Allergen compliance self-check
Review how your business manages allergen information, staff communication, cross-contact risk and PPDS labelling. The tool adapts when you tell it that you sell food prepacked for direct sale.
Does your business sell PPDS food?
PPDS means food packaged at the same place it is offered or sold, before the customer orders or selects it. Examples can include sandwiches, salad boxes, cakes or other items packaged on site in advance.
Can you provide accurate allergen information for every item you sell?
Businesses must be able to provide accurate information about the 14 regulated allergens.
Do you keep written allergen information that staff can check?
Written information helps keep answers consistent and supports staff when customers ask questions.
Is allergen information updated whenever recipes, ingredients or suppliers change?
Recipe or ingredient changes can make previously correct allergen information unsafe or misleading.
Are staff trained to handle allergen enquiries and know when to escalate?
Staff should understand the business procedure and never guess when they are unsure.
Does the kitchen have a clear process for identifying and communicating allergen orders?
Kitchen staff need to know when a customer has declared an allergy so the order can be handled appropriately.
Have you assessed and controlled allergen cross-contact risks in storage, preparation and service?
Ingredient information alone is not enough where unintended allergen cross-contact could occur.
Do you avoid making “free-from” claims unless you can support them with strict controls?
Free-from or allergen-free claims require a high level of assurance and should not be used casually.
If allergen information is provided verbally, do customers receive clear signposting on how to obtain it?
For non-prepacked food, allergen information can be verbal or written, but customers must be clearly directed to where the information is available.
Answer all 8 checks to see your result
0 of 8 answered.
Accurate information, controlled processes and trained staff
UK food businesses must manage food allergies when preparing and selling food. That includes providing accurate information about the 14 regulated allergens, managing cross-contact risk and making sure staff are appropriately trained.
Non-prepacked food
Allergen information for loose or non-prepacked food can be provided verbally or in writing, but customers must be clearly directed to where the information is available.
PPDS food
Food packaged on the same premises before the customer orders or selects it may be PPDS. These products require the food name and a full ingredients list with allergenic ingredients emphasised.
Recipe changes
Allergen information must stay accurate when ingredients, recipes or suppliers change, and staff need to know about those changes.
This tool helps you find gaps; it does not certify compliance
Your actual legal duties depend on what you sell, how food is packaged and supplied, and where in the UK you operate. Use current official guidance and your own food-safety procedures when deciding what action to take.
TKEG is independent and is not affiliated with or endorsed by the Food Standards Agency or a local authority.