For a guest with a food allergy, accurate allergen information is a matter of safety, not preference. The most practical approach is to mark which of the 14 major allergens each item contains, add diet tags such as vegan and gluten-free, and train staff to check with the kitchen when asked. A digital menu makes it easy to show this per item without running out of space.
The 14 major allergens
EU Regulation 1169/2011 on food information to consumers, and the Turkish Food Codex labelling rules, list 14 groups of substances that cause allergies or intolerances:
| Allergen | Commonly found in |
|---|---|
| Cereals containing gluten | Bread, pasta, pastry, battered fried food, bulgur |
| Crustaceans | Prawns, crab, lobster |
| Eggs | Mayonnaise, desserts, pastry, meatball mixes |
| Fish | Fish dishes, some sauces and soups |
| Peanuts | Desserts, sauces, granola |
| Soybeans | Soy sauce, some breads and processed foods |
| Milk and lactose | Cheese, yoghurt, butter, milk desserts, cream sauces |
| Tree nuts | Hazelnuts, walnuts, almonds, pistachios; baklava, pesto |
| Celery | Soups, salads, stock |
| Mustard | Sauces, dressings, marinades |
| Sesame | Simit, tahini, hummus, bread toppings |
| Sulphur dioxide and sulphites | Wine, dried fruit, some pickles |
| Lupin | Some flours and baked goods |
| Molluscs | Mussels, squid, octopus |
This article is general information. For your legal obligations, rely on the regulations in force where you operate and your local food authority.
Staff and kitchen
However accurate the menu, guests may still ask. Service staff should check with the kitchen rather than guess, and the kitchen should use separate boards and equipment for allergen-free dishes. Notes such as “peanut allergy” must reach the kitchen intact; the kitchen display shows item notes together with the order.
Frequently asked questions
Is a “gluten-free” tag the same as the gluten allergen?
No. The allergen list shows that an item contains gluten; the “gluten-free” tag highlights that it does not. Mention any cross-contamination risk separately.
Is it enough to give allergen information only when asked?
Obligations depend on local regulations. Showing it on the menu in advance lets guests choose with confidence and takes pressure off staff.