The 14 allergens: what food businesses need to know
EU law names 14 allergens that must be declared when they are in food. In Ireland, for food that isn’t prepacked, that information has to be given in writing.
The 14 allergens
- Cereals containing gluten: wheat (including spelt and Khorasan wheat), rye, barley and oats
- Crustaceans, such as prawns, crab and lobster
- Eggs
- Fish
- Peanuts
- Soybeans
- Milk, including lactose
- Tree nuts: almonds, hazelnuts, walnuts, cashews, pecans, Brazil nuts, pistachios and macadamia nuts
- Celery, including celeriac
- Mustard
- Sesame seeds
- Sulphur dioxide and sulphites, above 10 mg per kg or per litre
- Lupin
- Molluscs, such as mussels, oysters and squid
The list comes from Annex II of Regulation (EU) No 1169/2011 on food information to consumers.
Food that isn’t prepacked
For food sold loose or served in a café, restaurant, canteen or takeaway, Irish rules require the allergen information to be available in writing, for example on the menu, a board or a folder, not only by asking staff.
Keeping it accurate
- Check each ingredient’s label or the supplier’s specification.
- Review a dish when its recipe, an ingredient or a supplier changes.
- Name the specific cereal or nut.
- Decide how you handle “may contain” warnings and cross-contact in your kitchen.
Free printable allergen matrix, and keeping allergen information up to date.
See the FSAI allergen guidance. This is general information, not advice for your business. Your food safety management system (HACCP plan) and FSAI guidance are the reference. Hygivo is not affiliated with or endorsed by the FSAI.
Last reviewed 2026-10-12.