Natasha's Law and Owen's Law
Allergen errors kill people. 10 deaths per year from food anaphylaxis in the UK. 85 allergen alerts in 2025 alone — one every four days. 597 allergen-related food recalls between 2016-2021. This is the area where mistakes have the most serious consequences.
What your restaurant must do
Loose food (meals made to order)
Legal minimum: Inform customers about allergens verbally, with a visible notice saying "Please ask a member of staff for allergen information." Best practice (March 2025): Written allergen information — matrix on the menu, separate allergen guide, or digital — alongside a conversation with staff.
Prepacked for direct sale (PPDS)
Food packed on the same premises where it is sold (sandwiches wrapped in your cafe, salad boxes from your deli): full ingredients list on the label with all 14 allergens emphasised in bold, capitals, or contrasting colour. This is Natasha's Law — mandatory since October 2021.
Online and delivery
Allergen information must be available before purchase (on your website/app) and again at delivery. The food business is legally responsible, not the delivery platform. Allergen info should be no more than one click away from the product page.
Blueroll generates your allergen matrix automatically. Add recipes with ingredients, and the app identifies all 14 allergens and builds your matrix. Export as PDF for your menu or EHO inspection. Start free trial
What EHOs check
- Written allergen matrix or guide — accurate, matching current menu
- Staff can answer allergen questions when asked
- Documented procedures for handling allergen requests
- Cross-contact prevention measures in the kitchen
- PPDS labels with full ingredients and emphasised allergens
- Supplier specifications retained to verify allergen content
- Training records showing annual allergen awareness training
- Visible notice directing customers to ask about allergens
Cross-contact prevention
- Separate equipment — dedicated boards, utensils, pans for allergen-free orders
- Separate oil — never fry allergen-free food in shared fryer oil
- Thorough cleaning — hot water and detergent between tasks, not just a wipe
- Handwashing — between handling different allergen groups
- Storage — allergen-containing ingredients in closed, labelled containers
- Be honest — if you cannot eliminate cross-contact, tell the customer. Better to refuse an order than risk a reaction
Common mistakes
- Relying on verbal only — no written allergen info available, prone to human error
- Not updating when menus change — a dish that was nut-free last month may not be now
- Assuming "vegan" = allergen-free — vegan food can contain soy, gluten, sesame, nuts, sulphites
- Not training agency/temp staff — they take orders but do not know allergen procedures
- Using "may contain" as a blanket disclaimer — must only be used after genuine risk assessment
- Waiter takes the note but it never reaches the chef — broken communication chain
- Not checking supplier ingredient changes — suppliers change recipes without notice
"May contain" is not a get-out. Precautionary allergen labelling is voluntary, not required by law. It must only be used after a genuine risk assessment — never as a blanket disclaimer. Overuse devalues the warning and drives allergic consumers to take risks.
Related guides
- SFBB Guide — how to fill in your food safety management pack
- EHO Inspection Checklist — what inspectors check
- How to improve your rating — quick wins
- Ratings explained — what 0-5 means