Understanding food allergens 👇
Certain hirers ask you to complete our allergens quiz before working shifts with them. This guidance will help you understand the topics covered. Your Allergens Verified badge needs to be renewed every 12 months.
👩⚖️ The law
Food businesses must provide information about the 14 regulated allergens when used as ingredients in food or drink. Customers can also be allergic to other ingredients, so take every allergy request seriously.
What are the 14 allergens?
Celery; cereals containing gluten (such as wheat, rye, barley and oats); crustaceans (such as prawns and crab); eggs; fish; lupin; milk; molluscs (such as mussels and oysters); mustard; peanuts; sesame; soya; sulphur dioxide and sulphites (above 10 mg/kg or 10 mg/litre); and tree nuts (such as almonds, hazelnuts and walnuts).
Can allergies change?
Food allergies can develop at any age. Some are outgrown, while others last a lifetime. Never assume that someone cannot have an allergy because they have eaten a food before, or dismiss them as a fussy eater.
Helping customers make safe choices 👇
Not sure? Always check ✅
If a customer asks whether a dish contains an allergen, consult the venue's up-to-date allergy book or allergen risk matrix, or ask the manager. A matrix is a table showing which allergens each dish contains. Never guess or reassure someone that a dish is safe without checking.
What if a customer tells you they have a nut allergy?
Check the allergy book or matrix and speak to the chef about the customer's allergy. Reading the menu description alone is not enough. Make sure the allergy is clearly recorded with the order and communicated to everyone preparing and serving it.
Preventing cross-contamination 🧼
Allergens can transfer between foods through hands, utensils, surfaces or shared cooking oil. Follow the venue's procedures for cleaning and keeping food separate. If the team cannot prepare a suitable dish safely, explain this clearly to the customer.
What if a gluten-free customer picks up a croissant?
Politely explain that the standard croissant contains gluten and offer a checked gluten-free alternative, if available. Keep helping them with their dietary requirements. Do not criticise them or tell colleagues to ignore future allergy requests.
Recognising and responding to a reaction 👇
Recognising anaphylaxis 🚨
Anaphylaxis is a life-threatening allergic reaction. Trouble swallowing or speaking, a swollen tongue or throat, breathing difficulties or collapse are emergency warning signs. Itching, a raised rash, nausea and vomiting can also occur with allergic reactions. Do not wait for every symptom to appear.
What should you do?
If you suspect anaphylaxis, call 999 for an ambulance and say “anaphylaxis”. If the person has an adrenaline auto-injector, use it immediately, following its instructions. An ambulance is still needed even if they improve. If they do not have an injector, call 999 immediately and follow the operator's instructions.
Keep the person lying down; if breathing is difficult, they can raise their shoulders or sit up slowly. Do not let them stand or walk. If symptoms have not improved after five minutes, use a second auto-injector if available. Alert the manager and first aider without delaying emergency help.
What happens after an incident?
Once emergency care is underway, prevent anyone else being put at risk. If a customer reacts to a dish they were told did not contain their allergen, the chef or manager should remove it from sale while the cause is investigated. Review ingredients, supplier information and preparation methods before deciding whether it can safely return to the menu. Report and record the incident through the venue's procedures.
Food information and recalls 👇
Allergen information and calories 📋
Allergen information must be available for food served in restaurants. It can be provided in writing or verbally with a clear written notice telling customers how to obtain it. Written information supported by a conversation is best practice.
Separately, since 6 April 2022, businesses in England with 250 or more employees that fall within the calorie-labelling rules must display calorie information for relevant non-prepacked food and soft drinks at the point of choice, including menus. These rules do not introduce a blanket requirement for full allergen information to appear on every menu.
Where can you check food recalls?
The Food Standards Agency (FSA) publishes food recalls and allergy alerts, including recalls for missing or incorrect allergen information. If an alert affects stock at your venue, tell the manager, stop using the affected product and follow the recall instructions.
Before you start your shift 👇
Know the venue's procedures 🙋
Find out where the allergen information is kept, who handles allergy enquiries and how to report an emergency. Ask the manager about anything you do not understand before confirming the quiz's training declaration.
Treat everyone with respect
The quiz also includes Mitchells & Butlers' workplace standards. These require respectful treatment of colleagues, managers and guests, with no harassment, discrimination, bullying or victimisation.
Further guidance: FSA allergen guidance, FSA allergen checklist, NHS anaphylaxis advice and calorie-labelling guidance.