Food safety has become a top priority for those working in the restaurant industry. One of the most sensitive issues is the proper management of allergens. In recent years, European and Italian regulations have introduced increasingly stringent requirements to protect consumer health. In this article, we will attempt to clarify current legislation, what changes will be introduced in 2025, and how to establish an effective self-monitoring system.
What the law says
The starting point is Regulation (EU) No. 1169/2011, which mandated all food service businesses (from restaurants and bars to kiosks and canteens) to clearly indicate the presence of allergens in dishes served. In Italy, Legislative Decree No. 231/2017 implemented this regulation, also introducing penalties for those who fail to comply with these requirements.
A new European regulation, No. 2024/2512, came into force on April 1, 2025. It updates the list of allergens, with a change specifically affecting mustard: behenic acid, a substance derived from mustard but purified to very high levels, is now exempt from the labeling requirement.
The updated list of allergens
The allergens that must be reported are:
- Cereals containing gluten (such as wheat, rye, barley, oats, spelt, kamut and their derivatives)
- Crustaceans
- Egg
- Fish
- Peanuts
- Soy
- Milk and dairy products (including lactose)
- Nuts (almonds, hazelnuts, walnuts, cashews, pistachios, etc.)
- Celery
- Mustard (excluding highly purified behenic acid)
- Sesame seeds
- Sulfur dioxide and sulphites (over 10 mg/kg or 10 mg/l)
- Lupins
- Molluscs
How to communicate allergens to the customer
Communication must be clear, accessible, and preferably written. Allergens can be indicated:
- Directly on the menu, both paper and digital
- In a separate document (allergen register), available upon request
It's important to emphasize that relying solely on verbal communication or generic signs isn't enough. The information must be specific and easily accessible, even in the event of an inspection by the authorities.
The allergen register
The registry is a fundamental tool for ensuring transparency and security. It must contain:
- The updated list of ingredients that make up each dish
- Indication of allergens present
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A continuous update system in case of changes to the menu or suppliers
A well-kept register also makes the work of the staff easier, who will be able to respond accurately to customer requests.
The importance of training
Staff are the first ally in allergen management. It is essential that each employee is trained in:
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What are the most common allergens?
- How to avoid cross-contamination
- How to correctly communicate information to customers
Investing in training means reducing risks and offering a safer and more professional service.
What are the risks for those who don't respect the rules?
Failure to comply with the regulations can lead to rather heavy administrative sanctions:
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From 3,000 to 24,000 euros for failure to indicate allergens
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From 1,000 to 8,000 euros for incorrect or incomplete information provided
Furthermore, in the event of damage to customers' health, the consequences may also extend to civil and criminal law.
In conclusion
Properly managing allergens is not only a legal requirement, but also a sign of respect for your customers. Understanding the regulations, staying up-to-date on new developments, maintaining accurate records, and training your staff are essential steps to offering a safe and professional experience.
An effective HACCP system, which also integrates allergen management, is now more than ever an indispensable standard for every business in the food sector.