However, despite the legislation being in place for more than five years, there is still confusion around food allergen labelling and information requirements, with 17% of restaurants still unsure of what the 14 allergens are and how to dish details about them up to their diners according to the results of a report by Access Hospitality.
Confusion around allergen labelling can have serious ramifications for customers with allergies: If information is unavailable, or wrong they could end up consuming food that will make them seriously ill or worse, so it's vital that restaurants and their staff are clear on allergen laws.
And with new legislation on allergen food labelling set to be introduced in October 2021, there's a greater need to get acquainted with the law as it currently stands, as well as understand how the forthcoming changes could affect you and your business.
To help ensure you have the correct allergen information, we answer a few important questions:
What are the 14 food allergens?
The 14 major allergens which must be mentioned on a menu or displayed elsewhere on the premises are:
- Celery
- Cereals containing gluten (e.g. Wheat, barley, rye and oats)
- Crustaceans
- Eggs
- Fish
- Lupin (a flower that can be found in flour)
- Milk
- Molluscs (including those found in the sea like mussels and whelks, and land snails)
- Mustard
- Nuts (referring to those which grow on trees, like almonds and hazelnuts)
- Peanuts (peanuts are legumes and grown underground, unlike tree nuts)
- Sesame seeds
- Soya
- Sulphur dioxide / sulphites (found in dried fruit, some meat products and wine and beer)
Who should receive training in allergen awareness?
All members of staff - from the ones taking orders, to those preparing food in the kitchen – should know what the 14 allergens are, which dishes contain allergens (or know where to find the information) and how ingredients should be handled. There are many ways this information can be shared with teams, including with the help of technology. Whichever means is used by your restaurant, having a system that means you and your team are aware of allergenic food will ensure you keep your customers, and your business, safe.
Where should you store and prepare allergenic foods?
Food should be stored in sealed and labelled containers and those containing the 14 allergens should be kept separately to avoid cross contamination. The labels should include allergen ingredients information on them so chefs know exactly what they will be using.
Kitchens also need to be careful to avoid cross contamination during meal preparation so ideally should have separate work spaces, chopping boards and utensils for foods prepared free from one or several allergens. If a kitchen is unable to prepare food separately, the restaurant must make this clear to customers.
What is the new allergen legislation and how will it affect me?
The changes to the legislation relate to food which is pre-packed for direct sale (PPDS), so if you sell any pre-prepared dishes to take away, like sandwiches, it will apply to you. Coming into force in October 2021, the new law will require all PPDS food to be labelled with a full ingredients list with allergenic ingredients emphasised within it.
The changes – made in response to the tragic death of Natasha Ednan-Laperouse – are designed to allow those with a food allergy or intolerance to make safe choices when buying PPDS food. A consultation into how businesses are updated with the new guidance, ended this month with the authorities set to pass on the information to businesses before October next year.
How can I ensure I have the correct allergen information?
The Food Service Agency website has all the latest guidance.
Find out how operators use technology to manage allergens – download whitepaper