Food, Drink & Hospitality Food, hospitality and tourism

Allergen information requirements

Provide clear allergen information for all food you sell.

UK-wide
Guide summary

You must provide allergen information for the 14 major allergens in all food you sell. Label prepacked food with allergens emphasised. For loose food, give allergen details in writing or orally. Train staff to answer allergen questions.

  • List all 14 allergens in prepacked food labels
  • Emphasise allergens using bold, italic or colour
  • PPDS food must show full ingredients since October 2021
  • Provide allergen info in writing or orally for loose food
  • Minimum font size 1.2mm for packaging ≥80cm²
  • Train staff using free FSA allergen training
  • Prevent cross-contamination in storage and preparation
  • Fines for breaches can be up to £93,000
  • 24% of businesses admit non-compliance (2023 survey)
  • Include food name and ingredients on PPDS labels
On this page
UK-wide

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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