What are the 14 mandatory food allergens in the UK?

The 14 statutory allergens are celery, cereals containing gluten, crustaceans, eggs, fish, lupin, milk, molluscs, mustard, tree nuts, peanuts, sesame seeds, soybeans, and sulphur dioxide/sulphites (>10mg/kg).

What is Natasha's Law and does it apply to takeaways?

Natasha's Law requires foods pre-packed for direct sale (PPDS)—such as grab-and-go sandwiches, pre-boxed salads, or packaged baked goods—to feature a full ingredients list with the 14 allergens highlighted in bold.

Can kitchen staff guess allergen information if unsure?

Never. Under UK law, staff must never guess. If ingredient specifications cannot confirm an allergen's absence, inform the customer honestly that you cannot safely cater to their allergy.

How often should commercial allergen charts be reviewed?

Review the allergen matrix whenever a recipe changes, an ingredient brand is substituted, or a supplier updates specifications, plus conduct a formal monthly audit.

Do takeaways have to provide allergen information online?

Yes. Food businesses selling via websites or apps must provide clear allergen information before the purchase is completed and when the food is delivered.

What are the 14 statutory allergens?: Under UK food law (Regulation (EU) No 1169/2011 retained in UK law and the Food Information Regulations 2014), food businesses must declare by law the presence of 14 major allergens: celery, cereals containing gluten, crustaceans, eggs, fish, lupin, milk, molluscs, mustard, tree nuts, peanuts, sesame seeds, soya, and sulphur dioxide (sulphites).

Byline: Saim Dev

Last Reviewed: 27 October 2026

Aligned with UK Food Standards Agency (FSA) Guidance

CHART

Covers the 14 UK/EU allergens

Free 14 Allergen Chart Template for Takeaways

Download a free 14 allergen chart for takeaway and restaurant kitchens. Display statutory allergens clearly for customers and pass EHO hygiene inspections.

Direct Operational Answer & UK Legal Context

A UK 14 food allergen chart is a regulatory reference matrix that identifies which of the 14 statutory allergens are present in each menu item. Required under the Food Information Regulations 2014 and Natasha's Law, this chart allows restaurant staff to provide accurate allergen information to customers and prevent life-threatening allergic reactions.

Covers the 14 UK/EU allergens

Commercial Kitchen 14 Allergen Chart

Record, filter, and print mandatory food allergen disclosures for UK restaurants, takeaways, and caterers.

Interactive Disclosures

Instant UK Cuisine Templates (Pre-filled):

1-click populate dishes & ingredients

Business name

Checked by

Review date

YES = Contains MAY = May contain (cross-contact) — = Not declared

Dishes & Statutory Allergen Declarations (6 items)

Click table cells to cycle: YES → MAY → —

Dish / Recipe & Ingredients	Celery	Cereals	Crustaceans	Eggs	Fish	Lupin	Milk	Molluscs	Mustard	Tree	Peanuts	Sesame	Soya	Sulphites
Classic Cheeseburger Beef patty, brioche bun, cheddar cheese, burger sauce, lettuce, tomato Beef patty, brioche bun, cheddar cheese, burger sauce, lettuce, tomato Burgers	—	YES	—	YES	—	—	YES	—	YES	—	—	YES	MAY	—
Margherita Pizza 12" Hand-stretched wheat dough, San Marzano tomato sauce, 100% fior di latte mozzarella, basil Hand-stretched wheat dough, San Marzano tomato sauce, 100% fior di latte mozzarella, basil Pizzas	—	YES	—	—	—	—	YES	—	—	—	—	—	—	—
Crispy Hot Wings Buttermilk marinated, seasoned wheat flour coated fried chicken wings, hot cayenne butter glaze, celery dip Buttermilk marinated, seasoned wheat flour coated fried chicken wings, hot cayenne butter glaze, celery dip Chicken	YES	YES	—	—	—	—	YES	—	YES	—	—	—	MAY	—
Loaded Truffle Fries Skin-on potato fries, black truffle oil, garlic aioli, parmesan cheese Skin-on potato fries, black truffle oil, garlic aioli, parmesan cheese Sides	—	—	—	YES	—	—	YES	—	MAY	—	—	—	—	—
Crispy King Prawns Egg-washed panko crumbed king prawns, sweet chilli dip, fresh lime Egg-washed panko crumbed king prawns, sweet chilli dip, fresh lime Starters	—	YES	YES	YES	MAY	—	—	—	—	—	—	MAY	—	—
Vegan Garden Salad Mixed baby leaf salad, cherry tomatoes, cucumber, balsamic vinaigrette (balsamic vinegar, olive oil, mustard) Mixed baby leaf salad, cherry tomatoes, cucumber, balsamic vinaigrette (balsamic vinegar, olive oil, mustard) Sides	—	—	—	—	—	—	—	—	YES	—	—	—	—	YES

+ Add New Recipe / Dish to Allergen Matrix

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This chart helps you record allergen information. You are responsible for checking every recipe and supplier specification. It is not legal advice and has not been approved by the Food Standards Agency.

Standard Operating Guidance (SOP)

How to Implement the Free UK Takeaway Allergen Chart Generator (14 Allergens) in Your Commercial Kitchen

Practical due diligence procedures, regulatory compliance steps, and EHO audit verification guidelines for UK hospitality businesses.

UK Statutory Due Diligence Framework

Under Section 21 of the Food Safety Act 1990, a food business operator has a defense of due diligence if they prove that all reasonable precautions were taken and all due diligence was exercised to prevent food safety offenses.

Documented logs like the Free UK Takeaway Allergen Chart Generator (14 Allergens) provide contemporaneous proof of monitoring required by Regulation (EC) No 852/2004 (retained UK law). Local council Environmental Health Officers (EHO) evaluate these records when scoring the "Confidence in Management" category of the Food Hygiene Rating Scheme (FHRS).

Official FSA Record-Keeping Guidance & Due Diligence

Under UK Food Standards Agency (FSA) Safer Food, Better Business (SFBB) standards and Article 5 of Regulation (EC) No 852/2004, food business operators are required to maintain contemporaneous, accurate operational records.

Contemporaneous logging: Kitchen logs must reflect actual checks performed during opening, active service, and closing rather than retrospective estimates.
Corrective action logs: Whenever a critical limit is breached, document the specific corrective measure taken (e.g. food discarded, chilled, or reheated) with staff initials.
Statutory due diligence defense: Retaining completed daily sheets for a minimum of 6 to 12 months supports the statutory defense under Section 21 of the Food Safety Act 1990. Official guidance is available at food.gov.uk.

Step-by-Step Operational Routine

Operational Step 1

Audit every menu recipe and identify ingredients containing any of the 14 mandatory UK allergens.

Operational Step 2

Check packaging labels, sauce bases, seasonings, and cooking oils for declared allergen ingredients.

Operational Step 3

Mark each allergen clearly on your kitchen matrix using distinct icons or ticks.

Operational Step 4

Update the allergen matrix immediately whenever changing food suppliers, brands, or recipes.

Operational Step 5

Keep a printed copy readily accessible at the front-of-house counter and kitchen dispatch line.

Official Guidance Reference:

Procedures align with UK Food Standards Agency (FSA) Safer Food, Better Business (SFBB) catering guidance and the Food Information Regulations 2014. Review official advice at food.gov.uk.

Frequently Asked Questions

Common questions about UK kitchen compliance, record keeping, and EHO audits.

Verified Statutory Standards & Source Register

Last reviewed: 02 November 2026

All temperatures, microbial lethality pairs, and critical limits on this page have been verified against primary statutory documents issued by the UK Food Standards Agency (FSA), Food Standards Scotland (FSS), Regulation (EC) No 852/2004, and US FDA/USDA guidelines.

FSA Safe Methods (UK)FSS Schedule 4 (82°C Rule)Natasha's Law (PPDS)FDA / USDA FSIS Guidelines

Food Safety & Due Diligence Notice

These templates, checklists, and calculators are food-safety management tools designed to assist UK food business operators (FBOs) in maintaining organised kitchen records and internal procedures. They do not constitute legal advice and using them does not guarantee compliance with UK food law or a five-star food hygiene rating.

UK Jurisdictional Variations:Food hygiene rating display is mandatory in Wales and Northern Ireland, and voluntary in England. Scotland operates the separate Food Hygiene Information Scheme (FHIS: Pass or Improvement Required). Always verify specific local authority inspection criteria with your council EHO.

Editorial review by Saim Dev · Aligned with FSA SFBB & Regulation (EC) 852/2004Official FSA Guidance (food.gov.uk) →

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Natasha's Law PPDS Food Labelling Guide for UK Takeaways

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