ALLERGENS

 

THIS PLACE HAS COMPLIED WITH THE EUROPEAN UNION REGULATION ON ALLERGENS (1169/2011) SUBSTANCES OR PRODUCTS THAT CAUSE ALLERGIES OR INTOLERANCES

 

1. CEREALS CONTAINING GLUTEN, I.E.: WHEAT, RYE, BARLEY, OATS, SPELLED, KAMUT OR THEIR HYBRIDIZED STRAINS AND DERIVED PRODUCTS, EXCEPT: A) WHEAT-BASED GLUCOSE SYRUPS, INCLUDING DEXTROSE (*); B)WHEAT-BASED MALTODEXTRINS;C)BARLEY-BASED GLUCOSE SYRUPS; D)CEREALS USED FOR THE MANUFACTURE OF ALCOHOLIC DISTILLATES, INCLUDING ETHYL ALCOHOL OF AGRICULTURAL ORIGIN.

 

2. CRUSTACEANS AND CRUSTACEAN PRODUCTS. 3. EGGS AND EGG PRODUCTS.

 

4. FISH AND FISH PRODUCTS EXCEPT:

A) FISH GELATIN USED AS A SUPPORT FOR VITAMIN OR CAROTENOID PREPARATIONS; B)GELATIN OR ISINGLUE USED AS A CLARIFYER IN BEER AND WINE.

 

5. PEANUTS AND PEANUT-BASED PRODUCTS.

 

6. SOYA AND SOYA-BASED PRODUCTS, EXCEPT:

A) REFINED SOY OIL AND FAT (*)

B) NATURAL MIXED TOCOPHEROLS (E 306), NATURAL D-ALPHA TOCOPHEROL, NATURAL D-ALPHA TOCOPHEROL ACETATE, NATURAL SOY-BASED D-ALPHA TOCOPHEROL SUCCINATE.

 

7. MILK AND MILK-BASED PRODUCTS (INCLUDING LACTOSE), EXCEPT:

A) WHEY USED FOR THE MANUFACTURE OF ALCOHOLIC DISTILLATES, INCLUDING ETHYL ALCOHOL OF AGRICULTURAL ORIGIN; B) MILK.

 

8. NUTS, I.E.: ALMONDS, HAZELNUTS, WALNUTS, CASHEW NUTS, PECANS, BRAZIL NUTS, PISTACHIOS, MACADAMIA NUTS OR QUEENSLAND NUTS AND PRODUCTS THEREOF, EXCEPT FOR NUTS USED FOR THE MANUFACTURE OF ALCOHOLIC DISTILLATES, INCLUDING ETHYL ALCOHOL OF AGRICULTURAL ORIGIN.

 

9. CELERY AND CELERY-BASED PRODUCTS

 

10. MUSTARD AND MUSTARD-BASED PRODUCTS

 

11. SESAME SEEDS AND SESAME SEED PRODUCTS

 

12. SULFUR DIOXIDE AND SULPHITES IN CONCENTRATIONS ABOVE 10 MG/KG OR 10 MG/L IN TERMS OF TOTAL SO2 TO BE CALCULATED FOR THE PRODUCTS AS PROPOSED READY FOR CONSUMPTION OR RECONSTITUTED IN ACCORDANCE WITH THE MANUFACTURERS' INSTRUCTIONS.

 

13. LUPINS AND LUPINE-BASED PRODUCTS

 

14. MOLLUSCS AND MOLLUSCS-BASED PRODUCTS

 

(*) AND DERIVED PRODUCTS, TO THE EXTENT THAT THE PROCESSING THEY HAVE UNDERGOED IS NOT SUITABLE OF RAISING THE LEVEL OF ALLERGENICITY ASSESSED BY THE AUTHORITY FOR THE BASIC PRODUCT FROM WHICH THEY ARE DERIVED.

 

SOME FRESH PRODUCTS OF ANIMAL ORIGIN, AS WELL AS FISHERY PRODUCTS ADMINISTERED RAW OR PRACTICALLY RAW, ARE SUBJECTED TO RAPID TEMPERATURE BLAST CHILLING TO GUARANTEE THEIR QUALITY AND SAFETY, AS DESCRIBED IN THE HACCP PLAN IN ACCORDANCE WITH THE REGULATION. CE 852/04 AND REG. CE 853/04