CURSO
10 · CONSUMER INFORMATION
Allergens and food information
Allergen management is part of food safety. Staff must know the relevant ingredients and prevent cross-contamination.
The 14 groups of substances or products causing allergies or intolerances
- 1. Cereals containing gluten.
- 2. Crustaceans.
- 3. Eggs.
- 4. Fish.
- 5. Peanuts.
- 6. Soybeans.
- 7. Milk and products thereof, including lactose.
- 8. Nuts.
- 9. Celery.
- 10. Mustard.
- 11. Sesame seeds.
- 12. Sulphur dioxide and sulphites at the established concentrations.
- 13. Lupin.
- 14. Molluscs.
Good allergen management practices
- Know the composition of raw materials and check specifications and labels.
- Keep allergen information for each preparation up to date.
- Prevent cross-contamination through organisation, cleaning and separation where necessary.
- Do not improvise answers to customers: if reliable information is not available, consult the responsible person.
- Ensure that allergen information for non-prepacked food is available to consumers in the manner required by legislation.
INFORMATION FOR NON-PREPACKED FOOD
Royal Decree 126/2015 requires information on substances or products causing allergies or intolerances for certain non-prepacked foods and establishes how this information must be made available to consumers and authorities.
Royal Decree 126/2015 requires information on substances or products causing allergies or intolerances for certain non-prepacked foods and establishes how this information must be made available to consumers and authorities.
Labelling: essential concepts
- Name of the food.
- Ingredients list, when required.
- Allergens highlighted according to applicable legislation.
- Net quantity, dates and storage conditions when applicable.
- Operator information and lot when applicable.
- Instructions for use when necessary.
Regulatory basis / source: Regulation (EU) 1169/2011; Regulation (EU) 2021/382; Royal Decree 126/2015.