The 14 Allergens (UK Law)
The 14 major food allergens that must be declared to customers under UK food law, including cereals, nuts, dairy, and more.
UK food law requires all food businesses to declare the presence of 14 specific allergens in the food they serve or sell. These 14 allergens were identified by the European Union as the most common causes of food allergic reactions and are listed in Annex II of Regulation (EU) No 1169/2011 (retained in UK law). The 14 allergens are: celery, cereals containing gluten, crustaceans, eggs, fish, lupin, milk, molluscs, mustard, nuts, peanuts, sesame, soybeans, and sulphur dioxide (sulphites). Failure to properly declare allergens can result in serious illness or death for customers, and can lead to prosecution, unlimited fines, and imprisonment for food business operators.
Key Points
- 14 specific allergens must be declared under UK food information regulations
- Natasha's Law requires full ingredient labelling on prepacked-for-direct-sale food
- Allergen information must be available for all food served, whether written or verbal
- Staff training on allergens is essential and checked during EHO inspections
- An allergen matrix is the most effective way to track allergens across your menu
The 14 Allergens Explained
The 14 allergens cover a wide range of ingredients commonly used in hospitality. Celery includes celeriac and is found in stocks, soups, and seasoning blends. Cereals containing gluten includes wheat, rye, barley, and oats. Crustaceans includes prawns, crab, and lobster. Eggs are found in mayonnaise, cakes, and many sauces. Fish includes all species. Lupin is a legume used in some flour blends. Milk covers all dairy products including butter, cream, and cheese. Molluscs includes mussels, oysters, and squid. Mustard is found in many sauces and dressings. Tree nuts include almonds, hazelnuts, walnuts, cashews, pecans, brazil nuts, pistachios, macadamia nuts, and Queensland nuts. Peanuts are classified separately from tree nuts. Sesame is increasingly common in bread, hummus, and Asian dishes. Soybeans are found in soy sauce, tofu, and many processed foods. Sulphur dioxide and sulphites at concentrations above 10mg/kg must be declared and are found in dried fruit, wine, and some processed meats.
Natasha's Law and Prepacked Food
Natasha's Law (officially the Food Information (Amendment) (England) Regulations 2019) came into force on 1 October 2021. It was introduced following the death of Natasha Ednan-Laperouse, who suffered a fatal allergic reaction after eating a Pret a Manger baguette that did not list sesame as an ingredient. The law requires all food that is prepacked for direct sale (PPDS) to carry a full ingredients list with the 14 allergens emphasised. PPDS food is food that is packaged at the same premises from which it is sold, before a customer selects it. This includes sandwiches made in-house and wrapped, salads prepared and packaged for display, and cakes boxed up before a customer arrives.
How to Manage Allergens in Your Business
Effective allergen management requires a systematic approach. Start by creating an allergen matrix that lists every dish on your menu against the 14 allergens. Train all staff, including front-of-house, to understand allergens and know how to respond to customer queries. Implement procedures to prevent cross-contamination during preparation, including using separate utensils, colour-coded chopping boards, and designated preparation areas where practical. Keep accurate records of ingredients and update your allergen information whenever recipes or suppliers change. Display clear signage directing customers to ask about allergens, and ensure that whoever they ask can provide accurate information.
Frequently Asked Questions
Do I need to list allergens on my menu?
For non-prepacked food (meals served in a restaurant, cafe, or pub), you do not need to list allergens on the menu itself. However, you must have a system in place to provide allergen information to customers on request. Many businesses choose to include allergen information on menus or use an allergen matrix because it reduces the risk of errors and makes life easier for staff.
What is an allergen matrix?
An allergen matrix is a chart that lists all your menu items down one side and the 14 allergens across the top. You mark which allergens are present in each dish. This gives staff a quick visual reference when customers ask about allergens and helps ensure accuracy. Digital allergen matrices can be updated instantly when recipes change.
What happens if a customer has an allergic reaction?
If a customer has an allergic reaction, call 999 immediately if they are showing signs of anaphylaxis. Administer their adrenaline auto-injector (EpiPen) if they have one. Record all details of the incident. Report it to your local authority Environmental Health team. Review your allergen management procedures to identify how the failure occurred.
Can I use a "may contain" warning instead of listing allergens?
A "may contain" warning is for genuine cross-contamination risk that cannot be eliminated, not as a substitute for proper allergen management. You cannot use it to avoid identifying allergens in your recipes. EHO inspectors will question excessive use of "may contain" warnings as it suggests inadequate allergen controls.
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