All food businesses that provide unwrapped food or sell food that’s wrapped for sale (eg. restaurants, bakeries, butchers and deli’s) must provide information to customers about food allergens (14 of them), if they ask.
You must ensure that:
If you produce food that is then wrapped for sale via another business it is correctly labelled.
You give staff allergen awareness training. This includes waiting and cleaning staff as well as those preparing or selling food. We run a 2.5 hour course which covers the Regulations and Allergen awareness. See our training page for more information.
Storage and use of allergens is included in your food safety management system. We offer kitchen allergen audits looking at all aspects of managing food allergens in your business.
There are 14 allergens a business must be aware of:
|Fish||Molluscs e.g. mussels, oysters, clams, squid|
|Crustaceans e.g. prawns, lobster, crayfish, crab||Sulphites|
|Soya||Celery (and celeriac)|
|Sesame||Tree nuts e.g. almonds, walnuts, cashews|
|Peanuts||Cereals including gluten|