Allergen-Compliant Menu Sample Cost (per person)
| Ingredient | Qty / portion | Unit | Price / unit (€) | Cost (€) |
|---|---|---|---|---|
| Free-from Bread (gluten-free) | kg | — | ||
| Plant-based Cheese | kg | — | ||
| Allergen-free Sauce Base | kg | — | ||
| Fresh Herbs + Vegetables | kg | — |
Cost per Portion
€0.00
Total Batch Cost
€0.00
Professional Tips for Accurate Costing
- Tag allergens at the ingredient level, not the recipe level — they flow up automatically.
- Document cross-contamination risks separately (shared fryer, shared cutting boards).
- EU 14 allergens: cereals/gluten, crustaceans, eggs, fish, peanuts, soy, milk, nuts, celery, mustard, sesame, sulphites, lupin, molluscs.
- Allergen declaration must be available in writing before the food is served — verbal is non-compliant.
Frequently Asked Questions
HACCP (Hazard Analysis and Critical Control Points) treats allergens as a chemical hazard. You must identify where allergens enter the kitchen, control cross-contamination, and document the system in writing for inspections.
Yes — EU Regulation 1169/2011 applies to every commercial food business regardless of size. Private chefs, food trucks, pop-ups and small caterers are all in scope.
If cross-contamination cannot be eliminated, you must state it on the allergen declaration. "May contain traces of nuts" is acceptable when shared equipment or ingredients create unavoidable risk.