1. Cereals containing gluten: wheat, rye, barley, oats, spelt, kamut or their hybrid strains, and products thereof.
2. Crustaceans and products thereof.
3. Eggs and products thereof.
4. Fish and products thereof.
5. Peanuts and products thereof.
6. Soybeans and products thereof.
7. Milk and dairy products (including lactose).
8. Nuts, namely: almonds, hazelnuts, walnuts, pistachios, cashews, pecans, Brazil nuts, and Queensland nuts.
9. Celery and products thereof.
10. Mustard and products thereof.
11. Sesame seeds and products thereof.
12. Sulphur dioxide and sulphites.
13. Lupin and products thereof.
14. Molluscs and products thereof.
15. Possible cross-contamination from previous processing (the oil used for frying fish, crustaceans and molluscs is also used for other fried foods).
(A) Product rapidly chilled immediately after cooking to prevent bacterial growth.
(B) Product rapidly frozen while fresh or on board for raw consumption.
(*) For sourcing reasons, frozen and/or deep-frozen products may also be used.