Food Information Regulations 2014
Allergen labelling and food information requirements
The Food Information Regulations 2014 (SI 2014/1855) implement Regulation (EU) No 1169/2011 on the provision of food information to consumers in England. Equivalent regulations apply across the UK. The regulations require food businesses to provide specific information about the food they sell, most critically the presence of any of the 14 allergens specified in Annex II of the EU regulation. For non-prepacked food sold in restaurants, cafes, and other catering establishments, businesses must be able to provide allergen information to customers at the point of sale. The regulations also cover labelling requirements for prepacked food including ingredients lists, nutritional declarations, and origin labelling. These regulations were amended in 2021 by the implementation of Natashas Law, which introduced new requirements for prepacked for direct sale (PPDS) food.
Key Requirements
Allergen information for non-prepacked food
Businesses selling non-prepacked (loose) food must provide information about the presence of any of the 14 specified allergens. This can be communicated verbally, but there must be a system in place to direct customers to where they can find this information.
14 specified allergens must be declared
The 14 allergens are: celery, cereals containing gluten, crustaceans, eggs, fish, lupin, milk, molluscs, mustard, peanuts, sesame, soybeans, sulphur dioxide/sulphites (above 10mg/kg), and tree nuts.
Prepacked food labelling
Prepacked food must include a full ingredients list with allergens emphasised (typically in bold), a nutritional declaration, name and address of the food business operator, net quantity, date marking, and storage conditions.
Distance selling requirements
Food sold online or by phone must have mandatory food information available before the purchase is completed, and all mandatory particulars must be available at the moment of delivery.
Staff must be able to provide allergen information
If allergen information is not displayed in writing, staff must be trained and able to direct customers to where they can access it. Signposting (e.g. "Ask staff about allergens") is commonly used.
What Your Business Must Do
Create and maintain an allergen matrix
Document every dish on your menu against all 14 allergens. Update whenever recipes change or new dishes are added.
Train all staff on allergen communication
Ensure front-of-house and kitchen staff understand the 14 allergens, how to check for them, and how to communicate with customers who have allergies.
Display allergen signposting
If you provide allergen information verbally, display a notice such as "If you have a food allergy, please speak to a member of staff before ordering."
Review supplier ingredient information
Check ingredient lists from suppliers for allergen content. Keep records of ingredient specifications for all bought-in products.
Update allergen records when recipes change
Whenever you change a recipe, substitute an ingredient, or introduce a new dish, immediately update your allergen matrix and inform staff.
Penalties for Non-Compliance
Failure to provide allergen information
An unlimited fine on summary conviction. In cases where failure to provide information leads to injury or death, prosecution under the Food Safety Act 1990 can result in up to 2 years imprisonment.
Providing false or misleading allergen information
Prosecution under Section 15 of the Food Safety Act 1990 for false food descriptions. Unlimited fine and potentially up to 2 years imprisonment on indictment.
Non-compliance with labelling requirements for prepacked food
An unlimited fine on summary conviction. Trading Standards may also issue improvement notices or withdraw products from sale.
How Paddl Helps
Digital allergen matrix
Create and maintain allergen matrices for your entire menu digitally, with easy updates when recipes change.
Allergen training tracking
Track which staff have completed allergen awareness training and set reminders for refresher training.
Menu management with allergen data
Upload menus and use AI to extract allergen data, building an accurate allergen matrix automatically.
Knowledge hub for allergen procedures
Store and share allergen handling procedures so all staff can access the latest guidance on their mobile devices.
Frequently Asked Questions
Do I have to display allergen information in writing?
No, for non-prepacked food you can provide allergen information verbally. However, you must have a written notice directing customers to ask staff, and you must have a documented system for identifying allergens in your food.
What are the 14 allergens I need to declare?
The 14 specified allergens are: celery, cereals containing gluten (wheat, rye, barley, oats), crustaceans, eggs, fish, lupin, milk, molluscs, mustard, peanuts, sesame, soybeans, sulphur dioxide and sulphites (at concentrations above 10mg/kg), and tree nuts (almonds, hazelnuts, walnuts, cashews, pecans, Brazil nuts, pistachios, macadamia nuts).
Does this apply to online food delivery?
Yes. If you sell food online (including via delivery platforms), allergen information must be available before the customer completes their purchase and must also accompany the food at the point of delivery.
How does this relate to Natashas Law?
Natashas Law (which came into force on 1 October 2021) amended the Food Information Regulations to require businesses to provide full ingredients labelling with allergens emphasised on prepacked for direct sale (PPDS) food. This was a strengthening of the existing requirements for this specific food category.
Stay compliant with FIR 2014
Paddl makes regulatory compliance simple. Digital records, automated reminders, and audit-ready documentation — all in one platform built for UK hospitality.