← News · October 6, 2026
Allergens: what your customers can expect from you
Anyone who sells or serves food must be able to say which allergens it contains. Even for a sandwich or a dish of the day.
A customer with a food allergy relies on you knowing what is in your dishes. The European rules do not apply only to pre-packaged products: allergen information must also be available for whatever you sell over the counter, on your premises or via delivery.
The 14 allergens
These are cereals containing gluten, crustaceans, eggs, fish, peanuts, soybeans, milk, nuts, celery, mustard, sesame seeds, sulphites, lupin and molluscs.
Keep your information up to date
Note for each dish which allergens it contains, and update this as soon as a recipe or supplier changes. An allergen matrix for each dish keeps things clear for your whole team.
Watch out for cross-contamination
Separate equipment, clear arrangements on the order of preparation and thorough cleaning in between reduce the risk of allergens ending up unnoticed in another dish.
Empower your team
Everyone who talks to customers must know where to find the information and who to ask for the answer when in doubt. Guessing is never an option.