Common Food Allergies

Understanding common food allergies: a guide for businesses and individuals

At HSEDocs, we recognize how important health and safety are, especially when it comes to common food allergies, which can be serious. Whether you run a business that serves food or you’re managing allergies at home, having the right information is key to preventing problems, staying compliant with regulations, and finding peace of mind.

We are committed to providing helpful health and safety resources. Whether it’s through our detailed e-learning courses, like the Allergen Training for Restaurants certificate, or customised health and safety documents, we strive to offer quick, effective, and affordable solutions. We are proud to work with central government and public sector organisations, and our commitment to preventing issues is shown by our ISO 9001 and ISO 27001 certifications.

What are common food allergies?

A food allergy happens when your immune system mistakenly sees a harmless food protein as a danger. In response, your body releases chemicals that can cause a range of symptoms, from mild discomfort to severe, even life-threatening reactions. It's important to understand that a food allergy differs from a food intolerance, as they work in very different ways and can have varying levels of seriousness.

Food intolerances, while uncomfortable, don't involve the immune system and are usually not dangerous. They often occur because the body has trouble digesting certain foods, like lactose in dairy. On the other hand, food allergies can be serious and require careful management to avoid severe reactions, such as anaphylaxis, which can be life-threatening.

Understanding these distinctions is the first step in creating a safer environment, whether in a professional kitchen or a family home. We offer various food-related e-learning courses that delve deeper into these topics, starting from just £4.99.

The 'Big 9' common food allergies (and other significant allergens)

While any food can cause an allergic reaction, several common culprits account for the vast majority of food allergy incidents. You may often hear about the 'Big 8' or 'Big 9' major allergens, which are legally mandated to be declared on food packaging in many regions, including the UK and the US. These are:

Peanuts: A legume, not a tree nut, often causing severe reactions.
Tree nuts: Includes almonds, walnuts, hazelnuts, cashews, pistachios, pecans, and Brazil nuts.
Milk: Specifically, cow's milk affects many infants and young children, though some outgrow it.
Eggs: Another common childhood allergy, found in many baked goods and processed foods.
Soybeans: A legume often found in processed foods, tofu, and soy milk.
Wheat: A common grain, often confused with gluten intolerance or coeliac disease.
Fish: Various types of fin fish can cause reactions.
Shellfish: Divided into two subcategories:
- Crustacean shellfish: Crab, lobster, shrimp, prawns.
- Molluscan shellfish: Oysters, mussels, scallops, clams.
Sesame: Increasing in recognition as a major allergen, particularly in North America.

In addition to these, the UK and EU regulations specifically list 14 major allergens that must be clearly indicated in food products and menus. These include the 'Big 9' along with:

Celery
Mustard
Sulphur dioxide and sulphites (at levels above 10mg/kg or 10mg/litre)
Lupin
Molluscs

Businesses, in particular, must be aware of these regulations. Our comprehensive health and safety documents are tailored to UK regulations, ensuring you have the tools to comply.

Symptoms of food allergies

Food allergy symptoms can vary widely in severity and how quickly they appear. Reactions can occur within minutes to a few hours after consuming the allergen. Recognising these symptoms is vital for prompt action.

Common mild to moderate symptoms include:

Skin reactions: Hives (red, itchy bumps), eczema, redness, swelling (especially of the face, lips, and around the eyes).
Digestive issues: Nausea, vomiting, diarrhoea, abdominal pain, stomach cramps.
Respiratory symptoms: Nasal congestion, runny nose, sneezing, mild wheezing, and shortness of breath.
Oral symptoms: Itching or tingling in the mouth, swelling of the tongue or throat.
Severe allergic reactions, known as anaphylaxis, are life-threatening and require immediate medical attention. Symptoms of anaphylaxis can include:
Difficulty breathing, severe wheezing, or throat tightness.
A sudden drop in blood pressure, leading to dizziness, faintness, or collapse.
Rapid or weak pulse.
Severe swelling of the tongue or throat, blocking the airway.
Widespread hives or flushing of the skin.
Sense of impending doom.

If you suspect someone is experiencing anaphylaxis, administer adrenaline (epinephrine) if an auto-injector (e.g., EpiPen) is available, and call emergency services immediately.

Managing allergies in the workplace

In the UK, food businesses must comply with Natasha's Law, which requires full ingredient labelling on pre-packed for direct sale (PPDS) foods. For non-PPDS foods (e.g., restaurant meals, bakery items), allergen information must still be provided to consumers. This can be done verbally, in writing, or through a combination of both, but customers must be able to easily access accurate information upon request.

Key areas for managing allergies in a business setting include:

Staff Training: Proper training is paramount. All staff, from management to front-of-house and kitchen teams, need to understand food allergies, cross-contamination risks, and emergency procedures. Many businesses find our Food Hygiene Awareness certificate and specialised allergen training courses invaluable.
Clear Labelling and Information: Implement robust systems for identifying and labelling allergens in ingredients and finished dishes. Ensure allergen information is readily available and accurate for customers.
Preventing Cross-Contamination: Establish strict protocols to prevent allergens from coming into contact with allergen-free dishes during storage, preparation, and serving. This includes dedicated utensils, chopping boards, and preparation areas where possible.
Emergency Procedures: Have a clear action plan in place for responding to allergic reactions, including knowing how to use an adrenaline auto-injector and when to call for emergency medical help.
Supplier Management: Work closely with your suppliers to ensure you have accurate allergen information for all ingredients you purchase.

Our RAMS packs (Risk Assessments, Method Statements, and COSHH Assessments) offer comprehensive solutions that can be adapted to include allergen management specific to your industry. We provide instant and unlimited downloads of all our documents, ensuring you have the resources you need when you need them.

Training with HSEDocs

Investing in staff training is one of the most effective steps a business can take. We offer a range of e-learning courses designed to equip your team with the knowledge they need. Our courses are developed to be high-quality, easy to understand, and compliant with UK regulations.

Allergen Training for Restaurants: Restaurant-specific allergen management
Allergen Training for Factories: Manufacturing and allergen control. Production line control, labelling, HACCP.
Food Safety Level 1: Basic food hygiene principles. Introduction to food safety, personal hygiene
Food Safety Level 2: Intermediate food hygiene. Critical control points, allergen awareness
Food Safety Level 3: Supervisory food safety. Management of food safety systems, regulatory compliance, HACCP.

Tips for individuals with common food allergies

Read Labels Diligently: Always check ingredient labels, even for products you've bought before, as formulations can change. Look for allergen declarations in bold print or specific allergen statements.
Communicate Your Allergies: When eating out or at social gatherings, clearly communicate your food allergies to restaurant staff, hosts, or anyone preparing food for you. Don't be afraid to ask detailed questions about ingredients and preparation methods.
Carry Emergency Medication: If prescribed, always carry your adrenaline auto-injector (e.g., EpiPen) and know how to use it. Make sure family, friends, and colleagues also know where it is and how to administer it.
Cook at Home: Preparing meals yourself gives you full control over ingredients, significantly reducing the risk of accidental exposure to food allergies.
Educate Others: Help your family, friends, and school staff understand your allergies and how to respond in an emergency.
Be Aware of Cross-Contamination: In shared kitchens, be mindful of shared utensils, cutting boards, and cooking surfaces.
Plan for Travel: Research restaurants and grocery stores at your destination. Carry an allergy chef card translated into the local language if travelling internationally.

For more information or to discuss your specific needs, our dedicated support team is available via phone at 0800 933 61 61 or by email to assist with any queries you may have. We are here to help.

Frequently Asked Questions

How do food allergies differ from food intolerances?

Food allergies involve an immune system response, which can be severe and life-threatening. Food intolerances, on the other hand, do not involve the immune system and are generally less serious, causing digestive upset or discomfort rather than an immune reaction.

What are the symptoms of an allergic reaction to food?

Symptoms can range from mild (hives, itching, digestive upset, nasal congestion) to severe (difficulty breathing, swelling of the throat/tongue, sudden drop in blood pressure), which is known as anaphylaxis and requires immediate medical attention.

How can businesses prevent allergic reactions in customers?

Businesses can prevent allergic reactions by providing thorough staff training and implementing strict cross-contamination prevention measures, accurately labelling all ingredients, and clearly communicating allergen information to customers. HSEDocs offers specific Allergen Training for Restaurants and other tailored courses and documents for compliance.

Is there a cure for common food allergies?

Currently, there is no cure for food allergies. The primary management strategy is strict avoidance of the allergen. Some individuals, particularly children, may outgrow specific allergies like milk or egg, but others, such as peanut or tree nut allergies, are often lifelong.

What are the 14 allergens for UK food businesses?

In the UK, the 14 allergens that must be declared are: celery, cereals containing gluten (such as wheat, rye, barley and oats), crustaceans (such as prawns, crabs and lobsters), eggs, fish, lupin, milk, molluscs (such as mussels and oysters), mustard, peanuts, sesame, soybeans, sulphur dioxide and sulphites (at a certain level), and tree nuts (such as almonds, hazelnuts, walnuts, cashews, pecans, Brazil nuts, pistachios and macadamia nuts).