Allergen labelling glossary: terms from LMIV to table cards

Last updated: 12 November 2026 · Catering Cat editorial team

Short, clear explanations of the technical terms that come up around allergens and buffet cards in catering, hospitality and contract catering. Where available, each term links to the matching guide.

Allergen codes: Letters or numbers used on menus and cards for allergens. They are not legally standardised – guests always need a clearly visible legend. Read more →
Allergen labelling: Informing guests which of the 14 major allergens a food contains – on the label for prepacked food, and e.g. on a card, menu or notice for loose food. Read more →
Allergen legend: An overview explaining what each allergen code stands for. It belongs clearly visible at the buffet, the counter or on the same menu. Read more →
Allergen management: All measures a business takes to keep allergens under control from purchasing through recipes and kitchen to service – including training and records. Read more →
Allergen overview: A table of all dishes with the allergens they contain – for service staff, as a notice or as a folder for guests. Read more →
Buffet card: A card at a dish on the buffet showing its name and usually ingredients and allergens. Often a fold-over card or table card. Read more →
Compound ingredient: An ingredient made of several ingredients itself, e.g. mayonnaise, pesto or stock. Its allergens must be declared for the finished dish. Read more →
Contract catering (mass catering): Food served in canteens, cafeterias, nurseries, schools, hospitals or care homes. The duty to provide allergen information applies here too. Read more →
Cross-contact (cross-contamination): Unintended transfer of an allergen to another food, e.g. via boards, utensils, frying oil or flour dust. Read more →
E number: Identification number of a food additive approved in the EU, e.g. E 322 (lecithins). Lecithin from soy contains the allergen soy. Read more →
Fold-over card (tent card): A card folded in the middle that stands on its own – name on the front, ingredients and allergens on the back. Proven size: 100 × 139 mm, folded 100 × 69.5 mm. Read more →
Food additives: Substances added to food for technological reasons, such as colours or preservatives. For loose food, certain groups must be declared with fixed statements. Read more →
Food control authority: The competent authority (usually at district or city level) that inspects businesses – including allergen information. A good point of contact for questions. Read more →
Gluten-free: The claim “gluten-free” is only allowed if the food contains no more than 20 mg of gluten per kg. Read more →
Hidden allergens: Allergens in ingredients you don't immediately expect – e.g. celery in stock, mustard in dressing, wheat in soy sauce or oysters in oyster sauce. Read more →
Lactose-free: Lactose-free products still contain milk protein and must be declared as the allergen milk. “Lactose-free” does not mean “milk-free”. Read more →
LFGB: The German Food and Feed Code, the basic law of German food law. Breaches of labelling duties can be fined under it as administrative offences. Read more →
LMIDV: Germany's implementing regulation for the LMIV. Among other things, it sets out how allergen information must be given for loose food: card, menu, notice, electronically or, under conditions, verbally. Read more →
LMIV (EU Food Information Regulation): Regulation (EU) No 1169/2011 sets out EU-wide which information consumers must receive about food. Annex II lists the 14 allergens that must be declared. Read more →
LMZDV: Germany's implementing regulation on food additives. Among other things, it governs how additives in loose food are declared, e.g. “mit Farbstoff” (with colouring) or “mit Konservierungsstoff” (with preservative). Read more →
Loose food (non-prepacked food): Food offered without packaging, packed at the point of sale on request or prepacked for direct sale – e.g. at a buffet, counter or canteen. Read more →
Major allergens (14 allergens): The 14 substances or groups in Annex II of the LMIV: cereals containing gluten, crustaceans, eggs, fish, peanuts, soy, milk, tree nuts, celery, mustard, sesame, sulphur dioxide/sulphites, lupin and molluscs. Read more →
Prepacked food: Food packed before being offered so that the contents cannot be altered without opening the pack. Allergens are shown in the ingredient list on the label.
Product specification: A document from the manufacturer or supplier listing ingredients, allergens and other product details – the basis for your own allergen records. Read more →
QR menu: A digital menu guests open on their phone via QR code. Acceptable as allergen information if it is easily accessible and clearly pointed out. Read more →
Recipe (formulation): The complete list of all ingredients and components of a dish. Without an up-to-date recipe, reliable allergen information isn't possible. Read more →
Sulphite threshold: Sulphur dioxide and sulphites are the only one of the 14 allergens with a threshold: they must be declared above 10 mg/kg or 10 mg/l in the ready-to-eat product. Read more →
Table card: General term for a standing sign on a table or buffet – e.g. a fold-over card, an acrylic stand or a card holder. Read more →
Trace warning: Voluntary statement such as “may contain traces of …”. It is not regulated by law and should only be used where cross-contact cannot be ruled out despite good hygiene practice. Read more →

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Catering Cat supports the management of allergen information and does not replace a legal review.