The Food Information for Consumers Regulations 2014 (“the Allergen Regulations”) – 13th December 2014
From 13th December 2014, the EU Food Information for Customers Regulations come into force. These European rules will be enforced in the UK by the Food Information for Consumers Regulations 2014, more commomly known as "the Allergen Regulations".
From that date, food service providers will have to comply with the new Allergen Regulations which oblige such businesses accurately to record, track and communicate to the public, enhanced information relating to the food they serve.
As a result of the changes, food service providers such as restaurants, hotels, caterers, sandwich shops and bakers will be responsible for clearly informing their customers of the presence of any of the 14 most common food allergens in the food and drink provided at their establishments.
The 14 prescribed allergens are:
• Cereals containing gluten such as wheat, rye, barley, oats, spelt or khorasan
• Crustaceans for example prawns, crabs, lobster, crayfish
• Eggs
• Fish
• Peanuts
• Soybeans
• Milk (including lactose)
• Nuts such as almonds, hazelnuts, walnuts, cashews, pecan nuts, Brazil nuts, pistachio nuts, macadamia (or Queensland) nuts
• Celery (including celeriac)
• Mustard
• Sesame seeds
• Sulphur dioxide (>10mg/kg or 10mg/L)
• Lupin
• Molluscs for example clams, mussels, whelks, oysters, snails and squid
The requirement to provide this information relates not only to pre-packaged foods, but also to foods sold without packaging and food that is packaged on site for immediate consumption. Accordingly, everyone from the suppliers to chefs to the waiting staff must understand what food allergens are present in the food that is offered on their menu and be able to communicate this information to customers.
Information relating to the presence of any of the 14 prescribed allergens must be either written up (e.g. on a menu/menu board) or, if written information is not provided, there must be a statement in a prominent place in the establishment making it clear that before ordering, anyone with a food allergy or intolerance should speak to a member of staff. Any oral information then provided by staff must be consistent and accurate.
Please note that this information is provided for general knowledge only and therefore specific advice should be sought for individual cases.
For further information, please contact Philip Shotter at or Andrew Nicklinson at