Additives:
1 dye
2 preserved
3 with antioxidants
4 with flavor enhancer
5 sulphurised
6 blackened
7 waxed
8 with phosphate
9 with sweeteners
10 contains phenylalanine source
11 pork
16 fat glaze containing cocoa
Allergens:
a Cereals containing gluten Products
b Crustaceans and crustacean products
c Eggs and egg products
d Fish and fish products
e Peanuts and products thereof
f Soya and products thereof
g Nuts and by-products
h Celery and celery products
i Mustard and products thereof
j Sesame seeds and products
k Sulphur dioxide and sulphites
l Lupine
m Molluscs
n Milk and lactose
Guest information Allergens - Labelling
1. What is a food allergy?
Food allergy is a special form of food intolerance. It is characterised by a specific hypersensitivity (allergy) to certain substances contained in food and ingested with it. Extract from Wikipedia de.wikipedia.org/wiki/Nahrungsmittelallergie
2. Why does the STWTAL label allergens? From 13 December 2014, the EU Food Information Regulation (FIR) requires information to be provided on the 14 most common triggers of food allergies and intolerances for unpackaged foods and meals.
3. How does the STWTAL label the allergens? STWTAL uses the letters a - n on all price boards, menu boards, in the menu guidance system and on the internet menu to label the allergens found in the menus. A legend of the allergen labelling is displayed in all canteens and cafeterias near the various dishes on offer. There is also a legend on the menu guidance system and in the online menu plan.
4. Which allergens must be labelled by the STWTAL?
The 14 most common triggers of food allergies and intolerances must be labelled.