The list
The 14 come from Annex II of Regulation (EU) No 1169/2011, which the UK kept in its own Food Information Regulations. They are the same in both.
| Allergen | What it covers | Where it hides |
|---|---|---|
| Cereals containing gluten | Wheat (including spelt and Khorasan), rye, barley, oats | Bread, batter, pastry, pasta, couscous, soy sauce, beer, gravy granules, many stock cubes |
| Crustaceans | Prawns, crab, lobster, crayfish, langoustine | Shrimp paste, Thai curry pastes, fish sauces, paella, bisques |
| Eggs | Eggs from hens and other birds | Mayonnaise, aioli, hollandaise, fresh pasta, glazes, meringue, some batters |
| Fish | All fish species | Fish sauce, Worcestershire sauce, Caesar dressing, some relishes and pizza toppings |
| Peanuts | Peanuts (groundnuts) | Satay, some curries and stir-fries, peanut oil, confectionery |
| Soybeans | Soya in any form | Soy sauce, tofu, miso, edamame, soya lecithin, many processed foods |
| Milk | Milk from any animal, including lactose | Butter, cheese, cream, yoghurt, ghee, milk powder, many sauces |
| Nuts | Almond, hazelnut, walnut, cashew, pecan, Brazil nut, pistachio, macadamia | Pesto, praline, frangipane, marzipan, nut oils, some curries and desserts |
| Celery | Stalks, leaves, seeds and celeriac | Stocks, soups, celery salt, many spice blends and processed meats |
| Mustard | Seeds, powder, leaves and prepared mustard | Dressings, mayonnaise, marinades, curries, spice blends |
| Sesame | Seeds and oil | Burger buns, tahini, hummus, sesame oil, some breads and dressings |
| Sulphur dioxide and sulphites | Above 10 mg/kg or 10 mg/litre | Wine, beer, dried fruit, some sausages, pickles and vinegars |
| Lupin | Seeds and flour | Some breads, pastries and gluten-free products |
| Molluscs | Mussels, clams, oysters, scallops, squid, octopus, snails | Oyster sauce, fish stews, seafood mixes |
What the law asks of a restaurant, café or takeaway
If you serve food that isn't prepacked, which is most of what a restaurant, café, pub, takeaway or caterer sells, you must be able to tell a customer whether any of the 14 are in a dish before they order it. The information has to be accurate and available every time, not just when the right person is on shift.
- UK: you can give the information verbally, as long as a written notice tells customers to ask. The Food Standards Agency encourages written information backed by a conversation, and that is what inspectors like to see.
- EU: each member state chooses how. Ireland, for example, requires it in writing; others allow it verbally on request.
- Online and phone orders: customers must be able to see allergen information before they buy, and again when the food arrives.
The tricky ones
Cereals containing gluten
Declare the cereal, not just "gluten". A dish with wheat flour contains wheat; a beer-battered fish may contain barley as well. "Gluten-free" claims are a separate set of rules with a limit of 20 parts per million.
Nuts
"Nuts" means the eight tree nuts listed above. Peanuts are a separate allergen, and coconut, nutmeg and pine nuts are not on the list, though pine nuts can still cause reactions.
Sulphites
Sulphites count above 10 mg per kg or litre. Wine, dried fruit and some cured meats often go over, so a red wine jus or a dried apricot stuffing usually needs declaring.
How to show them
The clearest format is an allergen matrix: dishes down the side, the 14 across the top. Keep it next to the till, in a folder for staff, and online where customers can check before they visit. Allergens does all three from one menu, and the online version lets customers hide every dish containing what they avoid.