Allergen training for kitchen and front-of-house staff
By the Daybook teamPublished 20 October 2026Last checked 20 October 2026
Covers: All four UK nations, with differences noted
The short answer
Everyone who prepares or serves food should know the 14 allergens, how to answer a customer’s question accurately, and how to stop cross-contamination. The Food Standards Agency offers free online allergen training you can use as a start.
Why front of house matters too
Customers ask the person taking their order, not the chef. A barista or server who guesses an answer is a risk. Allergen information for loose food can be given in writing or out loud, and if it’s out loud, customers must be told where to find it. Either way, staff need to know where the information is and how to check it.
What training should cover
- The 14 allergens and where they hide (sauces, dressings, garnishes)
- How to read labels and supplier information
- Where your allergen information is kept
- How to take an allergy order and pass it to the kitchen
- Keeping allergen-free dishes apart while cooking and serving
- What to do if a customer has a reaction
Free training
The Food Standards Agency runs free online allergen training for food businesses. Many businesses add an in-house session on their own menu and processes.
Recording it
Record who did it and when, like any other training. Allergen Awareness is in Daybook’s course list, with a certificate photo and an expiry badge.
Free template
Allergen matrix (PDF)
Sources
- Food Standards Agency: free allergen training
- Food Standards Agency: allergen information for non-prepacked foods
Rules can change and differ between England, Wales, Scotland and Northern Ireland. Check with your local authority food safety team if you’re unsure. Daybook helps you keep records. It does not give legal advice or certify training.
Keep this record on your phone
Staff training records, signed and dated.
Daybook is the food safety diary for UK kitchens. Staff sign each check on their own iPhone; the office reads the week and makes an inspection record for any dates.