Food, Drink & Hospitality Food, hospitality and tourism UK-wide

Allergen information requirements

Provide clear allergen information for all food you sell.

Guide summary

You must provide allergen information for the 14 major allergens in all food you sell. For prepacked for direct sale (PPDS) food, include a full ingredients list with allergens highlighted since 1 October 2021. For non-prepacked food, give allergen information in writing or by telling customers. Failure to do this can lead to unlimited fines or imprisonment.

  • Identify the 14 major allergens in all your recipes
  • Label PPDS foods with full ingredients list and emphasised allergens
  • Use font size 1.2mm for large packaging, 0.9mm for small
  • Provide written allergen info for non-prepacked food (e.g. menus)
  • Train all staff to answer allergen questions correctly
  • Prevent cross-contamination: separate storage, clean equipment
  • Penalties for non-compliance: up to £93,000 fine or imprisonment
  • 24% of food businesses are not fully compliant – check your labelling
On this page

Related guides in Food Labelling

You must provide allergen information for the 14 major allergens in food you sell. The requirements vary depending on how your food is sold:

  • Prepacked food: Full ingredients list with allergens emphasized on the label
  • Prepacked for Direct Sale (PPDS): Full ingredients list with allergens since October 2021 (Natasha's Law)
  • Non-prepacked (loose) food: Allergen information available in writing or orally (with signage)
  1. 1

    Identify allergens in recipes

    Review all ingredients and cross-contamination risks for each menu item.

  2. 2

    Label PPDS foods correctly

    Include name, ingredients list with allergens emphasized, and date marking.

  3. 3

    Provide written information

    Menus, chalkboards, or information packs for non-prepacked food.

  4. 4

    Train staff

    Ensure all staff can answer allergen questions accurately. Use FSA's free allergen training.

Cross-contamination prevention

Beyond labelling, you must prevent cross-contamination between allergenic and non-allergenic foods:

  • Separate storage for allergenic ingredients
  • Dedicated equipment or thorough cleaning between uses
  • Staff awareness of cross-contact risks
  • Clear procedures for handling allergen-free requests