Os restaurantes em Portugal são obrigados a informar sobre alergénios?

Sim. Os operadores do setor alimentar devem disponibilizar informação clara sobre a presença de alergénios nos alimentos antes da compra ou consumo.

Quais são os alergénios de declaração obrigatória?

Existem 14 grupos de alergénios de declaração obrigatória, incluindo glúten, ovos, leite, peixe, soja, frutos de casca rija, sésamo e outros definidos pela legislação europeia.

É obrigatório ter uma lista de alergénios no restaurante?

Os estabelecimentos devem ter informação disponível e validada sobre alergénios através de menus, tabelas ou procedimentos internos que permitam responder corretamente aos consumidores.

O controlo de alergénios faz parte do HACCP?

Sim. O controlo de alergénios integra os procedimentos de segurança alimentar e deve incluir identificação de ingredientes, prevenção da contaminação cruzada, formação e documentação.

O que é contaminação cruzada por alergénios?

É a transferência não intencional de alergénios para alimentos que deveriam estar isentos, podendo ocorrer através de utensílios, superfícies, armazenamento ou processos de confeção.

Quais são as consequências de não cumprir os requisitos de alergénios?

O incumprimento pode colocar consumidores em risco, originar reclamações, não conformidades em inspeções e consequências legais para o negócio.

Allergens in Restaurants: What Businesses in Portugal Are Legally Required to Have

Food allergens are one of the most important topics in food safety and a legal obligation for restaurants, cafés, bakeries, hotels and all food business operators in Portugal.

Failing to manage allergens correctly can put consumers’ health at risk, lead to complaints, inspection non-conformities and legal consequences for the business.

Within the framework of HACCP Algarve, allergen control should form part of everyday food safety procedures.

What Are Food Allergens?

Allergens are substances present in certain foods that can trigger allergic reactions in sensitive individuals.

Even very small amounts may cause serious symptoms.

A food allergy is not the same as a food intolerance — allergies involve an immune system response.

What Are the 14 Mandatory Declarable Allergens?

European legislation requires food businesses to inform consumers about the presence of the following allergens:

Cereals containing gluten;
Crustaceans;
Eggs;
Fish;
Peanuts;
Soya;
Milk;
Tree nuts;
Celery;
Mustard;
Sesame seeds;
Sulphur dioxide and sulphites;
Lupin;
Molluscs.

What Does the Law Require in Portugal?

Food business operators in Portugal must comply with European food information requirements provided to consumers.

This means customers must be able to access clear, accurate and available allergen information before purchasing or consuming food.

These requirements apply to:

Restaurants;
Cafés;
Bakeries;
Take-away businesses;
Hotels;
Catering services;
Sale of non-prepacked foods.

Are Restaurants Required to Have an Allergen List?

Yes.

Food establishments must have allergen information available for the foods they sell.

This information may be provided through:

Menus;
Allergen tables;
Digital information systems;
Internal procedures that allow staff to provide accurate information.

Simply saying “please ask staff” is not sufficient unless validated allergen information is available.

How Should Allergen Control Be Integrated into HACCP?

Within HACCP Algarve, allergen management should include:

Ingredient identification;
Assessment of cross-contamination risks;
Cleaning procedures;
Internal labelling;
Staff training;
Documented records.

What Is Allergen Cross-Contamination?

Cross-contamination occurs when a food that should be allergen-free comes into contact with an allergen.

Common examples include:

Using the same utensils;
Sharing surfaces without cleaning;
Incorrect storage;
Using the same frying oil for different products.

How Can Businesses Reduce the Risk of Allergen Errors?

Keep technical sheets updated;
Train staff regularly;
Identify ingredients correctly;
Create written procedures;
Carry out internal audits;
Document supplier changes.

What Are the Consequences of Non-Compliance?

Poor allergen management may result in:

Health risks to consumers;
Customer complaints;
Inspection non-conformities;
Damage to reputation;
Legal consequences.

Managing allergens is not only good practice — it is a legal responsibility and a key element of food safety.

Within HACCP Algarve, ensuring accurate allergen information and effective procedures helps protect both consumers and businesses.

Need support implementing HACCP procedures and allergen management?
Contact us and request a free quotation.