FSA announces new allergens guidance

The Food Standards Agency (FSA) has revealed new best practice industry guidance on providing allergen information to consumers with food hypersensitivities.

The new guidance states that written allergen information should always be available for non-prepacked food alongside a conversation between servers and customers about their allergen requirements.

The FSA will offer free tools to support businesses with implementation, such as allergy icons, an allergen matrix and a new allergy poster which food businesses can download and use on their own assets (e.g. menus and websites) .

Trade body UKHospitality has welcomed the new guidance stating that it “aims to strike the right balance”.

In extensive engagement and consultation with the FSA, UKH stated that it highlighted the need for a flexible approach that accounts for the wide variety of operating models across the hospitality sector.

Katie Pettifer, FSA CEO, said: “We are still encouraging consumers to tell food business staff about any food allergies or intolerances, but we are now setting an expectation that businesses should provide written allergen information and encourage a conversation with their customers. This easy-to-use guidance will help businesses, like cafes and restaurants, provide allergen information in a more consistent and helpful way for people with food hypersensitivities.

“By following the guidance, businesses can promote consumer confidence in their food businesses by ensuring consumers can understand the allergen information and ensure they don’t feel excluded from experiencing our vibrant food culture.”

Kate Nicholls, UKH CEO, added: “Allergen management remains one of the biggest priorities for hospitality businesses. As a sector we go to great lengths to ensure our teams are trained and information is available to ensure that every customer with an allergy feels comfortable and safe eating out.

“I’m pleased the FSA has reflected that in its guidance, as well as recognising the importance of a conversation between hospitality staff and the customer. Being able to manage allergens safely in a way that works for each business is absolutely essential and was one of the key pillars of our engagement in this process.”