Allergens

Dishes containing potential allergens are identified by the competent number:

1. Cereals containing gluten, namely: wheat, rye, barley, oats, spelt or kamut or their hybridised strains, and products thereof
2. Crustaceans and products thereof
3. Eggs and products thereof
4. Fish and products thereof
5. Peanuts and products thereof
6. Soybeans and products thereof
7. Milk and products thereof (including lactose)
8. Nuts, namely: almonds, hazelnuts, walnuts, cashews, pecan nuts, Brazil nuts,  macadamia and products thereof
9. Celery and products thereof
10. Mustard and products thereof
11. Sesame seeds and products thereof
12. Sulphur dioxide and sulphites 
13. Lupin and products thereof
14. Molluscs and products thereof