Here you can download our allergens map.
Here you can download our additives map.
da_Massimo_Zusatzstoffe_2020.pdf 667.74 KB
Since when has the current regulation been in effect?
The current regulations on allergen labeling have been in effect since December 2014. As they affect loose food, restaurateurs and hoteliers in particular are obliged to implement them.
What kind of allergens are there?
Basically, any food can be the trigger for an allergy or hypersensitivity. Even the smallest amounts can cause unwanted symptoms. The main causes of allergic reactions include eggs, peanuts, cow's milk, hazelnuts and walnuts, seafood and fish, soybeans and wheat.
According to the Food Information Ordinance, the declaration requirement applies to a total of 14 main allergen groups.
! Note: The allergens must also be labeled if they are used as carriers for additives or the like. Ingredients that contain such allergens must be explicitly named. For example, it is not enough to declare a cereal containing gluten, but the ingredient itself, such as wheat, should be mentioned.
What are lupins?
Lupins belong to the allergens that have to be labeled. It is a genus of plants that belongs to the legume family and is related to the peanut among others. Their seeds can be processed into lupine flour or milk, for example. Foods containing lupins can also be dangerous for people with a peanut allergy if a cross allergy to lupins and other legumes develops.
Where can I find an allergen list?
There are no very strict requirements for implementing the information obligation. For example, the respective allergens can be shown directly on the menu, assigned to the respective dishes or noted in a separate menu for allergy sufferers. The allergen list includes the following 14
Main allergen groups:
• Eggs and their products of all kinds.
• Dairy products of any kind
• Sulfur dioxide and sulphites
• Cereals containing gluten
These products and their products must be indicated, even if they are only found in small quantities in the products served to guests.
Do I need a notice for additives and allergens?
Here, the Food Information Ordinance gives companies leeway to implement. The information can generally be provided in writing, electronically or orally. However, if the allergens are not shown on the menu, a corresponding notice or folder with all the relevant information must be available.
How can I get information?
The provisional ordinance offers the following options:
Labeling on the general menu with details of the allergenic ingredients ("contains" followed by the allergenic ingredient). Example: Swiss sausage salad (contains peanuts, cow's milk, celery, mustard) with wheat bread.
Marking on the general menu with footnotes and endnotes. These must be emphasized by font, font style or color. The word “contains” can also be omitted when labeling with footnotes and endnotes.
Creation of a separate allergy card. In this case, however, the guest must be informed that a separate card will be held. This can be done in the form of a notice that z. B. contains the following note: "Dear guests, if you are affected by allergies, please contact the service. Our separate allergy menu will be happy to provide you with information about the allergenic ingredients contained in the dishes. "
If no separate allergy card is offered, it is sufficient to have a "notebook" or a folder in which the use of the allergenic ingredients is documented. With this solution, the guests must also be informed in the form of a notice where and how the guests can obtain the information.
Do I have to do allergen labeling for all products?
It is recommended to create allergen documentation for each individual food or drink that contains allergens. Create at least one folder with all food and drinks and identify the allergens contained in the respective food or drink documentation.
Is it possible to give verbal information to the guests?
Oral information is possible if:
the verbal information is provided by the innkeeper or by an adequately trained employee in the service and / or kitchen.
the verbal information / information is available immediately before the order is placed and the food is handed over.
For the guests (as well as the food control) at the same time, on request, easily accessible written documentation of the allergens present in the dishes is available. (e.g. in the form of a folder).
also either with the food (e.g. with approx
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