Good allergen management in a small food business comes down to five habits: know which regulated allergens are in every item you sell, keep that information written down and current, stop allergens spreading between foods, train everyone who handles food or talks to customers, and give honest answers, including “we can’t guarantee that.” The checklist below follows guidance from the U.S. Food and Drug Administration and the UK Food Standards Agency. The legal details differ between countries, states and cities, so confirm the rules that apply where you trade.
Key takeaways
- The US recognizes nine major food allergens; UK food law requires 14 allergens to be declared.
- Keep a written allergen record for every recipe and update it whenever a recipe or supplier changes.
- Separate storage, clean utensils and handwashing are the core controls against cross-contact.
- Everyone who serves or prepares food should know where the allergen information is and how to use it.
- If you cannot control the risk, tell customers so rather than offering a guarantee.
Know which allergens you are dealing with
Start by knowing the regulated list in your country.
- In the United States, the FDA lists nine major food allergens: milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans and sesame.
- In England, Wales and Northern Ireland, the FSA’s allergen guidance for food businesses lists 14 allergens: celery, cereals containing gluten, crustaceans, eggs, fish, lupin, milk, molluscs, mustard, peanuts, sesame, soybeans, sulfur dioxide and sulfites above a set concentration, and tree nuts.
- Customers may have allergies or intolerances to foods outside these lists. Decide how you will handle those questions too.
Allergen management records checklist
Accurate answers depend on accurate records. The FSA guidance says allergen information should be recorded, kept in recipes and kept up to date, and that recipe changes should be reviewed for their allergen impact.
- Write down every ingredient in every recipe, including sauces, dressings, oils, garnishes and toppings.
- Mark which regulated allergens each item contains, using a simple chart or matrix.
- Keep supplier ingredient sheets or labels for bought-in products.
- Check labels on every delivery. A substitute product can contain different allergens.
- Review and update the chart whenever a recipe, supplier or product changes.
- Keep the chart where staff can reach it during service.
If you are still designing your offer, building the allergen chart alongside the menu saves rework. Our guide to planning a food truck menu shows how to do that for a small kitchen.
Preventing cross-contact in the kitchen
The FSA guidance lists practical controls that suit any small kitchen:
- Clean utensils, boards and equipment before each use, especially after preparing a dish containing an allergen.
- Wash your hands between preparing dishes with and without particular allergens.
- Store ingredients and prepared foods separately in closed, labeled containers.
- Think about shared cooking oil. The guidance warns that oil shared between foods can cause cross-contact, using gluten-free fries as an example.
- Plan the order of prep so that allergen-free dishes are made first where possible.
- Do not claim a dish is free from an allergen if you cannot control cross-contact. The FSA guidance says businesses should tell customers if they cannot provide an allergen-free dish.
Staff training checklist
Allergen errors often happen at the counter rather than in the kitchen. The FSA guidance says businesses must ensure staff are trained on allergens, and the FSA offers an online food allergy training course covering allergen information rules and managing allergens in catering.
- Show every new team member where the allergen chart is kept.
- Teach a standard answer process: check the chart, ask the kitchen, and never guess.
- Make sure staff know which items carry cross-contact risk.
- Practice what to say when you cannot guarantee a dish is safe.
- Know what to do if a customer has a reaction, including calling emergency services.
Allergen awareness is often part of broader food safety courses. Our explainer on food handler certification covers how those courses work.
Giving customers allergen information
How you share allergen information depends on what you sell and where.
| Type of sale | What the FSA guidance describes | Practical step |
|---|---|---|
| Loose food in a café or stall | Information in writing, or verbally with a visible written notice explaining how to get it | Post a sign inviting customers to ask, and keep the chart ready |
| Food prepacked for direct sale | A label with a full ingredients list, with allergens emphasized | Print labels from your recipe records |
| Distance selling and takeaway | Allergen information before purchase and again on delivery | Add allergen details to online menus and to the packed order |
US rules differ. The FDA explains that federal allergen labeling applies to packaged and labeled food, not food wrapped after a customer orders. State and local rules may add requirements, so check with your health department.
Frequently asked questions
Do I need to list allergens if I only sell at a weekend stall?
In the UK, the FSA guidance covers loose food from stalls and cafés, and information must be available. In the US, requirements vary by state and product type. Either way, customers will ask, so keep a written chart.
Can I say “may contain nuts” on everything to be safe?
Precautionary labels should reflect a real, assessed risk, not be used as a blanket disclaimer. The FDA says advisory statements must be truthful and not misleading. In the UK, the FSA publishes separate guidance on precautionary allergen labeling.
How often should I review my allergen records?
Every time a recipe, ingredient or supplier changes, and as part of a regular check. Small changes, such as a different brand of stock or bread, can introduce new allergens.
Make the chart this week
Pick your ten best-selling items and write out every ingredient and allergen for each one. Then extend the chart to the rest of the menu, show it to your team and set a reminder to review it. More operating guides are in our small cafés section.