Allergen Control: A Practical Guide for Small UK Food and Drink Producers

If you run a small food or drink business in the UK, managing allergens can feel daunting – but it’s absolutely vital. Food allergies affect millions of people and can cause life-threatening reactions. Clear allergen labelling and careful handling isn’t just about ticking a legal box; it protects your customers and your business. In this friendly, practical guide, we’ll break down what you need to know about allergens and labelling. We’ll cover the top 14 allergens you must declare, how common food allergies are, typical symptoms to watch for, what UK regulations (like Natasha’s Law) require, and how to prevent cross-contamination in your kitchen or production unit. We’ll also share tips – from using simple record-keeping tools to leveraging FoodSafe’s software – that make allergen management easier. By the end, you’ll know how to keep your products safe for everyone and comply with the Food Standards Agency (FSA) rules. Let’s get started!

The 14 Major Food Allergens You Must Declare

Under UK law, there are 14 major allergens that food businesses must identify and clearly declare whenever they are used as ingredients. These “top 14” allergens account for the most common and serious food allergies in the UK. They include many familiar foods (like peanuts and milk) as well as a few you might not immediately think of (like lupin flour or sulphites). Importantly, if any of these are ingredients in your product – even in a processed form like an additive – they must be highlighted (for example, in bold text on an ingredients label). The 14 major allergens defined by the FSA are​food.gov.uk:

• Celery – includes celery stalks, leaves, seeds, and celeriac (celery root).

• Cereals containing gluten – e.g. wheat (all types like spelt, Khorasan), rye, barley, oats. (Gluten is found in flour, bread, pasta, cakes, pastry, etc.)

• Crustaceans – e.g. prawns, crabs, lobster, shrimp paste​.

• Eggs – found in many baked goods, mayonnaise, pasta, etc.

• Fish – includes fish ingredients in sauces or condiments (Worcestershire sauce contains fish ​food.gov.uk, for example).

• Lupin – lupin flour or seeds, sometimes used in breads and pastries​.

• Milk – includes dairy products like cheese, butter, yogurt, and milk powders.

• Molluscs – e.g. mussels, oysters, squid, snails (and ingredients like oyster sauce)​.

• Mustard – includes mustard seeds, powder, and condiment; often in marinades, curries, salad dressings, etc..

• Peanuts – a legume often found in snacks, peanut butter, sauces (like satay), and baked goods​ food.gov.uk.

• Sesame – e.g. sesame seeds and sesame oil (common on breads like burger buns, in hummus (tahini), etc.) ​

• Soybeans (Soya) – found in soy sauce, tofu, soy flour, textured soy protein, and many processed foods​.

• Sulphur Dioxide/Sulphites – used as preservatives in dried fruit, wine, beer, etc., at levels above 10 mg/kg or 10 mg/L.

• Tree Nuts – includes almonds, hazelnuts, walnuts, cashews, pecans, Brazil nuts, pistachios, macadamias. (These can appear in desserts, nut butters, marzipan, sauces, etc.)​​.

  
  

Note: These are the only allergens that must be specifically highlighted by law. People can certainly be allergic to other foods (for example, kiwi or lentils or other less common triggers), but current UK/EU food law focuses on these 14 major allergens​.

This list has evolved over time (for instance, lupin and molluscs were added in recent years), and it could be updated in the future if new allergens become a significant public health concern. As a producer, it’s important to stay aware of any changes the FSA makes to allergen rules – but for now, these 14 are the key ones you must manage and label.

When you use any of the top 14 allergens in a product, you’ll need to declare them on the label each time as part of the ingredients. Typically, the allergen is emphasised in bold text within the ingredient list (or by another clear method). For example, a granola bar might list “Ingredients: oats, raisins, almonds, milk powder…”. This ensures consumers can easily spot allergens at a glance. If you sell products without packaging (like in a bakery or café), you still need to be able to tell customers if those allergens are present – usually by a clear sign or info sheet, or verbally upon request. We’ll cover labeling details more in a moment, but first let’s look at how common food allergies are and why this matters so much.

Download FSA 14 Allergen Document

How Common Are Food Allergies in the UK?

Food allergies are more common than you might think – and their impact is growing. The UK has some of the highest rates of allergic conditions in the world. According to the Food Standards Agency, roughly 2% of adults and up to 8% of children have a food allergy. That may sound small in percentage terms, but it equates to well over 2 million people in the UK who could have a serious allergic reaction to foods. And if you include food intolerances and milder hypersensitivities, the number of affected consumers is even higher.

So what are the most common food allergies? Among the top 14 allergens, a few stand out as frequent culprits, especially in certain age groups:

• Milk and Eggs: These are very common allergies in infants and young children (many kids outgrow them by school age). Cow’s milk allergy is one of the most prevalent childhood food allergies.

• Peanuts and Tree Nuts: Peanut allergy often starts in childhood and can persist for life. Tree nuts (like walnuts, cashews, almonds, etc.) are also common triggers. Peanuts and nuts are a leading cause of severe reactions in both kids and adults.

• Fish and Shellfish: Allergies to fish, prawns, crab, lobster and other seafood are more common in adults (often developing later in life) and tend to be long-lasting.

• Wheat/Gluten: Some people have true wheat allergy (distinct from gluten intolerance/Celiac disease). Gluten in general is a major food intolerance issue and can also rarely cause allergic reactions.

• Soy and Sesame: Soybeans are a frequent allergen particularly in Asia, and sesame allergy has become more common in recent years (sesame was added as a major allergen to U.S. labelling laws in 2023, for instance). In the UK, sesame is often seen in bakery products and can trigger severe reactions.

• Mustard and Celery: While less well-known to the public, mustard and celery allergies do exist (more common in Europe). That’s why they’re on the top 14 list, even if you don’t hear about them as often as peanuts or milk.

  
  

In fact, the NHS notes that the most common foods to cause allergic reactions include milk, eggs, peanuts, soy, peas, chickpeas, tree nuts, shellfish, and wheat​. Those cover a big chunk of the top 14 list. However, any food could potentially cause an allergy in someone. People have reported allergies to all sorts of foods beyond the top 14 – from kiwis to bananas to chickpeas – but these are generally rare. As a business, you aren’t required to label those less common allergens in the same way. You are required to declare any of the 14 major ones if they’re an ingredient, since those are the biggies that most allergic consumers are looking out for on labels.

Common Symptoms of Food Allergies

One reason allergen control is so critical is the severity of reactions that can occur. Food allergy symptoms can range from mild to rapidly life-threatening. On the mild end, someone might experience itching in the mouth, a few hives on the skin, or a bit of stomach upset after eating an offending food. But in more serious cases, allergies can cause: swelling of the lips, face, or throat; difficulty breathing (wheezing or an asthma-like reaction); severe skin rashes; intense vomiting or diarrhea; dizziness or fainting; and the most dangerous reaction – anaphylactic shock.

Anaphylaxis is a systemic allergic reaction that can include a sudden drop in blood pressure, airway constriction, and loss of consciousness. Without prompt treatment (an injection of epinephrine and emergency medical care), anaphylaxis can be fatal.

Most allergic reactions happen quickly, usually within minutes up to an hour after eating the allergen. For example, someone with a peanut allergy might have hives and throat tightness within moments of eating a trace of peanut. Severity can escalate fast, which is why clear labelling and prevention of cross-contact are literally life-saving. Consumers with allergies rely on that information to avoid their allergens. As a small producer, knowing the symptoms and stakes underscores why you must be meticulous with allergen management. You never want one of your products to be the cause of an allergic emergency.

A tragic example highlighting the importance of allergen labelling is the case of Natasha Ednan-Laperouse. Natasha was a teenager who died in 2016 after suffering anaphylaxis caused by an undeclared allergen (sesame) in a pre-packed baguette she bought​. The sesame was baked into the bread but not listed on the package because of a loophole in labelling laws at the time. Natasha’s death prompted public outcry and led to “Natasha’s Law,” which took effect in 2021 to strengthen labelling requirements for prepacked foods (we’ll explain this law shortly)​ myfoodsafe.co. This heartbreaking incident shows how high the stakes are. One small omission on a label can cost a life. For businesses, it brought home the message that accurate allergen information is absolutely crucial – not only to comply with the law but to prevent such tragedies.

In short, food allergens are a serious food safety hazard – right up there with bacterial contamination, if not more so. Unlike most foodborne bugs, allergens won’t bother the majority of your customers, but for those they do affect, even a trace amount can be deadly. That’s why both legal regulations and industry best practices put so much emphasis on controlling allergens. Now that we’ve covered the “why,” let’s move on to the “how” – starting with what the law requires you to do in terms of allergen labelling and consumer protection.

Allergen Labelling Laws and FSA Guidelines for Businesses

All food businesses, big or small, are expected to protect allergic consumers. The UK’s allergen laws (governed by the Food Standards Agency and based on UK/EU regulations) lay out clear requirements to ensure the 14 major allergens are handled and communicated properly. Here’s a practical rundown of what you need to know:

• Allergen information must be available for every food you sell. If your product is prepacked (in a sealed package before sale, like a bottled sauce or a bag of granola), you must have an ingredient list with any of the 14 allergens clearly indicated (typically in bold text). For example, if you use soy, it might say “soy sauce (contains SOYA)” on the label. If you sell non-prepacked foods (like a fresh cake at a market stall or sandwiches from your café), you still have to provide allergen information – usually via a notice telling customers to ask staff, or an allergen chart on display. The key is that an allergic person can obtain accurate allergen info before buying or eating the food.

  
  

• “Natasha’s Law” – full ingredient labelling for PPDS foods: In October 2021, the UK introduced Natasha’s Law, which specifically requires Prepacked for Direct Sale (PPDS) foods to have full ingredient lists with allergens emphasized. PPDS foods are those that you pack on your premises for sale to customers later – for instance, a bakery wrapping sandwiches or a salad pot made and packaged on-site for grab-and-go. In the past, these didn’t need full labels, but now they do. This law was named after Natasha to prevent future tragedies. So if you pre-pack foods for your own retail (even as a small business), be aware you need to label them just like any factory-produced item.

  
  

• Provide info for loose foods and catering: If you’re a caterer or selling food loose (not in a package with a label), the law says you must still inform customers of any of the 14 allergens in your dishes. Practically, many small businesses meet this by putting a sign, such as: “Allergy advice: ask our staff about ingredients in your meal”, and having an allergen matrix or recipe file handy. The FSA even provides an allergen matrix template to help record which dishes contain which allergens​food.gov.uk. The bottom line is: never guess – always be able to tell a customer exactly what allergens are present in a product or recipe.

  
  

• No optional exemptions – if it’s in there, declare it: You might wonder, “Can I skip declaring an allergen if it’s only in a tiny amount or part of a compound ingredient?” The answer is generally no. There are virtually no exemptions for labelling an allergen that’s an ingredient. Even additives or processing aids derived from an allergen must be declared if they’re still present in the final product​food.gov.uk. For instance, if you use a spice mix that contains mustard powder, you must declare mustard. Only in very specific cases (like some highly refined oils or distillates where allergenic proteins are removed) can an allergen be omitted – and those exceptions are already defined in the law. In short, as a manufacturer you cannot request a personal exemption to not label an allergen. The safest approach is full transparency: always disclose the presence of any of the 14 allergens.

  
  

• Allergen labelling for ingredients with funny names: Sometimes an allergen might be hidden in an ingredient name. The law requires that if, say, you list “casein” or “whey” in your ingredients, you must indicate it’s from milk (e.g. “whey (milk)”). So make sure your ingredient declarations call out the allergen source in plain language. Also, don’t use euphemisms or unclear terms – for example, use “sesame” instead of just “gingelly oil,” or “milk” instead of “caseinate”.

  
  

• FSA guidance and training: The Food Standards Agency provides a lot of support to help businesses comply. They have free online food allergy training courses and an allergen checklist you can use with your staff​. These resources cover practical steps for managing allergens (like storage, cooking practices, cleaning – many of which we’ll discuss below). The FSA also offers template forms, like an allergen matrix and ingredient record sheets​ food.gov.uk, to make it easier for you to document allergens in your products. Taking advantage of these guides can simplify compliance – and they’re all available on the FSA’s website.

  
  

• SALSA and BRCGS standards: If you are (or plan to be) accredited under food safety schemes like SALSA (Safe And Local Supplier Approval) or BRCGS, be aware they have additional allergen control requirements. SALSA, which is a common certification for small producers, expects you to have an effective allergen management system: this means identifying allergens in all recipes, properly labelling them, preventing cross-contamination, and demonstrating staff awareness.

  
  

  The BRCGS Food Safety Standard (often required by larger retailers) is even more detailed – it includes sections that require a documented allergen risk assessment, segregation of allergenic ingredients during storage and production, validated cleaning procedures to remove allergen traces, and clear labelling of allergens on finished products. In short, following best practices for allergen control not only keeps consumers safe and fulfils the law – it also helps you meet these higher industry standards if you’re pursuing such certifications.

  
  

To sum up, the law wants consumers to be well-informed and protected when it comes to allergens. Make sure you know exactly what’s in your ingredients (check specifications from suppliers for hidden allergens), label your products correctly, and have a system in place to communicate allergen info for anything you sell. The FSA’s motto here could be “no surprises” – a customer with a peanut allergy should never have to guess or be surprised that peanuts were in a food. And if someday the FSA adds a new allergen to the list or updates the rules, be ready to adapt your labels and practices accordingly. Now, let’s talk about what happens if something goes wrong or if a business fails to comply with these requirements.

Enforcement and Penalties for Non-Compliance

Failing to follow allergen labelling rules can have serious consequences. Beyond endangering customers (which is of course the biggest concern), there are legal and financial repercussions for businesses that get allergen information wrong. In the UK, local authorities (usually Environmental Health or Trading Standards officers) are responsible for enforcing food allergen regulations​. Here’s what could happen if your labels or practices don’t comply:

• Improvement notices: Often, an inspector or officer will first give you guidance or an informal warning if they find you’re not up to scratch (for example, missing allergen info for a product, or cross-contamination risks in your kitchen). If you don’t address the problem, they can issue an improvement notice – a formal document instructing you to fix the issue by a certain deadline​. Say you failed to list “egg” on a cake label – the notice will require you to correct your labelling and perhaps recall any affected batches.

  
  

• Fines and legal action: If you ignore an improvement notice or if the breach is serious, you can be hit with a penalty or taken to court​. Under food safety law, businesses can be prosecuted for incorrect allergen information. Courts have levied sizeable fines, and in extreme cases (especially where there was wilful negligence resulting in consumer harm) individuals responsible have even faced imprisonment. For instance, there have been cases of restaurant owners jailed because they knowingly served food containing allergens while claiming it was allergen-free. While that’s extreme and rare, it underlines that authorities (and judges) take allergen safety very seriously.

  
  

• Product recalls and public alerts: If a labelling mistake is discovered on a product that’s already on the market, you will likely need to do a product recall or withdrawal. The FSA routinely publishes Allergy Alerts to inform the public when a product is recalled due to undeclared allergens. You definitely don’t want to be on that list – it’s bad for consumers and bad for your reputation. A recall can be costly (reimbursing retailers, handling returns, etc.) and it can damage customer trust. It’s much better to prevent the error in the first place than to deal with a recall after the fact.

  
  

• Reputational damage: Small producers rely heavily on customer trust and positive word of mouth. If someone has a close call (or worse, an actual reaction) because of a mistake you made, you can bet they will not remain a customer – and they’ll tell others. Even without legal action, a social media post about an allergen incident can spread quickly and harm your brand. On the flip side, being known for taking allergies seriously can increase customer loyalty (families managing allergies talk to each other and share info about “safe” products).

  
  

In a nutshell, not complying with allergen rules can make people seriously ill and also put your business at risk of “financial and reputational damage”​.

The safer path is to build allergen compliance into your normal routines.

If you ever realize you’ve made a labelling error, don’t wait – take action immediately (e.g. inform retailers, contact authorities for advice on a recall). Authorities will always treat a cooperative, proactive business more favourably than one who tries to hide an issue. Remember, keeping consumers safe is a shared goal between you and the regulators. By getting allergen control right, you’ll likely never have to worry about penalties at all.

Now that we’ve scared you a bit with what not to do, let’s get practical about how to do it right. How can you, as a small manufacturer, manage allergens day-to-day to ensure you comply with the rules and keep customers safe? Let’s go through some best practices for controlling allergens in your production process.

Preventing Allergen Cross-Contamination: Best Practices

Managing allergens isn’t just about labelling ingredients – it’s also about preventing cross-contamination in your kitchen or production area. Cross-contamination (or cross-contact) is when traces of an allergen unintentionally get into a food that is not supposed to contain it. For example, if you use the same spoon to stir a peanut-containing sauce and then a peanut-free soup, you could introduce enough peanut to hurt an allergic person. As a small producer, you might be working in a tight space or making products both with and without certain allergens, so you need a game plan to minimize any accidental mixing. Here are some best practices to avoid allergen cross-contact (many of these are recommended by the FSA’s guidance​):

• Know your ingredients and label everything: Keep an allergen ingredients chart or matrix for all your recipes. Record every allergen present in each ingredient you use​. For instance, if you have a seasoning blend that contains celery and mustard, note that down. Store ingredients in sealed, labelled containers – ideally with allergen labels. This way, anyone in the kitchen can see “powdered milk – contains milk (allergen)” or “flour (contains gluten)” at a glance. Good labelling and documentation prevent mistakes and help staff stay aware.

  
  

• Separate and segregate: Physically separate allergenic ingredients from others in storage and prep areas. For example, keep your bags of almond flour on a different shelf (below non-allergen ingredients to avoid spillage contamination) and in a sealed bin. Dedicated equipment is extremely helpful – even simple things like color-coded utensils or cutting boards for allergen-free vs allergen cooking. Some businesses use purple tools for allergen-free prep (purple is a common colour code for allergens)​. If you can’t dedicate equipment, make sure to thoroughly clean shared equipment between uses (see next point). Also, try to schedule production so that you make allergen-free or low-allergen products first, and allergen-containing ones after, to avoid residue carrying over.

  
  

• Clean thoroughly and often: Good hygiene is your best friend in preventing cross-contact. Make sure to clean utensils, bowls, mixers, etc. before each use, especially if they were used to prepare something with a major allergen​. For instance, if you just made a batch of pesto with walnuts and next you need to make a nut-free pasta sauce, clean and sanitize that blender or bowl completely before switching. Wash your hands and have your staff wash hands diligently between handling different foods​. Even a tiny smear left on a spoon or a bit of dust on a countertop can carry allergenic protein. Develop a cleaning checklist focusing on allergen removal (e.g., wipe down surfaces, use fresh cleaning cloths or disposables to avoid spreading allergens). Vacuum or wet-clean powders (like flour) instead of dry sweeping, which can send particles into the air. Essentially, treat allergen cleaning with the same rigor as you would cleaning up raw chicken juice – you want zero traces left behind.

  
  

• Use separate oil and water for frying/boiling: One often overlooked source of cross-contact is cooking oil or water. If you fry foods, do not fry an allergen-containing item in the same oil as allergen-free items. For example, if you fry breaded fish (contains fish and wheat) and then use that same fryer oil for chips that are supposed to be gluten-free and fish-free, those chips are now contaminated with both gluten and fish​. The same goes for boiling water – don’t boil gluten pasta in the same pot of water you’ll later use for gluten-free pasta. Use dedicated fryer oil or boil fresh water to keep allergen-free items truly free of those allergens.

  
  

• Avoid ingredient mix-ups: This sounds obvious, but in a busy kitchen it’s easy to grab the wrong bag or add the wrong mix. Keep allergen-containing ingredients clearly marked. Some companies use all-caps or coloured stickers (e.g. a red sticker for allergenic ingredients). If you refill containers, label them immediately – never leave a mystery powder in a bin. Also, when developing new recipes or substituting ingredients, always double-check if the new ingredient introduces an allergen. A “harmless” new spice mix might sneak in an allergen like mustard.

  
  

• Train your team and communicate: Make sure anyone handling food in your business (chefs, cooks, production staff, even servers at a stall) understands how serious allergens are. Train them on the 14 allergens and where they appear. Teach them to double-check recipes and labels. For example, if a customer asks “does this contain nuts?”, your staff should never guess – they should know how to find that information (either from the product label, the recipe sheet, or by asking you if needed). Consider running your team through the FSA’s free allergy training module​food.gov.uk. Even a yearly toolbox talk about allergens can reinforce good habits​. Foster a culture where everyone, no matter how small the operation, takes allergen questions seriously and follows protocol.

  
  

• Have an allergen notice for customers: Although this isn’t directly cross-contamination prevention, it’s a related best practice: post a sign that encourages customers with allergies to speak up. Something like “Allergy Alert: If you have any food allergies or intolerances, please let us know – we’re happy to tell you what’s in our products.” This way, allergic customers feel comfortable asking, and you can double-confirm you’re serving them something safe. It also reminds your staff to be careful and detail-oriented when handling special requests (like leaving an ingredient out).

  
  

• Use “may contain” warnings judiciously: You’ve probably seen “may contain traces of X” on labels. This is called precautionary allergen labelling (PAL). It’s used when there’s a risk of cross-contamination that can’t be eliminated. As a small producer, if despite all your best efforts you think there’s still a chance (for example, you make chocolate bars with and without nuts on the same equipment and you aren’t 100% confident cleaning removes all nut traces), then you might choose to add a “may contain nuts” warning. This is not a substitute for good practices – it’s a last resort when some risk remains. Overusing “may contain” is discouraged by the FSA, because it can unnecessarily limit choices for allergic consumers​. Ideally, with robust controls, you shouldn’t need a “may contain” for most cases. But be honest with yourself about your process – if a risk is there, it’s better to warn customers than to have them caught off guard. The FSA has detailed guidance on when precautionary labels are appropriate​.

  
  

By implementing these practices, even a small kitchen can significantly reduce the risk of cross-contact. For example, imagine you run a small bakery making both regular and gluten-free bread. Best practice would be to schedule gluten-free baking first thing in the morning in a freshly cleaned area with separate tools, then do the regular bread after (so no wheat flour dust is in the air when doing gluten-free). You’d store the gluten-free flour separately and label it clearly. Once everything is baked and packaged with proper labels, you’d likely include a note like “made in a kitchen that also handles wheat flour” (if there’s still any slight risk). This way, you’ve done everything feasible to keep the gluten-free bread truly low in gluten and informed the customer of any remaining risk.

Remember, consistency is key – make these allergen-safe procedures a routine part of your operations. It might seem like extra work at first, but it quickly becomes second nature. Many small producers find that after adopting an allergen control plan, everyone feels more confident and you actually save time by avoiding mistakes. Plus, your allergen-aware customers will deeply appreciate the effort (and loyalty often follows).

Finally, let’s discuss how tools and technology can assist in allergen management. Keeping track of all this information and procedures can be tricky, but there are solutions to help you stay organized – like FoodSafe’s digital tools designed for food safety management.

Making Allergen Management Easier with FoodSafe

Handling allergen records, labels, cleaning schedules, and traceability can get complicated – especially as your business grows.

This is where leveraging a dedicated food safety management software, such as FoodSafe, can be a game-changer for a small producer.

FoodSafe is designed to simplify compliance and record-keeping so you can focus on making great products while staying safe and legal. Here are a few ways FoodSafe’s features can help with allergen control and labelling:

• Digital record sheets: In FoodSafe, the Record Sheets module acts like a digital logbook you can tailor to your specific needs - including i.e. managing allergen information from your suppliers. You can easily build custom sheets to approve suppliers, log key ingredient specs, and record allergen presence across your supply chain. For example, you might create a sheet with the 14 major allergens listed as tick boxes, allowing you to document which allergens are present in each supplier’s product. This makes it easier to stay on top of ingredient risks and provide clear documentation during audits or when questions arise.

  
  

• Traceability from ingredients to final product: One of the most powerful tools is FoodSafe’s Traceability Module. This module lets you trace each ingredient batch from the moment it enters your facility, through production, to the batches of finished product it went into. Why is this important for allergens? Imagine you suddenly discover that a spice you use had an undeclared peanut contaminant at the supplier level – with traceability, you could instantly identify which of your products used that spice batch and need to be recalled or withheld. Or, consider that you produce an item that’s supposed to be milk-free – with good traceability you can verify that no milk-containing ingredient was mistakenly mixed in. The Traceability Module essentially gives you the power to quickly answer “Has allergen X entered this product?” for any given batch. It’s like having a full paper trail, but automatically compiled for you as you log your production runs and lot numbers. This not only helps you control allergens, but can also satisfy SALSA/BRCGS requirements for traceability and gives you peace of mind.

  
  

• Allergen-specific monitoring and alerts: FoodSafe software can help you set up critical control points around allergens. For instance, you could create a checkpoint task in the system that says “Verify equipment cleaned for allergen removal before starting next batch – record test result”. Your team can then tick off and even attach a photo or test strip result in the app. If something isn’t completed or "fails", you as the owner/manager can see this in real time. This ensures that those important cleaning routines or label checks don’t get skipped. Once set up, it’s like having a digital assistant nudging you, “Hey, did you double-check the allergen label on today’s batch?” – extremely helpful on busy days.

  
  

• Centralised label generation and version control: With all your ingredient and allergen info in FoodSafe, you can generate compliant labels or ingredients lists more easily. If you ever need to produce a quick allergen summary for a customer or an inspector, it’s already organised in the system. When regulations update (say one day a 15th allergen gets added), FoodSafe can be updated to include it in all your records seamlessly. No messy manual rework.

  
  

• User-friendly for your whole team: Even if you’re not techy, FoodSafe’s interface is designed for simplicity. Your staff can log in from a tablet or phone and do what they need to do (like cleaning schedules, checks, etc.), and input information in real time. This reduces the chance of forgotten paperwork or lost checklists. Everything allergen-related – from supplier ingredient specs to cleaning logs – can be stored and backed up in the software. During any audit or inspection, pulling up the records is a breeze.

  
  

In practical terms, adopting a digital system like FoodSafe means less stress and less room for error. Many small producers start out tracking allergens on paper or in their heads, but as you add more products or start selling to bigger clients, that can become a risky juggling act. FoodSafe is like having a dedicated food safety coordinator on your team, but at a fraction of the cost. You’ll spend less time worrying if you remembered to bold all the allergens on a label or if the cleaning log got filled out on that busy Friday afternoon – because the software helps keep everything on track.

Most importantly, using a tool like FoodSafe gives you confidence. Confidence that you’re doing everything for allergen control, confidence that you can easily answer any auditor or customer’s questions, and confidence that you’re providing a safe product to your community. And that peace of mind is priceless for a business owner.

Ready to make allergen management easier? 

We invite you to sign up for a free trial of FoodSafe and see the difference it can make for your operation. With the right practices (and a little tech support), allergen control and labelling doesn’t have to be overwhelming. You can protect your customers, comply with the law, and actually save time. FoodSafe is here to help you do exactly that – try it out for free, and take the next step toward hassle-free food safety management. Here’s to making your delicious products safe and accessible to all, and to growing your business with confidence!

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