What Are the 14 Allergens in the UK?
A complete list of the 14 allergens that must be declared under UK food law, with practical guidance on managing allergen information in food businesses.
The 14 legally declared allergens in the UK are: celery, cereals containing gluten, crustaceans, eggs, fish, lupin, milk, molluscs, mustard, nuts, peanuts, sesame, soya, and sulphur dioxide.
Key Facts
In Detail
Under the Food Information Regulations 2014 (as amended) and retained EU Regulation 1169/2011, food businesses in the UK are required to declare the presence of 14 specified allergens in any food they sell or provide to consumers. These 14 allergens were selected because they account for the vast majority of food allergic reactions in Europe and the UK. The full list is: celery (including celeriac), cereals containing gluten (wheat, rye, barley, oats, spelt, kamut), crustaceans (prawns, crab, lobster, crayfish), eggs, fish, lupin (a legume found in some flour blends), milk (including lactose), molluscs (mussels, oysters, squid, snails), mustard (including mustard seeds, leaves, and powder), tree nuts (almonds, hazelnuts, walnuts, cashews, pecans, brazils, pistachios, macadamias), peanuts (groundnuts), sesame (seeds and oil), soya (soybeans), and sulphur dioxide and sulphites (at concentrations above 10mg/kg or 10mg/litre, commonly found in dried fruit, wine, and some processed foods). For food sold loose (not pre-packaged) — which includes most food served in restaurants, cafes, takeaways, and pub kitchens — you must be able to tell the customer which of these 14 allergens are present in each dish. This can be communicated verbally, but there must be a clear sign directing customers to ask and staff must have access to accurate allergen information. For pre-packaged food, all 14 allergens must be listed in the ingredients and emphasised (typically through bold text) so they are easy to identify. For food that is pre-packaged for direct sale (PPDS) — such as sandwiches made and wrapped on the premises for sale from the same premises — full ingredient labelling with allergen emphasis is required under Natasha's Law, which came into force on 1 October 2021. This was a significant change that affected many food businesses including bakeries, sandwich shops, delis, and cafes that pre-wrap items.
Managing Allergens in Your Kitchen
Effective allergen management requires a systematic approach. Start by creating an allergen matrix — a chart listing all your menu items against the 14 allergens, clearly showing which allergens are present in each dish. Review and update this every time a menu item, recipe, or supplier changes. Train all staff, including front of house, on the 14 allergens and your allergen communication procedures. Implement controls to prevent cross-contact during storage (separate allergen-free ingredients), preparation (use clean equipment or dedicated allergen-free prep areas), and cooking (dedicated fryers for allergen-free items where possible). Keep ingredient specifications from suppliers on file and check them regularly, as manufacturers can change recipes without warning. When a customer declares an allergy, have a clear procedure: the server communicates to the kitchen, the chef checks the allergen matrix and ingredients, and the food is prepared with additional precautions.
The 14 Allergens in Detail
Celery includes the stalks, leaves, seeds, and root (celeriac), and is found in salads, soups, stocks, and spice blends. Cereals containing gluten include wheat (also spelt and kamut), rye, barley, and oats; found in bread, pasta, cakes, sauces, and many processed foods. Crustaceans include prawns, crab, lobster, and crayfish; found in shellfish dishes, fish sauces, and some Asian pastes. Eggs are found in cakes, mayonnaise, pasta, quiche, sauces, and many processed foods. Fish appears in fish sauces, Worcester sauce, pizza toppings, salad dressings, and dressings. Lupin is a legume whose flour is sometimes used in bread and pastries. Milk includes butter, cream, cheese, yoghurt, and is found in many processed foods. Molluscs include mussels, oysters, squid, and snails. Mustard includes seeds, powder, leaves, and is found in dressings, marinades, and spice blends. Tree nuts include almonds, hazelnuts, walnuts, cashews, pecans, brazils, pistachios, and macadamias — found in desserts, pralines, oils, and many dishes. Peanuts (groundnuts) are found in satay sauce, groundnut oil, and many Asian and African dishes. Sesame is found in bread, hummus, tahini, and many Middle Eastern foods. Soya is found in tofu, soya sauce, bean curd, and many processed foods. Sulphur dioxide and sulphites are found in dried fruit, wine, beer, soft drinks, and some meat products.
Frequently Asked Questions
Do I need to declare allergens for free samples or staff meals?
Yes. The allergen requirements apply to all food provided to consumers, including free samples, food at events, and food provided to staff. If you are providing food to anyone other than yourself, you must be able to communicate allergen information.
What if a customer has an allergy not on the list of 14?
While you are only legally required to declare the 14 specified allergens, you have a general duty of care to customers. If a customer tells you about any allergy or intolerance, you should take reasonable steps to provide accurate information and prevent cross-contact. Many businesses communicate additional allergens on request.
Can I use "may contain" warnings for loose food?
"May contain" warnings are precautionary and are not a substitute for proper allergen management. For loose food, you should be able to tell customers definitively which of the 14 allergens are in each dish. If there is a genuine risk of cross-contact that cannot be eliminated, you should communicate this honestly, but you should also be taking steps to minimise that risk.
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