UK rules: allergens and Natasha's Law (general guidance)

General guidance on the UK allergen rules: the 14 allergens, food made to order, Natasha's Law and selling online.

General guidance, not legal advice. These are the UK food allergen rules in brief, written so Rezo can point you the right way. They do not cover every case, and the rules can change: always check the Food Standards Agency's own guidance at https://www.food.gov.uk/business-guidance/allergen-guidance-for-food-businesses before you rely on them, and ask your local authority's food safety team if you are unsure.

The 14 allergens

UK law names 14 allergens that food businesses must tell customers about when a dish contains them: celery, cereals containing gluten (such as wheat, rye, barley and oats), crustaceans, eggs, fish, lupin, milk, molluscs, mustard, tree nuts, peanuts, sesame, soya, and sulphur dioxide or sulphites (above 10 mg per kg or per litre).

Food made to order or sold loose

For food that is not prepacked — dishes cooked to order, food sold loose or served at your tables — you must be able to tell customers which of the 14 allergens each dish contains. You can give this in writing (on the menu, a chart or a folder) or by telling them, as long as there is a clear written notice saying customers can ask staff for allergen information. Whatever you say must be accurate and up to date, so keep a record of the ingredients in every dish and update it when a recipe or supplier changes.

Natasha's Law (prepacked for direct sale)

Since 1 October 2021, food that is prepacked for direct sale (PPDS) — made and packed on the same premises before a customer orders it, such as a sandwich wrapped and put in the fridge for the lunchtime rush — must carry a label with the name of the food and a full ingredients list, with the 14 allergens emphasised in the list (for example in bold). The rules are named after Natasha Ednan-Laperouse. Food packed only after the customer orders it is not PPDS.

Selling online, by phone or for delivery

When food is ordered at a distance (online, by phone or through a delivery service), allergen information must be available before the customer completes the order, and again when the food is delivered — for example on a label or a sticker, or a note with the order.

Cross-contamination and "may contain"

Where an allergen could get into a dish by accident in your kitchen, tell customers so they can decide. Precautionary wording such as "may contain" should only be used after a real risk assessment, never as a blanket statement.

Where to check

Rezo never gives advice about a particular guest's allergy or what is safe for them to eat — that is between the guest, your team and, where needed, a medical professional.

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