Updated industry guidance issued for food allergen information in the out-of-home sector, UK Food Standards Agency

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New Guidance on Food Allergens: What Out-of-Home Food Businesses Need to Know (Released March 5, 2025)

The UK Food Standards Agency (FSA) has released updated industry guidance on food allergen information for businesses operating in the “out-of-home” (OOH) sector, effective March 5th, 2025. This means restaurants, cafes, pubs, takeaways, and any other establishment that sells food for immediate consumption needs to be aware of these changes and how they impact their operations.

This updated guidance aims to clarify existing legislation and ensure businesses are providing accurate and accessible allergen information to their customers, empowering individuals with food allergies to make informed choices and eat safely.

Why is this updated guidance important?

Food allergies are a serious health concern. Reactions can range from mild discomfort to life-threatening anaphylaxis. Providing clear and accurate allergen information is not just a legal obligation, it’s a moral one. This updated guidance is crucial because:

  • It provides greater clarity: The previous regulations could sometimes be interpreted differently, leading to inconsistencies in how businesses provided allergen information. This updated guidance aims to remove ambiguity.
  • It reflects evolving understanding: Food science and allergy understanding are constantly evolving. This guidance incorporates the latest research and best practices.
  • It aims to improve consumer safety: Ultimately, the goal is to reduce the risk of allergic reactions and ensure people with allergies can enjoy eating out with confidence.

Key Changes and Points of Emphasis in the Updated Guidance:

While specific details will depend on the full FSA guidance document, we can anticipate key areas of focus based on previous FSA statements and current industry best practices. These are likely to include:

  • The 14 Major Allergens: The guidance will undoubtedly reiterate the legal requirement to provide information on the 14 major allergens. These are:

    • Celery
    • Cereals containing gluten (including wheat, rye, barley, oats)
    • Crustaceans (e.g., prawns, crabs, lobsters)
    • Eggs
    • Fish
    • Lupin
    • Milk
    • Molluscs (e.g., mussels, oysters, squid)
    • Mustard
    • Nuts (including tree nuts and peanuts)
    • Sesame
    • Soybeans
    • Sulphur dioxide and sulphites (at a concentration of more than 10mg/kg or 10mg/L)

  • Different Methods of Communication: The updated guidance likely clarifies acceptable methods for providing allergen information. These commonly include:

    • Written Information:
      • Menus: Explicitly listing allergens in each dish.
      • Allergen Charts: Providing a separate chart detailing allergen content.
      • Digital Menus/Apps: Allowing customers to filter dishes by allergens.
    • Verbal Communication:
      • Trained Staff: Ensuring staff are properly trained to understand allergens, identify ingredients, and answer customer questions accurately.
      • Clear Signage: Indicating to customers how they can obtain allergen information (e.g., “Ask a member of staff about allergens”).

  • Emphasis on Accurate Information: The guidance is expected to stress the importance of accurate and up-to-date information. This includes:

    • Ingredient Verification: Regularly checking supplier information and confirming ingredients.
    • Recipe Updates: Updating allergen information whenever recipes change.
    • Cross-Contamination Control: Implementing robust procedures to minimize the risk of cross-contamination during food preparation. This includes using separate utensils, cutting boards, and preparation areas for allergen-containing foods.
    • “May Contain” Labelling: Providing clear “may contain” warnings when there is a risk of cross-contamination, even if the allergen is not intentionally added to the dish. The updated guidance may provide more specific parameters for when this labelling is necessary.

  • Staff Training: The guidance will undoubtedly highlight the importance of comprehensive staff training. All staff, including those involved in food preparation, serving, and taking orders, should be trained on:

    • Identifying the 14 major allergens and their sources.
    • Understanding the potential consequences of allergic reactions.
    • Answering customer questions accurately and confidently.
    • Preventing cross-contamination.
    • Knowing what to do in the event of an allergic reaction.

  • Traceability: The updated guidance may reinforce the need for food businesses to be able to trace ingredients back to their source. This is crucial for identifying potential allergen risks and responding to allergen incidents.

  • Specific Considerations for Different Food Types: The guidance might provide more specific advice for certain types of food, such as bakery products (where gluten is a common concern) or sauces (where allergens can be hidden).

What should OOH food businesses do now?

To prepare for the updated guidance, businesses should take the following steps:

  1. Obtain and Review the Full FSA Guidance: The most important step is to download and thoroughly review the complete, official document from the FSA website (www.food.gov.uk). This will provide the definitive details of the updated requirements.

  2. Review Existing Practices: Assess current procedures for providing allergen information. Identify any areas where improvements are needed to meet the new guidance.

  3. Update Allergen Information: Verify the allergen content of all menu items, paying close attention to ingredient lists and supplier information.

  4. Implement Cross-Contamination Control Measures: Review and strengthen procedures for preventing cross-contamination during food preparation.

  5. Train Staff: Provide comprehensive allergen training to all staff members. Ensure they understand the new guidance and can confidently answer customer questions.

  6. Communicate Clearly: Make sure allergen information is easily accessible and clearly communicated to customers.

  7. Document Procedures: Keep records of ingredient verification, recipe updates, staff training, and cross-contamination control measures.

  8. Seek Advice: If you are unsure about any aspect of the updated guidance, seek advice from the FSA, local environmental health officers, or industry trade associations.

The Bottom Line:

The updated FSA guidance on food allergen information is a critical step in protecting the health and safety of individuals with food allergies. By understanding and implementing these changes, OOH food businesses can create a safer and more inclusive dining experience for all their customers. Proactive preparation and a commitment to accuracy are essential for complying with the new requirements and fostering trust with consumers. Remember to check the official FSA website for the complete and definitive guidance document.

Updated industry guidance issued for food allergen information in the out-of-home sector

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At 2025-03-05 16:48, ‘Updated industry guidance issued for food allergen information in the ou t-of-home sector’ was published according to UK Food Standards Agency. Please write a detailed article with related information in an easy-to-understand manner.


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