Follow allergen legislation
‘Gluten Free is defined in the regulation EU/828/2014 and a product will not contain more than 20mg/kg of gluten as sold. Cereals containing gluten includes wheat (such as spelt and Kamut), rey, barley & oats
No Allergens To Declare is defined as the recipe by design does not contain any of the 14 allergens listed in the ‘Allergens Information’ section
Food allergens and food intolerances carry too much risk so correct food labelling is vital. With our tips you can make sure you follow allergen legislation and provide your guests with all information needed.
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Allergen Information
The Food Information for Consumer Regulation [EU 1169/2011] that came into effect December 2014, lists that the following 14 allergens which must be labelled on products, or information provided, when used as ingredients:Important: Caterers are expected to know the type of nuts and cereals containing gluten if asked by the customer. All allergen and ingredient content is clearly broken down on the label, so please always check label.- Cereals containing gluten
- Celery
- Crustaceans
- Eggs
- Fish
- Lupin
- Milk
- Molluscs
- Mustard
- Nuts
- Peanuts
- Sesame
- Soya
- Sulphur dioxide
For more information on allergens download our full allergens guide at ufs.com/allergens
- Assign a food allergen expert for each shift who can answer questions on the 14 food allergens in the food and drinks you serve.
- Have alternative meal suggestion for those with allergies or intolerances, for example a gluten free option.
- Ensure allergens are listed on the menu or the following signpost on the menu is used, 'Food Allergies and Intolerance: Before you order your food and drinks please speak to a member of our staff’.
- Keep a record of all 14 food allergens in the food and drink you serve.
- Identify all allergens in cooking methods too, such as oils or dressings.
- Maintain good kitchen practices to avoid cross contamination while preparing and serving the food or drink.
- Stick to the agreed recipe.
- Keep information on food allergens on your website up to date.
- Ensure all staff are trained on allergen procedures and what to do in an emergency.
