Allergen table - how to display allergens?
How to make an allergen chart? An allergen is a substance that triggers allergy, a set of reactions of the body's immune system following contact, ingestion, or even inhalation in the case of a food allergen.
A consumer suffering from a recognised food allergy must avoid consuming food containing the substance likely to cause him or her problems. Indeed, food allergies can have more or less serious consequences, which is why the presence of warning signs is becoming mandatory for restaurants.
Decree 2015-447 of 17 April 2015 on consumer information on allergens and non-pre-packaged foodstuffs: any product containing allergens is subject to mandatory labelling.
Consequently, in the face of these new regulations, new tools are being developed to facilitate the practical application of these mandatory display measures.
Mandatory allergen table
- Crustaceans Crustaceans and crustacean products.
- Egg Eggs and egg products.
- Nuts Almonds, hazelnuts, walnuts, nuts of: cashew, pecan, macadamia, Brazil, Queensland, pistachios.
- Gluten (wheat, rye, barley, oats, spelt, kamut or their hybridized strains) and products thereof.
- Fish Fish and fish products.
- Sesame Sesame seeds and sesame seed products.
- Soy Soy and soy products.
- Celery Celery and celery products.
- Peanuts Peanuts and peanut products.
- Milk Milk and milk-based products (including lactose).
- Sulphites Sulphur dioxide and sulphites in concentrations of more than 10 mg/kg or 10 mg/l (expressed as SO2).
- Lupin Lupin and lupin products.
- Mustard Mustard and mustard products.
- Molluscs Molluscs and mollusc products.
- The compilation of the recipe of the dish and the labelling of the ingredients.
- And,public access to the sheet indicating the allergenspresent through a dedicated consumer application.
How does the consumer consult the composition of the dish?
You have 2 types of search possible:
- Search by recipe
- Or search by allergen
1 - Search by product
The consumer enters the identifier (number) of the dish specified on the restaurant menu to consult the document of existing allergens.
The data is updated dynamically and instantly. When an ingredient changes in the composition of the dish, the consumer has access to the correct information. So if an ingredient changes in a recipe, the customer will have direct access to the new display. For example, if the chef changes his recipe for gratin and uses gluten-free foods, customers with gluten sensitivity will now be able to order the gratin dish. The mandatory display also allows for information on changes to recipe ingredients.
This consumer application provides public access to the composition of recipes through the technical data sheet described by the catering professional and the document of allergens found in the ingredients used.
2 - Search by allergen
View the allergen-free and therefore allergy-free dishes by restaurant number. The allergen table is displayed and you can view each food item in detail.
Then select the allergen: the list of dishes that do not contain this allergen is displayed. Most of the time, the consumer is interested in only one allergen and can select it from the list.
How is the data updated for my allergen table?
The creation of the table requires establishing the composition of each recipe. Then, for each ingredient in each recipe, we need to find information on the presence of allergens.
Thanks to the Koust application, which enables the technical data sheets (list of ingredients) to be drawn up in order to calculate costs and to simplify the management of orders. This update therefore involves two successive stages:
1 - Establish the recipe for each dish
All the ingredients in the recipe must be detailed for each dish. This work is often already done for other constraints, here, we must make sure that nothing has been forgotten. Updating the technical data sheets is therefore essential, and its usefulness is no longer debatable.
2 - Complete the list of allergens present in each ingredient
Suppliers and manufacturers must now provide you with a list of the allergens present in the products they sell you.
When one of these two components changes, either the recipe or the ingredients, the allergen table is instantly updated.
How does the professional give access to this information?
Koust offers a PDF export of the allergen table or an export in CSV format in the application.
How to inform your customers about the risks of allergies?
Then, once you have entered all your information, you need to inform your guests. The easiest way seems to be to display the allergen table. But as you go along, you realise that your menu changes over time. Finally, you will have to change this table and train your teams to read this mandatory information.
What to put on his card?
In conclusion, how do you indicate this information on your menus?
- To customize your card, download the QR-code available on the application.
- This QR code gives a direct link to your customers
- Add an explanatory text to guide your customers
" Flash the QR-code and find out what allergens are present by entering the number of the samplerestaurant: ”