Food Allergen Rules UK: Labelling Guide for Businesses

Overview

Allergen law in the UK sits primarily under assimilated EU Regulation 1169/2011 on Food Information to Consumers, together with the Food Information Regulations 2014 and, for pre-packed for direct sale (PPDS) items, the 2019 amendment known informally as Natasha's Law. Taken together, these rules require food businesses to tell customers whether any of 14 specified allergens are present as ingredients in the food they provide.

How the information is given depends on how the food is sold. Pre-packed goods must carry a full ingredients list with allergens emphasised in the label. PPDS items, such as sandwiches made on site and wrapped before sale, must show the name of the food and a full ingredients list with allergens emphasised.

Loose food served in restaurants or over the counter can use written notices, menus, or a clear signpost directing customers to ask a staff member. The point is the same in every case: the customer must be able to find reliable, specific allergen information before they buy.

Key steps

1. Identify every allergen in every dish. Go through each product or menu item and log the ingredients, including sauces, marinades, oils, dressings, garnishes and anything used in preparation. Check supplier specifications rather than relying on memory or packaging photos. Record each of the 14 notifiable allergens where present, and update the log whenever a recipe or supplier changes.
2. Choose the right declaration method for how you sell. Pre-packed food needs full ingredient labelling with allergens emphasised, usually in bold. PPDS food needs name plus ingredients with allergens emphasised on the pack. Loose or served food can use menus, chalkboards, allergen matrices or a clear sign telling customers to ask staff. Pick the method that matches how the food reaches the customer.
3. Train every member of staff, not just chefs. Front of house, kitchen porters, delivery drivers and temporary staff all need to know what the 14 allergens are, how to find the information for each dish, and what to say if a customer asks. Keep a written record of training dates. Refresh the training whenever menus change and when new starters arrive.
4. Control cross-contamination in the kitchen. Use separate utensils, chopping boards and preparation areas where practical. Clean down thoroughly between tasks. Store allergens such as flour, nuts and sesame away from other ingredients and in sealed containers. Be honest with customers when you cannot guarantee the absence of an allergen due to shared equipment or airborne particles.
5. Document, audit and review your system. Keep your allergen matrix, supplier specifications, training logs and cleaning records in one place. Review them at set intervals and after any incident or complaint. Environmental health officers will expect to see this during inspections, and a good paper trail is your best defence if something goes wrong.

Common questions