The 14 food allergens: turn knowledge into a safe answer
Knowing the allergen names is the starting point. Learn how to check ingredients, handle customer questions and keep information consistent from the kitchen through to the person serving the food.
Know which ingredients need declaring
The 14 groups are celery; cereals containing gluten; crustaceans; eggs; fish; lupin; milk; molluscs; mustard; peanuts; sesame; soybeans; sulphur dioxide and sulphites above the specified threshold; and specified tree nuts. People can also react to ingredients outside these groups, so take every customer concern seriously.
Build answers from current evidence
Check recipes and supplier information, including compound ingredients such as sauces, bread and spice mixes. Keep your allergen record current and accessible to the team. Read the actual product label when brands or ingredients change. Memory and the appearance of a dish are unreliable substitutes for checking.
Give the team a clear response process
The person taking the order needs to know where to check and who can resolve uncertainty. Pass the requirement to the kitchen and ensure the correct meal reaches the correct customer.
- Listen and confirm what the customer needs to avoid.
- Check the current ingredient and allergen information.
- Explain any relevant cross-contact risk accurately.
- Never guess or promise a dish is safe without checking.
Practise an uncertain question
During a briefing, choose a menu item containing a compound ingredient. Ask staff to demonstrate the full checking route. If the information cannot be confirmed, pause the answer and involve the responsible person. Build confidence through a reliable process rather than reassurance alone.