Hello and welcome to this sub-part of the training “Health Control Plan”, taken from introductory guide to foodtech and the basics of modern catering ?

Today I'm going to help you set up your allergen table.

As a restaurateur, you will have to implement all the BPH available to reduce the danger linked to allergies as much as possible:

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• This thus passes through the knowledge of the composition of raw materials and manufactured products by the company.
• It will be necessary inform and train staff manufacturing and sales.
• It will be necessary avoid cross contamination.
• And finally, it will be necessary inform customers allergens possibly present in your products. This is what we call Mandatory Notification Allergens (ADO).

The Consumer Code provides in particular for a list of 14 allergens requiring notification (ADO) likely to cause undesirable effects in people with allergies or intolerances. These 14 allergens must be mentioned on the labeling and/or the menu presented to customers.

To do this, you can simply mention the allergen in question on your menu next to the dish in question, or a small icon with the legend of the allergens somewhere in the annex to the menu.

You can also display a table at your point of sale, which summarizes the allergens present. Moreover, whatever way you wish to inform the customer, I advise you to still write a summary table, at least to help you find your way and inform your own teammates. It will constitute a basis for captioning the menu intended for customers subsequently.

Below you will find the list of allergens to provide legal information, as well as a table that you can freely download and fill in according to the ingredients you use!

• Gluten
• Shellfish
• Eggs
• Pisces
• Peanuts
• Soy
• Milk
• Nuts
• Celery
• Mustard
• Sesame seeds
• Lupine
• Molluscs
• Sulfur dioxide and sulphites in concentrations of more than 10 mg/kg or 10 mg/l

Click here to download the allergen table to fill out (Excel file)