How to understand and implement allergen labelling laws

Why allergen information is a big deal

For most people, a meal is a simple pleasure. But for someone with a food allergy, it can be a source of anxiety. As a food business owner, you have a legal and moral duty to provide clear, accurate information about allergens in your food. Getting this right isn't just about ticking a box; it's about building trust and keeping your customers safe.

The 14 major allergens

UK law requires you to declare if your food contains any of the following 14 major allergens:

• 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
• Soybeans
• 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 provide allergen information

The way you provide information depends on how you sell your food. There are two main scenarios you'll likely encounter.

1. Loose Foods (e.g., meals in a café, deli counter items, cakes sold by the slice)

For food that isn't packed before the customer orders it, you don't have to label every item individually. However, the information must be readily available and easy for customers to find. You can do this through:

• Menus: Clearly listing allergens next to each dish.
• Chalkboards or signs: Displaying the information where customers can see it.
• Information packs: Keeping a folder or binder with a detailed breakdown of every item you sell.
• A clear sign: Instructing customers to speak to a member of staff if they have an allergy.

If you ask customers to speak to staff, your team must be fully trained on where to find the correct information and how to answer questions confidently.

2. Pre-packaged for Direct Sale (PPDS) - "Natasha's Law"

This is a crucial one to get right. PPDS food is any food that you pack on your premises before a customer selects or orders it. Common examples include:

• Sandwiches you make and wrap in the morning to sell at lunchtime.
• Pots of salad or pasta you prepare and place in a chiller cabinet.
• Boxed cakes or pastries that you package on-site.

For these items, the law is very specific. Each individual product must have a label showing:

1. The name of the food.
2. A full ingredients list.
3. Any of the 14 major allergens must be emphasised within the ingredients list (e.g., using bold, underlining, or a different colour).

Practical steps for managing allergens

Providing the right information starts with having the right processes in your kitchen. Here’s how to stay in control:

1. Check every delivery: Always know the exact ingredients in the products you buy from suppliers. If a supplier changes a product's recipe, you need to know about it.
2. Prevent cross-contamination: This is vital. Use separate chopping boards, utensils, and preparation areas for different food types. Wash your hands thoroughly between tasks and store ingredients in sealed, labelled containers.
3. Keep accurate records: Maintain a master file of all your recipes, detailing every ingredient and its allergens. If you change a recipe, update your records immediately.
4. Train your team: Everyone who works for you, from kitchen porters to front-of-house staff, must understand your allergen procedures. They need to know what to do if a customer declares an allergy and how to respond safely and professionally.

Top Tip: If you are ever unsure whether a dish is safe for someone with an allergy, it is always better to be honest and say you cannot guarantee it. Never guess. Your customer's safety is more important than a single sale.