UK food business guide
Allergen information for home food businesses
Customers need accurate allergen information to make safe choices. Build that information from recipes and supplier labels, and keep it current whenever anything changes.
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Know the 14 regulated allergens
UK food businesses must tell customers when food contains any of the 14 regulated allergens as an ingredient. Other ingredients can also cause allergies or intolerances, but the official list defines the allergens that must be declared under the rules described by the FSA.
- Celery; cereals containing gluten; crustaceans; eggs; fish; and lupin.
- Milk; molluscs; mustard; peanuts; sesame; and soybeans.
- Sulphur dioxide and sulphites above the regulated concentration; and tree nuts.
Keep an allergen record for every item
Start with the full recipe and the current labels or specifications for every ingredient. Record the exact cereal or nut where relevant. Recheck the record when a supplier, ingredient, recipe, garnish or cooking process changes.
Do not rely on memory. Anyone answering a customer’s question needs access to the same current written information.
Give information at the right time
For food sold online or by phone for delivery or takeaway, the FSA says allergen information must be provided before the purchase is completed and again when the food is delivered. Its advice is to make the information available in writing at both stages.
The menu or ordering page should make it clear how customers can get allergen information before ordering. At delivery, labels, stickers or an enclosed menu can help identify the item and its allergens.
Control cross-contamination
Correct ingredient information is only part of the job. Consider storage, preparation surfaces, utensils, cooking oil, handwashing, cleaning and packing. If you cannot safely meet a customer’s request, explain that clearly rather than making an unsupported “allergen-free” promise.
- Store ingredients so spills cannot contaminate other food.
- Clean hands, surfaces and equipment using the business’s safe procedure.
- Keep the correct meal identifiable during packing and delivery.
- Train everyone who prepares food or answers allergen questions.
Use accurate online information
Information shown on CookSocket must match the food that will be supplied. A Host should update Menu Item information when a recipe or ingredient changes and should not treat the platform as a replacement for their own recipe, supplier and food-safety records.
Common questions
Is a verbal answer enough for a delivery order?
The rules allow information to be provided in specified ways, but the FSA advises delivery and takeaway businesses to provide written allergen information before ordering and again at delivery. Follow the current official guidance for the food you sell.
Can I call an item allergen-free?
A “free from” claim is a guarantee and requires strong controls. Do not make that claim unless the business can support it under the applicable rules and its preparation process.
What if a supplier changes an ingredient?
Review the label or specification, update the recipe and customer information, and tell everyone handling orders. Do this before selling the changed item.
Official guidance
Check the latest guidance for your location.
This guide is general information, not legal advice. Requirements can vary by location and business type. Check current guidance from your local authority and the Food Standards Agency.