For a person with an allergy, a small amount of the wrong food can be fatal. That is why the law requires allergen information to be given and care to be taken in the kitchen. The basis is Regulation (EU) No 1169/2011.
Allergy and intolerance
- Food allergy: a reaction of the immune system. It can cause itching, swelling of the lips and tongue, hives, vomiting, difficulty breathing and anaphylaxis (a drop in blood pressure, loss of consciousness). It is an emergency: call 112.
- Intolerance: does not involve the immune system (for example, lactose intolerance). It causes discomfort but, as a rule, does not put life at risk.
For a person with an allergy, very small amounts are enough. And cooking does not remove the allergen.
The 14 allergens that must be declared
Annex II of Regulation (EU) No 1169/2011 lists:
- Cereals containing gluten (wheat, rye, barley, oats, spelt, khorasan wheat)
- Crustaceans
- Eggs
- Fish
- Peanuts
- Soya
- Milk (including lactose)
- Tree nuts (almonds, hazelnuts, walnuts, cashews, pecans, Brazil nuts, pistachios, macadamias)
- Celery
- Mustard
- Sesame seeds
- Sulphur dioxide and sulphites (above 10 mg/kg or 10 mg/l)
- Lupin
- Molluscs
What information to give
- On prepacked foods, allergens appear in the list of ingredients, highlighted (for example, in bold).
- On non-prepacked foods, such as those in restaurants, cafés and canteens, allergen information is also compulsory. Decreto-Lei n.º 26/2016 says that, for foodstuffs supplied by collective catering establishments, it must be available in any medium that allows the consumer to take it in easily, such as the menu, a board or a sheet. ASAE enforces this duty.
- The information must be correct and up to date. When a recipe or a supplier changes, the information changes.
Cross-contact with allergens
The allergen can pass to a food that does not contain it through:
- utensils, boards, worktops and hands not cleaned between tasks;
- shared frying oil (chips fried in the same oil as breaded fish);
- cloths, sponges and aprons;
- splashes, flour dust in the air, containers without lids;
- mistakes when assembling dishes.
How to prevent it: wash and disinfect utensils and surfaces before preparing a dish without the allergen; prepare that dish first, with clean utensils; store allergens in containers that are covered and labelled, at the bottom; wash your hands and change gloves; check the labels of raw materials at every purchase, because suppliers change recipes.
The statement "may contain traces of…" is a voluntary indication by the operator and does not replace control of cross-contact.
When the customer asks
- Never guess. If you are not sure, say you are not sure and consult the recipe sheet or the manager.
- Do not say a dish "does not contain" the allergen unless you can guarantee it.
- Pass the information on to the colleague who serves or cooks, so that the right dish reaches the right table.
- If the customer has a reaction, call 112 and tell the manager.
The law in 2021
Regulation (EU) 2021/382 amended Regulation (EC) No 852/2004 to include allergen management in the hygiene requirements, alongside food safety culture.
Key points
- 14 allergens that must be declared.
- Information is also compulsory on non-prepacked food.
- Cross-contact is avoided by cleaning, separation and attention.
- If in doubt, do not guess: ask and confirm.