We understand and appreciate that operating small food businesses and outlets at any time is challenging. It is vital that food safety controls are put in place including high standards of cleaning and segregation. These trusted resources aim to provide the help and guidance you need.
- IFST Food Allergy Information Statement
- IFST Food Allergy Fact Sheet
- FS&T article: Food allergen cross-contamination management best practice
- Precautionary advisory labelling for food allergens; industry best practice. ‘Precautionary Allergen Labelling (PAL): a science-based approach based on Quantitative Risk Assessment’
Food and Drink Federation (FDF)
- Gluten labelling guidance: best practice for prepacked foods which include or exclude cereals containing gluten
- Allergen-free & vegan claims
- Best practice guidance, jointly developed by the Food and Drink Federation (FDF) and British Retail Consortium (BRC), that provides regulatory advice to food manufacturers and caterers on the appropriate use of ‘free-from' claims in relation to food allergens.
Food Standards Agency (FSA)
- Introduction to allergen labelling changes - what businesses need to know about allergen labelling for prepacked for direct sale (PPDS) food. Sector-specific (eg bakers, butchers, street vendors, caterers, takeaways, schools, restaurants, cafés, pubs) guidance with detailed advice, videos, examples and tips
- Allergen labelling changes for PPDS – guidance to support businesses meet changes in allergen labelling requirements
- News item: resources to support food businesses preparing for upcoming changes to PPDS allergen labelling
- Labelling decision tool for all food operators to determine if they are impacted by PPDS rules
- Allergen information and labelling technical guide (revised 2020 to include PPDS: pages 29-33)
- Food allergy and intolerance online interactive training [revised 2020 to include PPDS], for local authorities and businesses
- Allergy training for food businesses: online food allergy training and e-learning resources for food businesses
- Food labelling e-learning course
- Safer food, better business (SFBB) for retailers: food safety management information for small retail businesses that sell food (including convenience stores, corner shops, confectioners, newsagents)
- Allergen related to labelling claims
- Root Cause Analysis (RCA) training
- Allergen labelling (for manufacturers)
- Advice on the Food Information Regulations for small and medium food businesses regarding allergen information for loose foods (2015)
- Allergen labelling guidance for institutional caterers (in schools, hospitals and care homes)
Food Standards Scotland (FSS)
- Guidance for businesses on providing allergen information to consumers
- ‘MenuCal’ tool for food service, hospitality and catering. Free and easy-to-use by food businesses to provide information about the calories and allergens in their dishes, to help customers to make informed choices
- Guidance on labelling of food sold prepacked for direct sale (PPDS)
- Information for businesses who sell food that is prepacked for direct sale to consumers (includes a video)
- Food allergen labelling and information requirements technical guidance
Food and Agriculture Organisation (FAO)
- CODEX Code Of Practice On Food Allergen Management For Food Business Operators (CXC 80-2020)
- Ad hoc Joint FAO/WHO Expert Consultation on Risk Assessment of Food Allergens Part 2: Review and establish threshold levels in foods of the priority allergens
Food Safety Authority of Ireland (FSAI)
- Short e-seminar intended to familiarise the viewer with the concepts of food allergen risk assessment and specifically with the risks from unintended allergen presence.
- Food Allergens Risk Assessment Part 2
- This e-seminar was compiled by Benjamin C Remington, PhD, and follows on from the e-seminar, “An Introduction to Food Allergen Risk Assessment"
- Risk Management for Food Allergy (2014): book developed by a team of scientists and industry professionals who understand the importance of allergen risk assessment and presents practical, real-world guidance for food manufacturers. Edited by C Bernhard Madsen, R Crevel, C Mills, S Taylor ISBN 978-0-12-381988-8 Elsevier Inc. Academic Press
- Gluten-free legislation: Commission Implementing Regulation (EU) No 828/2014: on the requirements for the provision of information to consumers on the absence or reduced presence of gluten in food
- ILSI-Europe's Practical Guidance on the Application of Food Allergen Quantitative Risk Assessment (QRA)
Government Chemist (LGC)
- The Allergen Bureau supports the global food industry in achieving best practice in allergen management. Their aim is to share information that builds trust and transparency and supports allergen sensitive consumers to make informed choices.
- Allergy Action provides information to help allergic people choose food and travel safely as well as advice and training in food allergen risk management
- A charity providing support, advice and information for those living with allergic disease. They have produced downloadable fact sheets on several types of food allergy
- A charity, with expertise in coeliac disease and the gluten-free diet, who fund research and provide advice. They support food manufacturers, caterers (in the private and public sector), cafe owners, restaurateurs and retailers (of any size).
- Coeliac Disease Fact Sheet and Common Questions