Food Allergen Guidelines

Thomas Risley Church                     Food Allergen Guidelines and Presentation

Food Information Regulations 2014.

The EU Food Information for Consumers Regulations (FIC) have introduced new food labelling rules which took effect from 13 December 2014. This affects all food sold or provided to consumers and caterers, including pre-packed and loose foods. Almost all food businesses will have a legal responsibility to provide the correct allergen information for the food they make or serve.

We are not exempt.  EU Regulation No 178/2002 defines food businesses or Food Business Operators (FBO) as:     ‘the natural or legal persons responsible for ensuring that the requirements of food law are met within the food business under their control’, and ‘any undertaking, whether for profit or not and whether public or private, carrying out any of the activities related to any stage of production, processing and distribution of food’.

The change in the law means we are no longer able to say that we don’t know what allergens are in the food we serve. We are not allowed to say that the all food we serve could contain allergens. We need to know what is in the food we provide.

The EU law has listed 14 Allergens that need to be identified if they are ingredients in food. This means that all FBOs will need to provide information about the allergenic ingredients used in foods sold or provided by them.

The 14 major allergens which need to be declared if present in food are:


Cereals containing gluten










Sesame seeds


Sulphur dioxide (Sulphites)

(For more information and explanation please see Allergen List Poster)


It is the FBO’s (provider’s) responsibility to know which allergenic ingredients are present in foods; and to present this information to consumers in an obvious, clear, accurate and consistent manner. Staff/helpers should also know which allergens are present and know where the information is available.

How to provide allergen information for users/providers at Thomas Risley Church.

NB  This is not intended to replace current good practice where groups maintain medical/allergy etc. records for the children in their group/care and already adapt their practice accordingly; but these new obligations must be undertaken in addition to existing arrangements.

 Pre-packed food will now have allergenic ingredients emphasised within the ingredients list. (Older packaging may not have allergens emphasised and will have to be scrutinised carefully.)

If preparing a dish/recipe think about the ingredients you use and carefully record the ones used in each dish to identify allergens.


We do not want to discourage anyone from activities which they have previously enjoyed so we need to adopt a standard, simple, available and concise means of fulfilling these requirements. The same documentation for everyone will simplify and bring the required consistency.

  1. Food Allergen Information Poster and Allergen Tick Sheet are to be displayed in a prominent position by each group on each occasion where food is being provided.
  2. Each group is responsible for provision of their own Allergen information. This should be reviewed on each occasion and up dated as necessary.
  3. Providers and staff must know where allergen information is available and be able to pass this on to consumers when asked.
  4. Food wrappers are to be kept as long as that food is being distributed so that providers/consumers can check the details for clarification. If the same item of food is repeated regularly it might be useful to keep the labels in a scrapbook or folder.
  5. Providers/caterers must always be aware of the risk of cross contamination when dealing with foods containing allergens.

NB As long as information is accurate, clear and visible it is the customer’s/parent’s responsibility to check the information and relay dietary needs to the provider. Providers should know about allergens and know where the information is available to direct customer’s to.

How to complete the Allergen tick sheet.

Tick sheet, allergen list and information posters and further information are available from the Thomas Risley website

Information is also available on posters and folder in the church kitchen.

1.Tick sheet can be completed on the computer or by hand or laminated and written on with a felt pen and re-used.

2.Check each item of food you are providing to identify allergens. Use the Allergen List poster to help you identify allergens. (On display in the kitchen)

3.Allergen Tick Sheet – write the item of food in the first column and then tick P in the appropriate box to identify the presence of the allergen (s). Use MC if ingredients say ‘may contain traces of’. (Please see allergen tick sheet example).

  1. Guidelines suggest that where the allergen is listed as a group E.g. ‘cereals containing gluten’ you need to highlight what they are E.g. wheat or barley. You may need/wish to write ‘wheat’ in the appropriate box with the tick. Alternatively if packaging is retained this can be used for clarification if consumers ask. (Please see allergen tick sheet example).


Dealing with allergen information: Your quick checklist.                     (FSA Allergen information for loose foods)

  1. When someone asks you if a food contains a particular ingredient, always check every time – never guess.
  2. If you are selling/providing a food that contains one or more allergenic ingredients, list them on the chart – and make sure the information is kept up to date and accurate.

3.Keep up-to-date ingredients information for any ready-made foods that you use. The ingredients are on the label.

  1. When you are making food, keep a record of all the ingredients (and what they contain), including cooking oils, dressings, toppings, sauces and garnishes.

5.If you change the ingredients of a food, make sure you update your ingredients information and tell your staff/helpers about the change.

  1. If someone asks you to make food that doesn’t contain a particular ingredient, don’t say yes unless you can be absolutely sure that none of that ingredient will be in the food.

7.If you’re making food for someone with an allergy, make sure work surfaces and equipment have been thoroughly cleaned. Wash your hands thoroughly before preparing that food.


Resources available on TR Church website:

TRC Food Allergen Guidelines & Presentation

Allergen List Poster

Allergen tick sheet example

Allergen tick sheet template

Food Allergen Information Poster

Allergen information for loose foods & Think Allergy – for more information.

Think Allergy


Information prepared by Pam Evans 21.1.2015

If you have a question or a comment, please use the form below to contact us.








Additional information

Regulation 1169/2011: Technical Guidance

  1. All who are not food businesses, for example those who occasionally provide food at charity events or cake sales, do not need to follow these requirements.



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