Allergen Management & Natasha's Law: UK Compliance Guide

Allergen management is one of the most critical aspects of food safety. With food allergies affecting approximately 2 million people in the UK, and allergic reactions causing around 10 deaths per year, proper allergen control isn't just a legal requirement—it's a matter of life and death.

Understanding Natasha's Law

Natasha's Law came into force on 1st October 2021, named after Natasha Ednan-Laperouse who tragically died from an allergic reaction to sesame in a pre-packed sandwich in 2016. The law requires all food businesses to provide full ingredient lists with clear allergen labelling on foods pre-packed for direct sale (PPDS).

PPDS refers to food that is packaged at the same premises from which it is sold, before being offered to consumers and without any further packaging. This includes items like sandwiches made and wrapped in a cafe, salads packaged in a deli, or baked goods wrapped in a bakery.

The 14 Major Allergens

UK and EU food law identifies 14 major allergens that must be declared when used as ingredients:

• Celery — including celeriac

• Cereals containing gluten — wheat, rye, barley, oats

• Crustaceans — prawns, crab, lobster

• Eggs

• Fish

• Lupin

• Milk — including lactose

• Molluscs — mussels, oysters, squid

• Mustard

• Nuts — almonds, hazelnuts, walnuts, cashews, pecans, Brazil nuts, pistachios, macadamia

• Peanuts

• Sesame seeds

• Soybeans

• Sulphur dioxide and sulphites — at concentrations above 10mg/kg or 10mg/L

Labelling Requirements

Different rules apply depending on how food is sold:

Pre-packed Food

Must have a full ingredients list with allergens emphasised (typically in bold, italics, or capitals). This applies to food packaged elsewhere before sale.

Pre-packed for Direct Sale (PPDS)

Under Natasha's Law, PPDS food must also have a label with the product name and full ingredients list with allergens emphasised. The label must be attached to the packaging.

Non Pre-packed (Loose) Food

Allergen information must be available to customers. This can be provided verbally, but there must be clear signage directing customers to ask staff, and staff must be properly trained to provide accurate information.

Preventing Cross-Contamination

Even trace amounts of allergens can trigger severe reactions. Preventing cross-contamination requires careful attention to:

• Storage — keep allergenic ingredients separately identified and stored

• Preparation areas — clean thoroughly between preparing different dishes

• Equipment — use separate utensils for allergen-free preparation where possible

• Cooking — be aware of shared cooking oils, grills, and fryers

• Service — ensure front-of-house staff can communicate accurately with kitchen

Staff Training

All staff who handle or serve food need allergen awareness training. They should understand the severity of allergic reactions, know the 14 major allergens, be able to identify which dishes contain allergens, understand cross-contamination risks, and know what to do if a customer has an allergic reaction.

Managing Allergen Information

Maintain accurate, up-to-date allergen information for all dishes. This should be reviewed whenever recipes change, new suppliers are used, or new menu items are introduced. Many businesses use allergen matrices or digital systems to track this information systematically.

Key Takeaways

• Natasha's Law requires full labelling for pre-packed for direct sale food

• There are 14 major allergens that must be declared

• Different labelling rules apply to different food types

• Cross-contamination prevention is essential

• All food-handling staff need allergen training

• Maintain accurate, current allergen information for all dishes