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Last Updated: 25/07/2023
Food Allergy Law Enforcement
All establishments that prepare or handle food for consumption, including pubs, cafes, hotels, restaurants, and takeaways, are legally required to inform customers if their food contains ingredients known to cause allergies.
Changes to EU food labelling rules will provide consumers with clearer, more comprehensive and accurate information about the food they buy, whether at the supermarket, online or in restaurants. The new rules will also better protect those suffering from food allergies. The measures were introduced across the EU on 13 December 2014 to take account of consumer demands for better information on the food they eat.
Despite the UK’s departure from the EU, the commitment to providing consumers with clear, comprehensive, and accurate information about food has remained constant. In fact, the introduction of ‘Natasha’s Law’ in 2021 has further strengthened these protections. This law now requires all food businesses to provide full ingredient lists and allergen labelling on foods pre-packaged for direct sale on the premises.
Avoiding Fatal Reactions
According to the European Academy of Allergy, food allergies affect more than 17 million people across Europe.
Five thousand people need treatment in hospital for severe allergic reactions each year in the UK, and in some cases these are fatal causing an average of 10 deaths annually.
Under the current UK legislation (which align and build upon with the EU FIC Food Information for Consumers Regulation), businesses must provide information on 14 everyday allergens:
Celery – including any found in stock cubes and soup
Cereals containing gluten – including spelt, wheat, rye, barley
Crustaceans – eg crabs, lobster, prawns and shrimp paste
Eggs – including food glazed with egg
Fish
Lupin – can be found in some types of bread, pastries, pasta
Milk
Lactose
Molluscs – mussels, land snails, squid, also found in oyster sauce
Mustard
Nuts – for example almonds, hazelnuts, walnuts, macadamia
Peanuts – also found in groundnut oil
Sesame seeds – found in some bread, houmous, tahini
Soya – found in beancurd, edamame beans, tofu
Sulphur dioxide – used as a preservative in dried fruit, meat products, soft drinks, vegetables, alcohol.
Importance of training
Understanding the legal requirements and prioritising customer safety is crucial in the food industry. Our goal is to equip our clients with the necessary knowledge and skills to not only comply with the law but also to safeguard their customers. We believe that restaurants, pubs, hotels, and cafes can greatly benefit from our training. By going the extra mile in allergen management, businesses can enhance customer trust and encourage repeat patronage. Customers can dine with confidence, knowing that allergens are carefully monitored in dishes and that all regulations are strictly adhered to.
