Free – 14 Food allergens poster

The key to successful management of food allergens lies in good communications. Help your staff to recognise the 14 Food Allergens listed by the Food Standards agency by printing this free poster and putting up in your workplace. To use this poster as an online training resource within your company, use the link:

Here’s a list of the 14 listed food allergens that must be declared when used as ingredients:

Nuts – These are tree nuts, cashews, almonds, hazelnuts etc.

Peanuts – These are classed as a ground nut and can cause death to those with severe peanut allergies 

Celery / Celeriac – Both a common ingredient in soups and stock cubes

Gluten – Cereals contain gluten. Wheat, rye, barley and oats contain gluten and are commonly used in flour

Crustaceans – Includes crabs, lobster, prawns, shrimp and scampi

Eggs – Both fresh and powdered egg

Fish – Extracts of fish can be a hidden ingredient, for example in sauces

Milk – Dairy products such as butter, cheese, cream and yoghurt

Sesame – Sesame seeds. Sesame is also used to flavour oils

Soya – Used extensively in far eastern cuisine and vegetarian dishes

Sulphur dioxide – Also known as sulphites. Found in foods including dried fruit, soft drinks, cooked meat products, wine and beer

Mustard – Used extensively as a flavouring in processed foods

Molluscs – Includes mussels, whelks, cockles, land snails and squid

Lupin – A flour used in catering, produced from lupin plants

This downloadable document and its content remains the property of The Safer Food Group and any adaptation or changes are prohibited, you have the right to take copies and use this resource for your business or individual needs but in no way are permitted to adapt it as your own or to sell on this item for a profit. This document should be used alongside correct food preparation and hygiene procedure and does not negate your legal responsibilities with regard allergen communications and disclosure. The Safer Food Group take no responsibility for the misuse of this document or bad working practices undertaken by any business or individual using our free resources.

Copyright The Safer Food Group 2020