, cheese)
- Tree nuts (almond, hazelnut, walnut, cashew, etc.)
- Celery (also celery salt)
- Mustard (also mustard seed in spices)
- Sesame (also in bread, tahini)
- Sulfites (preservative, often in wine)
- Lupin (legume, often in bread)
- Mollusks (mussels, squid, snails)
⚠️ Note:
Allergens hide in sauces, marinades, and ready-made products. Always read ingredient lists from suppliers.
Document allergens per recipe
For each recipe, identify which allergens appear in each ingredient. Make this crystal clear for your chefs:
💡 Example: Pasta Carbonara
Ingredients with allergens:
- Spaghetti: GLUTEN
- Eggs: EGG
- Parmesan cheese: MILK
- Bacon: no allergens
- Black pepper: no allergens
Recipe contains: GLUTEN, EGG, MILK
Create visual systems for chefs
Chefs work under pressure and can't read long lists. Make it visual:
- Color codes: Red for nuts, orange for gluten, yellow for milk
- Symbols: Use icons on recipe cards
- Short codes: G=Gluten, M=Milk, N=Nuts
- Prominent placement: At the top of the recipe, never buried at the bottom
💡 Example: Recipe card layout
At the top of your recipe card:
⚠️ ALLERGENS: GLUTEN, EGG, MILK ⚠️
Then the ingredient list and preparation method. Every chef immediately sees what's in it.
Prevent cross-contamination
Registration is step 1. Preventing allergens from accidentally contaminating other dishes is step 2:
- Separate cutting boards: For bread (gluten) and fish
- Clean hands: Wash after contact with nuts or shellfish
- Separate fryer: For gluten-free products
- Clean pans: Don't use the same pan for fish and meat without washing between uses
⚠️ Note:
Even traces of allergens can be dangerous. A guest with nut allergies can react to cross-contamination from a knife that was also used to cut nuts.
Digital vs. paper registration
Many kitchens still work with paper recipes. The disadvantages:
- Getting lost or damaged
- Updates are difficult (new recipe versions)
- Guest questions require searching through stacks of cards
Digital registration using tools makes it easier:
- Allergens per ingredient automatically transfer to recipes
- Updates are immediately visible to the entire team
- You can quickly search which dishes contain specific allergens
💡 Example: Guest asks for nut-free options
With digital registration:
- Search for "nuts" in your recipe database
- Immediately see which 12 dishes contain nuts
- Recommend the other 18 dishes as safe
With paper recipes, you'd have to go through 30 recipe cards. That takes too long.
Train your team
Allergen information only works if your entire team understands it. This is a pattern we see repeatedly in restaurant financials—establishments that invest in proper allergen training avoid costly incidents and liability issues:
- Weekly check: Discuss new recipes and their allergens
- Brief the servers: They get the questions from guests
- Train the chefs: What to do if in doubt (always ask, never guess)
- Emergency protocol: What if someone accidentally serves the wrong thing
Don't forget: you're legally responsible for correct allergen information. An app helps with registration, but the responsibility stays with you.
How do you process allergen information in recipes? (step by step)
Inventory all ingredients per recipe
Make a list of each ingredient in your recipe, including sauces, oils, and garnishes. Don't forget ready-made products like bouillon cubes or marinades. Check the ingredient list from your supplier for hidden allergens.
Link allergens to each ingredient
For each ingredient, check which of the 14 EU allergens it contains. Note this systematically: wheat flour contains gluten, mayonnaise contains egg, parmesan cheese contains milk. Unsure? Always check the label or ask your supplier.
Create a clear summary per recipe
At the top of each recipe, list which allergens it contains in large, clear letters. Use colors or symbols so chefs see it immediately. Train your team to always ask if in doubt rather than guess.
✨ Pro tip
Audit your top 8 supplier ingredient lists every 6 weeks. Suppliers change formulations more frequently than most chefs realize, and undisclosed allergens can appear without warning.
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 need to register allergens that might be present due to cross-contamination?
Yes, if cross-contamination is realistically possible. For example, if you process nuts in the same kitchen. Then use "may contain traces of" on your menu. Always disclose it if you're uncertain.
What if a supplier changes their recipe without telling me?
Ask suppliers to inform you of recipe changes. Regularly check labels of products you use frequently. With large suppliers, you can sign up for product update notifications.
How long do I need to keep allergen information?
Keep recipes and ingredient lists for at least 2 years. In case of an incident, you need to show which ingredients you used. Digital storage makes lookups easier than paper archives.
Can I say a dish 'probably doesn't contain nuts'?
No, only work with certainties. Say "contains no nuts" if you're sure, or "may contain traces" if there's cross-contamination risk. 'Probably' is legally and medically insufficient.
⚠️ 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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