The 14 Allergens

Why you need it

Food businesses in the UK must be able to tell customers if any of the 14 allergens are in the food they sell. Getting it wrong can cause a serious, even fatal, allergic reaction.

Allergens hide in sauces, dressings, glazes and oils, so staff need to know more than the obvious ones. An environmental health officer may ask staff how they would answer an allergen question.

What it’s for

All 14 allergens with common examples, such as celeriac, spelt, tahini, groundnut oil and fish sauce, plus when sulphites count. It reminds staff never to guess and that people can react to foods outside the list. Put it where orders are taken and where food is prepared.

How to use it

1. Print it in colour on A4 and put it in a wipe-clean sleeve near the till and in the kitchen.
2. Check every recipe against the list and update your allergen record whenever a supplier or recipe changes.
3. Read the labels on sauces, stocks and garnishes, not only the main ingredients.
4. If you cannot confirm what is in a dish, tell the customer rather than guessing.
5. Go through the list with new staff before they serve customers or prepare food.