UK food law requires all food businesses to identify and declare the presence of 14 major allergens in the food they serve or sell. These are the substances most commonly associated with serious allergic reactions, including anaphylaxis. Whether you run a restaurant, a catering company, a food stall, or a takeaway, you have a legal duty to provide accurate allergen information to your customers. This guide explains each allergen, where it hides, and how to manage it in practice.
Legal Framework
The legal requirement to declare allergens comes from Regulation (EU) No 1169/2011, retained in UK law after Brexit. For pre-packed food, allergens must be emphasised in the ingredients list (typically in bold). For food that is pre-packed for direct sale (PPDS), Natasha's Law requires a full ingredients list with allergens emphasised on the label. For non-prepacked food (food sold loose, made to order, or served in a restaurant), you must be able to provide allergen information to the customer when asked — and you must have a system in place to do so accurately.
Getting allergen management wrong can have fatal consequences. The penalties for non-compliance are severe, including unlimited fines and imprisonment. More importantly, a customer’s life may depend on the accuracy of the information you provide.
The 14 Major Allergens
1. Celery
Includes celery stalks, leaves, seeds, and celeriac. Commonly found in stocks, soups, salads, and spice mixes such as celery salt. Check Worcestershire sauce, bouillon, and pre-made sauces.
2. Cereals Containing Gluten
Wheat, rye, barley, oats, spelt, and kamut. Found in bread, pasta, cakes, pastry, batter, breadcrumbs, couscous, and many sauces thickened with flour. Oats are naturally gluten-free but are frequently cross-contaminated during milling.
3. Crustaceans
Includes crabs, lobster, prawns, scampi, shrimp, and langoustines. Found in seafood dishes, Thai curries, paella, bisques, and shrimp paste used in some Asian cooking.
4. Eggs
Found in cakes, mayonnaise, sauces (including hollandaise and béarnaise), pasta, quiche, mousses, some breads, and many battered or glazed products. Also used as a binding agent in burgers and meatballs.
5. Fish
Includes all species of fish. Found in fish sauce, Worcestershire sauce, Caesar dressing, some Asian condiments, and pizza toppings (anchovies). Fish gelatine may also be used as a processing aid.
6. Lupin
Lupin seeds and lupin flour are used in some breads, pastries, and pasta — particularly in continental European recipes. People with peanut allergies may also react to lupin due to cross-reactivity.
7. Milk
Cow’s milk and products derived from it, including butter, cheese, cream, yoghurt, milk powder, and whey. Found in a vast range of foods including chocolate, biscuits, sauces, soups, and processed meats. Lactose-free products still contain milk protein and must be declared.
8. Molluscs
Includes mussels, clams, oysters, scallops, squid, snails, and octopus. Found in seafood dishes, oyster sauce, and some Asian sauces and condiments.
9. Mustard
Includes mustard seeds, powder, paste, and leaves. Found in salad dressings, marinades, sauces, curries, soups, and spice blends. A common hidden allergen in many pre-made condiments.
10. Tree Nuts
Includes almonds, hazelnuts, walnuts, cashews, pecans, Brazil nuts, pistachios, macadamia nuts, and Queensland nuts. Found in cakes, biscuits, pesto, marzipan, praline, nut oils, and many desserts. Often present in bakery items due to cross-contamination.
11. Peanuts
Also known as groundnuts. Found in peanut butter, groundnut oil, satay sauce, many Asian dishes, confectionery, and baked goods. Cross-contamination with tree nuts is common in manufacturing.
12. Sesame
Sesame seeds are used in breads, burger buns, hummus, tahini, halva, and many Middle Eastern and Asian dishes. Sesame oil is also a common ingredient in stir-fry sauces and dressings.
13. Soya
Found in tofu, soya sauce, miso, edamame, soya milk, and soya flour. Also widely used as an emulsifier (soya lecithin) in chocolate, bread, and processed foods. One of the most common hidden allergens in manufactured products.
14. Sulphur Dioxide and Sulphites
Used as a preservative in dried fruits, wine, beer, cider, soft drinks, sausages, and some pickled foods. Must be declared when present at concentrations above 10mg/kg or 10mg/litre (expressed as SO₂). Often overlooked in drinks menus.
Practical Allergen Management Tips
- Create an allergen matrix for every dish on your menu, listing which of the 14 allergens each dish contains. Update it whenever you change a recipe or supplier.
- Train all front-of-house and kitchen staff on allergen awareness, including how to respond to customer enquiries and what to do if a customer has an allergic reaction.
- Check every ingredient and supplier specification. Allergen content can change when a supplier reformulates a product, so review specifications regularly.
- Implement physical controls to prevent cross-contamination: separate storage, colour-coded utensils, dedicated fryers, and thorough cleaning between allergen and non-allergen tasks.
- Document everything. Keep records of ingredient specifications, allergen matrices, training logs, and any customer complaints. Download our free allergen management checklist to get started.
If you need help setting up or reviewing your allergen management system, our food safety consulting team can conduct an on-site allergen audit and provide tailored recommendations. We also offer allergen awareness training for your team.
Frequently Asked Questions
Do I need to label allergens on food sold loose?
For non-prepacked food (food sold loose or made to order), you do not need a label, but you must have a reliable system for providing allergen information when a customer asks. This can be a written allergen matrix, information on the menu, or verbal communication backed by documented records.
What is the difference between Natasha's Law and existing allergen rules?
Natasha's Law specifically applies to food that is pre-packed for direct sale (PPDS) — food packaged on the same premises from which it is sold, before a customer selects or orders it. It requires a full ingredients list with allergens emphasised, going beyond the previous requirement to simply provide allergen information on request.
What should I do if a customer has an allergic reaction?
Call 999 immediately if the customer shows signs of anaphylaxis (difficulty breathing, swelling of the throat, dizziness, or collapse). If the customer carries an adrenaline auto-injector, help them use it. Do not leave the customer unattended. After the incident, preserve all food and packaging involved, document what happened, and report the incident to your local environmental health team.
Written by Carren Amoli, BSc (Hons), RSPH Registered
