EU Allergen Law: The 14 Allergens Every Food Worker Must Know

In many countries across South Asia, allergen awareness in food service is not formalised. A chef in Mumbai or Kathmandu may accommodate a customer's dietary request informally. In Europe, allergen management is a legal obligation, and getting it wrong can result in a medical emergency, a lawsuit, or criminal charges.

Under EU Regulation (EU) No 1169/2011, every food business in the European Union must identify, declare, and manage 14 specific allergens. Every member of staff who handles, prepares, or serves food must be trained to understand these allergens. There are no exceptions.

The 14 Allergens Under EU Law

These are the 14 substances that must be declared whenever they are used as an ingredient in any food served or sold in the EU:

1. Cereals containing gluten — wheat, rye, barley, oats, spelt, kamut and their hybridised strains
2. Crustaceans — crabs, lobster, prawns, shrimp, crayfish
3. Eggs — including products made with eggs (mayonnaise, some pasta, some sauces)
4. Fish — all species of fish and fish-derived products (fish sauce, Worcestershire sauce)
5. Peanuts — including peanut oil (unless highly refined)
6. Soybeans — including soy sauce, tofu, soy lecithin
7. Milk — including lactose, casein, whey, butter, cream, cheese
8. Nuts — almonds, hazelnuts, walnuts, cashews, pecans, Brazil nuts, pistachios, macadamia nuts
9. Celery — including celeriac, celery salt, celery seeds
10. Mustard — including mustard seeds, mustard powder, mustard oil
11. Sesame seeds — including sesame oil, tahini
12. Sulphur dioxide and sulphites — at concentrations above 10mg/kg or 10mg/litre (found in wine, dried fruits, some sauces)
13. Lupin — lupin seeds and lupin flour (common in continental European baking)
14. Molluscs — mussels, clams, oysters, snails, squid, octopus

Why This Matters for International Hospitality Workers

If you are coming from India, Nepal, Bangladesh, or Pakistan, some of these allergens may surprise you. Celery, lupin, and sulphites are not commonly tracked in South Asian kitchens. Sesame is used extensively in South Asian cooking but is rarely flagged as an allergen in the region.

In Europe, a guest with a nut allergy who is served food containing traces of cashew can go into anaphylactic shock within minutes. If the restaurant cannot demonstrate that staff were trained in allergen management, the business and individual staff members can face criminal prosecution.

A European employer will ask you during the interview: "Can you name the 14 EU allergens?" If you cannot answer, the interview is over.

How Allergen Declaration Works in Practice

In a European restaurant or hotel kitchen, allergen management involves several daily practices:

• Menu allergen matrices — every dish on the menu has a chart showing which of the 14 allergens it contains
• Verbal declaration — when a guest asks about allergens, staff must be able to answer accurately or direct the question to someone who can
• Kitchen separation — allergen-free dishes must be prepared on clean surfaces with clean utensils to prevent cross-contamination
• Ingredient checking — every delivery must be checked for allergen information. If a supplier changes an ingredient, the allergen matrix must be updated
• Communication between front and back of house — a waiter who takes an allergen request must communicate it clearly to the kitchen, often using a specific allergen ticket system

Common Mistakes International Workers Make

Based on feedback from European hotel managers who hire international staff, these are the most common allergen-related mistakes:

• Assuming "a little bit is fine" — in allergen management, there is no safe threshold. Even trace amounts can trigger a reaction
• Not knowing hidden allergens — milk in bread, eggs in pasta, soy in sauces, gluten in gravies. Many allergens are hidden in processed ingredients
• Forgetting cross-contamination — using the same tongs for different dishes, not changing gloves between preparations, sharing cutting boards
• Not communicating with the guest — in Europe, it is standard practice to proactively ask guests about allergies, not wait for them to mention it

How to Get Allergen Certified with EHI Academy

The EHI Academy EU Allergen Regulations seminar covers all 14 allergens in detail, including practical scenarios specific to hotel and restaurant environments. You will learn how to read allergen matrices, communicate with guests, and manage cross-contamination in a busy kitchen.

Combined with HACCP certification, allergen training gives you the two most important food safety qualifications that European employers require.

Frequently Asked Questions

Is allergen training a legal requirement in all EU countries?

Yes. EU Regulation 1169/2011 applies across all 27 EU member states. Some countries have additional national requirements on top of the EU regulation.

Do I need allergen certification if I only work in front of house?

Yes. Waiters, bartenders, and front desk staff who interact with guests about food must understand allergens. You are often the first point of contact when a guest has an allergy question.

What happens if a guest has an allergic reaction?

If a guest has a serious allergic reaction, emergency services must be called immediately. The establishment must then demonstrate that allergen procedures were followed. If staff were not trained, the business and individuals can face prosecution under food safety law.