What the label of a food says, and what you know about its ingredients, can save the life of a customer with an allergy. This lesson is a summary. If you work with food served to the public, the food allergen course on this site covers it in more detail.
Information on prepacked foods
Regulation (EU) No 1169/2011 on the provision of food information to consumers requires the packaging to show, among other things:
- the name of the food;
- the list of ingredients, with allergens highlighted (for example, in bold);
- the net quantity;
- the use-by date or best-before date;
- the storage and use conditions;
- the name and address of the responsible business;
- the nutrition information.
In addition to labelling, for traceability it is worth keeping the product's batch number.
Dates: use-by and best-before
- "Fecha de caducidad" or "Use by…": put on highly perishable foods. After that date, the food is not safe. It is not sold or used.
- "Consumir preferentemente antes de…" (best before…): shows until when it keeps its quality. After the date, it may be safe, but is no longer at its best.
The 14 allergens that must be declared
Annex II of Regulation (EU) 1169/2011 lists the substances that cause allergies or intolerances. There are 14 groups:
- cereals containing gluten: wheat (including spelt and khorasan wheat), rye, barley, oats and their hybridised strains;
- crustaceans;
- eggs;
- fish;
- peanuts;
- soya;
- milk (including lactose);
- tree nuts (almonds, hazelnuts, walnuts, cashews, pistachios…);
- celery;
- mustard;
- sesame seeds;
- sulphur dioxide and sulphites (above 10 mg/kg or 10 mg/l);
- lupin;
- molluscs.
Non-prepacked food: bars, restaurants and shops
For foods sold or served without packaging, Real Decreto 126/2015 (the Spanish royal decree on information for non-prepacked food) requires the allergens they contain to be declared. The general rule is to give this in writing, on labels or on signs next to the food; other means are also accepted, such as the menu, if the customer can consult them before the purchase is completed and at no extra cost. The information may be given orally only if three conditions are met: staff give it at the customer's request and before the purchase is completed; the information is available in writing or in electronic form on the premises, within reach of staff, inspectors and customers; and a visible sign says where to find it or that staff can be asked.
What you should do
- Know the allergens in the dishes you serve or sell.
- Never guess. If a customer asks and you do not know, check the sheet or ask your manager. A wrong answer can cause a severe reaction.
- Avoid cross-contact (utensils, frying oil, boards, surfaces).
- Read the labels every time you receive a product: ingredients can change.
- If a customer has a severe reaction (difficulty breathing, swelling of the face or tongue, dizziness), call 112 immediately.
Traceability and withdrawal
If a product turns out to be dangerous, the business must be able to withdraw it and give notice. That is why delivery notes and batch numbers are kept. If you have doubts about a product, isolate it, mark it and report it.
Key points
- The label shows allergens highlighted in the list of ingredients.
- There are 14 groups of allergens that must be declared.
- For non-prepacked food, Real Decreto 126/2015 requires allergen information, in writing or, under conditions, orally.
- If you are unsure about allergens, never guess.