UK 14 Allergens
Complete Reference Guide
Essential reference guide for Natasha's Law compliance. Complete information on all 14 allergens, hidden sources, and cross-contamination prevention for UK food businesses.
UK 14 Allergens
Compliance Checklist
The 14 Allergens You Must Declare
Under UK food law, these 14 allergens must be clearly declared on your menu or food labels. Each allergen has specific requirements and hidden sources you need to know.
Celery
Includes:
Celery stalks, leaves, seeds, and celeriac. Also found in celery salt, celery seed, and celery extract.
Hidden Sources:
Stock cubes, bouillon, soups, sauces, seasonings, processed meats, some soft drinks
Common Symptoms:
Itching, swelling, difficulty breathing, anaphylaxis
Cereals containing gluten
Includes:
Wheat, rye, barley, oats, spelt, kamut, and their hybridised strains
Hidden Sources:
Bread, pasta, cakes, biscuits, beer, soy sauce, processed meats, some medications
Common Symptoms:
Digestive issues, skin reactions, respiratory problems, fatigue
Crustaceans
Includes:
Crabs, lobsters, prawns, crayfish, shrimp, scampi
Hidden Sources:
Fish sauce, Worcestershire sauce, some Asian dishes, seafood pastes
Common Symptoms:
Swelling, itching, difficulty breathing, anaphylaxis
Eggs
Includes:
Chicken eggs, duck eggs, quail eggs, and products containing them
Hidden Sources:
Mayonnaise, meringue, some pasta, cakes, ice cream, processed foods
Common Symptoms:
Skin reactions, digestive issues, respiratory problems, anaphylaxis
Fish
Includes:
All fish species including salmon, tuna, cod, haddock, mackerel
Hidden Sources:
Fish sauce, Worcestershire sauce, Caesar dressing, some Asian dishes
Common Symptoms:
Swelling, itching, difficulty breathing, anaphylaxis
Lupin
Includes:
Lupin seeds and flour, lupin protein
Hidden Sources:
Some bread, pasta, biscuits, gluten-free products, vegetarian meat substitutes
Common Symptoms:
Skin reactions, digestive issues, respiratory problems
Milk
Includes:
Cow's milk, goat's milk, sheep's milk, and products containing them
Hidden Sources:
Butter, cheese, cream, yogurt, ice cream, chocolate, some bread, processed foods
Common Symptoms:
Digestive issues, skin reactions, respiratory problems, anaphylaxis
Molluscs
Includes:
Mussels, oysters, clams, scallops, snails, squid, octopus
Hidden Sources:
Fish sauce, some Asian dishes, seafood pastes, some stocks
Common Symptoms:
Swelling, itching, difficulty breathing, anaphylaxis
Mustard
Includes:
Mustard seeds, mustard powder, mustard oil, prepared mustard
Hidden Sources:
Sauces, dressings, marinades, processed meats, some Asian dishes
Common Symptoms:
Skin reactions, digestive issues, respiratory problems, anaphylaxis
Nuts
Includes:
Almonds, hazelnuts, walnuts, cashews, pecans, brazil nuts, pistachios, macadamia nuts
Hidden Sources:
Nut oils, marzipan, praline, some chocolates, processed foods, some Asian dishes
Common Symptoms:
Swelling, itching, difficulty breathing, anaphylaxis
Peanuts
Includes:
Peanuts and peanut products (technically legumes, not nuts)
Hidden Sources:
Peanut oil, peanut butter, some chocolates, processed foods, some Asian dishes
Common Symptoms:
Swelling, itching, difficulty breathing, anaphylaxis
Sesame seeds
Includes:
Sesame seeds, sesame oil, tahini, sesame paste
Hidden Sources:
Bread, crackers, hummus, some Asian dishes, processed foods
Common Symptoms:
Skin reactions, digestive issues, respiratory problems, anaphylaxis
Soya
Includes:
Soya beans, soya flour, soya protein, tofu, tempeh
Hidden Sources:
Soy sauce, miso, some Asian dishes, processed foods, vegetarian meat substitutes
Common Symptoms:
Digestive issues, skin reactions, respiratory problems
Sulphur dioxide
Includes:
Sulphites, sulphur dioxide, sodium sulphite, sodium bisulphite
Hidden Sources:
Dried fruits, wine, beer, some processed meats, some Asian dishes
Common Symptoms:
Respiratory problems, skin reactions, digestive issues
Important Notice
This guide is for reference only. Always check with your local Environmental Health Officer (EHO) for specific requirements. Allergen information must be accurate and up-to-date. Regular staff training is essential for compliance.
Natasha's Law Compliance Requirements
What you need to know about allergen labeling in the UK and how to stay compliant with EHO requirements.
What You Must Do
- Clearly declare all 14 allergens on your menu or food labels
- Provide allergen information for all food items
- Train staff on allergen awareness and procedures
- Keep records of allergen information for inspection
- Update allergen information when recipes change
- Have procedures to prevent cross-contamination
Best Practices
- Use clear, easy-to-read allergen labels
- Separate preparation areas for allergen-free dishes
- Use dedicated utensils and equipment
- Regular staff training on allergen procedures
- Keep allergen information up to date
- Have emergency procedures for allergic reactions
Documentation
Keep detailed records of all allergen information, training sessions, and procedures. EHO inspectors may request these during visits.
Staff Training
Regular training sessions ensure all staff understand allergen requirements and can handle customer inquiries confidently.
Regular Updates
Review and update allergen information regularly, especially when menu items or suppliers change.
Preventing Cross-Contamination
Essential steps to prevent allergen cross-contamination in your kitchen and ensure safe food preparation.
Kitchen Procedures
- Use separate preparation areas for allergen-free dishes
- Use dedicated utensils, cutting boards, and equipment
- Clean and sanitize equipment between uses
- Store allergen-free ingredients separately
- Use color-coded equipment for different allergens
- Regular deep cleaning of preparation areas
Staff Training
- Train all staff on allergen awareness
- Regular updates on allergen procedures
- Clear communication about allergen requirements
- Emergency procedures for allergic reactions
- How to handle customer allergen inquiries
- Documentation and record-keeping procedures
High Risk Areas
Pay special attention to areas where multiple allergens are handled. Use separate equipment and maintain strict cleaning protocols.
Verification Process
Implement verification steps to ensure allergen-free dishes are prepared correctly. Double-check ingredients and preparation methods.
Documentation
Keep detailed records of cross-contamination prevention procedures, staff training, and any incidents for EHO inspections.
Get Your Complete Allergen Compliance Kit
Download our free comprehensive toolkit with visual reference cards, checklists, and training templates for complete Natasha's Law compliance.
Visual Reference Cards
Kitchen-ready posters with all 14 allergens clearly displayed for quick reference.
HACCP Checklists
Complete checklists for cross-contamination prevention and EHO compliance.
Training Templates
Staff training materials and emergency response protocols for allergic reactions.
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