Allergen Numbers on Menus: What 1 to 14 Mean
Published 26 October 2026 · 7 min read
On Slovak menus, numbers next to a dish, for example "Chicken schnitzel (1, 3, 7)", show the allergens the dish contains. The most common order is the one in Annex II of Regulation (EU) No 1169/2011, where 1 is gluten, 3 is eggs and 7 is milk. A number on its own is only an aid. The menu should always include a legend, so do not rely blindly on any numbering without one.
Why menus use numbers
Restaurants, canteens and snack bars must be able to say which of the 14 substances that cause allergies or intolerances a dish contains. Regulation (EU) No 1169/2011 also applies to non-prepacked food, but it leaves it to member states to decide how the information is made available. So a business may give it in writing, verbally or both.
Numbers are a practical solution. "(1, 7, 9)" fits on the line with the dish, whereas a full list of names does not. Below the dishes or at the end of the menu there is usually a legend that spells out the numbers. A list of all 14 allergens with examples of where they hide is in The 14 EU allergens. Here we look at how to read the numbers.
The most common order of numbers 1 to 14
Annex II of the Regulation lists the substances in a numbered order, and most Slovak menus follow it:
| Number | Allergen |
|---|---|
| 1 | Cereals containing gluten |
| 2 | Crustaceans |
| 3 | Eggs |
| 4 | Fish |
| 5 | Peanuts |
| 6 | Soybeans |
| 7 | Milk (including lactose) |
| 8 | Tree nuts |
| 9 | Celery |
| 10 | Mustard |
| 11 | Sesame seeds |
| 12 | Sulphur dioxide and sulphites |
| 13 | Lupin |
| 14 | Molluscs |
The table shows common practice, not a guarantee. The Regulation requires that the presence of allergens be disclosed, not that this particular numbering be used. To find out exactly how it applies to businesses in Slovakia, contact the relevant authorities (the regional public health authority, RÚVZ, or the State Veterinary and Food Administration, ŠVPS).
The numbering is a convention, not a fixed standard
One thing matters here: you have no way of verifying the numbers on a menu "from outside". The number 7 means milk only if the business uses the same order as Annex II. Some menus, especially older ones or ones copied from other countries, may have their own legend.
So:
- Look for the legend with the menu. If it is missing, ask the staff what the numbers mean.
- Do not rely on memory. Even if you remember "1 is gluten", it may be different in another place.
- If a dish has only a number and there is no legend, treat the information as incomplete.
- When travelling abroad, do not assume the numbering is the same as in Slovakia. See also How to explain your allergy in Slovak, German, Italian and Croatian.
How to read a line on the menu
Take a line like this: Spaghetti with cream sauce (1, 3, 7). Under the most common legend, that means gluten, eggs and milk. What follows from that:
- The numbers say what the dish contains. They do not say what it does not contain. If your allergen is not among the numbers, that is a good sign, but not a guarantee that the menu is complete.
- A number stands for a group. "8" is the whole group of tree nuts. If only one kind of nut is a problem for you, the number will not tell you which one is in the dish. Ask the staff.
- A number says nothing about contamination. A dish can have clean numbers on the menu and still be prepared on a board or in oil that has had an allergen in it. With a sensitive allergy you need to ask about that separately (see How to ask about allergens in a restaurant).
- A number applies to the dish as written on the menu. If you order a change (no sauce, a different side), the numbers may no longer apply.
What the numbers on a menu do not capture
- Recipe changes. The cook changes supplier or ingredient and the menu stays the same.
- The daily menu and specials. These are often handwritten, and the legend may be missing or incomplete. For more on this, see Daily lunch menu with allergies.
- Dressings, sauces and sides that are not listed separately on the menu.
- Cross-contamination. Shared utensils, fryer oil or flour in the air. For coeliac disease, see Gluten-free restaurants.
- Your own restrictions. The list of 14 allergens is a minimum. If you are allergic to something else (kiwi, for example) or react only to one kind within a large group, the number will not tell you enough.
Numbers and "may contain traces"
The wording "may contain traces" is not uniformly regulated for allergens and is voluntary. If you do not see it on a menu, that does not mean contamination is not a risk. More on this is in May contain traces.
How to use the numbers in practice
- Look at the legend and check that it is complete (14 items).
- Check the numbers next to the dish that caught your eye.
- Even if the numbers look fine, ask the staff in one sentence: "I am allergic to [allergen]. Could you check this with the kitchen, please?"
- With a severe allergy or coeliac disease, also mention how the food is prepared (oil, board, utensils).
- If the answer is not certain, choose another dish or another place.
If you want an overview in advance, in AvoiDino you can set your allergens and filter dishes by them. It is an aid for choosing and does not replace checking with the staff.
Numbers for businesses: what to watch for
If you write the menu, numbers save space but require discipline. Put the legend on every page, or at least on every board with the daily menu. Update the numbers whenever a recipe changes, and say whom a guest can ask. More for businesses is in Allergen labelling in restaurants.
How to remember the numbers
You do not have to learn all 14. It is enough to know your own and check the legend. If you are allergic to eggs, for example, look for the number the legend assigns to eggs (3 in the usual numbering). If you have several allergens, note their numbers in your phone, but always compare them with the legend of the particular business. For egg allergy, Egg allergy can help too.
Frequently asked questions
What do the numbers next to dishes on a menu mean?
They show the allergens the dish contains, according to the business. The most common order is 1 to 14 from Annex II of Regulation (EU) No 1169/2011, but the legend should be shown with the menu.
Is the 1 to 14 allergen numbering the same everywhere?
It is not guaranteed. It is an established convention that most businesses follow, but a menu may have its own legend. Always read it or ask the staff.
What does the number 7 mean on a menu?
In the usual numbering, milk including lactose. If the business uses a different legend, it may mean something else, so check the legend with the menu.
Is it enough that my number is not next to the dish?
Not always. The menu may be incomplete or out of date, and the numbers say nothing about cross-contamination. With an allergy or coeliac disease, confirm with the staff.
Do restaurants have to show allergens as numbers?
The Regulation requires that allergen information be available, not that numbers be used. The member state decides the method; if in doubt, contact RÚVZ or ŠVPS.
Sources
- Regulation (EU) No 1169/2011 of the European Parliament and of the Council on the provision of food information to consumers, Annex II (list of substances causing allergies or intolerances) and Article 44 (non-prepacked food).
This information is general and does not replace medical advice. If you have an allergy, always check the ingredients with the staff.