Lesson: allergens at workGestión de alérgenos
This lesson is free. After it you can take the test (15 questions). If you pass, you pay $5.50 once and get your certificate in Spanish.
Allergy or intolerance
Allergy (alergia): the immune system attacks a substance in the food. A very small amount is enough: a bread crumb, a drop of milk, or frying oil that was used for fish. The worst reaction is called anaphylactic shock (anafilaxia). It can kill.
Intolerance (intolerancia): the body digests a substance badly, like lactose in milk. This customer also needs correct information.
Coeliac disease (celíaco): gluten damages the gut, even in crumbs. "Gluten-free" means separate tools, worktop and oil.
A customer can't breathe well after eating? Call 112, tell the person in charge (encargado), and do not leave the customer alone.
What does the law say?
The EU rule Reglamento (UE) 1169/2011 names 14 substances in its Annex II. In the ingredient list they must stand out, for example in bold. Food that is not packed (a dish in a restaurant, bread in a bakery) must also have this information available.
In Spain, the decree Real Decreto 126/2015 says:
• Spoken information is allowed on three conditions: the worker gives it when the customer asks, before the customer pays, at no extra cost; the information is written down in the shop, for staff, inspectors and customers; and a clear sign tells customers to ask.
• The information is written in Spanish at least.
If your shop gives the information by word of mouth, you are the one who gives it. Never guess. Say "Voy a preguntar al encargado" and come back with the answer from the written sheet (ficha técnica).
The 14 substances, and where they hide
| In Spanish | In English | Watch for |
|---|---|---|
| Cereales con gluten | Cereals containing gluten | wheat, barley, rye, oats, bread, couscous, flour for coating |
| Crustáceos | Crustaceans | prawns (gambas), crab (cangrejo) |
| Huevos | Eggs | mayonnaise, dough, desserts |
| Pescado | Fish | fish stock, anchovy in sauces |
| Cacahuetes | Peanuts | peanut butter and oil, some sauces |
| Soja | Soya | soy sauce, tofu, some sausages |
| Leche | Milk (and lactose) | butter, cheese, cream (nata) |
| Frutos de cáscara | Tree nuts | almonds, hazelnuts, walnuts, cashews, pistachios. Not raisins or dates |
| Apio | Celery | soups, stocks, spice mixes |
| Mostaza | Mustard | sauces and dressings |
| Sésamo | Sesame seeds | tahini, sesame bread, hummus |
| Sulfitos | Sulphites | wine, some dried fruit and sausages |
| Altramuces | Lupin | lupin flour in some breads |
| Moluscos | Molluscs | mussels, squid, octopus, snails, clams |
Marisco covers both crustaceans and molluscs. Always ask the customer: which ones?
At every step of the work
• Storage: allergen-free food on top, food with allergens below, in closed boxes with a name.
• Preparation: make the "sin…" dish first, with washed hands and clean tools and worktop. Change gloves.
• Frying: oil used for fish or coated food passes the allergen to the chips.
• Do not remove and serve: taking off the almonds or the cheese does not make the dish safe. Make a new dish.
• Serving: carry the special dish on its own, and tell the kitchen clearly: "Mesa 4, alergia al huevo".
Example: read a dish sheet
• A customer says "Soy alérgico a los frutos secos": the dish has almonds. Say "Este plato lleva almendras" and suggest another dish after you read its sheet.
• "Puede contener apio" means the factory does not promise there is no celery. Tell the customer exactly that. Do not say it is safe.
Exercise: 11 questionsPráctica
Practice only, no score. Pick your answer, then open "Answer".
a) Sesame
b) Celery
c) Tomato
Answer
c — Tomato is not in Annex II.a) I tell them the oil is shared and I can't promise the chips are gluten-free
b) I serve them, chips have no gluten
c) I rinse the chips after frying
Answer
a — Shared oil passes gluten on.a) All dried fruit, like raisins and dates
b) Tree nuts, like almonds, hazelnuts and walnuts
c) Fruit with its skin on
Answer
b — Raisins and dates are not in this group.a) Below the allergen-free products
b) On top of everything
c) Open, next to the vegetables
Answer
a — Food with allergens goes below, so it can't fall on the rest.a) Yes
b) Yes, if I rinse the plate with water
c) No, a new dish must be made
Answer
c — Taking them off does not take off the traces.a) "No, no lleva."
b) "Voy a preguntar al encargado."
c) "Creo que no."
Answer
b — Never guess.a) I wait for it to pass
b) I call 112, tell the person in charge and stay with them
c) I give them water and go back to work
Answer
b — Anaphylactic shock is an emergency.a) Prawns and crab
b) Sardines and tuna
c) Mussels, squid and octopus
Answer
c — Prawns are crustaceans, and sardines are fish.a) They stand out, for example in bold
b) Only at the end, in small print
c) They do not appear
Answer
a — That is what Regulation 1169/2011 says.a) If the dish has eggs
b) If the dish has milk, cream or cheese
c) If the dish has sesame
Answer
b — Lactose is the sugar in milk.a) Nothing, speaking is enough
b) The information written down in the shop, and a sign that tells customers to ask
c) That the customer pays for the information
Answer
b — Real Decreto 126/2015, article 6.5: written in the shop, a clear sign, no extra cost.Words you hear in the kitchen: alérgenos · contaminación cruzada · sin gluten · lleva · no lleva · puede contener · ficha técnica · pregunte a nuestro personal
Ready? The test: 15 questionsExamen de alérgenos
The questions are in Spanish, each with an English line under it. You pass with 12 right, and you can retake it without paying.