Allergen Compliance Guide

Allergen Management for UK Food Businesses

Every UK food business must provide accurate allergen information for the 14 declarable allergens. This guide covers what the law requires, how to build an allergen matrix, how to prevent cross-contamination, and how to stay compliant with Natasha's Law.

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UK allergen law — what food businesses must do

Under the Food Information Regulations 2014 (FIR) and subsequent amendments including Natasha's Law (2021), UK food businesses have a legal obligation to provide allergen information for all food they sell. The requirements vary depending on how the food is sold:

Pre-packed food: Full ingredients list on the label with the 14 allergens emphasised (usually in bold)
Pre-packed for direct sale (PPDS): Since Natasha's Law, this must also carry a full ingredients list with allergens emphasised. This covers food packed on the same premises it is sold, such as sandwiches wrapped before a customer orders
Loose / non-prepacked food: Allergen information must be available when requested. A written record (such as an allergen matrix) is strongly recommended and expected by EHOs

Non-compliance can result in enforcement action, fines, and in cases where allergic reactions occur, criminal prosecution. The Food Standards Agency treats allergen failures as a serious food safety matter.

Natasha's Law explained

Natasha's Law came into force on 1 October 2021 following the death of Natasha Ednan-Laperouse from an allergic reaction to a Pret a Manger baguette. The law closed a loophole in food labelling for pre-packed for direct sale (PPDS) products.

Before Natasha's Law, PPDS food did not need ingredient labels. Now, every item of PPDS food must display:

The name of the food
A full ingredients list
All 14 allergens emphasised in the ingredients list (typically in bold)

This affects cafes, bakeries, delis, sandwich shops, and any food business that packages food on-site before the point of sale.

The 14 UK Allergens

Every UK food business must be able to declare these allergens in their food

Celery

Includes celery stalks, leaves, seeds, and celeriac. Found in soups, stocks, salads, and celery salt.

Cereals containing gluten

Wheat, rye, barley, oats, spelt, and kamut. Found in bread, pasta, flour, cakes, sauces thickened with flour, and many processed foods.

Crustaceans

Prawns, crabs, lobster, crayfish, and shrimp paste. Found in Thai curries, seafood dishes, and some Asian sauces.

Eggs

Found in cakes, mousses, sauces, pasta, quiche, mayonnaise, some meat products, and as egg wash on pastry.

Fish

Found in some sauces (Worcestershire sauce), pizza toppings, relishes, fish sauce, and some salad dressings.

Lupin

Lupin seeds and flour. Found in some types of bread, pastries, and pasta. More common in continental European food.

Milk

Found in butter, cheese, cream, yoghurt, milk powder. Also in sauces, baked goods, and many processed foods.

Molluscs

Mussels, oysters, squid, snails, and octopus. Found in seafood dishes, some sauces, and oyster sauce.

Mustard

Including mustard seeds, powder, liquid mustard, and mustard oil. Found in dressings, marinades, sauces, curries, and processed meats.

Nuts

Almonds, hazelnuts, walnuts, cashews, pecans, Brazil nuts, pistachios, and macadamia nuts. Found in oils, sauces, desserts, and as garnishes.

Peanuts

Found in sauces, cakes, desserts, groundnut oil, peanut flour, and as satay or in some curry pastes.

Sesame

Sesame seeds, paste (tahini), and oil. Found in bread, hummus, some salads, and Asian dishes.

Soya

Found in tofu, soya sauce, soya milk, bean curd, edamame, and as soya flour and lecithin in many processed foods.

Sulphur dioxide and sulphites

Used as a preservative in dried fruit, meat products, soft drinks, wine, beer, and some vegetables. Concentrations above 10mg/kg must be declared.

How to create an allergen matrix

An allergen matrix is a grid that maps every menu item against the 14 allergens. It is the clearest way to provide allergen information and is what EHO inspectors expect to see.

Step 1: List every menu item

Include everything you serve: mains, sides, desserts, drinks, sauces, dressings, and specials. Do not forget items like bread baskets, garnishes, or condiments served as standard.

Step 2: Check every ingredient

Go through each dish and list every ingredient, including sub-ingredients in sauces, marinades, and bought-in products. Check supplier specification sheets for processed ingredients.

Step 3: Map allergens to dishes

Create a grid with menu items down the left side and the 14 allergens across the top. Mark which allergens are present in each dish. Use a clear system — many businesses use "Y" for contains, "M" for may contain (cross-contamination risk), and leave cells blank for allergen-free.

Step 4: Keep it up to date

Update the matrix every time the menu changes, a recipe is modified, or a supplier changes. An outdated allergen matrix is dangerous and a compliance failure.

FiveRate generates an allergen matrix automatically based on your menu items and updates it when you make changes. Start free.

Preventing allergen cross-contamination

Cross-contamination is one of the biggest allergen risks in food businesses. Even trace amounts of an allergen can trigger a severe reaction. Here are the key controls:

Separate storage: Store allergenic ingredients separately or clearly labelled. Keep nuts, seeds, and flours in sealed containers
Separate preparation: Use dedicated chopping boards, utensils, and work surfaces for allergen-free food, or clean thoroughly between uses
Cooking equipment: Shared fryers are a common cross-contamination source. If you fry gluten-containing items and allergen-free items in the same oil, you cannot claim the food is gluten-free
Hand washing: Always wash hands between handling different allergens
Staff training: Every team member handling food must understand allergen risks and cross-contamination prevention
Communication: Have a clear process for handling allergen-specific customer requests from front-of-house to kitchen

What EHO inspectors check for allergen compliance

During an EHO inspection, inspectors will check:

Whether allergen information is available for all menu items
Whether staff can explain the allergen content of dishes
Whether there is a written allergen matrix or equivalent record
Whether cross-contamination controls are in place
Whether PPDS food is labelled correctly under Natasha's Law
Whether the business has a process for handling allergen requests

Poor allergen management directly affects the "confidence in management" score of your food hygiene rating.

Staff training requirements

All staff who handle food or serve customers should receive allergen awareness training. This should cover:

What the 14 allergens are and where they commonly appear
How to check allergen information for menu items
How to handle customer allergen requests
Cross-contamination prevention procedures
What to do if a customer has an allergic reaction
How Natasha's Law affects your business (if you sell PPDS food)

Keep records of all allergen training. FiveRate includes training record management as part of the Standard plan.

Automate allergen compliance with FiveRate

FiveRate builds your allergen matrix automatically and keeps it in sync with your menu. The Standard plan (£14.99/month, 7-day free trial) includes:

Auto-generated allergen matrix for all 14 UK allergens
Easy updates when the menu changes
Integration with your HACCP plan
Staff-accessible digital records for front and back of house
EHO-ready reporting that includes allergen compliance evidence

Get your allergen matrix sorted in 2 minutes

FiveRate generates your allergen matrix automatically. Covers all 14 UK allergens.

Generate Free Allergen Matrix

Free HACCP plan included. Full compliance suite: 7-day free trial, then £14.99/mo.

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Frequently Asked Questions

What are the 14 allergens that must be declared in the UK?

The 14 allergens that must be declared under UK food law are: celery, cereals containing gluten, crustaceans, eggs, fish, lupin, milk, molluscs, mustard, nuts, peanuts, sesame, soya, and sulphur dioxide/sulphites. These must be declared whether food is sold pre-packed, pre-packed for direct sale, or loose/non-prepacked.

What is Natasha's Law and how does it affect my food business?

Natasha's Law (effective since October 2021) requires food that is prepacked for direct sale (PPDS) to carry a full ingredients list with allergens emphasised in bold. This applies to food made and packed on the same premises from which it is sold, such as sandwiches made in a cafe and wrapped before the customer orders. Businesses must list every ingredient and highlight any of the 14 allergens.

How should allergens be communicated for non-prepacked food?

For loose or non-prepacked food (such as meals served in a restaurant), you must be able to provide allergen information when asked. This can be done verbally, but you must have a written record that staff can access and point customers to. Many businesses use an allergen matrix displayed in the kitchen and available at the counter.

What is an allergen matrix and do I need one?

An allergen matrix is a chart that maps every menu item against the 14 UK allergens, showing which allergens are present in each dish. While not strictly a legal requirement in format, it is the most practical way to provide accurate allergen information and is what EHO inspectors expect to see. FiveRate generates an allergen matrix automatically based on your menu.

How do I prevent allergen cross-contamination?

Key steps include using separate preparation areas or cleaning surfaces thoroughly between allergen-containing and allergen-free food, using separate utensils and equipment, storing allergenic ingredients separately, training all staff on allergen awareness, and having a clear process for handling allergen-specific customer requests. Always wash hands between handling different allergens.

What happens if a customer has an allergic reaction in my business?

If a customer has an allergic reaction, call 999 immediately if there are signs of anaphylaxis. Administer an adrenaline auto-injector if available and the customer cannot self-administer. Record the incident, preserve any food samples involved, and report it to your local Environmental Health department. Serious incidents may be investigated and can lead to prosecution under food safety law.

Get your allergen matrix and HACCP plan in one go.

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