5th November 2014

Allergens Legislation

Allergens Legislation

You may remember reading an article in our September e-newsletter about changes coming into play from 13th December 2014 regarding the information you have to supply to customers if your food contains any of the 14 most common allergens as ingredients.

The Institute of Hospitality are now offering a selection of materials to assist businesses get to grips with the forthcoming Food Information Regulation (FIR), to help you prepare for and comply with the new FIR obligations including the identification and communication of these allergens.

The following are just some examples of hospitality businesses that will be affected by the FIR: 

  • Restaurants and takeaways
  • Cafes, tea rooms and coffee shops
  • Hotels, inns and B&Bs
  • Pubs, bars and clubs serving food
  • Street food and pop-up restaurant establishments
  • Caterers at functions, weddings or conferences

The 14 most common allergens are:

  • Cereals containing gluten
  • Crustaceans, such as prawns, crabs, lobster and crayfish
  • Eggs
  • Fish
  • Peanuts
  • Soybeans
  • Milk
  • Nuts, such as almonds, hazelnuts, walnuts, pecan nuts, Brazil nuts, pistachop, cashew and macademia nuts
  • Celery (and celeriac)
  • Mustard
  • Sesame
  • Sulphur dioxide, which is a preservative found in some dried fruit
  • Lupin
  • Molluscs, such as clams, mussels, whelks, oysters, snails and squid

As Kurt Janson, Policy Director of the Tourism Alliance said, “You can provide this information in a range of ways, such as printing it on the menu, writing it on a chalk board or asking your staff to tell customers when they are providing the menu or taking orders.

Where the information is not provided upfront (on menus, signs or if staff don’t proactively tell customers), you must provide clear guidance as to where customers can get the details on allergens. For example, you could put a notice in your menu telling customers to ask you or a member of staff about the use of allergens in any of the items on the menu.”

Click here for the Institute of Hospitality website and open access information about the new legislation


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