Lunch Menu

1. Cereals containing gluten, namely: wheat, rye, barley, oats, spelt, kamut or their hybridized strains and derived products, except:

• a) wheat-based glucose syrups, including dextrose (1);
• b) wheat-based maltodextrins (1);
• c) barley-based glucose syrups;
• d) cereals used for the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin.

2. Shellfish and shellfish-based products.

3. Eggs and egg products.

4. Fish and fish products, except:

• a) fish gelatine used as a support for vitamin or carotenoid preparations;
• b) gelatin or isinglass used as a clarifying agent in beer and wine.

5. Peanuts and peanut products.

6. Soya and soy products, except:

• a) refined soybean oil and fat (*);
• b) natural mixed tocopherols (E306), natural D-alpha tocopherol, natural D-alpha tocopherol acetate, natural D-alpha tocopherol succinate based on soya;
• c) vegetable oils derived from soy-based phytosterols and phytosterol esters;
• d) vegetable stanol ester produced from soy-based vegetable oil sterols.

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) lactiol.

8. Nuts, namely: almonds (Amygdalus communis L.), hazelnuts (Corylus avellana), walnuts (Juglans regia), cashew nuts (Anacardium Occidentale), pecan nuts [Carya illinoinensis (Wangenh.) K. Koch] , Brazil nuts (Bertholletia excelsa), pistachios (Pistacia vera), macadamia nuts or Queensland nuts (Macadamia ternifolia), and products thereof, except nuts used for the manufacture of alcoholic distillates, including ethyl alcohol 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 greater than 10 mg/kg or 10 mg/litre in terms of total SO 2 to be calculated for the products as proposed ready for consumption or reconstituted in accordance with the manufacturers’ instructions.

13. Lupines and lupine products.

14. Shellfish and shellfish products. (1) And derived products, to the extent that the transformation they have undergone is not likely to increase the level of allergenicity assessed by the Authority for the basic product from which they are derived.

(*) and derivative products, to the extent that the
transformation they have undergone is not
capable of raising the level of
allergenicity assessed by the authority for
basic product from which they are derived.
Some fresh products of animal origin,
as well as fishery products
administered raw or practically raw.