UK food law names 14 allergens that must be declared: celery, cereals containing gluten, crustaceans, eggs, fish, lupin, milk, molluscs, mustard, tree nuts, peanuts, sesame, soya and sulphur dioxide or sulphites above a set level. Natasha's Law, which came into force in October 2021 in England and with equivalent rules across the UK, requires food that is prepacked for direct sale, such as sandwiches made and wrapped on site, to carry its name and a full ingredients list with the allergens emphasised. For loose food served in restaurants, cafes and bars, allergen information must be available, and staff must be able to give it accurately, whether in writing or verbally with a clear signpost to ask.
In practice most incidents happen at the edges: a supplier substitution, a garnish nobody mentioned, a recipe tweak not passed to front of house, or cross-contact on a shared fryer or board. A reaction can be fatal, so allergen communication is a life-safety process, not admin.
What we ask on the show
- How do you keep allergen information accurate when recipes change?
- What's the closest call you've had with an allergen?
- How should front of house handle a guest with multiple allergies?
- Can a kitchen ever honestly promise allergen-free?