Changes to food labelling regulations for top

Eating out could get a lot easier for allergy sufferers this week with the introduction of new EU regulations on 13th December. From Saturday any establishment serving food must be able to provide information on which of the top 14 allergens, including nuts, eggs and fish, are in their dishes.

Food allergies and intolerances affect thousands of people in the UK every day. If they are not handled correctly then sufferers can be at severe risk and for some, allergic reactions can be fatal. Allergy sufferers can sign up to our food alerts to keep on top of withdrawn and recalled products. There is no cure for an allergy – the best way to avoid a reaction is to avoid the foods that you are allergic to meaning many sufferers see eating out as a risk.

Catering outlets will now have a legal responsibility to keep a record of their recipes and potential risks to sufferers, making it clear to customers where they can find allergen information.

All caterers, such as restaurants, cafes, schools and even child minders, must follow the new EU FIC Food Information for Consumers Regulations which will also see changes to labels on pre-packaged products. The top 14 allergens now have to be highlighted in the list of ingredients and cannot be put in a separate allergen warning box.

So what are the top 14 allergens that caterers have to look out for? There are some you may expect to see, such as nuts and milk, and some that are less obvious, such as sulphites.

The Top 14 Allergens

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

You can find out more on the top 14 allergens with this handy infographic from the Food Standards Agency (FSA). They have also created this useful interactive Sandwich Shop to help you understand the changes. It includes tips, links, videos and downloadable tools for catering outlets such as fact sheets and posters.

A lot of catering outlets have already been preparing for the changes. They may have allergen information on their menu or a chalk board. They should also display a sign prompting customers to ask for information before they order. They will then need be able to pass on the information to the customer; this can be given verbally informing them of the ingredients that could be a risk or they can provide written information in a folder or on a chart like this one from the Food Standards Agency.

These changes are going to help allergy sufferers make informed decisions on what they can eat when out and about. If you want to know more about allergies and intolerances then visit the FSA’s website or download the fact sheets on our website.