Allergens and food safety

This information is valid from November 11, 2026. The recipes on Pizzakollektivet are inspiration and general information, not individual medical, nutritional or food safety advice.

Ingredients, products, production methods and labeling may change. You are responsible for checking the ingredients and adapting the recipe to the intended audience.

1. Allergen and cross-contact

An ingredient list is not a guarantee that the food is allergen-free. Always read the label on each product, even if you have used the product before, and ask your guests about allergies and intolerances.

The Norwegian Food Safety Authority lists 14 allergen categories that must be labeled: gluten-containing cereals, shellfish, eggs, fish, peanuts, soy, milk, nuts, celery, mustard, sesame seeds, sulfur dioxide and sulfites, lupin and molluscs.

Use clean hands, clean equipment and clean work surfaces. Keep allergens separate from other foods, and be aware of cross-contact via flour, hands, knives, boards, cloths, ovens and shared packaging.

2. Purity and raw materials

Wash your hands before cooking and between handling different ingredients. Keep raw and ready-to-eat foods separate, use clean utensils and work surfaces, and follow the storage instructions on the packaging.

3. Heat treatment and serving

The Norwegian Food Safety Authority states that most bacteria are killed when food is heated to above 70 °C for several minutes. Poultry and ground meat should be cooked through. Adjust the time and temperature to the ingredients and follow the safety advice on the packaging.

Serve hot food piping hot. Food that needs to be stored should be cooled quickly and placed in appropriate containers.

4. Refrigeration, storage and date

The Norwegian Food Safety Authority generally recommends a refrigerator temperature below 4 °C, unless the product is labeled otherwise. Do not eat food after the "best before" date. "Best before" usually refers to quality; evaluate food that has been stored correctly with your senses before use.

5. People in risk groups

Pregnant women, the elderly, young children and people with weakened immune systems can become more seriously ill from foodborne infections. Follow the advice of the Norwegian Food Safety Authority and health personnel if you are preparing food for someone in a risk group.

6. Severe allergic reaction

If allergic shock is suspected: call 113 immediately. Follow the emergency instructions and use an adrenaline pen if the person has been prescribed one.

7. Report errors

If you see an error or a wording that could lead to unsafe use, please contact pizzakollektivet@gmail.com. Provide the web address and what should be corrected.