Allergy and intolerance: guidance for businesses

This guidance helps food businesses provide information to customers who need to avoid certain ingredients because of a food allergy or intolerance. It includes allergen information rules (EU FIC), general advice and information on food allergy and intolerance, and specific voluntary best practice guidance on cross-contamination controls for pre-packed foods and loose foods.

Delivering food you can trust

Food businesses tell us how allergen information laws help them provide food that is safe, with the added bonus that it’s also good for business.

Food allergen labelling guidance

From 13 December 2014, the EU Food Information for Consumers Regulation No. 1169/2011 requires food businesses to provide allergy information on food sold unpackaged, in for example catering outlets, deli counters, bakeries and sandwich bars.

Food allergy training online

An interactive food allergy training module can be found at

It highlights steps that should be followed to make sure good practice is used in the manufacture and production of food. It also offers practical advice to local authority food law enforcement officers (both food hygiene and food standards) and anyone wanting to learn more about food allergy, such as managers and staff in the manufacturing and catering industries.

Resources for allergen information

There are a number of useful downloadable resources and documents which can be accessed via the link below. You can also see other resources that provide advice on food allergy, including Safer Food, Better Business (SFBB) and a number of commercial guidance notes.

Resources for allergen information

Guidance and materials to assist local authorities and food businesses in promoting, implementing and complying with the EU Food Information for Consumers Regulation, launched on 13 December 2014.

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Labelling of 'gluten free' foods

Around 1% of people in the UK have coeliac disease (a condition caused by intolerance to gluten). This is a lifelong autoimmune disease which is caused by the immune system reacting to gluten. This makes labelling claims about gluten in foods an important issue.