How to understand and display food allergen information

If you serve food to the public, you are legally required to provide clear information on whether any of the 14 major allergens are present in your ingredients. This information must be accurate, recorded in writing, and easily accessible to your guests before they order. Getting this right is not just a matter of good service; it's a critical food safety law designed to protect your customers.

The 14 Major Allergens

The UK Food Standards Agency identifies 14 allergens that must be declared by law. You need to know if any of these are in the food you prepare and serve:

• Celery
• Cereals containing gluten (such as wheat, barley and oats)
• Crustaceans (such as prawns, crabs and lobsters)
• Eggs
• Fish
• Lupin
• Milk
• Molluscs (such as mussels and oysters)
• Mustard
• Peanuts
• Sesame
• Soya
• Sulphur dioxide and sulphites (if at a concentration of more than 10mg/kg or 10mg/litre)
• Tree nuts (such as almonds, hazelnuts, walnuts, Brazil nuts, cashews, pecans, pistachios and macadamia nuts)

How to Find and Record Allergen Information

The only way to know for sure what's in your food is to become a detective in your own kitchen. You need to check the ingredients list on every single product you buy, from bread and sausages to sauces, oils, and even decorative sprinkles. Don't make assumptions.

Create a simple system to record your findings. A spreadsheet or a simple chart is perfect for this. List each breakfast dish you offer down one side, and the 14 allergens across the top. Then, go through your ingredients for each dish and tick the box for any allergen that is present.

How to Display the Information to Guests

You have two main options for providing this information to your customers. Whichever you choose, the information must be available before they make their choice.

1. Provide full allergen information on your menu. You can list which of the 14 allergens are present in each dish directly on the menu itself.
2. Use clear signposting. You can put a prominent notice on your menus and chalkboards telling customers how they can obtain allergen information. For example:

   Please speak to a member of staff if you have any questions about allergens or dietary requirements.

Important: If you choose the signposting option, you must still have the full allergen information recorded in writing and ready to show to a customer if they ask. This could be your master spreadsheet, a chart, or a dedicated folder containing the ingredient information for every dish.

Top Tips for Success

• Beware of Cross-Contamination: While the law focuses on declared ingredients, good practice means preventing allergens from accidentally getting into other foods. Using separate chopping boards, utensils, and toasters for gluten-free bread is a great example.
• Keep Supplier Information: If a supplier provides you with an information sheet for a product, keep it in a folder. This is excellent proof of your due diligence.
• When in Doubt, Leave It Out: If you are not 100% certain that a dish is free from a specific allergen, it is always safer to tell the customer you cannot guarantee it.

Handling allergens correctly shows your customers that you are a professional and trustworthy business that cares about their safety and well-being.