Allergen Labelling Rules

SME food allergen labelling guidance published

If you are an AWOL customer it is your responsibility to ensure that our chef is given any specific training regarding allergens and your menu offerings.

The FSA has published technical guidance to help small and medium-sized (SME) businesses comply with new rules on allergen labelling and information, which take effect on 13 December 2014.

Food businesses in the UK will have to follow new rules in labelling pre-packed foods and non-prepacked (loose) foods. This is part of the European Union Food Information for Consumers Regulation (EU FIC) coming into force.

There is also a new requirement for businesses that provide non-prepacked foods (such as restaurants, delis, takeaway businesses, food suppliers and institutional caterers). They will need to declare the inclusion of any one of the 14 allergens to customers in a variety of possible ways, such as on menus and chalkboards, clear signposting to where the information can be obtained and through oral communication. The allergen information should be accurate, consistent and verifiable upon challenge (for example, when asked by a consumer or a local authority food safety officer).

The new rules require food businesses to provide information on the presence of 14 allergens, if added or used as ingredients in food. The 14 allergens as listed in the EU FIC are:

  • cereals containing gluten
  • crustaceans
  • molluscs
  • eggs
  • fish
  • peanuts
  • nuts
  • soya
  • milk
  • celery
  • mustard
  • sesame
  • lupin
  • sulphur dioxide (at a level above 10mg/kg or 10mg/litre)

The FSA guidance provides detailed interpretations of the EU FIC’s allergen requirements and, where appropriate, examples of best practice. It intends to help food businesses (especially small and medium enterprises) to comply with the changes and develop understanding in practically applying the new requirements.

For more information see the:

FSA website