Dutch restaurants must provide information about 14 specific allergens to guests who request it under EU Regulation 1169/2011. This applies to all food service businesses. Most operators don't know which allergens these are or how to organize this practically.
The 14 legally required allergens
The European Union has designated 14 allergens that restaurants must register and be able to disclose upon request:
📋 The 14 EU allergens:
- Gluten (wheat, rye, barley, oats, spelt, kamut)
- Crustaceans (shrimp, lobster, crab)
- Eggs
- Fish
- Peanuts
- Soy
- Milk (including lactose)
- Nuts (almond, hazelnut, walnut, cashew, pecan, brazil nut, pistachio, macadamia)
- Celery
- Mustard
- Sesame seeds
- Sulfur dioxide and sulfites (>10 mg/kg or liter)
- Lupine
- Mollusks (mussels, oysters, squid)
What this means for your daily operations
You don't need to list every allergen on your menu. But you must provide this information within 3 minutes if a guest asks. Your staff needs to know what's in each dish, or have a system to look it up quickly.
⚠️ Note:
Hidden allergens count too. Gluten in soy sauce, milk in dark chocolate, celery in spice blends. Check all ingredients, including ready-made products.
Preventing cross-contamination
Ingredients aren't the only concern. You also need to prevent cross-contamination - one of the most common blind spots in kitchen management. If you cook gluten-free pasta in the same water as regular pasta, the gluten-free pasta will still contain gluten.
💡 Cross-contamination example:
A guest asks for a salad without nuts. Your chef:
- Uses the same cutting board as for the Waldorf salad (with walnuts)
- Doesn't rinse the board in between
- The 'nut-free' salad now contains nut residue anyway
Result: possible allergic reaction
How to organize allergen registration
Most kitchens work with one of these systems:
- Allergen card: Overview per dish of which allergens it contains
- Ingredient list: Per recipe all ingredients with allergens marked
- Digital system: App or software where you register allergens per dish
Digital registration lets you search quickly and keeps your overview current if you adjust recipes.
What happens during an inspection?
The NVWA conducts spot checks to verify you comply with allergen legislation. They can:
- Ask for allergen information about random dishes
- Check if your staff can provide the correct information
- Review if your system is complete and current
For deficiencies, you'll first receive a warning. For repeated violations or serious cases, a fine may follow.
Training your team
Train your staff to always say 'no' if they're in doubt. Better a disappointed guest than a sick guest. Make sure every employee knows:
- Where the allergen information is located
- Who in the kitchen they can ask if unclear
- That they should never guess or estimate
How do you set up allergen registration? (step by step)
Make a list of all your dishes
Start with your complete menu. Note each dish, including side dishes, sauces, and garnishes. Seasonal dishes and specials belong on it too.
Check each ingredient per dish
Go through all ingredients for each dish. Pay special attention to ready-made products like stock, sauces, and spices - these often contain hidden allergens. Read all labels.
Register the allergens per dish
Note per dish which of the 14 EU allergens it contains. Use a system your team can quickly consult, such as a digital app or a clear allergen card.
✨ Pro tip
Focus on your 10 most popular dishes first and update their allergen information within 24 hours. This covers roughly 80% of your allergen liability risk immediately.
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, you don't. You do need to be able to provide the information within 3 minutes if a guest asks for it. Many restaurants use codes (G for gluten, M for milk) or refer to a separate allergen card.
What if I'm not sure if an ingredient contains allergens?
Then you must treat it as 'possibly present'. Call your supplier or check the label. Safety comes first - always say 'no' to the guest if you're in doubt.
Do these rules also apply to takeout and delivery?
Yes, you're also required to provide allergen information for takeout and delivery. Many restaurants put this information on their website or delivery platform, or provide a phone number where guests can call.
How often do I need to update my allergen registration?
Every time you change a recipe, use a new supplier, or substitute an ingredient. Also if suppliers change their recipes. Check at least quarterly that everything is still correct.
⚠️ 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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