2.5 Allergen Awareness & Management

Standard Operating Procedure (SOP)

Food Safety & Hygiene

2.5 Allergen Awareness & Management

Purpose: To protect customers with food allergies and comply with Natasha’s Law and UK Food Information Regulations.

The 14 Major Allergens:

  1. Celery
  2. Cereals containing gluten
  3. Crustaceans
  4. Eggs
  5. Fish
  6. Lupin
  7. Milk
  8. Molluscs
  9. Mustard
  10. Nuts (tree nuts)
  11. Peanuts
  12. Sesame
  13. Soya
  14. Sulphites

Allergen Labeling Requirements:

  1. All packaged products must display allergen information
  2. Use clear, legible font (minimum 1.2mm)
  3. Highlight allergens in bold or different color
  4. Include allergen information on menus
  5. Display allergen info at point of sale

Staff Training:

  1. Monthly allergen awareness training (mandatory)
  2. Understand cross-contamination risks
  3. Know where allergen information is stored
  4. Understand customer communication procedures
  5. Know emergency procedures

Customer Communication:

  1. Ask customers about allergies when taking orders
  2. Inform customers of all ingredients
  3. Explain preparation methods and cross-contamination risks
  4. Never guess about allergen content
  5. If uncertain, consult manager or product information

Preparation Procedures:

  1. Use dedicated equipment for allergen-free items
  2. Change gloves between allergen and allergen-free items
  3. Use separate cutting boards
  4. Clean work surfaces thoroughly
  5. Wash hands between tasks
  6. Use separate utensils

Storage & Segregation:

  1. Store allergen-containing products separately
  2. Label all containers clearly
  3. Keep allergen information accessible
  4. Store away from allergen-free items
  5. Use sealed containers

Incident Reporting:

  1. Report any suspected allergic reactions immediately
  2. Call emergency services if severe
  3. Complete incident report form
  4. Document all details
  5. Notify manager immediately

Compliance: Natasha’s Law, UK Food Information Regulations, Food Standards Agency Guidelines

Sources:

  • Food Standards Agency: www.food.gov.uk/business-guidance/allergens
  • UK Government: www.gov.uk/food-safety/food-labelling/allergen-labelling

SOP 10/2025 v2 – Page