Allergen Information for Loose Foods: What the Law Requires

The regulations allow two compliant approaches for loose food. The first is written allergen information provided at the point of choice, typically on a menu, chalkboard, or information sheet that the customer can read before ordering. The second is a verbal approach, where you display a clear sign directing customers to ask a member of staff, and that staff member provides accurate allergen information from documented sources. In both cases, the underlying documentation must exist. If you choose the verbal route, you must have a written record (typically an allergen matrix or recipe file) that staff can refer to. EHOs will test this by asking staff about allergens in specific dishes. If staff cannot answer or give incorrect information, the system fails regardless of what paperwork exists in the office. Many businesses now use a combined approach: allergen symbols or codes on the menu, backed by a detailed allergen matrix available on request, with staff trained to discuss specifics.

If your allergen system depends on staff providing verbal information, those staff members are a critical control point in your compliance. Every front-of-house team member must know the 14 allergens, understand which dishes contain which allergens, know what to do when they are unsure (the answer is always to check, never to guess), and understand the seriousness of getting it wrong. Training should happen during induction and be refreshed at least annually, or whenever the menu changes significantly. Keep training records with dates, content covered, and signatures. During an EHO inspection, officers will typically ask a front-of-house staff member an allergen question about a random dish. If that person cannot answer accurately, it counts against your food hygiene rating. The most common failure is not lack of documentation but lack of staff knowledge at the moment of truth.