Food Information Regulations 2014
UK regulations requiring food businesses to provide accurate allergen information and nutritional data to consumers.
The Food Information Regulations 2014 (FIR) implement EU Regulation 1169/2011 in the UK and set out the requirements for providing food information to consumers. For hospitality businesses, the most significant requirement is the obligation to provide accurate allergen information for all food sold or served. The regulations cover prepacked food, prepacked for direct sale (PPDS) food (strengthened by Natasha's Law in 2021), and non-prepacked food (food prepared freshly on-site). Non-compliance can result in prosecution, fines, and — in the most serious cases — has contributed to fatalities from allergic reactions.
Key Points
- Must declare the 14 major allergens in all food sold or served
- Allergen information must be available before purchase — verbal or written
- PPDS food must have a label with full ingredients and allergens emphasised
- Staff must be trained to handle allergen queries and never guess
- Non-compliance can result in prosecution, fines, and criminal charges
Allergen Information Requirements
The FIR requires food businesses to declare the presence of any of the 14 major allergens in food they sell or serve. For non-prepacked food (most food served in restaurants), allergen information must be available to the customer before they purchase. This can be provided verbally, but you must have a written record of allergens in each dish and be able to direct staff and customers to this information. Many businesses use allergen matrices that map each menu item to the 14 allergens. Staff must be trained to handle allergen queries and must never guess — always check.
Prepacked for Direct Sale (PPDS)
Following Natasha's Law (2021), food that is prepacked for direct sale (PPDS) — food that is packed on the same premises from which it is sold, before a specific customer orders it — must carry a label with the product name and a full ingredients list with the 14 allergens emphasised (typically in bold). Examples of PPDS food include pre-made sandwiches in a deli, individually wrapped cakes in a bakery, or salad boxes prepared for a grab-and-go counter. This is a significant compliance obligation for hospitality businesses that prepare and package food for sale.
Enforcement and Penalties
The FIR is enforced by local authority Trading Standards and Environmental Health teams. Penalties for non-compliance include: fines for failing to provide allergen information, prosecution for providing inaccurate allergen information, and in the most serious cases (where an allergic reaction causes serious injury or death), criminal charges including corporate manslaughter. Several high-profile fatalities in the UK have resulted from inadequate allergen information, leading to increased enforcement focus on allergen compliance. EHOs now routinely check allergen management during food hygiene inspections.
Frequently Asked Questions
How do I provide allergen information in a restaurant?
For non-prepacked food served in restaurants, you must have allergen information available before the customer makes their purchase. Common approaches include: noting allergens on the menu, using an allergen matrix available on request, or having a sign directing customers to ask staff. Whichever method you use, you must have a written record of allergens in each dish, and staff must be trained to provide accurate information and escalate queries to the kitchen.
What foods count as prepacked for direct sale (PPDS)?
PPDS food is food that is packed at the same premises from which it is sold, before a specific customer orders it. Examples include: pre-made sandwiches in a cafe, wrapped cakes and pastries in a bakery, pre-packed salads in a deli, and individually portioned meals for grab-and-go. Food packed in advance at a separate premises is "prepacked" (not PPDS) and has different, more extensive labelling requirements.
What are the 14 allergens that must be declared?
The 14 major allergens under UK law are: celery, cereals containing gluten (wheat, rye, barley, oats), crustaceans, eggs, fish, lupin, milk, molluscs, mustard, tree nuts (almonds, hazelnuts, walnuts, cashews, pecans, Brazil nuts, pistachios, macadamia nuts), peanuts, sesame, soybeans, and sulphur dioxide/sulphites (at concentrations above 10mg/kg or 10mg/litre).
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