Food products

Food products are considered under specific allergy categories (e.g. cereal-free, dairy-free and soya-free). Products must not contain hen’s eggs, nuts, seeds, fish or generally sensitising substances, such as sulphur compounds. The applicant must provide a declaration or description of the manufacturing process, storage of the raw materials, and the content levels of the ingredients used. The manufacturer is expected to have a self-monitoring plan for its production plant, including measures ensuring that no allergy or hypersensitivity-causing substances used in another production process can be mixed in with the food product in question (contamination risk). Where products other than potential Allergy Label products are manufactured in the same production plant, the potential Allergy Label products are to be manufactured as the first product batch for the day in question, or on a different day from such other products. The relevant provisions on allergy marking are contained in the Decree on the Labelling of Foodstuffs, 1084/2004. The list of allergens that must not be contained in the product is as set down in that decree. Audits will be carried out in the production plant premises.