Allergen labeling and food information
The 14 allergens, EU 1169/2011 and the duty to provide correct information
Allergen information is not a service you can choose – it is a legal requirement, and for some guests it is a matter of safety. An allergic reaction can, in the worst case, be life-threatening. Therefore, correct handling of allergens is one of the most serious tasks in a kitchen, and it begins with the raw material and ends at the guest's plate.
§EU 1169/2011—the Food Information Regulation
The rules on allergen information come from EU regulation 1169/2011, often called the Food Information Regulation (FIR). It requires that information about the content of the legally required allergens must be available to the consumer – also when the food is served unpackaged, as it is in a restaurant. In Denmark, the information about unpackaged food can be provided in writing, for example on a menu, on a sign or in a folder that staff can refer to.
§The 14 legally required allergens
The regulation designates 14 substances or products known to cause allergy or intolerance and which therefore must always be stated:
| Allergen | Examples of where it hides. |
|---|---|
| Gluten-containing cereal varieties (wheat, rye, barley, oats etc.) | Flour, breadcrumbs, soy/soy sauce, thickeners, beer |
| Crustaceans | Shrimp, crab, lobster, stocks and Asian sauces |
| Æg | Mayonnaise pasta dressings baked goods clarifications |
| Fish | Fish sauce, Worcestershire sauce, stocks, tapenade |
| Peanuts | Sauces dressings Asian and African dishes |
| Soya(beans) | Soy sauce, marinades, ready-made products, emulsifiers |
| Milk (including lactose) | Butter, cream, cheese, sauces, bread, chocolate |
| Nuts (almonds, hazelnuts, walnuts, etc.). | Pesto, desserts, salads, oils |
| Celery | Stocks soups spice blends dressings |
| Mustard | Dressings, marinades, sausages, spice blends |
| Sesame (seed) | Bread, hummus, tahini, Asian dishes |
| Sulphur dioxide and sulphites (over a set limit) | Dried fruit, wine, preserved goods, potato products |
| Lupin | Flour and baked goods, meat-free products |
| Mollusc | Mussels, squid, oysters, stocks and sauces |
§Cross-contamination in the kitchen
Even a dish without an allergen in the recipe can become dangerous if the allergen is transferred during preparation — from a knife a cutting board a deep fryer or a hand. For a guest with a serious allergy it is not enough that the allergen is not in the recipe; it must also not be able to have got in by accident. Use clean utensils change gloves and keep allergy-friendly preparations separate.
§Answering a guest correctly
When a guest asks about an allergen, the answer must never be a guess. Look it up in the recipe or allergen overview, and involve whoever prepared the dish if you're in doubt. An 'I don't think so' is not an acceptable answer—it must be a 'yes', 'no', or 'I'll check for you'. Correct information is a shared responsibility between kitchen and floor.
§Keep information updated
Allergen information is only safe if it matches reality. If you change a recipe, switch suppliers, or replace an ingredient, the allergen overview must be updated immediately. The most important habit is to read product labels on the products you use – also when you think you know them; manufacturers can change composition without notice.