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The Food and Drink Federation provides specific information and guidance on allergen-free and vegan claims. Allergen information for different types of food businesses To manage food hygiene and safety procedures in your food business, you should follow Hazard Analysis and Critical Control Point ( HACCP) principles. Storing food safely

Allergen guidance for food businesses | Food Standards Agency Allergen guidance for food businesses | Food Standards Agency

Meat plants are required to implement and maintain hygiene procedures based on Hazard Analysis and Critical Control Point ( HACCP) principles for meat plants. My HACCP This also applies to additives, processing aids and any other substances which are present in the final product. Allergen labelling for different types of food Consumers may be allergic or have intolerance to other ingredients, but only the 14 allergens are required to be declared as allergens by food law. Local authorities enforce allergen information regulations. Failure to comply can result in action from the local authority. There are a number of ways in which allergen information can be provided to your customers. You will need to choose the method which is best for your business and the type of food you serve.Food business operators must make sure that staff receive training on managing allergens effectively. There has been a recent increase in the number of food businesses now selling online. We are working to extend the current requirement for the display of a food hygiene rating at a business premise to include display online for those businesses with an online presence. If you cannot find a rating If you use a sign requesting customers ask about allergens, is this displayed prominently in a place where customers make their food choices? We have an allergy and intolerance sign which you can display.

Allergy training for food businesses | Food Standards Agency Allergy training for food businesses | Food Standards Agency

It is important for food businesses to take steps to avoid cross-contamination in food preparation to protect customers with a food allergy. This involves including allergen information when menu planning and having good food preparation and hygiene practices in place to avoid cross-contamination in your kitchen. The Food and Drink Federation provides specific information and guidance on free-from and gluten-free claims.

how the business manages ways of keeping food safe, looking at processes, training and systems to ensure good hygiene is maintained. The officer can then assess the level of confidence in standards being maintained in the future