How to Declare Allergens: An Up-to-Date Guide for Restaurants

Why is allergen declaration an operational system?

Menu information is generated from the recipe, and the recipe relies on the actual labels of supplier products. If allergens in sauces, marinades, garnishes, frying oil, decoration or semi-finished ingredients are forgotten, the risk remains even if the menu looks correct.

An allergen-free recipe can still experience cross-contact through shared equipment. This is why “contains” information and “cross-contact risk” must be assessed separately — claims that cannot be guaranteed should not be used.

The 14 allergens covered by declaration in Turkiye

• Cereals containing gluten and their products
• Crustaceans and their products
• Eggs and egg products
• Fish and fish products
• Peanuts and peanut products
• Soybeans and soy products
• Milk and milk products
• Tree nuts and their products
• Celery and celery products
• Mustard and mustard products
• Sesame seeds and sesame products
• Sulphur dioxide and sulphites above the specified threshold
• Lupin and lupin products
• Molluscs and mollusc products

Important: regulation contains exceptions and detailed definitions for some ingredients. Supplier documentation and the current Turkish Food Codex guidance should be treated as the reference.

How is an allergen matrix built?

1. List every food, drink, sauce, garnish and promotional item on the menu.
2. Build a current, weighed recipe for each item.
3. Obtain labels and technical data sheets from suppliers for all packaged ingredients.
4. Mark the 14 allergens at ingredient level.
5. Assess cross-contact risk through shared fryers, grills, ovens, mixers, knives, boards and storage.
6. Separate the verified information shown on the menu from internal operational notes.
7. Add a revision date, an approver and supplier-change tracking to the matrix.

How is information presented to the consumer?

Per the Ministry's guidance, allergen information can be presented via poster, board, menu or similar means. If a digital screen or QR code is used, the consumer must be able to access it easily before ordering — an alternative method should be considered for internet outages or device access issues.

If icons are used, a visible legend is required; colour alone should not carry meaning. Staff should be able to point to where the information is on the menu rather than answering from memory.

2026 ingredient and energy-disclosure transition

In its 2026 announcements, the Turkish Ministry of Agriculture and Forestry set new transition dates for presenting ingredient and energy information in mass-catering venues. For nationwide chains, implementation began on 1 July 2026.

• Nationwide chains: ingredient and energy disclosure from 1 July 2026
• Businesses with 3+ branches in the same province: compliance by 31 December 2026
• Other mass-catering venues: ingredient disclosure by 31 December 2026, energy disclosure by 31 December 2027

Important: these dates summarise official Ministry announcements as of 30 July 2026. Verify your business's classification, scope, exceptions and implementation method with your local provincial/district directorate.

How is cross-contact controlled?

• Separate allergen raw materials in closed, labelled containers based on spill risk.
• Assess airborne dispersal of dusty ingredients.
• Use dedicated equipment or a verified production order.
• Account for shared fryer oil and grills in recipe information.
• Verify that the cleaning method actually removes allergen residue.
• Manage gloves, aprons, cloths and service equipment at task changeover.
• Pass the allergen note visibly to both the kitchen and the packing point for delivery orders.

How to handle a special order at the table

An allergy reported by a customer should be recorded by service staff using a defined method and clearly passed to the kitchen. The responsible person checks the recipe and cross-contact risk. If safe preparation cannot be guaranteed, this must be stated clearly to the customer.

The prepared dish should be separated from other orders, and delivery to the correct table or package should be verified with a second check. A verbal chain alone is not sufficient.

Common allergen-declaration mistakes

• Checking only the main ingredient and skipping sauces and garnishes
• Not updating the matrix when a supplier or product changes
• Failing to assess cross-contact in a shared fryer or grill
• Using icons without a legend
• Relying on service staff to answer from memory
• Managing delivery-platform information separately from the restaurant menu
• Confusing an allergen-free product with one safely prepared for an allergic customer