UK Food Allergens Awareness Exam cheat sheet

The 14 named allergens in UK law are: celery, cereals containing gluten, crustaceans, eggs, fish, lupin, milk, molluscs, mustard, peanuts, sesame, soybeans, sulphur dioxide/sulphites (at levels above 10 mg/kg or 10 mg/L), and tree nuts.

Cereals containing gluten specifically include wheat, rye, barley, oats, spelt, kamut, and their hybridised strains.

Tree nuts listed in the regulations are almonds, hazelnuts, walnuts, cashews, pecans, Brazil nuts, pistachios, and macadamia nuts.

Crustaceans include crab, lobster, prawn, shrimp, crayfish, and langoustine; molluscs include mussels, oysters, squid, snails, and octopus.

Sulphur dioxide and sulphites are the only allergens with a defined threshold: 10 mg/kg or 10 mg/L expressed as SO2.

Allergenic foods can cause IgE-mediated reactions (rapid onset, minutes to two hours) or non-IgE-mediated reactions (delayed, hours to days).

Anaphylaxis is a severe, life-threatening allergic reaction; adrenaline is the first-line treatment and should be administered promptly.

Lupin is a legume flour used in some baked goods and pasta; it is cross-reactive with peanut in some individuals.

In the UK, the Food Information Regulations 2014 (as amended) require allergen information for the 14 named allergens to be provided for all food sold or served, including non-prepacked foods.

For non-prepacked (loose) foods, allergen information may be provided in writing or orally, but if oral, there must be a written notice directing the consumer to where the information can be obtained.

Prepacked foods must emphasise allergens in the ingredients list (e.g., bold, capitals, italics) and comply with the FIC Regulation (EU) No 1169/2011 as retained in UK law.

Enforcement is carried out by local authorities (environmental health or trading standards); penalties can include improvement notices, prohibition notices, fines, and imprisonment.

Food business operators must ensure that allergen information is accurate, consistent, and based on a documented allergen risk assessment.

The Food Safety Act 1990 provides the overarching framework; selling food not of the nature, substance, or quality demanded can lead to prosecution.

Natasha's Law (Food Information (Amendment) (England) Regulations 2019) requires full ingredient and allergen labelling on prepacked for direct sale (PPDS) foods.

Allergen information must be available for all menu items, including specials, condiments, and garnishes.

A documented allergen risk assessment must identify all ingredients, their allergen status, and the potential for cross-contact at each process step.

Supplier information must be verified (e.g., specification sheets, allergen statements) and reviewed when products or suppliers change.

The risk assessment should cover raw materials, storage, preparation, cooking, holding, service, and cleaning.

Segregation of allergen-containing ingredients (separate storage areas, dedicated utensils, colour-coded equipment) reduces cross-contact risk.

Allergen risk assessments must be reviewed regularly and whenever a new dish, ingredient, or process is introduced.

A 'may contain' statement should only be used after a documented risk assessment shows a genuine risk that cannot be eliminated.

Staff should be involved in the risk assessment process to ensure practicality and awareness.

Records of risk assessments must be kept and made available to enforcement officers on request.

Allergen information must be accurate, legible, and easily accessible to consumers before they purchase or consume food.

For non-prepacked foods, a written notice (e.g., 'Allergen information available – please ask a member of staff') must be displayed if information is provided orally.

Staff providing oral allergen information must have access to written records and be trained to ensure accuracy.

Menus and labels must not use vague terms (e.g., 'may contain nuts') without a documented risk assessment.

Consumers should be encouraged to inform staff of allergies; staff must never guess or assume an allergen is absent.

Allergen information must be kept up to date and reflect any recipe or supplier changes.

Digital communication (e.g., websites, apps) must also provide accurate allergen information.

Communication must include the risk of cross-contact and the measures taken to control it.

Cross-contact occurs when an allergen is unintentionally transferred from one food to another; it is distinct from cross-contamination with bacteria.

Key control measures include: separate preparation areas, dedicated equipment (e.g., colour-coded chopping boards), and thorough cleaning.

Handwashing and changing gloves between handling different foods are essential to prevent allergen transfer.

Shared equipment (e.g., fryers, grills, toasters) must be assessed for allergen risk; dedicated equipment should be used where possible.

Cleaning must be effective at removing allergen residues; some allergens require specific cleaning methods (e.g., dismantling equipment).

Storage segregation (e.g., sealed containers, separate shelves) prevents spillage and dust transfer.

Airborne allergens (e.g., flour dust) can cause cross-contact; control measures include covering food and using extraction.

Regular verification (e.g., visual checks, allergen swab tests) confirms cleaning effectiveness.

An allergen incident includes a customer reporting an allergic reaction, a mislabelled product, or a cross-contact event.

Immediate action: ensure the affected person receives medical help (call 999 if anaphylaxis is suspected) and administer adrenaline auto-injector if trained and prescribed.

Preserve evidence (e.g., the food, packaging, receipts) for investigation; do not discard.

Record the incident details: time, food consumed, symptoms, actions taken, and staff involved.

Notify the local authority and, if applicable, the Food Standards Agency (FSA) if a product is unsafe and has been distributed.

Conduct a root cause analysis to identify failures in allergen management and implement corrective actions.

Review and update allergen risk assessments and training based on incident findings.

Communicate with the affected person and their family, providing support and information.

All staff must receive allergen awareness training at induction and refresher training at least annually.

Training must cover the 14 allergens, allergen risks, cross-contact controls, and the procedure for providing allergen information.

Training records must be kept, including date, content, trainer, and attendee signatures.

Competency should be verified through practical assessment (e.g., scenario questions) to ensure staff can apply knowledge.

Allergen information records (e.g., ingredient lists, supplier specifications) must be kept up to date and accessible.

Verification activities include internal audits, spot checks, and review of incident reports.

Records must be retained for a period (e.g., at least 12 months) and made available to enforcement officers.

Managers must ensure that staff understand the consequences of providing incorrect allergen information.