All restaurants are obliged to communicate the allergens present in the dishes they offer. This obligation also applies to caterers, canteens, collective catering establishments and all professionals in the food industry.
The 14 allergens to be displayed:
In restaurants, the presence of one or more of these 14 allergens (and/or their derivatives) in a dish presented on the menu or on the slate must be indicated:
1. Cereals containing gluten: wheat, rye, barley, oats, spelt, kamut, etc.
3. Nuts: walnuts, almonds, hazelnuts, cashew nuts, pecans, pistachios, etc.
12. Sesame seeds
14. Sulphur dioxide (SO2) and sulphites at concentrations above 10 mg/kg or 10 mg/litre
How to display allergens in your restaurant?
1. You can indicate the presence of these allergens on your menu or menu card, but this is not a requirement.
Your allergic customers will appreciate this, but it may be a burden for you, especially if you change your menu often.
2. But you must display in a way that is legible and visible to all:
– Either the complete and detailed list of the 14 allergens and their possible presence in each of the dishes you offer;
– Or a sign informing your customers that the list of allergens is available on request.
3. Finally, you must be able to present this list of allergens to customers who request it. This is why it is important to prepare it in advance.
4. 4. Also remember to make your staff aware of the allergens, especially if you change your menu often, so that each of your waiters can respond without error to your allergic customers!