Milk from cows and other mammals (including the component lactose)

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rgens and products derived from them in the food and drinks they offer :

gluten-containing grains
crustaceans
eggs from poultry
Fish (excluding fish gelatin)
peanuts
soybeans
nuts
celery
Mustard
sesame seeds
sulfur dioxide and sulfites
lupins
Molluscs (such as mussels, squid and snails)
This list is quite iceland phone data clear with 14 substances. If one of the substances loses its allergenic potential due to a method of preparation, it no longer needs to be labelled. However, you need to be very familiar with this, as it does not apply to all of them. For example, glucose syrup, maltodextrin and dextrose, which are based on wheat and barley, still need to be labelled.



Is an allergen list mandatory for every type of catering establishment?
Yes, every restaurant that offers unpackaged food or food without an ingredients list on the packaging must inform its guests about which allergens (and additives) can be found in the food and drinks.

It's also a good idea to provide your staff with all the necessary information about allergens so that they can provide information directly to guests if they request it. If you have a large team, some of whom are only in the restaurant for a few hours a week, you can prioritize certain permanent employees who need to be knowledgeable and at least one of whom will always be present per shift.

It is important in any case that guests can get all the information about allergens quickly and easily through menus, notices and information from staff . This is important for guests, but also for your business, because there can be legal consequences if a guest suffers an allergic reaction due to missing or incorrect information. Apart from that, a clear allergen list in the catering industry is a ser