Allergens
A starting point for managing the 14 named allergens and answering customer questions with confidence.
In Great Britain there are 14 allergens that must be declared when they are used as ingredients. These include cereals containing gluten, crustaceans, eggs, fish, peanuts, soybeans, milk, nuts, celery, mustard, sesame, sulphur dioxide and sulphites, lupin and molluscs. Getting allergen information right protects your customers and is a legal requirement.
Start by knowing exactly what goes into every dish. Keep ingredient information from your suppliers, and update your records whenever a recipe or supplier changes. A simple, well-maintained allergen matrix that maps each menu item to the allergens it contains is often the most reliable tool.
Make sure the information is easy for staff to find and act on. Anyone who might be asked about allergens should know where the matrix is kept and how to give an accurate answer — and should feel able to check rather than guess. Train the team to take allergen questions seriously every time.
Reducing cross-contact matters too. Consider how you store ingredients, whether utensils and surfaces are cleaned between tasks, and how you handle special orders during a busy service.
This is general guidance to help you get started. For the current legal detail, always check the latest Food Standards Agency allergen guidance and speak to your local authority or a qualified adviser where you are unsure.
General guidance, not legal advice