A Dutch restaurant owner expanding to Antwerp discovers their verbal allergen communication system won't cut it across the border. Belgium follows EU allergen legislation but adds its own specific requirements and interpretations. Understanding these differences prevents costly violations and ensures guest safety.
The basics: EU legislation also applies in Belgium
Belgium follows Regulation (EU) No. 1169/2011 concerning the provision of food safety and nutritional value information to consumers. This means the same 14 allergens are mandatory as in the Netherlands:
- Gluten (wheat, rye, barley, oats, spelt, kamut)
- Crustaceans
- Eggs
- Fish
- Peanuts
- Soy
- Milk (including lactose)
- Nuts (8 types)
- Celery
- Mustard
- Sesame seeds
- Sulfur dioxide and sulfites
- Lupine
- Mollusks
Belgian national deviations
⚠️ Note:
Belgium has stricter rules for the way allergen information is provided than some other EU countries.
1. Written allergen information is mandatory
In Belgium, allergen information must always be available in writing. Providing information verbally only isn't sufficient, even as a backup. This means:
- Menu with allergen symbols OR
- Separate allergen list available for guests OR
- Digital allergen information (QR code, tablet)
💡 Example:
Restaurant in Antwerp:
- Menu with symbols: ✓ Allowed
- Verbal information only upon request: ✗ Not allowed
- QR code to allergen list: ✓ Allowed
2. Language requirements
In Flanders, information must be available in Dutch. In Wallonia in French. And in Brussels? Both languages are mandatory for hospitality businesses.
3. Fine regulations
Belgium imposes higher fines for allergen violations than the Netherlands - a pattern we see repeatedly in restaurant financials across the border:
- First violation: €200 - €2,000
- Repeated violation: up to €8,000
- If illness results from incorrect information: criminal prosecution possible
Practical differences with the Netherlands
💡 Difference in approach:
Netherlands: "Information available upon request"
Belgium: "Information always visible in writing"
Inspection authorities:
- Netherlands: NVWA (Dutch Food and Consumer Product Safety Authority)
- Belgium: FAVV (Federal Agency for the Safety of the Food Chain)
The FAVV inspects more strictly for the visibility of allergen information than the NVWA.
Registration and documentation
Belgium requires that hospitality entrepreneurs can demonstrate that:
- All staff are trained in allergen knowledge
- Recipes and ingredient lists are up-to-date
- Cross-contamination procedures are documented
⚠️ Note:
Digital registration in an app helps keep track of allergen information, but legal responsibility remains with the entrepreneur.
What does this mean for your restaurant?
If you run a restaurant in Belgium, make sure you have:
- Written allergen list - always available
- Correct language - Dutch in Flanders, French in Wallonia
- Trained staff - document the training
- Up-to-date recipes - with all allergens registered
The cost of a fine is higher than the investment in a good allergen registration system.
How do you ensure correct allergen registration in Belgium?
Create a written allergen list
Register all 14 EU allergens per dish in a digital system or on paper. Make sure this information is always available to guests, not just upon request.
Translate into the correct language
Make sure your allergen information is available in Dutch (Flanders), French (Wallonia) or both languages (Brussels). Google Translate is not sufficient - have it professionally translated.
Train your staff and document it
All employees must know where the allergen list is located and how to prevent cross-contamination. Keep certificates or training records for FAVV inspections.
✨ Pro tip
Audit your allergen documentation every 90 days to catch recipe changes before inspections. Belgian authorities often cross-reference supplier invoices with declared allergens during spot checks.
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
Can I only provide allergen information verbally in Belgium?
No, in Belgium allergen information must always be available in writing. Providing information verbally as the only method isn't allowed, even as a backup.
What are the fines for incorrect allergen information in Belgium?
First violation: €200-€2,000. Repeated violations can go up to €8,000. If illness results from incorrect information, criminal prosecution is possible.
Does my allergen list need to be bilingual in Brussels?
Yes, in Brussels hospitality businesses must have allergen information available in both Dutch and French. This applies to all written communication with guests.
Does the FAVV inspect more strictly than the NVWA?
The FAVV places more emphasis on the visibility and written availability of allergen information. They inspect more frequently to ensure information is proactively available.
Can I use a Dutch allergen list in Belgium?
Only in Flanders, and it must comply with the Belgian requirement of written availability. In Wallonia and Brussels, you need French translations.
What happens if I update my menu but forget to update allergen information?
This creates a compliance gap that can result in immediate fines during inspection. Belgian authorities consider outdated allergen information as providing false information to consumers.
Do food trucks and pop-up restaurants need the same written allergen documentation?
Yes, all food service businesses in Belgium must provide written allergen information regardless of format. Mobile vendors often use laminated cards or tablets to meet this requirement.
⚠️ 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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