Failing to provide allergen information to guests is both illegal and costly. EU law mandates that restaurants must disclose which allergens are present in dishes when requested. You're risking hefty fines, liability claims, and potential closure without this information.
Legal requirements for allergen information
European restaurants have been legally bound since 2014 to provide allergen information under EU regulation 1169/2011. This applies across the Netherlands too. You're required to identify which of the 14 major allergens appear in your dishes whenever guests ask.
⚠️ Note:
This isn't optional service. It's a legal obligation. Every restaurant owner must be able to provide this information.
The 14 mandatory allergens
Your allergen information must cover these substances:
- Gluten (wheat, rye, barley, oats, spelt, kamut)
- Crustaceans (shrimp, crab, lobster)
- Eggs
- Fish
- Peanuts
- Soy
- Milk (including lactose)
- Nuts (almond, hazelnut, walnut, cashew, etc.)
- Celery
- Mustard
- Sesame seeds
- Sulfur dioxide and sulfites (>10 mg/kg)
- Lupine
- Mollusks (mussels, squid, snails)
Consequences during inspection without allergen information
The Dutch Food and Consumer Product Safety Authority (NVWA) shows up unannounced for inspections. Missing allergen information means you'll face:
💡 Example inspection:
NVWA inspector asks: "Which allergens are in your carbonara?"
You answer: "I'm not exactly sure, but there's egg and cheese in it."
Result: Immediate warning or fine for missing allergen information.
- First violation: Warning with correction period
- Repeated violation: Fine of €1,500 to €10,000
- Serious cases: Temporary closure possible
- In case of accident: Liability for medical costs
Risks for your guests and business
Missing allergen information can trigger serious medical emergencies. A guest with severe nut allergies who accidentally consumes cashews might require emergency hospitalization. That's where costs skyrocket:
⚠️ Note:
If you can't prove that you provided the correct information, you're liable for all consequences. This can amount to tens of thousands of euros in medical costs and compensation.
What you need to be able to prove
Rough knowledge won't cut it. From years of working in professional kitchens, I've seen restaurants get caught off-guard because they couldn't demonstrate that they:
- Know which allergens are in each dish
- Keep this information and keep it up-to-date
- Have trained staff to provide this information
- Take measures against cross-contamination
💡 Practical example:
Your carbonara contains:
- Eggs (in the pasta and sauce)
- Milk (parmesan cheese)
- Gluten (wheat pasta)
You must be able to tell this to every guest who asks.
How to organize allergen information
Most restaurants rely on one of these tracking methods:
- Recipe book with allergens: Each recipe lists which allergens it contains
- Allergen table: Overview of all dishes with checkmarks for relevant allergens
- Digital registration: App or system where you track it per dish
Many professional kitchens use digital tools like KitchenNmbrs to maintain allergen records. The main advantage is quick searchability and easy updates whenever recipes change.
Costs of a good system vs. fines
Digital allergen tracking systems run about €25-50 monthly. NVWA fines start at €1,500. The math is straightforward:
💡 Cost example:
Digital system: €35/month × 12 = €420/year
NVWA fine: €1,500 - €10,000 per violation
One fine costs you 4-24 years of digital registration.
How do you arrange allergen information? (step by step)
Inventory all ingredients per dish
Go through each dish on your menu and write down all ingredients. Even the small things like butter for cooking, cream in sauces, and garnishes count.
Check each ingredient for the 14 main allergens
Look at each ingredient to see which of the 14 mandatory allergens it contains. Note: mayonnaise contains eggs, pesto often contains nuts, and many sauces contain milk or gluten.
Create an overview per dish
List all allergens per dish. Use a table or digital system so your staff can quickly look up what's in each dish.
Train your staff
Make sure everyone knows where the allergen information is and how to use it. When in doubt, they should always check with the kitchen.
Keep it up-to-date
Every time you adjust a recipe or add new dishes, you must update the allergen information. Make this part of your standard process.
✨ Pro tip
Map out allergens for your 12 most-ordered dishes within the next 48 hours. This covers roughly 75% of customer inquiries and gives you immediate compliance for your busiest items.
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 put allergens on my menu?
No, that's not mandatory. You do need to be able to provide the information when a guest asks for it. Many restaurants do put the main allergens on the menu for convenience.
What if I'm not sure whether allergens are in a dish?
Then you must treat the dish as 'may contain allergens' and communicate this to the guest. When in doubt, always be cautious - it's about your guests' health.
What if a supplier changes their recipe?
Then you must update your allergen information. Check regularly with your suppliers whether anything has changed in the composition of products you purchase.
Can I be held liable for an allergic reaction?
Yes, if you provided incorrect or no allergen information, you can be held liable for the consequences. That's why it's so important to keep accurate information.
⚠️ 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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