Emergency medical number112

Call 112 for ambulance or fire services in the European Union.

Food and preparation conversations

Dish names and recipes vary. These are prompts for a conversation, not a list of foods that are automatically unsafe.

Bread, bakery and beer-related ingredients

Cereals containing gluten are common in breads and baked dishes. Ask about flour dust, shared bakery equipment and ingredients used in sauces or coatings.

Sausages, soups and sauces

Mustard, celery, milk, egg or cereals can be present in prepared meats, stocks and sauces. Ask staff to check the supplier label when the recipe is not made on site.

Buffets and breakfast service

Shared tongs, cutting boards, toaster areas and serving spoons can create cross-contact. Individually sealed foods may be easier to verify.

A sample German allergy statement

Example only: sesame, peanuts and eggs

Ich habe schwere Nahrungsmittelallergien gegen Sesam, ErdnĂĽsse und Eier.

Build a card with the traveler’s exact allergens before using it.
Create the exact card

Questions to ask the restaurant

  • Can the kitchen check every ingredient, sauce, garnish and cooking oil used in this dish?
  • Is the same fryer, grill, pan, knife, board or serving utensil used for my allergen?
  • Can my meal be prepared with clean hands, clean utensils and a clean preparation area?
  • If the kitchen cannot confirm the ingredients or cross-contact controls, what unopened or simply prepared option is available?

Before you go

  • Save the German card before leaving reliable internet.
  • Do not treat an allergen menu as a cross-contact guarantee.
  • Locate emergency care near your accommodation.
  • Review current official travel advice.

Official and primary sources

Links were checked during our August 12, 2026 review. Official guidance can change; inspect the current source before travel.