How to Manage Allergens in a Commercial Kitchen
Practical guide to allergen management in UK hospitality. Covers the 14 declarable allergens, creating allergen matrices, training staff, and handling incidents.
Allergen management is one of the most critical food safety responsibilities for any UK hospitality business. Under the Food Information Regulations 2014 and Natasha's Law (which came into force in October 2021), food businesses must provide accurate allergen information to customers and take all reasonable precautions to prevent allergen cross-contamination. Getting it wrong can be fatal — food allergy causes around 10 deaths per year in the UK and thousands of hospitalisations.
The UK requires declaration of 14 specific allergens: celery, cereals containing gluten, crustaceans, eggs, fish, lupin, milk, molluscs, mustard, nuts, peanuts, sesame, soya, and sulphur dioxide (sulphites above 10mg/kg). These must be communicated to customers whether food is sold in a restaurant, takeaway, market stall, or delivered.
This guide covers the practical steps to set up a robust allergen management system in your kitchen, from ingredient-level identification through to handling allergen incidents and keeping your system current as menus change.
6 steps to complete
Identify allergens in every ingredient
Go through every ingredient, sauce, marinade, garnish, and oil used in your kitchen and check the label or supplier specification for the 14 declarable allergens. Do not assume — allergens appear in unexpected places (soy sauce contains wheat, some crisps contain milk, Worcestershire sauce contains fish). Contact suppliers directly if label information is unclear, and keep written confirmation of allergen status for each ingredient.
Create an allergen matrix for your menu
Build a matrix that maps every dish on your menu against the 14 allergens, marking which allergens are present in each dish. Include all menu items: starters, mains, desserts, sides, sauces, dressings, and drinks. Update the matrix every time you change a dish, add a special, or switch suppliers. Make the matrix available to all staff and display it where customers can access it or clearly signpost that it is available on request.
Train staff on allergen cross-contamination prevention
Every staff member must understand how allergen cross-contact occurs and how to prevent it. Key practices include using separate chopping boards and utensils for allergen-free preparation, cleaning surfaces thoroughly between tasks, washing hands after handling allergenic ingredients, and never reusing frying oil that has been used for allergenic foods. Train kitchen staff on specific high-risk points in your operation and ensure front-of-house staff can accurately communicate allergen information.
Set up communication procedures between front-of-house and kitchen
Establish a clear, documented process for how allergen requests from customers reach the kitchen and how the kitchen confirms allergen-safe preparation. This might involve allergen alert stickers on order tickets, a dedicated allergen section on your POS system, or a verbal check protocol. The process must work reliably during busy service — test it under pressure before relying on it.
Establish an allergen incident procedure
Document what happens if a customer reports an allergic reaction. This includes calling 999 immediately if the reaction is severe (anaphylaxis), knowing where the first aid kit is, not moving the customer, recording full details of the incident, preserving any food involved, and reporting the incident to your local authority Environmental Health team. Train all staff on recognising the signs of anaphylaxis and ensure your procedure is posted visibly in the kitchen.
Review allergen information after every menu change
Any change to your menu — new dishes, recipe modifications, ingredient substitutions, supplier changes, or specials — requires an immediate allergen review. Recheck every affected ingredient, update your allergen matrix, and brief all relevant staff. The most dangerous moment for allergen management is when something changes and the system is not updated. Build allergen review into your menu change process as a mandatory step.
Tips for success
Common mistakes to avoid
Frequently asked questions
What are the 14 allergens I must declare?
The 14 declarable allergens under UK law are: celery, cereals containing gluten (wheat, rye, barley, oats), crustaceans, eggs, fish, lupin, milk (including lactose), molluscs, mustard, tree nuts (almonds, hazelnuts, walnuts, cashews, pecans, Brazil nuts, pistachios, macadamia nuts), peanuts, sesame, soya, and sulphur dioxide/sulphites (at concentrations of more than 10mg/kg or 10mg/litre).
What is Natasha's Law and does it apply to my business?
Natasha's Law (the UK Food Information Amendment) came into force on 1 October 2021. It requires food that is prepacked for direct sale (PPDS) — food packaged at the same premises where it is sold, such as sandwiches made and wrapped on-site — to carry a full ingredients list with the 14 allergens emphasised (typically in bold). If you sell any PPDS food, this applies to you. Food served loose (such as restaurant meals) requires allergen information to be available but does not need individual labels.
Do I need to provide allergen information for drinks?
Yes. Allergen information requirements apply to all food and drink, including alcoholic beverages. Wine may contain sulphites and milk (fining agents), beer contains gluten, cocktails may contain egg or nut-based liqueurs, and milkshakes obviously contain milk. Your allergen matrix should cover your entire drinks menu.
Can I say "we cannot guarantee an allergen-free environment"?
Blanket disclaimers do not remove your legal obligations. You must still provide accurate allergen information and take reasonable precautions to prevent cross-contamination. However, it is appropriate to inform customers that your kitchen handles allergens and that there is a risk of cross-contact. The emphasis should be on providing enough information for the customer to make an informed decision, not on avoiding liability.
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