The Complete UK Allergen Guide
(with Free Quiz)
Understand the 14 allergens, HACCP compliance, and test your knowledge. Complete guide for Natasha's Law compliance with interactive quiz.
UK 14 Allergens
Compliance Checklist
The 14 Allergens You Must Declare
UK food law requires you to declare these 14 allergens on your menu or food labels. Each allergen has specific rules 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. Check with your local Environmental Health Officer (EHO) for specific rules. Allergen information must be accurate and current. Regular staff training is needed for compliance.
Natasha's Law Compliance Requirements
What you need to know about allergen labeling in the UK and how to follow EHO rules.
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
Key steps to prevent allergen cross-contamination in your kitchen and keep food preparation safe.
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.
Allergen Labelling & HACCP in Practice
Understanding how proper allergen management fits into your food safety system
What is HACCP?
HACCP (Hazard Analysis and Critical Control Points) is a systematic approach to food safety that identifies, evaluates, and controls hazards throughout the food production process.
For allergens, this means identifying where cross-contamination can occur and implementing controls to prevent it.
Why HACCP Matters for Allergens:
How Labels Fit Into Compliance
Critical Control Points:
- • Ingredient declaration on all food items
- • Clear allergen highlighting on menus
- • Staff training on allergen awareness
- • Cross-contamination prevention procedures
Create compliant allergen labels in seconds with our automated system. No more manual errors or missing information.
Key Statistic
Food allergies affect 2 million people in the UK.Proper allergen labelling isn't just good practice—it's essential for protecting your customers.
🍽️ UK Food Safety & Allergen Quiz (10 Questions)
Answer 10 questions to test your understanding of allergen compliance and UK food safety regulations
A customer asks whether a dish contains sesame. You're not 100% sure. What is the correct response?
Common Questions About Allergen Compliance
Find answers to the most frequently asked questions about UK allergen law and compliance
The 14 allergens that must be declared in the UK are: 1. Celery, 2. Cereals containing gluten, 3. Crustaceans, 4. Eggs, 5. Fish, 6. Lupin, 7. Milk, 8. Molluscs, 9. Mustard, 10. Nuts, 11. Peanuts, 12. Sesame seeds, 13. Soya, 14. Sulphur dioxide/sulphites. These must be clearly highlighted on all food labels and menus.
Natasha's Law requires all food businesses to provide full ingredient lists and allergen information on pre-packed for direct sale (PPDS) foods. This law came into effect in October 2021 and affects all UK food businesses, requiring clear allergen labeling on all food items that are pre-packed for direct sale.
To stay HACCP compliant, restaurants should: 1. Identify all allergen hazards in their kitchen, 2. Establish critical control points for allergen management, 3. Set up monitoring procedures, 4. Train all staff on allergen awareness, 5. Keep detailed records of allergen information, 6. Have procedures to prevent cross-contamination, 7. Regularly review and update allergen procedures.
Penalties for allergen non-compliance can include unlimited fines and potential imprisonment. The severity depends on the nature of the violation and whether it resulted in harm to customers. Environmental Health Officers (EHOs) can also issue improvement notices, prohibition orders, or prosecute businesses that fail to comply with allergen regulations.
Allergens should be clearly highlighted on menus using a consistent system such as bold text, asterisks, or a separate allergen guide. The 14 major allergens must be easily identifiable, and staff should be trained to provide accurate allergen information when asked. Many businesses use numbered or lettered allergen keys for clarity.
Cross-contamination occurs when allergens are accidentally transferred from one food to another. To prevent it: use separate equipment for allergen-free foods, clean surfaces thoroughly between uses, store allergen-free ingredients separately, train staff on proper handling procedures, and establish clear protocols for allergen-free meal preparation.
Yes, alcoholic drinks containing any of the 14 major allergens must declare them. Common allergens in drinks include sulphites (in wine and beer), gluten (in beer and some spirits), and nuts (in some liqueurs). The same labeling requirements apply to alcoholic beverages as to other food products.
Staff should receive allergen training when they start work and at least annually thereafter. Additional training should be provided whenever recipes change, new allergens are introduced, or after any allergen-related incidents. Regular refresher training helps ensure compliance and customer safety.
Get Your Complete Allergen Compliance Kit
Download our free 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 rules.
Training Templates
Staff training materials and emergency response plans for allergic reactions.
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