The Critical Role of Allergen Compliance in Hospitality Kitchens

Why Every Hospitality Kitchen Must Take Allergens Seriously

Allergens are one of the biggest risks in food service. For people with food allergies, even a trace of an allergen can cause severe reactions — including anaphylaxis. In worst-case scenarios, it can be fatal.

That’s why UK food law takes allergen compliance very seriously. And so should you.

What Does UK Law Require?

There are 14 legally recognised allergens you must identify and communicate to customers. These include gluten, milk, eggs, peanuts, tree nuts, soy, fish, shellfish, mustard, celery, sesame, sulphites, lupin, and molluscs.

Food businesses must:

• Clearly list allergens in all prepared foods

• Provide staff training on safe preparation and cross-contamination

• Maintain updated records of allergenic ingredients in recipes

• Ensure accurate communication to customers — verbally and in writing

Under Natasha’s Law (2021), any food that is pre-packed for direct sale (PPDS) must have a full ingredient list and highlight allergens on the label.

How to Stay Compliant in Your Kitchen

1. Use Allergen Charts & Recipe Logs
   Every dish should have a written allergen profile that is checked regularly and kept accessible.

2. Label Clearly & Visibly
   Whether it’s buffet food, pre-packaged goods, or staff-prepped meals, ensure allergens are visible and understandable.

3. Train Staff Regularly
   Everyone in your kitchen should know:

   • How to handle allergen-free orders

   • The dangers of cross-contact

   • The correct use of colour-coded equipment

4. Separate Prep Where Possible
   Use dedicated surfaces and tools for allergen-free meals when possible. If not, strict cleaning protocols must be in place.

5. Communicate with Confidence
   Ensure front-of-house teams have the knowledge and support to answer allergen questions correctly.

The Risks of Non-Compliance

• Legal action and fines

• Closure of the business

• Prosecution under food safety legislation

• Permanent damage to your brand

• Most importantly: a real risk to customer lives

How Chef Lee Culinary Can Help

I work with hospitality businesses of all sizes to:

• Audit allergen systems

• Train staff in safe practices

• Review menus and ingredients

• Create written allergen profiles and visual labelling guides

If you’re unsure whether your current system is compliant or effective, a Kitchen Health Check or staff refresher session could be the difference between confidence and catastrophe.

Book a consultation today!

"Compliance protects your customers, your team, and your reputation — and it starts with getting the basics right."