Allergen labeling in the hospitality industry: the 14 allergens and what restaurant owners should know

The 14 major allergens

Allergen labeling in the foodservice industry is based on the EU Food Information Regulation (FIR). Annex II lists 14 substances and products that frequently trigger allergies or intolerances:

• Gluten-containing cereals, crustaceans, eggs, fish, peanuts, soy, milk (including lactose)
• Tree nuts, celery, mustard, sesame, sulfur dioxide and sulfites, lupins, molluscs

This list is the same in all EU countries. However, the way the information must be provided to the guest differs.

What the EU regulation for open food means

For packaged foods, allergens are listed in the ingredients list. In restaurants, cafes, or takeaways, there is no packaging – nevertheless, the customer must be able to find out which of the 14 allergens are in a dish. Since December 13, 2014, this requirement also applies to loose food and beverages. The details, i.e., whether in writing or orally and in what form, are regulated by the individual countries.

In writing or orally

In Germany and Austria, in addition to written labeling on the menu, oral information is generally also permitted. However, this is subject to conditions: Typically, there must be a clearly visible notice that allergen information is available upon request, and written documentation at the establishment that staff can refer to. In Austria, staff training is additionally required.

The exact requirements vary by country and may change. For authoritative information, you should contact the Chamber of Commerce, the IHK, or the relevant food authority.

Labelling on the menu

The written version is the most convenient for guests and the safest for staff: No one has to look up information under stress. Short codes directly on the dish and a legend on the same page are standard.

• Letters A to R – the system that is widespread in Austria.
• Numbers 1 to 14 in the order of the EU list – common in Italy and also found in Germany.
• Allergens written out in full when the menu is short.

This can be easily solved on a digital menu. Same-QR recognizes letters A to R and numbers 1 to 14 in the additional line of a dish and places a legend with the allergens used below it – in the language set on the guest's mobile phone.

Sources of error in everyday kitchen life

Most errors do not occur on the menu but in the kitchen. Typical examples are:

• A supplier changes, and the new product contains a different allergen – for example, mustard in the mayonnaise.
• A dish is changed, the labeling on the menu is not.
• Finished products such as broth, spice mixes or sauces are not included.
• Temporary staff do not know the documentation or do not know where it is located.

A recipe binder with all ingredients and allergens per dish is helpful, which is updated with every change. If the menu is digital, the labeling changes at the same time – without reprinting.

This is how you implement the labeling in practice

• Create recipe sheets for all dishes, including finished products.
• Derive the allergens contained in each dish from the ingredients.
• Choose a labeling system and use it consistently on all menus.
• Place the legend clearly visible on each menu.
• Train the team and determine who adjusts the labeling in case of recipe changes.

Allow some time for this the first time. After that, the effort is low: each new dish gets its recipe sheet, each change is recorded.

Frequently asked questions