![\"20141114_allergenenwet_VWGNijhof\"](\"https:\/\/vwg.nl\/wp-content\/uploads\/20141114_allergenenwet_VWGNijhof-1024x384.jpg\")
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The new Allergen Act (a European Union Regulation) means that all organisations with catering facilities must from 13 December 2014<\/strong> are obliged to be able to inform consumers about allergens used in their dishes (unpacked products). Not only the catering industry will have to deal with this, but also (sports) associations, butchers, community centres and healthcare institutions, among others. They will all have to comply with the requirements of the Dutch Food and Consumer Product Safety Authority (NVWA).<\/p>\n There are several ways to inform consumers. It depends on the type of business. Operators must be able to provide information to guests about the presence of 14 allergens. These are: egg, gluten-containing cereals, lupin, milk, mustard, nuts, peanuts, crustaceans, celery, sesame, soya, sulphite, fish and molluscs. Substances derived from these that may cause hypersensitivity reactions should also be listed.<\/p>\n Allergens can also get into food products through contamination in which they are not expected. Examples include using serving spoons for the same dishes without cleaning them in between and producing products in close proximity to other products, which contain certain allergens.<\/p>\n It is expected that a group of operators will not be able to comply with the allergen information requirement. This group is advised by Koninklijke Horeca Nederland (KHN) to clearly indicate that no guarantees can be given about the presence or absence of allergens. According to KHN, the NVWA and the Ministry of VWS, this group then complies with the law.<\/p>\n A guideline has been prepared by KHN for the various catering establishments to come up with the regulation. This can be found on the KHN website.<\/p>\n The patient association of food allergy sufferers disagrees with the above allegation and guidance. The four parties will meet in October to come up with a proper interpretation. No other agreements have been reached till the date of publishing this article.<\/p>\n Does this apply to you? If so, contact the relevant authority to get further information on this issue!For example, an allergen training course can be followed at Horeca Stichting Nederland to apply the allergen legislation in practice.<\/p>","protected":false},"excerpt":{"rendered":" De nieuwe Allergenenwet (een Verorderning van de Europese Unie) betekent dat alle organisaties met een horecavoorziening vanaf 13 december 2014 verplicht zijn de consument te kunnen informeren over allergenen die zijn gebruikt in hun gerechten (onverpakte producten). Niet alleen de horeca zal hier mee te maken krijgen, maar ook onder andere (sport)verenigingen, slagers, buurthuizen en […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-116","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"acf":[],"_links":{"self":[{"href":"https:\/\/vwg.nl\/en\/wp-json\/wp\/v2\/posts\/116","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/vwg.nl\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/vwg.nl\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/vwg.nl\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/vwg.nl\/en\/wp-json\/wp\/v2\/comments?post=116"}],"version-history":[{"count":1,"href":"https:\/\/vwg.nl\/en\/wp-json\/wp\/v2\/posts\/116\/revisions"}],"predecessor-version":[{"id":2129,"href":"https:\/\/vwg.nl\/en\/wp-json\/wp\/v2\/posts\/116\/revisions\/2129"}],"wp:attachment":[{"href":"https:\/\/vwg.nl\/en\/wp-json\/wp\/v2\/media?parent=116"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vwg.nl\/en\/wp-json\/wp\/v2\/categories?post=116"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vwg.nl\/en\/wp-json\/wp\/v2\/tags?post=116"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n1. Entrepreneurs provide continuous (written or electronic) information, e.g. by using allergen lists with the menu
\n2. Entrepreneurs provide information verbally, if guests ask for it:
\na. entrepreneurs keep the labels of foods used in their dishes;
\nb. they list by menu item or ingredient;
\nc. they obtain a certificate with an e-learning as proof of knowledge about allergens and handling allergens in the kitchen.<\/p>\n