For some guests, food is not just food. A single piece of nut or a little egg can cause a serious allergic reaction. That is why every business must be able to provide information about allergens. The rules are in the Food Information Regulation (Regulation (EC) No 1169/2011) and in the Danish labelling executive order (mærkningsbekendtgørelsen). Fødevarestyrelsen explains them on its website.
The 14 allergens
You must be able to provide information about these substances and products made from them (Annex II of the Regulation):
- Cereals containing gluten: wheat (also spelt and khorasan wheat), rye, barley and oats
- Crustaceans
- Eggs
- Fish
- Peanuts
- Soya
- Milk (also lactose)
- Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, Brazil nuts, pistachios and macadamia nuts (Queensland nuts)
- Celery
- Mustard
- Sesame seeds
- Sulphur dioxide and sulphites at a concentration above 10 mg/kg or 10 mg/litre
- Lupin
- Molluscs
Other substances can also cause allergy, but they are not covered by the requirement.
How must the information be given?
It depends on how the food is sold.
- Pre-packed foods must always have the allergens in writing on the packaging, normally in the list of ingredients.
- Unpackaged food, for example at a restaurant, café, takeaway or in a bakery shop, can be declared in writing or orally.
- If the business chooses to give the information orally, there must be a visible sign saying that the guest can get information about allergens by asking the staff.
- If the food is ordered through a website, the information must also be on the website.
Allergens are the only information that must be given about unpackaged food. There is no requirement for a full list of ingredients.
When a guest asks
You must give correct and clear information. Here are good habits:
- Never guess. If you do not know, say so, and find the answer from the chef or in the recipe.
- Check the recipe, the labelling on raw materials and any changes. Suppliers can change the contents.
- Tell the kitchen if a guest has an allergy, so that the food can be prepared in a safe way.
- Do not answer "there probably isn't any" to a guest with an allergy.
In the event of a serious allergic reaction, you must call 112.
What if a product changes?
If you change supplier or recipe, the allergens may change. The labelling must be correct. Tell your manager when a product is new, so that the sign, the menu or the allergen overview can be corrected. An old overview that is wrong is worse than none.
Keep allergens separate
Allergens can get into a dish even if they are not part of the recipe. This is called cross-contact.
- Use clean utensils, chopping boards and containers.
- Wash your hands and change gloves between tasks.
- Store allergenic raw materials closed and labelled.
- Clean the grill, pan or fryer if they have been used for a dish containing an allergen.
In the risk analysis, Fødevarestyrelsen typically places allergens under chemical hazards. This means the business must have them under control in its own-checks.
Remember
- 14 allergens must be declared.
- Unpackaged food: in writing or orally, but then with a sign.
- Never guess. Say if you do not know, and ask.
- Keep allergens separate in the kitchen.