Allergen table generator for a catering menu
Add dishes, mark allergens from the official list and generate a table, a numbered legend, a marked menu and a print version for parents or the facility.
Generated list
In the print dialog choose “Save as PDF”.
This does not replace the responsible person's check. The generator does not verify product composition or recipes automatically. Marks are entered by someone who knows the dish. Allergen information is also mandatory for non-prepacked food and mass caterers — but the operator is accountable, not this form.
A version to pin up at the facility or hand to parents. Numbers next to a dish point to the legend.
Legend — allergen list (1–14)
- 1. Cereals containing gluten — namely wheat, rye, barley, oats, spelt, kamut or their hybridised strains, and products thereof except: wheat-based glucose syrups including dextrose; wheat-based maltodextrins; glucose syrups based on barley; cereals used for making alcoholic distillates including ethyl alcohol of agricultural origin
- 2. Crustaceans and products thereof
- 3. Eggs and products thereof
- 4. Fish and products thereof except: fish gelatine used as carrier for vitamin or carotenoid preparations; fish gelatine or isinglass used as fining agent in beer and wine
- 5. Peanuts and products thereof
- 6. Soybeans and products thereof except: fully refined soybean oil and fat; natural mixed tocopherols (E306), natural D-alpha tocopherol, natural D-alpha tocopherol acetate, and natural D-alpha tocopherol succinate from soybean sources; phytosterols and phytosterol esters derived from vegetable oils from soybean sources; plant stanol ester produced from vegetable oil sterols from soybean sources
- 7. Milk and products thereof (including lactose) except: whey used for making alcoholic distillates including ethyl alcohol of agricultural origin; lactitol
- 8. Nuts — namely almonds (Amygdalus communis L.), hazelnuts (Corylus avellana), walnuts (Juglans regia), cashews (Anacardium occidentale), pecan nuts (Carya illinoinensis (Wangenh.) K. Koch), Brazil nuts (Bertholletia excelsa), pistachio nuts (Pistacia vera), macadamia or Queensland nuts (Macadamia ternifolia), and products thereof except for nuts used for making alcoholic distillates including ethyl alcohol of agricultural origin
- 9. Celery and products thereof
- 10. Mustard and products thereof
- 11. Sesame seeds and products thereof
- 12. Sulphur dioxide and sulphites — at concentrations of more than 10 mg/kg or 10 mg/litre in terms of the total SO₂, calculated for products as proposed ready for consumption or as reconstituted according to the manufacturers’ instructions
- 13. Lupin and products thereof
- 14. Molluscs and products thereof
Annex II to Regulation (EU) No 1169/2011 — substances or products causing allergies or intolerances. The list and exceptions follow that annex. Full text: EUR-Lex and GIS/Sanepid guidance.
Where the list of 14 allergens comes from
The official list of substances or products causing allergies or intolerances is in Annex II to Regulation (EU) No 1169/2011. Sanitary inspection services use the same list. The 1–14 numbering and the wording — including spelt and kamut under gluten, and the exceptions for cereals, fish, soy, milk and nuts — follow that annex.
Since 13 December 2014 allergen information is also mandatory for food sold without packaging and in mass catering — including canteens, kindergartens and caterers delivering to facilities. The information must be easy to get before consumption: on the menu, in a table, on a board or on an allergen card.
Numbering 1–14 is the practical template used in catering: numbers sit next to the dish, the legend sits underneath. That does not remove the need to update the table after a recipe or supplier change.
How to mark allergens on a kindergarten menu
An allergen-table template inspectors recognise
The clearest layout is a grid: a row per dish, columns for the 14 Annex II items, and a mark where an allergen is present, plus a numbered legend. That list can go on the wall and into the file.
The generator does not check the recipe for you
The tool lays out a table from what you tick. It does not read labels, guess flour in the crumb, or replace a dietician. If the recipe has milk and the table does not, that is a human error, not “the system”. That is why the printout carries the disclaimer on every page.
Where the table ends and Allergen Guardian starts
The allergen table for a kindergarten says what is in the dish. It does not say which child must not receive it. Dietido crosses dish allergens with the child's exclusions while the menu is planned — the conflict shows in the cell before a label goes to the group.
Allergen tables: common questions
Fourteen groups from Annex II to Regulation 1169/2011: cereals containing gluten (wheat, rye, barley, oats, spelt, kamut), crustaceans, eggs, fish, peanuts, soybeans, milk (including lactose), nuts, celery, mustard, sesame seeds, sulphur dioxide and sulphites (more than 10 mg/kg or 10 mg/litre SO₂), lupin, molluscs. Some items have exceptions — they appear in the generator legend.
What is mandatory is allergen information, easy to obtain before consumption. A table or a numbered menu plus legend is a proven way to meet that duty in mass catering. A “ask the kitchen” note with no documentation usually fails an inspection.
No. It does not verify product composition and does not replace the responsible person's check. It only formats the table from your marks. After a recipe or supplier change the table must be updated — or the process moved into software that watches dishes and children's diets together.
Pick a view (table, menu or parent version) and use “Print / save PDF”. In the system dialog choose a PDF printer. The printout includes the 1–14 legend and the responsibility disclaimer.
The table says which of the 14 allergens are in a dish. Allergen Guardian compares that with a specific child's diet and shows a conflict at planning time. The facility still gets a printout; “this dish does not go to John” happens in the software.
The table is for the wall. The Guardian is for the kitchen.
On the demo we show how Dietido crosses a dish's allergens with a child's exclusions before a label goes to the kindergarten.
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