Allergen Table PDF: 14 EU Allergens Printable
Introduction
Every food service business needs a clear reference for the 14 EU allergens — whether displayed as a kitchen poster, filed in training folders, or carried in a pocket by service staff. Clear, accessible allergen information supports correct menu labeling, helps staff respond accurately to guest inquiries, and demonstrates due diligence in the event of an inspection. We provide free PDF downloads in three formats to fit every use case in your operation. For detailed information on each allergen, see our EU allergen overview. For implementation guidance, see the step-by-step implementation guide.The 14 EU Allergens at a Glance
The table below covers all 14 allergens that must be declared under EU Regulation 1169/2011 (FIC). All three downloadable formats are based on this table and include pictograms for rapid visual identification.
| No. | Allergen | Common Food Sources | Practical Note |
|---|---|---|---|
| 1 | Cereals containing gluten | Bread, pasta, pastry, soy sauce (wheat!), bouillon powder | Always check ingredient lists of processed products |
| 2 | Crustaceans | Prawns, crab, lobster, crayfish | Can also appear in soups and stocks |
| 3 | Eggs | Pasta, baked goods, mayonnaise, breadings, desserts | Check egg substitute products |
| 4 | Fish | Worcestershire sauce, Caesar dressing, paella, fish sauce | Hidden in seasoning sauces |
| 5 | Peanuts | Peanut butter, satay sauces, Asian curries, baked goods | Cross-reaction with lupin possible |
| 6 | Soybeans | Tofu, tempeh, miso, many processed products, meat products | Common in protein-enriched products |
| 7 | Milk / Lactose | Butter, cheese, cream, chocolate, potato products | May also appear in margarine variants |
| 8 | Tree nuts | Almonds, hazelnuts, walnuts, cashews, pistachios (8 species) | Check all 8 species individually |
| 9 | Celery | Bouillon powder, mirepoix, salad dressings, spice blends | Most frequently overlooked allergen |
| 10 | Mustard | Salad dressings, marinades, curry powder, BBQ sauces | Powder form also declarable |
| 11 | Sesame | Tahini, hummus, burger buns, Asian dishes | Include sesame oil |
| 12 | Sulphur dioxide / Sulphites | Wine, dried fruits, potato products, fruit juices | Also an allergen — declare in both systems |
| 13 | Lupin | Lupin flour in baked goods, vegan products, pasta | Cross-reaction with peanuts possible |
| 14 | Molluscs | Mussels, squid, oysters, snails | Also in mixed seafood preparations |
Color coding in the PDF downloads: Animal-derived allergens are highlighted in Amber (#C97A0A), plant-derived in Forest (#106B5D). Sulphites, as a special case covering both allergen and additive status, are marked separately.
Download — A4 Format
The A4 format is the most versatile of the three versions. It fits in training binders, allergen documentation folders, and at the service counter. Each member of staff can receive their own copy to keep.
Contents of the A4 table:
- All 14 allergens with number, full name, and pictogram
- Most common food sources per allergen
- Hidden source callouts for the most frequently missed entries
- Color coding by origin
- Legal basis (EU FIC Regulation 1169/2011)
[Download A4 table free ->]
Print tip: Use heavier paper (100 g/m2 or above) and store in clear plastic sleeves. This keeps the tables readable even in a humid kitchen environment.
Download — A3 Poster
The A3 poster is designed for the kitchen. The large format is readable from a distance — a clear advantage in a busy kitchen where there is no time to search through folders when a guest has an allergen question.
Contents of the A3 poster:
- All 14 allergens in large format with pictograms
- Most important food sources at a glance
- Color coding for rapid visual orientation
- Brief reference to the labeling obligation
[Download A3 poster free ->]
Recommendation: Laminate the poster for durability and hygiene. Hang it in a well-lit, central location in the kitchen — for example, next to the pass or above the plating station. Replace it when the protective surface becomes damaged or the poster becomes hard to read.
Download — Pocket Format
The pocket format is designed as a foldable card that fits in an apron pocket, a waistcoat, or a wallet. It is the ideal format for service staff who cannot always step into the kitchen when a guest asks an allergen question at the table.
Contents of the pocket card:
- All 14 allergens with short name and pictogram
- Symbol list for the most common hidden sources
- Space to add a QR code linking to your own allergen documentation
[Download pocket card free ->]
Practical tip: Laminate or coat the cards and distribute one to every staff member with guest contact. Replace them when they show wear or after a training session with updated content.
How to Use the Table Correctly
The tables only deliver their full value when consistently integrated into daily operations. The following approach has proven effective:
In the kitchen: Post the A3 poster in a central, well-lit location — ideally where dishes are finished or plated. Every person entering the kitchen should know where the poster is located without having to search.
At the service counter: Keep the A4 table visible or within immediate reach. It serves as a reference when guests ask specific questions and helps service staff give accurate answers or correctly escalate to the kitchen.
With your team: Every service staff member receives a laminated pocket card. This is not optional — it is standard equipment for anyone working a shift with guest contact.
**In training:** At every allergen training session, each participant receives their own A4 copy to take away. Additional templates and training materials for menu labeling are available at Allergen labeling templates.Beyond the Table: Individual Allergen Assignment
The table is an essential reference tool — but it is not a substitute for individual allergen labeling on your menu. Knowing that mustard is an EU allergen is not enough: you need to know whether your grill marinade recipe contains mustard and whether the dressing for today’s daily special contains celery.
Assigning allergens to specific dishes on your menu requires a systematic review of all ingredients and a calculation at dish level. Done manually, this is time-consuming and error-prone — especially when recipes or suppliers change.
ChinaYung automates this step completely: upload an invoice, have the ingredients recognized, and receive allergen calculations for every dish on your menu.Start Today
Automate allergen labeling?
>
With ChinaYung, upload an invoice — and instantly get all allergens, additives, and nutrition facts for your menu.
>
Start for free -> View pricing ->
FAQ
Q1: Where can I get an allergen table PDF?
On this page you can download ChinaYung’s free allergen table in three formats: as a compact A4 document for training binders and service counters, as a large-format A3 poster for the kitchen, and as a foldable pocket card for service staff. All versions cover the complete 14 EU allergens with pictograms, number, full name, and the most common food sources. Color coding helps staff quickly identify allergen categories at a glance. The tables are formatted and print-ready — no further editing is needed before use. For the A3 poster, we recommend laminating the printed version before hanging it in the kitchen, which significantly extends its lifespan and makes it easier to keep clean in a working kitchen environment.
Q2: What must be in an allergen table?
A complete allergen table for food service use must include all 14 allergens that are subject to mandatory declaration under the EU Food Information to Consumers Regulation (FIC, EU No. 1169/2011). The full list: cereals containing gluten (wheat, rye, barley, oats), crustaceans, eggs, fish, peanuts, soybeans, milk including lactose, tree nuts (8 species: almonds, hazelnuts, walnuts, cashews, pecan nuts, Brazil nuts, pistachio nuts, macadamia nuts), celery, mustard, sesame, sulphur dioxide and sulphites, lupin, and molluscs. For each allergen, the most common food sources should be listed — including hidden sources. A well-designed table notes, for example, that celery appears in bouillon powder, that mustard is common in dressings and curry powders, and that lupin has a cross-reaction risk with peanuts.
Q3: Which format is best for my operation?
The right format depends on where it will be used. The A3 poster is best suited for the kitchen — large enough to be read from a distance of two to three meters, it gives every kitchen team member instant visual access to the full allergen overview without interrupting workflow. Laminated and hung in a central location, it can remain in service for months. The A4 format is ideal for training binders, allergen documentation folders, and the service counter — and because it can be reproduced easily, every staff member can have their own copy from a training session. The pocket card is specifically designed for service staff: laminated and folded into an apron pocket, it puts the full allergen overview within reach at all times during a service shift, even when access to the kitchen is not immediately possible. For a fully equipped operation, all three formats working in combination represent best practice.
Q4: Does every employee need their own table?
For the kitchen and service areas, one reference per location is sufficient — an A3 poster in the kitchen and an A4 table at the counter. For service staff with direct guest contact, however, the recommendation is clear: every team member should carry their own pocket card. This is not a convenience measure — it is a safety measure. Staff who have allergen information immediately available can respond accurately to a guest’s question without leaving the service floor, reducing both the risk of incorrect information and the disruption of service flow. In training sessions, each participant should receive their own A4 copy to take away and keep as a reference. It is worth noting that the table — in any format — is a reference and training tool. It does not replace the individual allergen declaration per dish on your menu, which must be documented and maintained separately.