Glossary · Safety & compliance
14 allergens
Definition
The 14 allergens are the major food allergens UK food businesses must give information about, including milk, eggs, peanuts, tree nuts, gluten and soya.
UK food law names 14 major allergens: celery, cereals containing gluten, crustaceans, eggs, fish, lupin, milk, molluscs, mustard, peanuts, sesame, soya, sulphur dioxide and sulphites, and tree nuts. Food businesses must be able to tell customers which of these are in the food they serve. Staff should be able to answer questions about them, not just point to a label.
Ice cream menus touch several of them. Milk is in most ice cream, wafers and cones contain wheat, and toppings can bring in nuts, peanuts, soya or eggs. Shared scoops and nozzles add the risk of traces. Our allergen page lists what we can tell you about our menu. If any guests have allergies, tell us when you book and ask staff on the day before ordering.
Related terms
- Cross-contaminationCross-contamination is when bacteria or allergens pass from one food, surface or utensil to another. At a van it usually happens through shared tools.
- Chopped nutsChopped nuts are a classic sundae topping of small pieces of roasted nuts. They add crunch, but nuts are major allergens and need careful handling.
- Level 2 food hygieneLevel 2 food hygiene is the standard UK food safety qualification for people who handle food, covering hygiene, temperature control and allergens.
- Wafer coneA wafer cone is the light, pale cone moulded from a thin batter, used for the classic 99. It is airy and mild so the ice cream does the talking.
- The full glossary54 terms, from soft serve to street trading licences.
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