Kitchen, stock and hygiene
Enter allergens and mark them as checked
Open the dish and tap the allergens it contains. If it contains none, choose Mark as checked. When you publish, the Hub records that someone looked; open dishes are listed under Labelling in the overview.
The 14 major allergens under EU Regulation 1169/2011 and the additives come as a fixed list. What a dish contains is only known in the kitchen.
How it works
- 1. Open Menu and select the dish.
- 2. Under Allergens, tap each one it contains. Below, the list appears in words.
- 3. If the dish contains none, choose Mark as checked. It then says “Contains no allergens” instead of “Nothing entered yet”.
- 4. Under Additives, tap whatever applies.
- 5. Choose Publish.
Why “checked” matters
“Never checked” and “checked, none present” are two different things. An inspection finds exactly the first. That is why:
- If a dish shows in red that nobody has ever checked its allergens, nobody has looked yet.
- A new dish shows “Allergens still open. Set them before you publish.”
- In the overview, Labelling shows how many dishes have no checked labelling. Tapping a name opens the dish. At the top, Labelling open counts them.
The question at the table
Labelling also shows the reverse list: which dishes contain celery, which mustard, which nuts.
If your Link page shows its offer from the menu, only checked allergens appear there.
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