Our technical guidance provides a detailed explanation of the labelling requirements for each food type. Different allergen labelling rules apply depending on how the food is provided. Prepacked foods refer to any food put into packaging before being placed on sale, while non-prepacked food (loose food) is unpackaged food. You will need to choose the method which is best for your business and the type of food you serve. There are a number of ways in which allergen information can be provided to your customers. Allergen labelling for different types of food This also applies to additives, processing aids and any other substances which are present in the final product. The 14 allergens are: celery, cereals containing gluten (such as wheat, barley and oats), crustaceans (such as prawns, crabs and lobsters), eggs, fish, lupin, milk, molluscs (such as mussels and oysters), mustard, peanuts, sesame, soybeans, sulphur dioxide and sulphites (if the sulphur dioxide and sulphites are at a concentration of more than ten parts per million) and tree nuts (such as almonds, hazelnuts, walnuts, brazil nuts, cashews, pecans, pistachios and macadamia nuts).

14 allergensįood businesses need to tell customers if any food they provide contain any of the listed allergens as an ingredient.Ĭonsumers may be allergic or have intolerance to other ingredients, but only the 14 allergens are required to be declared as allergens by food law. We have separate guidance for food manufacturers and institutional caterers. allergen checklist for tips on food allergy best-practice.Staff and managers can complete and share our: handle and manage food allergens effectively in food preparation.įood businesses must make sure that staff receive training on allergens.provide allergen information to the consumer for both prepacked and non-prepacked food and drink.This means that food business operators must: Food business operators in the retail and catering sector are required to provide allergen information and follow labelling rules as set out in food law.

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