Introduction
Food allergens are a serious safety issue for both customers and workers. For people with allergies, even tiny amounts of certain foods can trigger life‑threatening reactions. For businesses, getting allergen management wrong can lead to harm, enforcement action, and lasting reputational damage.
Whether you run a café, restaurant, takeaway, care setting, or food manufacturing operation, the law expects you to understand where allergen risks exist and to have robust arrangements in place to control them. The good news is that with the right systems, allergen risks can be managed effectively and confidently.
Case Study: The Events That Led to the Forming of Natasha’s Law
In 2016, 15‑year‑old Natasha died after suffering a severe allergic reaction to sesame. She had bought a pre‑packed baguette from a food outlet at Heathrow Airport before boarding a flight. Natasha was known to have serious allergies and, like many people, relied on food labels to make safe choices.
The packaging did not list sesame as an ingredient. At the time, the law did not require full ingredient labelling on food that was prepared and packed on site for direct sale. The sesame was baked into the bread and not visible, meaning Natasha had no way of knowing it was present.
Her death highlighted a critical gap in food safety controls. Although the business had not broken the law as it stood, the lack of clear allergen information had tragic consequences. Following a long campaign by Natasha’s parents, the law was changed.
Since October 2021, Natasha’s Law has required food businesses to provide full ingredient lists, with allergens clearly highlighted, on all pre‑packed food made and sold on the same premises. The case is a stark reminder that relying on assumptions, verbal advice, or incomplete information can put lives at risk.
Main Safety and Health Hazards
Food allergens present serious risks to customers if not properly managed. Exposure to one of the 14 legally recognised allergens, such as peanuts, milk, eggs, gluten or sesame, can cause severe and potentially life‑threatening reactions. Risks increase where cross‑contamination occurs during storage, preparation, cooking or serving, or where allergen information is incorrect, missing or out of date. Problems are also more likely where staff provide verbal assurances without being fully certain the food is safe.
There are also health risks for workers. Regular handling of allergenic ingredients can lead to skin reactions or breathing problems, particularly where there is exposure to flour dust, milk powder or eggs. Poor ventilation, decanting of powders and inadequate cleaning all increase the likelihood of exposure. Unclear processes can also place staff under pressure, leading to stress or conflict when responding to allergen queries.
All of these risks are made worse when businesses rely on informal practices rather than clear, documented controls that are understood and followed by everyone.
Recognised Control Measures
Effective allergen management doesn’t need to be complicated, but it must be consistent and taken seriously. Clear arrangements help protect customers and give staff confidence to respond safely.
Businesses should hold accurate, up‑to‑date allergen information for all food and drink and have a reliable process for checking ingredients, particularly when suppliers or recipes change. This information must be easy for customers to access and understand.
Steps should be taken to prevent cross‑contamination. This includes clear labelling, safe storage of allergenic ingredients, thorough cleaning between tasks, and careful planning of food preparation activities.
Training is essential for all staff involved in preparing or serving food. Everyone should understand allergen risks, know how to respond to customer questions, and never guess or make assumptions. Training should be refreshed when menus or processes change.
Allergen controls should also protect workers. Risk assessments, good housekeeping, effective ventilation and appropriate protective measures can help reduce exposure and prevent ill health.
Finally, allergen management should be supported by clear procedures built into food safety systems. A simple “stop and check” approach, backed by management oversight, helps ensure controls are followed even during busy periods.
Investigating Incidents and Near Misses
If an allergen incident or near miss occurs, it must be taken seriously.
A good investigation should:
- Establish exactly what was consumed and how it was prepared
- Identify where controls failed or weren’t followed
- Consider training, workload, supervision and communication
- Record findings and actions taken
Learning from near misses is just as important. They often provide an early warning before someone is harmed.
Summary: Why Getting It Right Matters
Allergen management is about trust. Customers trust you with their health, and workers trust you to provide safe systems of work. When allergen controls are clear, staff are confident, and processes are followed, risks can be reduced to a manageable level.
The events that led to Natasha’s Law showed how serious the consequences can be when allergen information is unclear or relies on assumptions. Even where businesses believe they are doing the right thing, gaps in communication, labelling or procedures can have life‑changing consequences for individuals and serious legal and commercial consequences for organisations.
Getting it right protects people, protects your reputation, and demonstrates that safety and professionalism are at the heart of what you do. If you prepare, serve or manufacture food, allergens are not a small issue – they are a core part of getting food safety right.
