The Food Standards Agency have updated their guidance on managing allergies. The purpose of this guidance is to promote consumer confidence by ensuring they can access and understand the allergen information they need to make safe and informed choices about the food they eat.

The overarching approach in this guidance is designed to meet the expectation from consumers that allergen information should:

• Be easily available in writing
• Be underpinned with a conversation

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Written allergen information to be available to customers without them having to ask.

• • This can be provided in a format to best suit your business, e.g. on menus, an allergen booklet or on a displayed allergen matrix.
  • If it is not possible to display this information, a sign or a message on the menu must be clearly visible ‘We have a menu with allergen information, please speak to staff who will be happy to provide it’.

Online Orders

• • Allergen information should be either on the menu or should ideally be no more than ‘one click away’ with a clear message or link.
  • If your business cannot provide accurate allergen information online you should ask consumers whether allergen information is required before taking the order.
  • Written allergen information should also be provided upon delivery so the consumer can review it before eating the food. This could be a sticker on food containers or a menu with allergen information. Where customisations have been made, this should also be indicated.

Pre Ordered Parties/large group booking

• • Allergen information should be requested at time of booking.
  • Allergen information should also be discussed on the day, before food is served, in case any ingredients or requirements have changed.

Keep allergen information up to date and include any “may contain” allergens or potential cross contamination. For example:

• • Food cooked in a fryer, what other products are cooked in that fryer that may contaminate the food? If halloumi is cooked in the fryer, other products cooked in the same fryer may be contaminated with milk. If fish and scampi are cooked in the fryer, other products cooked in the same fryer may be contaminated with fish and crustaceans.

You can either label the dishes as ‘may contain’ these ingredients OR you can note *cooked in a fryer with items containing gluten, fish, crustacean, mollusc, milk”.

Allergen information for groups of allergens must state the specific ingredient.

• • Tree Nuts (such as almonds, hazelnuts, walnuts, brazil nuts, cashews, pecans, pistachios and macadamia nuts).
  • Cereals containing gluten (such as wheat, rye, barley, and oats).
  • Crustaceans (such as prawns, crabs and lobsters).
  • Molluscs (such as mussels, oysters, squid, clams and scallops).

For example: Chicken Tikka Masala (Contains: milk, nuts (almond)).

• Train your front and back of house teams on allergen awareness and allergens in your dishes to support conversations between staff and customers.
• Businesses to ask customers if they have any allergies and have a procedure in place to ensure the correct information is given to the kitchen.

Why Your Business Should Consider a Digital Food Safety System

Allergen management has become critical for both customer safety and compliance. With food allergies on the rise and regulations becoming more rigorous, relying on manual tracking methods can be risky and inefficient. 

At Food Safety Guru, our Digital Food Safety App provides clear, real-time oversight of allergens across your entire operation. Easy-to-use digital checklists, real-time alerts, and accurate record-keeping ensure your staff proactively manage allergen risks, protect your customers, and confidently comply with UK allergen regulations.

Take the first step towards a safer, more efficient kitchen by exploring our Digital Food Safety System App.

Book a demo today