Allergens and consumer information
Allergy, intolerance and coeliac disease
An allergy is a reaction of the immune system; it can appear with tiny amounts and can be fatal (anaphylaxis). An intolerance is a digestive problem (for example, to lactose), unpleasant but not immune-related. Coeliac disease is an autoimmune disease triggered by gluten that damages the intestine.
The 14 allergens that must be declared
According to Annex II of Regulation (EU) 1169/2011: cereals containing gluten, crustaceans, eggs, fish, peanuts, soya, milk (including lactose), tree nuts (almonds, hazelnuts, walnuts, cashews, pistachios…), celery, mustard, sesame, sulphur dioxide and sulphites, lupin and molluscs.
The duty to inform
Packaged foods must highlight allergens in the list of ingredients. In bars, restaurants, canteens, bakeries and shops selling loose food (Royal Decree 126/2015) the information must be available in writing on the menu, on a sign or in sheets; it may be given verbally only if the customer can also consult it in writing and this is indicated.
In the kitchen
- Know the exact composition of every dish and keep recipe sheets up to date.
- Avoid cross-contamination: clean or dedicated utensils, boards and surfaces; prepare allergen-free dishes first or separately; do not use the same frying oil; store allergenic ingredients closed and identified.
- Never “remove” the allergen from a dish that is already made: traces remain.
- If in doubt, tell the customer the truth: it is better not to serve the dish.