Cross-contamination & allergens

Food must be protected against contamination at all stages. In the kitchen this means: raw and ready-to-eat food get their own boards, their own knives and their own place.1

Equipment and containers that have been in contact with one of the 14 allergens are used for a dish without that allergen only once they have been cleaned and checked for the absence of visible residues.2

Allergen information is mandatory for unpackaged food too: in restaurants, in cafés and at the counter.3

There are exactly 14 allergen groups: cereals containing gluten, crustaceans, eggs, fish, peanuts, soya, milk including lactose, nuts, celery, mustard, sesame, sulphur dioxide and sulphites above 10 mg per kg or litre, lupin and molluscs.4

AT — applies in AustriaIn Austria, the information must be easily accessible and offered without being asked. Alternatively, a clearly visible notice that it is available orally is enough. Only trained staff give information orally, the training is documented, and the information is based on written records.5

AT — applies in AustriaThe well-known letter code is a recommendation of the Ministry of Health and is only allowed with a key headed “Allergeninformation gemäß Codex-Empfehlung” (allergen information according to the Codex recommendation): A cereals containing gluten, B crustaceans, C egg, D fish, E peanut, F soya, G milk or lactose, H nuts, L celery, M mustard, N sesame, O sulphites, P lupin, R molluscs.6

AT — applies in AustriaThe WKO advises against using the word “allergen-free” (allergenfrei). It is misleading.7

DE — applies in GermanyIn Germany, the information is given on a sign, the menu, a notice or electronically. Orally it is only allowed through staff who know the ingredients, with a written or electronic record and a clearly visible notice.8