Allergen information: what to show and where
By the Daybook teamPublished 20 October 2026Last checked 20 October 2026
Covers: All four UK nations, with differences noted
The short answer
If you serve food loose, you must be able to tell customers which of the 14 allergens are in it. You can do it in writing or out loud; if it’s out loud, you must show customers where they can get the information. Best practice is written information plus a conversation.
The 14 allergens
| Celery | Cereals containing gluten | Crustaceans |
| Eggs | Fish | Lupin |
| Milk | Molluscs | Mustard |
| Tree nuts | Peanuts | Sesame |
| Soya | Sulphur dioxide and sulphites |
Loose food: the minimum
For food that isn’t prepacked, such as a meal in a restaurant or a cake from the counter, you must provide allergen information. It can be written, or spoken; if spoken, you need a sign telling customers to ask, or where to find it.
Best practice
The Food Standards Agency’s best-practice guidance expects written allergen information and a conversation with the customer. A menu note saying “please ask about allergens”, an allergen matrix staff can check, and a server who asks every table works well.
An allergen matrix helps
List every dish against the 14 allergens and tick what each contains. Update it whenever a recipe or supplier changes, and date it. Our free allergen matrix template does exactly that.
Prepacked for direct sale
Food you pack before the customer orders it needs a full ingredients label. See our guide to Natasha’s Law.
Free template
Allergen matrix (PDF)
Sources
- Food Standards Agency: allergen information for non-prepacked foods
- Food Standards Agency: allergen information and labelling
- Food Standards Agency: PPDS allergen labelling
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
Opening and closing checklists, 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.