wrans/answers2025-10-21 conversation_3
Source: hansard.parliament.uk (2025-10-21)

UK Parliament Hansard data: wrans/answers2025-10-21 conversation_3

Dr Roz Savage:To ask the Secretary of State for Health and Social Care, whether his Department is taking to (a) improve food allergy safety and (b) provide safe gluten-free options in the hospitality sector through (i) enforcing standards on the prevention of cross-contamination, (ii) reducing reliance on generic allergy disclaimers, (iii) supporting small businesses with access to gluten-free ingredients and staff training and (iv) encouraging the uptake of accreditation schemes to ensure that people with coeliac disease and other food allergies can dine out safely. \p Ashley Dalton: The Food Standards Agency (FSA) is the independent Government department responsible for food safety and allergen labelling in England, Wales, and Northern Ireland.

Food business operators (FBOs) need to tell customers if any food they provide contains any of the 14 listed allergens as an ingredient, including cereals containing gluten. Further information on the allergen guidance for food businesses and the food allergen labelling and information requirements is available, respectively, at the following two links:

https://www.food.gov.uk/business-guidance/allergen-guidance-for-food-businesses

https://www.food.gov.uk/business-guidance/food-allergen-labelling-and-information-requirements-technical-guidance-introduction

In March 2025, the FSA published new guidance, Allergen Information for Non-Prepacked Foods Best Practice, which recommends that allergen information be provided in writing, and supported by a conversation with the consumer. We have also emphasised the need for those with allergies to mention these when ordering food. This new guidance is available at the following link:

https://www.food.gov.uk/business-guidance/allergen-information-for-non-prepacked-foods-best-practice-introduction

All food businesses must have a food safety management system based on the Hazard Analysis Critical Control Point principles. This includes identifying hazards including allergens, determining critical control points, setting limits, monitoring, corrective actions, verification, and record-keeping. Businesses can use ‘gluten-free’ claims if the level of gluten is 20 milligrams per kilogram or less, and should be able to verify such a claim. The enforcement of hygiene and allergen information regulations is the responsibility of local authorities, who monitor compliance with the latter through the Food Standards Delivery Model.

Food law does not oblige FBOs to provide gluten-free food or ingredients. However, if an FBO is made aware of a person’s allergen requirements and has agreed to provide a meal, they have an obligation to ensure that the meal does not contain that allergen and is safe. FBOs must ensure that staff receive training commensurate to their role, and the FSA has provided free online allergen training via their website, at the following link:

https://www.food.gov.uk/business-guidance/allergy-training-for-food-businesses

This training has been accessed by over 915,000 users, including those in hospitality, to help food businesses to understand the importance of allergies. The FSA also provides guidance to FBOs and trade associations, and to local authorities who are responsible for enforcing allergen labelling laws.

As a regulator, the FSA does not provide accreditation or certification and is not in a position to endorse any other accreditation schemes. However, the FSA recognises its role in helping consumers identify safe dining options and encourages businesses to consider such schemes where appropriate.