Proper allergen display keeps your guests safe and your restaurant compliant with EU regulations. You're legally required to provide information about the 14 mandatory allergens, but the format is flexible. The key is making this information accessible without overwhelming your menu design.
What does the law say exactly?
Restaurants must provide information about the 14 EU allergens. This doesn't need to appear directly on your menu, but must be readily available if guests request it. You've got several practical options for organizing this information.
💡 The 14 mandatory allergens:
- Gluten (wheat, rye, barley, oats)
- Crustaceans
- Eggs
- Fish
- Peanuts
- Soy
- Milk (including lactose)
- Nuts (almond, hazelnut, walnut, etc.)
- Celery
- Mustard
- Sesame seeds
- Sulfites (>10 mg/kg)
- Lupin
- Mollusks
Option 1: Listing on the menu
You can display allergens directly on your menu using symbols or numbers. This approach offers maximum transparency for guests, though it'll make your menu design more complex.
💡 Example menu listing:
Pasta Carbonara (1, 3, 7) - €18.50
Where: 1 = gluten, 3 = eggs, 7 = milk
- Advantage: Guests see information immediately, reduces staff questions
- Disadvantage: Creates visual clutter, especially with extensive menus
- Suitable for: Compact menus (maximum 20 dishes)
Option 2: Separate allergen card
Create a comprehensive list of all dishes with their corresponding allergens. Keep this at your front counter or ensure staff can access it quickly.
💡 Example allergen card:
ALLERGEN LIST
Pasta Carbonara: Gluten, Eggs, Milk
Steak: No allergens
Caesar Salad: Gluten, Fish, Eggs, Milk
- Advantage: Clean menu design, comprehensive information available separately
- Disadvantage: Staff must memorize or reference the list frequently
- Suitable for: Restaurants with extensive dish selections
Option 3: Digital allergen registration
Register all allergens digitally so staff can instantly look up which allergens appear in specific dishes. This system works fastest during busy service periods.
⚠️ Note:
Apps don't register allergens automatically. You must manually enter all ingredients and allergens, then maintain current records.
- Advantage: Instant lookup capability, simple updates for recipe changes
- Disadvantage: Requires significant initial data entry time
- Suitable for: Kitchens with frequently changing recipes
What should your staff know?
Regardless of your chosen method, staff need proper allergy handling training. Train them to identify allergens accurately and communicate clearly with guests about dietary restrictions.
💡 Example conversation:
Guest: "I'm allergic to nuts, what can I eat?"
Staff: "Let me verify that for you. The steak and fish don't contain nuts, but I'll confirm with the kitchen about potential cross-contamination risks."
Always double-check if you're uncertain!
Preventing cross-contamination
Ingredient lists aren't enough - cross-contamination poses real risks. If you slice bread on the same cutting board used for nuts, that creates hazards for guests with nut allergies. This represents one of the most common blind spots in kitchen management.
- Designate separate cutting boards for allergens
- Wash hands thoroughly between different preparations
- Use clean knives for each task
- Be transparent with guests about uncertainties
⚠️ Note:
With severe allergies, restaurants can face legal liability. Always maintain honesty if you can't guarantee something is completely safe.
Digital tools
Tools like KitchenNmbrs help register allergens per recipe. You input all ingredients once with their allergen information, and the system automatically displays which allergens exist in each dish.
- Centralized ingredient database with allergen data
- Automated calculations for recipes
- Quick reference during service
- Streamlined updates for recipe modifications
This approach saves time and minimizes errors, but you retain full responsibility for information accuracy as the business owner.
How do you organize allergen information? (step by step)
Inventory all ingredients
Make a list of all ingredients you use, including sauces, spices, and garnishes. Check each ingredient for which of the 14 EU allergens it contains.
Choose your presentation method
Decide whether you put allergens on the menu, create a separate allergen card, or register digitally. Small menus can use symbols, larger menus often need a separate list.
Train your staff
Make sure everyone knows where the allergen information is and how to correctly inform guests. Practice conversations about allergies and emphasize that the kitchen should always be consulted if in doubt.
✨ Pro tip
Create a dedicated allergen binder with ingredient photos and supplier documentation for each dish. Update this monthly and keep it accessible during all service hours for quick staff reference.
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 allergens on my menu?
No, direct menu listing isn't mandatory. You must have the information readily available when guests request it. This can be through menu symbols, separate allergen cards, or digital systems.
What happens if I give incorrect allergen information?
You face potential legal liability if guests become ill from inaccurate information. Always maintain honesty and verify details with your kitchen staff if you're uncertain about specific ingredients.
Can I say my kitchen is allergen-free?
Only if you can guarantee 100% prevention of cross-contamination. Most commercial kitchens can't achieve this level of control, so avoid making such absolute claims.
⚠️ 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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