Allergen information for non-prepacked food
If you sell food that isn’t prepacked, such as meals, sandwiches made to order or loose bakery items, you must tell customers in writing which of the 14 regulated allergens it contains. In Ireland this is set out in S.I. No. 489 of 2014, updated by S.I. No. 656 of 2024.
Who it applies to
- Restaurants, pubs, cafés, takeaways and contract caterers.
- Mobile and fixed food stalls, and delivery services.
- Shops and supermarkets, for their non-prepacked food.
- Childcare and healthcare settings, among others.
- Food given away free, as well as food that is sold.
How the information must be given
- In writing: English, or Irish and English. Legible, handwritten or printed.
- Before the sale: easy to find and accessible before the food is sold or supplied.
- Per dish: linked directly to each food or drink, so there is no confusion.
- “Contains” wording: for example “contains wheat, barley, soya, egg”.
- Not a blanket line: “Our food contains…” is not acceptable.
Where to put it
- Restaurants and takeaways: beside each menu item, or centrally in one or more clearly visible places. Paper or electronic is fine. If it isn’t obvious, signpost it.
- Shops: beside each food, or in a central place that clearly links items to allergens.
- Stalls and markets: close to the food, or in a menu-style format.
- Bars: for non-prepacked drinks, beside the drinks or on the price list in one or more conspicuous places.
Online, phone and delivery orders
- Before the purchase is concluded, for example on your online menu, leaflet or catalogue.
- At the moment of delivery.
- In writing at at least one of those two stages, at no extra cost to the customer.
Ingredients, cross-contact and “may contain”
- Allergens used intentionally as ingredients must be declared. The FSAI’s example: chips cooked in peanut oil.
- Unintentional, low-level cross-contamination does not need a declaration. Example: chips cooked in oil previously used for fish.
- “May contain” or “prepared in a kitchen that uses…” is voluntary and does not replace the mandatory declaration.
Records that help
- Supplier information: the FSAI says caterers should have the allergen information for each food or ingredient they buy.
- An allergen matrix for each dish, kept up to date when recipes or suppliers change.
- Staff training: the FSAI says training must cover identifying and handling the 14 allergens and responding to customer concerns. Write down who was trained and when.
Start with our free allergen matrix template, or see the 14 allergens.
See the FSAI’s allergen information for non-prepacked food. This is general information, not advice for your business. Your food safety management system (HACCP plan) and FSAI guidance are the reference. Hygivo is not affiliated with or endorsed by the FSAI.
Questions
Can staff just tell customers about allergens verbally?
Not as the only method. FSAI guidance is that allergen information for non-prepacked food must be in written form, in English or in Irish and English, and easy to find before the food is sold or supplied. The FSAI gives one exception: drinks such as cocktails made to an individual request, where allergens must still be told to the customer before the sale.
Can I put one line saying “our food contains allergens”?
No. The FSAI says the information must relate directly to each food or drink, using the word “contains” followed by the allergens, for example “spaghetti bolognaise – contains milk, celery, wheat”. A general statement is not acceptable.
What about online, phone and delivery orders?
Allergen information must be available before the purchase is concluded and at the moment of delivery, and it must be in writing at at least one of those stages. It must not cost the customer anything extra.
Does a “may contain” sign cover me?
No. The FSAI says voluntary statements such as “may contain…” can help warn vulnerable customers, but they do not replace the mandatory allergen declaration.
Related
Updated .