Allergen management: How to stay compliant with UK allergen law

What is allergen management?

Allergen management, also known as allergen control, is the procedure your business uses to identify, manage, and communicate the presence of allergens in your food. It’s a rigorous, end-to-end process that starts with your suppliers and ends only when a safe meal is served to your customer.

Effective food allergen management is both a moral and legal obligation to protect any customer who sets foot on your premises or orders from your kitchen.

We’ve created an offline version of this guide for you to print and share with your kitchen and front-of-house teams: download our ultimate guide to allergen management here.

What are the 14 allergens that the UK law requires you to declare?

To manage allergens effectively, you first need to know exactly what you’re looking for. UK regulations outline 14 major allergens that must be legally declared if they’re used as ingredients in any prepacked and non-prepacked food or drink you provide.

While customers can be allergic to almost any food, these 14 are the most common causes of life-threatening reactions and are the only ones you’re legally required to declare according to the Food Information Regulations 2014 (FIR).

What is the law on allergen labelling?

Natasha’s Law (2021)

Following the tragic death of Natasha Ednan-Laperouse, the UK Food Information Amendment was introduced. Also known as Natasha’s Law, it requires Prepacked for Direct Sale (PPDS) food — food that’s prepared and packed on the same premises before a customer chooses it — to carry a full ingredients list with the 14 allergens emphasised in bold.

This includes items like sandwiches, salads, or pots of fruit prepared in-house.

Owen’s Law

Named in memory of Owen Carey, this is a continued campaign for a change in the law that would mandate restaurants to display full allergen information on the front of the main menu.

Owen’s Law was proposed in April 2021, and in 2024, the Food Standards Agency (FSA) held a public consultation on it.

While it’s not yet a statutory requirement in the same way as Natasha’s Law, the FSA has issued a response in support of the changes, calling for ‘greater standardisation of written information provided in restaurants and non-prepacked environments’.

Benedict’s Law (2026)

From September 2026, new statutory guidance known as Benedict’s Law will come into force for the education sector.

It requires all schools in England to have a dedicated food allergy policy, keep spare adrenaline auto-injectors (AAIs) on site, and make sure that all staff are trained to recognise and respond to anaphylaxis.

The Equality Act 2010

It’s also worth noting that under the Equality Act 2010, a severe food allergy can be considered a disability (if it has a long-term, substantial effect). This means that failing to provide safe food or accurate information could potentially lead to a claim of discrimination.

Who enforces allergy regulations in the UK?

Keeping on top of allergy information isn’t just an internal goal; it’s something you’re held accountable for by several official bodies.

If you’re ever unsure about who’s knocking at the door, it’s usually one of these three:

• The Food Standards Agency (FSA) — They’re the government department responsible for food safety across England, Wales, and Northern Ireland. They set the policy and provide the guidance that all food businesses must follow.
• Local Authorities — These are your local councils. Their Environmental Health Officers (EHOs) are the ones who’ll visit your premises to conduct EHO inspections and make sure that you’re following the law.
• Trading Standards — They often work alongside EHOs, focusing specifically on the allergen law regarding how food is labelled and advertised.

How to manage allergies in a commercial kitchen

Managing allergens effectively in a busy kitchen environment doesn’t have to be overwhelming, but it does require discipline.

It’s about creating a culture of safety where everyone knows their role. Here’s how you can tighten your food allergen management controls:

1.    Preventing cross-contact

In the world of allergen law, we often talk about cross-contact, also called cross-contamination. This happens when an allergen is unintentionally transferred from one food to another.

To prevent this, use dedicated equipment for allergen-free preparation. For example, using purple boards, tongs, and pans is an industry-recognised way to keep things separate.

You’ve also got to make sure that food is stored separately, keeping allergenic ingredients in lidded containers and, where possible, on lower shelves to prevent accidental spills onto other foods.

2.    Cleaning and sanitation

It’s a common misconception that high cooking temperatures will ‘kill’ allergens. In reality, heat doesn’t necessarily eliminate the risk.

If you’ve used a pan for an omelette, simply wiping it out isn’t enough to make it safe for someone with an egg allergy. You’ve got to use thorough, deep-cleaning methods with hot, soapy water or a dishwasher to physically remove every trace of allergen protein.

3.    Service protocols

Communication between the front-of-house and the kitchen is often where mistakes happen. Having a clear service protocol for when a guest mentions an allergy means everyone knows exactly how to handle the situation correctly. This could include:

• Using a specific allergy ticket or digital flag in your point-of-sale (POS) system.
• Appointing a specific Allergy Lead for every shift to oversee orders before they leave the kitchen and act as a final check.
• Delivering the plate separately to the rest of the table to avoid confusion.

The common mistakes in allergen management

This is where even the most diligent teams can find themselves at risk. Most allergen incidents aren’t the result of a lack of care, but rather small, overlooked gaps in a busy system.

By being aware of these common pitfalls, you can make sure your food allergen management remains watertight.

• The vegan assumption — It’s a common misconception that vegan means allergen-free. While a vegan dish won’t contain milk or eggs as intentional ingredients, it doesn’t account for trace amounts or cross-contact in the supply chain or kitchen. Unless you’ve specifically assessed the dish as ‘free-from’, don’t assume it’s safe for someone with a severe allergy.
• Hidden garnishes or sauces — Salad dressings, drizzling oils, seasonings, or even a simple garnish can contain allergens like mustard, celery, or sesame. Every single element on the plate must be accounted for in your allergy information.
• Inconsistent communications — Your customers will often check your website before they even step through the door. If the allergens listed online don’t match your physical menu or the information provided by your staff, it can be confusing. Keeping all platforms synced is vital to your allergen law compliance.
• Misuse of ‘May Contain’ phrasing — Precautionary allergen labelling (PAL), such as ‘May Contain’, shouldn’t be used as a catch-all to avoid doing a proper risk assessment. It’s only appropriate when there’s a genuine, unavoidable risk of cross-contact that you can’t manage out of the process.

For a deeper dive into how to avoid these traps, read our allergen management mistakes guide and learn how to prevent them.

Allergen management checklist for food businesses

To keep your business protected and your guests safe, it’s helpful to have a clear, repeatable process. Use this checklist as a starting point for your daily operations.

Management and training

Your safety systems are only as strong as the people running them. It’s vital that every team member, from the head chef to the seasonal glass-washer, understands the risks.

• Has your team completed regular Food Hygiene and Health & Safety Training to keep their knowledge up to date?
• Is there a record of this training kept on-site for Environmental Health Officers to review?
• Do you use a food allergen management system (like our innovative Alert65 software) to stay on top of daily allergen checks and compliance logs?

Storage and labelling

Once ingredients are in your kitchen, the way they’re stored is your next line of defence.

• Are all ingredients stored in lidded, clearly labelled containers with expiry dates?
• For Prepacked for Direct Sale (PPDS) foods, are you following Natasha’s Law by providing a full ingredients list with the 14 allergens emphasised in bold?

Preparation and cleaning

Wherever possible, you should have dedicated areas for allergen-free preparation. If your kitchen’s too small for that, try preparing allergen-free meals at the very start of the shift, before other ingredients are handled.

• Are you using dedicated purple equipment for allergen-free prep?
• Does your cleaning process physically remove allergen proteins from surfaces?

Front of house communication

Your team should be ready to answer guest queries with total confidence.

• Does your staff know exactly where to find the “allergy information” for every dish?
• Is there a clear sign inviting guests to speak to a team member about their requirements?

Supplier management

Allergen management doesn’t just apply to your kitchen; it also extends to your suppliers. You’ve got to establish a rigorous process for checking every delivery.

• Do you check the ingredient labels of every delivery, even for standard items?
• Is there a process for the kitchen to be alerted if a supplier swaps a product for a different brand?
• Have you confirmed that your suppliers’ allergen information is current and accurate?

Incident preparedness

Even with the best allergen control in the world, you’ve got to be prepared for the worst-case scenario.

• Does your team know how to recognise the signs of anaphylaxis?
• Do they know where the first aid kit is?
• Is there a dedicated team first aider?
• Do you keep spare adrenaline auto-injectors (AAIs) on-site that are in date?

Managing allergens shouldn’t feel like a burden that gets in the way of your business.

When you’ve got the right systems in place, it becomes a natural part of your service. It protects your guests, safeguards your reputation, and gives you the peace of mind to focus on growth.

At Food Alert, we’re here to offer expert advice and the smart software you need to stay compliant without the stress.

Ready to simplify your safety? Book a demo of our Alert65 compliance management software today.