Allergen Compliance Checklist for UK Food Businesses
Whether you run a restaurant, café, bakery, catering company, or food-to-go outlet, you have legal obligations around allergen information. The rules come from two main pieces of legislation: the Food Information Regulations (FIR) 2014 for non-prepacked food, and Natasha's Law for pre-packed for direct sale (PPDS) items.
This checklist covers both. Use it to audit your current allergen management and identify any gaps before your next EHO inspection.
The 14 UK Allergens
Before anything else, make sure you and your team know the 14 allergens that must be declared under UK law:
- 1Celery (including celeriac)
- 2Cereals containing gluten (wheat, rye, barley, oats)
- 3Crustaceans (prawns, crab, lobster)
- 4Eggs
- 5Fish
- 6Lupin
- 7Milk (including lactose)
- 8Molluscs (mussels, oysters, squid)
- 9Mustard
- 10Peanuts
- 11Sesame
- 12Soybeans (soya)
- 13Sulphur dioxide / sulphites (at levels above 10mg/kg or 10mg/litre)
- 14Tree nuts (almonds, hazelnuts, walnuts, cashews, pecans, brazils, pistachios, macadamias)
For a deeper look at each allergen, see our guide to understanding food allergens.
Part 1: Non-Prepacked Food (FIR 2014)
This covers food prepared and sold on the same premises without packaging — think restaurant meals, café dishes, bakery items sold over the counter, and catering platters.
Allergen Information
Every menu item has allergen information recorded for all 14 allergens
Allergen information is available in writing (not just "ask a member of staff")
The FSA's 2025 best practice guidance on written allergen information has been reviewed
Allergen data is updated every time a recipe changes or an ingredient is substituted
Daily specials, seasonal items, and limited-edition products are included
Drinks (including those containing milk, sulphites, or gluten) are covered
Customer Communication
Customers can access allergen information before ordering
QR code menus or digital displays are available for self-service allergen checks
If verbal communication is used, a written notice directs customers to ask
Staff know how to respond when a customer declares an allergy
Staff Training
All food-handling and customer-facing staff have received allergen training
Training covers all 14 allergens and how to prevent cross-contamination
Training records are maintained with dates and attendee names
New starters receive allergen training before serving customers
Staff understand their legal responsibilities around allergens
Cross-Contamination Controls
Procedures exist to prevent cross-contamination during preparation
Separate utensils, boards, or preparation areas are used where practical
Cleaning procedures between allergen and non-allergen preparation are documented
Ingredients are stored in labelled, sealed containers
"May contain" information is provided where cross-contamination risk exists
Record Keeping
Supplier ingredient specifications are held for all purchased ingredients
Allergen records are kept in a format that is easy to access and update
Records show when allergen information was last reviewed or updated
A system is in place to flag when supplier ingredients change
Part 2: Pre-Packed for Direct Sale — PPDS (Natasha's Law)
This covers food that is packaged on the same premises where it is sold — sandwiches wrapped and placed in a chiller, boxed salads, labelled cakes, and similar items. For full details on PPDS requirements, see our Natasha's Law compliance guide.
Labelling
Every PPDS item has a label listing the product name and full ingredients
All 14 allergens present in the product are emphasised in the ingredients list (e.g., bold, underline, or CAPITALS)
Labels are legible, durable, and attached to the packaging (not loose)
Labels are updated when recipes or ingredients change
Ingredients Management
Full ingredient lists are maintained for every PPDS product
Compound ingredients are broken down to show individual allergens
Supplier specification sheets are used as the source of truth for ingredients
A process exists to update labels when suppliers change their formulations
Production Controls
PPDS items are prepared following documented recipes
Ingredient substitutions trigger a label review and update
Production records link each batch to the ingredients and labels used
Part 3: Operational Best Practice
These aren't strictly legal requirements, but they represent best practice that EHOs look for and that protects your business.
Documentation
Allergen management policy is documented and accessible to all staff
An allergen incident log exists to record and learn from any allergen-related issues
Supplier allergen information is reviewed regularly (at least annually)
Technology
A digital allergen management system is used to maintain and display allergen data — see how Allergenius works
QR code menus allow customers to check allergens independently
Allergen updates are reflected in real time across all menus and locations
Digital records provide an audit trail for EHO inspections
Multi-Site Operations
Allergen information is consistent across all locations
Central oversight exists for allergen data across sites
New locations are set up with allergen records before opening
Menu changes at one site are reviewed for allergen impact across all sites
How to Use This Checklist
- 1Print or save this page and work through each section
- 2Tick off items you already comply with
- 3Flag gaps and create an action plan with deadlines
- 4Assign responsibility for each action to a named person
- 5Review quarterly — allergen compliance isn't a one-time task
If you're managing allergens across a busy kitchen, multiple menus, or several locations, a digital system makes this dramatically easier. Allergenius lets you record allergens against every menu item, generate QR code menus, and keep everything current — so you're always ready when the EHO visits.
Common Mistakes This Checklist Catches
Based on the most common allergen compliance failures seen by Environmental Health Officers:
- Relying on "ask staff" with no written backup
- Forgetting to include drinks in allergen records
- Not updating allergen data when suppliers change ingredients
- Missing allergen info for specials and seasonal items
- No evidence of staff training
If any of these apply to your business, this checklist will help you fix them.
FAQ
Is this checklist legally required? No specific checklist format is required by law, but the underlying requirements (FIR 2014 and Natasha's Law) are legally binding. This checklist helps you verify that you meet those requirements.
How often should I review allergen compliance? At minimum, review whenever you change your menu, switch suppliers, or receive updated ingredient specifications. A quarterly full review is good practice.
Do I need a digital system to be compliant? No — compliance can be achieved with paper records. However, digital systems are faster to update, easier to maintain across multiple locations, and provide the kind of organised records that EHOs value during inspections.
What's the difference between FIR 2014 and Natasha's Law? FIR 2014 covers non-prepacked food (meals served in restaurants, food sold loose over a counter). Natasha's Law covers PPDS food (items packaged on the same premises where they're sold). Both require allergen information, but Natasha's Law additionally requires a full ingredients list with allergens emphasised on the label.
Where can I find more guidance on allergen compliance? The Food Standards Agency provides official guidance. For practical implementation, our allergen compliance tool guide and industry-specific pages cover how to apply the rules in different food business settings. You can also download a free allergen matrix template to get started with paper-based tracking.
Ready to Simplify Allergen Management?
If you're looking for a solution to display your allergens to your customers, Allergenius makes it easy with digital menus and QR codes.
Visit Allergenius.co.uk
