Restaurant allergen information: from recipe to guest

A guest asks whether a sauce contains milk. The server finds an older recipe list, but the kitchen changed supplier that morning. These handovers are where a working allergen procedure matters.

What must the guest be told?

Restaurants must provide information about allergenic ingredients covered by Annex II of the EU Food Information Regulation. In Sweden, information for non-prepacked food can be written or oral. If information is provided only on request, clearly tell guests it is available, for example with a notice or menu statement. See the Swedish Food Agency’s guidance.

A possible notice is: “Ask us about allergenic ingredients in our food.” Staff then need to be able to provide an accurate answer using current records.

The 14 groups in the rules

Annex II covers these substances and products, and products made from them, subject to specific exceptions:

1. Cereals containing gluten: wheat, rye, barley, oats and hybridised strains. Spelt and khorasan wheat are types of wheat.
2. Crustaceans.
3. Eggs.
4. Fish.
5. Peanuts.
6. Soybeans.
7. Milk, including lactose.
8. Almonds, hazelnuts, walnuts, cashews, pecans, Brazil nuts, pistachios and macadamia/Queensland nuts.
9. Celery.
10. Mustard.
11. Sesame seeds.
12. Sulphur dioxide and sulphites above 10 mg/kg or 10 mg/litre, expressed as total SO₂ in the product ready for consumption.
13. Lupin.
14. Molluscs.

See the Annex for the complete scope and exceptions. Soy does not mean all legumes, and peanuts form a separate group. The list does not cover everything an individual guest may be allergic to. An ingredient outside the list is not safe for someone allergic to it.

Build the record from the complete recipe

Check the main ingredient, sauce, stock, seasoning blend, marinade, bread, garnish and optional additions. For purchased products, read ingredient information, including compound ingredients.

Record the dish, current recipe version, products used, allergenic ingredients and who checked the information. A dish name cannot establish its contents: two kitchens may use different ingredients for the same dish.

Have the kitchen communicate changes before the new product is served. Update menus, staff records and ordering channels together. Pay particular attention to temporary substitutions and daily specials.

Address cross-contact as well

A correct ingredient list does not control transfer of allergens through utensils, hands, storage or preparation. Review work surfaces, cleaning and how an adapted order is identified and handed over.

A blanket statement that everything may contain traces of everything does not replace these procedures. The Swedish Food Agency distinguishes ingredients, contamination and “free from” claims. Assess the actual handling and give the guest factual information. Do not promise allergen-free food without procedures supporting the claim.

Give staff a clear sequence

Confirm which substance the guest needs to avoid. Check the current recipe and handling with the responsible kitchen colleague. Explain the findings and actual conditions before confirming the order. If information is uncertain, resolve it; staff should not guess or rely on an automated answer to decide.

Digital menus and allergen fields help share information, but a filter checks neither a new delivery nor kitchen utensils. Review the published menu after each change. Include allergen procedures in your food safety management.