Why do allergens matter so much?
It is estimated that food allergies affect between 3 and 4% of adults and children in Europe. That sounds small, but it is a great many people.
Allergic reactions can be serious, even potentially fatal. A mistake from you, however small it may seem, can put someone in danger.
That is why allergen information is mandatory and has to be taken very seriously.
To remember
- An allergy is not a whim: it can be serious.
- Your information can save someone.
Which allergens do I need to know?
The European list (Regulation (EU) No 1169/2011, Annex II) has 14 groups: cereals containing gluten, crustaceans, eggs, fish, peanuts, soya, milk, tree nuts, celery, mustard, sesame, sulphur dioxide and sulphites, lupin and molluscs.
Tree nuts are almonds, hazelnuts, walnuts, cashews, pecans, Brazil nuts, pistachios and macadamia nuts. The milk group includes lactose.
Sulphites count when they exceed 10 mg/kg or 10 mg/litre in terms of total SO2 in ready-to-eat products.
To remember
- 14 allergen groups on the European list.
- Tree nuts: not the same as peanuts.
- Sulphites: from 10 mg/kg or 10 mg/litre.
Facts and sources for this section
- The list of substances that cause allergies or intolerances (Regulation (EU) No 1169/2011, Annex II) has 14 groups: cereals containing gluten, crustaceans, eggs, fish, peanuts, soya, milk, tree nuts, celery, mustard, sesame, sulphur dioxide and sulphites, lupin and molluscs. [S5]
- The tree nuts on the list are almonds, hazelnuts, walnuts, cashews, pecans, Brazil nuts, pistachios and macadamia nuts; the milk group includes lactose. [S5]
- Sulphur dioxide and sulphites are on the list when they exceed 10 mg/kg or 10 mg/litre in terms of total SO2 in ready-to-eat products. [S5]
How are they shown on a packaged product?
On a packaged product, the allergen is shown in the list of ingredients and is highlighted with a different typographic style, for example another typeface, style or background colour.
If there is no list of ingredients, the indication includes the word “contains” followed by the name of the substance from the list.
Keep the labels or spec sheets for what you buy: they will help you answer a customer.
To remember
- In bold or highlighted within the list of ingredients.
- No list: the word “contains”.
Facts and sources for this section
- On a packaged product, the allergen is shown in the list of ingredients and is highlighted with a different typographic style, for example another typeface, style or background colour. [S5]
- If there is no list of ingredients, the indication includes the word “contains” followed by the name of the substance from the list. [S5]
And in unpackaged food (bar, restaurant, bakery)?
For unpackaged food sold to the final consumer and to group catering, it is also mandatory to show the allergens on the list. Each Member State may regulate how this information is presented.
In practice: keep a sheet to hand with the allergens in each dish, and keep it up to date if you change a recipe or a supplier.
If a customer asks and you do not know, do not guess: check the sheet or ask your supervisor. An “I think not” is not a valid answer.
To remember
- Unpackaged food needs the information too.
- One allergen sheet per dish, always up to date.
- If you do not know, check.
Facts and sources for this section
- For unpackaged food sold to the final consumer and to group catering, it is mandatory to show the allergens on the list, although each Member State may regulate how this information is presented. [S5]
What is cross-contact?
It is when traces of an allergen pass to a food that does not contain it. A very small amount can be enough to cause a reaction.
Equipment, means of transport and containers used with allergens are not used with foods that do not contain them, unless they have been cleaned and it has been checked at least that no visible trace remains.
Examples: the same griddle, the same fryer, an unwashed board or ladle. For an order with no allergen, use clean utensils and wash your hands.
To remember
- Clean and check before reusing.
- Watch out for griddles, fryers, boards and ladles.
Facts and sources for this section
- Equipment, means of transport and containers used with allergens are not used with foods that do not contain them, unless they have been cleaned and it has been checked at least that no visible trace remains. [S4]
What do I do if a customer has a reaction?
If someone has difficulty breathing, their face swells, they feel intense itching or they feel unwell after eating, call the emergency services and tell your supervisor.
Stay calm, do not give them anything to eat or drink and, if they carry emergency medication, help them use it.
Afterwards, keep the packaging or the dish's sheet: it will help to work out what happened.
To remember
- Emergency services first.
- Keep the label or the dish's sheet.
Check what you have learned
Three questions from the test, with their explanation. Tap an answer.
Question 1 of 3
Which of these foods is on the European allergen list?
See the answer
Correct: A, Mustard. Among the 14 groups are mustard, celery, sesame, lupin and molluscs, among others. [S5]
Question 2 of 3
When does the word “contains” appear on an allergen label?
See the answer
Correct: C, When there is no list of ingredients. If there is no list of ingredients, the indication includes the word “contains” followed by the name of the substance. [S5]
Question 3 of 3
An allergic customer asks whether a dessert contains sesame and you are not sure. What do you do?
See the answer
Correct: B, I check the allergen sheet or ask my supervisor, and I do not guess. A mistake with an allergen can be serious. If you do not know, check. [S4]