The 14 allergens UK food businesses must declare are celery, cereals containing gluten, crustaceans, eggs, fish, lupin, milk, molluscs, mustard, peanuts, sesame, soybeans, sulphur dioxide and sulphites (above 10mg/kg or 10mg/litre), and tree nuts. What most lists leave out is how narrow some of these are: “tree nuts” means exactly eight named nuts. Chestnuts, pine nuts and coconut are not among them, and the Food Standards Agency says they must not be emphasised as allergens. Peanuts are listed separately, and because they are legumes, the FSA says “may contain nuts” does not warn a peanut-allergic customer.
At a glance: the list comes from Annex II of assimilated Regulation (EU) No 1169/2011. Every food business must tell customers when any of the 14 is in its food, whether the food is prepacked, packed on site or sold loose. Nexis CPD’s £9 Food Allergen Awareness course covers the 14 allergens, the law including Natasha’s Law, and cross-contamination control. It is 100% online, CPD accredited and comes with a verifiable e-certificate. It is an awareness course, not a regulated qualification.
What are the 14 allergens?
The Food Standards Agency’s allergen guidance for food businesses sets out the list below. The legal wording, from Annex II of Regulation 1169/2011, is often more precise than the everyday name, so the table gives both. The last column shows where each allergen tends to hide, using examples from the FSA’s technical guidance on allergen labelling.
| Allergen | What the law covers | Where it can hide |
|---|---|---|
| Celery | Celery and products thereof | Any part of the plant: celeriac, celery leaf, seeds and oil |
| Cereals containing gluten | Wheat (such as spelt and khorasan wheat), rye, barley, oats or their hybridised strains | Spelt, wheat starch, barley malt extract, batter on fried fish |
| Crustaceans | Crustaceans and products thereof | Prawns, crab, lobster, crayfish, shrimp paste |
| Eggs | Eggs and products thereof | Eggs from any bird, including duck and quail |
| Fish | Fish and products thereof, with narrow exemptions | All species of fish and fish products |
| Lupin | Lupin and products thereof | Lupin seed and lupin flour |
| Milk | Milk and products thereof, including lactose | Butter, cheese, cream, ghee, mascarpone, quark |
| Molluscs | Molluscs and products thereof | Mussels, oysters, octopus |
| Mustard | Mustard and products thereof | Mustard leaves, seeds, flour, oils |
| Peanuts | Peanuts and products thereof | Groundnuts and monkey nuts, plus refined and unrefined peanut oil |
| Sesame | Sesame seeds and products thereof | Tahini, sesame oil, gingelly oil |
| Soybeans | Soybeans and products thereof, with some refined-product exemptions | Tofu, edamame beans |
| Sulphur dioxide and sulphites | At concentrations of more than 10mg/kg or 10mg/litre, as total SO2, in the food as consumed | Dried fruit with added preservative, sodium metabisulphite |
| Tree nuts | Almonds, hazelnuts, walnuts, cashews, pecans, Brazil nuts, pistachios, macadamia (Queensland) nuts | Ingredients derived from nuts, e.g. “flavourings (almond)” |
The FSA adds that the duty applies to additives, processing aids and anything else from the list that is present in the final product, not just the headline ingredients.
Is there an easy way to remember the 14 allergens?
Grouping by origin makes the list easier to learn and works well on a kitchen wall chart:
- From animals (5): milk, eggs, fish, crustaceans, molluscs.
- Nuts and legumes (4): peanuts, tree nuts, soybeans, lupin.
- Seeds, plants and grains (4): sesame, mustard, celery, cereals containing gluten.
- The additive (1): sulphur dioxide and sulphites.
Two pairs are easy to confuse: crustaceans and molluscs are separate allergens, and so are peanuts and tree nuts.
Where does the 14 allergens list come from in UK law?
The list is Annex II of Regulation (EU) No 1169/2011 on food information to consumers, usually called “FIC”. Article 9(1)(c) makes declaring those substances mandatory. The FSA’s technical guidance explains that FIC now applies as assimilated law in England and Wales (retained EU law became “assimilated law” on 1 January 2024), while Regulation 1169/2011 continues to apply in Northern Ireland.
Enforcement comes from separate national regulations. In England that is the Food Information Regulations 2014 (SI 2014/1855), which regulation 1 says apply in England only. Wales has the Food Information (Wales) Regulations 2014 Northern Ireland has the Food Information Regulations (Northern Ireland) 2014, and Scotland has the Food Information (Scotland) Regulations 2014. Food Standards Scotland confirms the same 14 allergens must be declared there, so the list is identical across the UK.
Which nuts count as tree nuts, and why are peanuts separate?
The law names eight nuts: almond, hazelnut, walnut, cashew, pecan, Brazil nut, pistachio and macadamia (also called Queensland nut). The FSA technical guidance says the specific type of nut must be named and emphasised in an ingredients list. So “nuts” on its own is not enough; you would write “flavourings (almond)”.
Chestnuts, pine nuts and coconut are outside the eight. The guidance acknowledges that they cause allergies in some people, but they are not regulated allergens and must not be emphasised as though they were.
Peanuts are legumes, not nuts, and are listed as a separate allergen. The FSA’s best-practice advice is that a precautionary warning for peanut risk should name peanuts specifically, for example “may contain peanuts”, because “may contain nuts” does not alert a peanut-allergic customer.
Are oats and spelt on the 14 allergens list?
Yes. “Cereals containing gluten” covers wheat (including spelt and khorasan), rye, barley and oats, plus their hybridised strains. The legal duty is to name the cereal, not the gluten. The FSA says “barley (gluten)” is acceptable, but the cereal is the word that must be emphasised. Spelt and Kamut need a reference to wheat, for example “spelt (wheat)”.
There are narrow exemptions, including wheat-based glucose syrups, wheat-based maltodextrins, barley glucose syrups and cereals used for making alcoholic distillates. Separately, a “gluten-free” claim is only allowed where the food contains no more than 20mg/kg of gluten. The FSA estimates that around 1 in 100 people have coeliac disease, an autoimmune condition triggered by gluten.
What does “sulphites above 10mg/kg” mean in practice?
Sulphur dioxide and sulphites are the only allergen on the list with a threshold. They must be declared when present at more than 10mg/kg or 10mg/litre, measured as total sulphur dioxide in the food as consumed or as reconstituted according to the manufacturer’s instructions. The FSA’s plain-English guidance describes this as more than ten parts per million. Below that level, declaration is not required.
The FSA notes that testing cannot separate natural from added sulphites. If a sulphite preservative was used, even carried over in an ingredient, and the finished dish exceeds the threshold, declare it.
Are the 14 allergens the only foods people are allergic to?
No. The FSA says plainly that customers may react to other ingredients, but only the 14 must be declared as allergens by food law. The NHS food allergy page lists peas and chickpeas among common allergic foods and notes that a person can be allergic to any food. The FSA technical guidance puts food allergy at around 6% of UK adults, not counting intolerances.
The 14 are the legal minimum. If a customer asks about another ingredient, such as pine nuts, accurate recipe records let you answer honestly.
How must food businesses tell customers about the 14 allergens?
How you must give the information depends on how the food is sold:
| How the food is sold | What the FSA requires |
|---|---|
| Prepacked (packed elsewhere, sealed before sale) | Ingredients list on the pack, with allergens emphasised every time they appear |
| Prepacked for direct sale (PPDS), such as sandwiches packed on site | Label with the name of the food and a full ingredients list, with allergens emphasised |
| Non-prepacked (loose): restaurants, takeaways, deli counters, bakeries | Allergen information for every item containing any of the 14, given in writing or orally with a clearly visible written notice explaining how to get it |
| Distance selling (phone or online orders) | Allergen information before the purchase is completed and again when the food is delivered |
| Buffets | Information for each dish separately, not for the buffet as a whole |
Two details catch businesses out. Regulation 5 of the Food Information Regulations 2014 allows oral allergen information for loose food, but only if a label, notice, menu or ticket tells customers they can ask staff. And the PPDS rules, known as Natasha’s Law, came into effect across all four UK nations on 1 October 2021, according to the FSA technical guidance and Food Standards Scotland. Our guide to Natasha’s Law and allergen labelling covers PPDS in detail, and the FSA’s introduction to PPDS labelling lists examples such as pasta pots, rotisserie chicken and burgers packed by a butcher.
For loose food, the FSA’s advice is that written allergen information, backed up by a conversation, works best for customers.
How do you prevent allergen cross-contamination in a kitchen?
Correct declarations mean little if a dish picks up an allergen during preparation. The FSA lists practical controls:
- clean utensils before each use, especially after preparing dishes that contain allergens
- wash hands thoroughly between preparing dishes with and without certain allergens
- store ingredients and prepared foods separately in closed, labelled containers
- keep allergen-containing ingredients apart from other ingredients
- watch shared frying oil: gluten-free chips cannot be cooked in oil previously used for battered fish
If you cannot prevent cross-contamination, the FSA says you should tell customers you cannot provide an allergen-free dish. Do not make “free-from” or gluten-free claims you cannot guarantee. The FSA also warns that “vegan” does not mean free from animal allergens such as milk or egg, because low-level cross-contamination can still happen. Precautionary “may contain” statements should only follow a risk assessment that finds an unavoidable risk. They are not a substitute for good hygiene. Cross-contamination is one of the 4 Cs of food hygiene, and the same habits protect against both bacteria and allergens.
Behind all of this sits record-keeping: the FSA expects specification sheets, labelled containers and up-to-date recipes, reviewed whenever a recipe changes.
What happens if a business gets allergen information wrong?
The NHS describes anaphylaxis as a life-threatening allergic reaction whose symptoms usually start within minutes. If a customer’s throat or tongue swells, or they struggle to breathe, call 999. If they have an adrenaline auto-injector, it should be used straight away.
Local authorities enforce the allergen rules. According to the FSA, if you ignore advice you may be served an improvement notice, you have 14 days to appeal it, and failing to comply leads to a penalty. In some cases businesses face prosecution.
Do food handlers need training on the 14 allergens?
The FSA’s guidance states that food businesses must make sure staff receive allergen training. It does not name a specific course or certificate. This mirrors general food hygiene training, where Regulation (EC) No 852/2004 requires food handlers to be supervised and instructed and/or trained in line with their work activity, rather than holding a named qualification. Our article Do I need a food hygiene certificate? explains that distinction.
A structured course gives your staff a certificate you can file as evidence. The Food Allergen Awareness course covers the difference between allergy, intolerance and coeliac disease, anaphylaxis, the 14 allergens, the law including Natasha’s Law, and control measures such as preventing cross-contamination. Practical controls still need supervising on your own premises.
Frequently asked questions
What are the 14 allergens in the UK?
Celery, cereals containing gluten (wheat, rye, barley, oats), crustaceans, eggs, fish, lupin, milk, molluscs, mustard, peanuts, sesame, soybeans, sulphur dioxide and sulphites above 10mg/kg or 10mg/litre, and tree nuts. They come from Annex II of Regulation 1169/2011, which still applies in the UK as assimilated law.
Is coconut one of the 14 allergens?
No. Tree nuts means eight named nuts: almond, hazelnut, walnut, cashew, pecan, Brazil, pistachio and macadamia. The FSA says coconut, chestnuts and pine nuts are not regulated allergens and must not be emphasised as allergens, although you must still answer customer questions about them accurately.
Are peanuts and tree nuts the same allergen?
No. Peanuts are legumes and are listed separately. The FSA’s best practice is to name peanuts specifically in any precautionary warning, because “may contain nuts” does not alert someone with a peanut allergy.
Do restaurants have to list the 14 allergens on the menu?
Not necessarily. For non-prepacked food, allergen information can be written, for example on a menu or chart, or given orally. If it is given orally, there must be a clearly visible notice, menu or label telling customers to ask staff. The FSA recommends written information supported by a conversation.
Do the 14 allergens rules apply in Scotland?
Yes. Food Standards Scotland confirms the same 14 allergens must be declared, and PPDS labelling (Natasha’s Law) has applied in Scotland and the rest of the UK since 1 October 2021. Each nation has its own enforcement regulations.
Are sulphites always declared?
Only above 10mg/kg or 10mg/litre, measured as total sulphur dioxide in the food as consumed or reconstituted. Below that level, declaration is not required.
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This article is general information, not legal advice. It summarises FSA guidance (England, Wales and Northern Ireland) and Food Standards Scotland guidance as checked in September 2026; for your own business, check the current guidance and speak to your local authority food team. A CPD awareness course is not a regulated qualification and does not replace supervision, allergen management procedures or practical training on your premises. Nexis CPD is not affiliated with or endorsed by the Food Standards Agency or Food Standards Scotland.