Allergies
Guidance for businesses on providing food allergen information to consumers.
Food allergies can be life threatening and the only way people can deal with a food allergy is to avoid the foods that make them ill. An oversight by a food business – such as serving someone food to which they are allergic – can damage the reputation of the business, as well as cause serious harm to the customer.
Food allergens cannot be removed by cooking. This is why it’s essential to practise good kitchen hygiene, as well as careful separation, storage and labelling of ingredients when preparing food.
Our free online food allergy training has information and guidance on ensuring the food that is produced and served to consumers is safe.
We have also developed a free advanced online allergen training tool. This is to be used in addition to the online allergy training for a more in-depth understanding of allergen management in catering and manufacturing settings.
Access our Online Allergy Training.
Access our Advanced Online Allergy Training.
These tools operate independently from one another, therefore it is not a requirement to complete the first before moving onto the advanced tool.
Providing food allergy information to customers
Regulation (EU) No 1169/2011 on the provision of food information to consumers (Retained EU Legislation) FIC contains a list of 14 substances or products which may cause food allergies or intolerances. When any of these are used as ingredients in prepacked foods their presence must be emphasised in the ingredient list so that they clearly stand out from the other ingredients. These are:
- celery
- crustaceans
- eggs
- fish
- gluten
- lupin
- milk
- molluscs
- mustard
- nuts
- peanuts
- sesame seeds
- soya
- sulphur dioxide
Foods sold pre-packed for direct sale
From 1 October 2021, foods that are sold pre-packed for direct sale must be fully labelled with allergens highlighted emphasised on the list of ingredients.
Read more about the new labelling requirements and how these may affect your business.
Non pre-packed foods
When used in foods sold non-prepacked, information on their presence must be available for potential consumers prior to purchase. This may be provided on a menu, chalkboard, shelf label or verbally.
Download a poster to display on your premises that details the 14 allergens.
Advanced Online Allergen Training
Welcome to Food Standards Scotland's Advanced Online Allergen Training.
Allergens matrix
We have created this allergens matrix to help food businesses track and manage allergen information.
Food allergen labelling and information requirements technical guidance
This publication aims to help food businesses follow allergen information and, where required, labelling requirements. It will also help authorised food officers enforce these measures.
Online Allergy Training
Welcome to Food Standards Scotland's online allergen training tool.
Allergy Poster
Download a poster detailing the 14 major allergens that must be mentioned when used as ingredients on food.
