In March 2025, the Food Standards Agency (FSA) released updated best practice guidance to assist food businesses in providing clear and effective allergen information for non-prepacked foods. This initiative aims to enhance consumer safety and support businesses in meeting their legal obligations.

The guidance focuses on non-prepacked foods—items sold without packaging, such as meals in restaurants, deli counter products, or made-to-order drinks in cafes. It is designed for various food businesses, including retailers, caterers, and institutional food providers, both in-person and online. Here's a closer look at the expanded recommendations:

1. Provide Clear Written Allergen Information

Businesses should clearly communicate allergen content in writing. This could be done via:

• Printed menus with allergens listed next to each item.
• Allergen matrices available on request.
• Signage telling customers where and how to access allergen information.
• Digital methods, such as online menus or QR codes linking to allergen lists.

Why it matters: Written information helps reduce errors in communication and ensures consistency, especially during busy service periods or staff handovers.

2. Support Written Info with Trained Staff

Even when written allergen information is provided, staff must be able to:

• Confidently explain allergen content.
• Check with the kitchen or manager if unsure.
• Avoid guessing or making assumptions about ingredients.

Why it matters: A customer's safety often relies on staff providing accurate, timely information. Training and regular refreshers are key.

3. Have a Robust Allergen Management System

Food businesses should have clear procedures for:

• Ingredient tracking: Always knowing what allergens are present in each product or dish.
• Recipe control: Avoiding unannounced ingredient swaps that could introduce allergens.
• Documentation: Keeping allergen matrices and supplier info up to date.

Why it matters: Many allergen incidents stem from small oversights. A structured system can help avoid mistakes.

4. Prevent Cross-Contamination

Although not always possible to eliminate risk entirely, businesses should:

• Use separate utensils, prep areas, and storage for allergen-free dishes.
• Clean equipment thoroughly between uses.
• Clearly label ingredients and allergen-containing products.

Why it matters: Even trace amounts of allergens can cause severe reactions. Good hygiene and separation practices are vital.

5. Be Honest and Transparent

If there’s any doubt about allergen content or risk of cross-contamination, it's better to:

• Inform the customer transparently.
• Avoid making a promise the kitchen can’t deliver.
• Use clear signage stating when allergen information is not available or dishes can't be guaranteed free from certain allergens.

Why it matters: Transparency builds trust and allows allergic individuals to make safe decisions.

The FSA's updated guidance serves as a valuable resource for food businesses aiming to improve allergen information provision and, whilst the guidance represents best practice and is not legally binding, adhering to it can help businesses comply with existing food safety laws and exceed their responsibilities. So by adopting these practices businesses can enhance consumer trust and safety, ensuring that individuals with food allergies can make informed choices.

For more detailed information, visit the FSA's official guidance page: Allergen Information for Non-Prepacked Foods Best Practice.