Since the European regulation on food information, every hospitality business must be able to tell guests which of the fourteen main allergens a dish contains. Yet inspections show that many aren't in order.
Verbally is allowed, but…
The information doesn't have to be on the menu. Telling guests verbally is allowed, but then the menu or the bar must say that guests can ask, and staff must actually know the answer — at every service, including with temporary staff.
If you can't answer, you risk a fine — and at worst, a sick guest.
An allergen matrix as a safety net
The simplest solution is an allergen matrix: a table of all your dishes and the fourteen allergens, updated with every new menu or change of supplier. Put it up in the kitchen and behind the bar, so nobody has to guess.
Who checks?
In Belgium the FASFC checks, in the Netherlands the NVWA and in Luxembourg the ALVA. The approach differs, but everywhere the rule is the same: if you can't answer, you risk a warning or a fine — and at worst, a sick guest.
About the author
Horeca Benelux
Editorial team · Horeca Benelux
A tip or a reaction? Email the newsroom.The Friday letter
We first send an email to confirm your sign-up. You can unsubscribe at any time with one click. More in our privacy policy.
