Allergies

Food allergies can be life threatening and the only way to manage a food allergy is to avoid the foods containing the allergen that triggers a reaction. Failure by a food business to comply with allergen requirements – such as serving someone food to which they are allergic – can cause serious harm to the consumer, and could have reputational, financial and potentially criminal ramifications for the business.

Food allergens cannot be removed by cooking. This is why it’s essential to practise good kitchen hygiene, as well as careful separation, storage and labelling of ingredients when preparing food.

Our free online food allergy training has information and guidance on ensuring the food that is produced and served to consumers is safe.

We have also developed a free advanced online allergen training tool. This is to be used in addition to the online allergy training for a more in-depth understanding of allergen management in catering and manufacturing settings. 

Access our Online Allergy Training.

Access our Advanced Online Allergy Training.

These tools operate independently from one another, therefore it is not a requirement to complete the first before moving onto the advanced tool. 

Providing food allergy information to customers

Regulation (EU) No 1169/2011 on the provision of food information to consumers (known as "FIC") contains a list of 14 substances or products which may cause food allergies or intolerances. When any of these are used as ingredients in prepacked foods their presence must be emphasised in the ingredient list so that they clearly stand out from the other ingredients. These are:

• celery
• crustaceans
• eggs
• fish
• gluten
• lupin
• milk
• molluscs
• mustard
• nuts
• peanuts
• sesame seeds
• soya
• sulphur dioxide

Foods sold pre-packed for direct sale

Foods that are sold pre-packed for direct sale must be fully labelled with allergens highlighted emphasised on the list of ingredients.

Read more about these labelling requirements and how these may affect your business.

Non pre-packed foods

When used in foods sold non-prepacked, information on their presence must be available for potential consumers prior to purchase. This may be provided on a menu, chalkboard, shelf label or verbally.

Download a poster to display on your premises that details the 14 allergens.