FOOD PREPARATION

Declaration of ingredients used in preparation

Choice of foods or meals that are free of nuts, peanuts, eggs, and celery (food does not have to meet every criteria)

Substitutes free of cow’s milk and lactose for milk in coffee

Yearly information sessions for kitchen staff – including temporary employees – to improve allergy prevention, carried out by a trained allergy specialist

INTERIORS

Non-smoking areas

Prohibition of animals

Restriction of allergy-causing plants (Ficus benjamini, grass, hazel, birch)

The 14 legally required allergy declarations
(EU guidelines 2003/89/EG and 2006/142/EG)

Additional declaration

Cereals containing gluten:
Wheat, rye, barley, oats, spelt, kamut, and hybrids of or products created from these grains

Spices:
Anise, caraway, camomile, coriander,
cinnamon, pepper

Nuts:
Almonds, hazelnuts, walnuts, cashews, pecans, Brazil nuts, pistachios, macadamia nuts, products created from these nuts

Vegetables and plants of the nightshade
family

Eggs and egg products

Fruit:
Melon, kiwi, mango, banana, apple, pear,
cherry, peach, plum, nectarine, apricot,
lychee

Peanuts and peanut products

Carrageen

Soy and soy products

Guar flour

Mustard and mustard products

Carob bean flour

Shellfish and shellfish products

Poppy seeds

Fish and fish products

Balsam of Peru

Milk and milk products

Millet

Celery and celery products

Buckwheat

Sulphur dioxide or sulphites in a concentration
of more than 10 mg/kg or 10 mg/l
listed as So2

Sesame seeds and sesame products

Lupine and lupine products

Molluscs and molluscs products