Why allergen management in catering is a must for food businesses in 2025

If you work in catering, hospitality, or foodservice, effective allergen management in catering isn’t just a nice-to-have. It’s a must. Whether you’re preparing food in a pub kitchen, serving coffee in a café, or running a school canteen, there’s moral, legal and economic reasons to keep food-hypersensitive customers safe.

And let’s be honest, this isn’t a small group of people. Around 6% of UK adults and between 5 to 8% of children have a diagnosed food allergy. That’s roughly 2.4 million people. And that figure doesn’t even include people with coeliac disease or food intolerances. These customers aren’t asking for special treatment because they’re fussy. For them, eating out can be a risk. One mistake could lead to serious illness. Or worse.

So let’s talk about why allergen management in catering matters, and what it means for your business.

It’s the right thing to do

Let’s start with the obvious one. Morally, you have a duty of care to your customers. People trust you to serve them food that won’t make them ill. That trust is especially important when someone has a food allergy, intolerance or coeliac disease. In some cases, you may only get one chance to get it right. Your actions could mean the difference between someone enjoying a great meal, or ending up in hospital.

Your team needs to take this seriously. That means knowing what’s in each dish, how to communicate with customers, how to prevent cross-contamination, and how to respond if something goes wrong. This is about being proactive, not reactive.

It’s a legal requirement

The law is very clear when it comes to food allergens. In the UK, food businesses must:

• Provide accurate information about the 14 named allergens
• Prevent cross-contamination when preparing allergen-free dishes
• Train their staff and have proper systems in place to manage allergens

These requirements fall under several pieces of legislation, including:

• The Food Safety Act 1990
• Regulation (EU) No. 1169/2011 (retained in UK law)
• The Food Information Regulations 2014
• Natasha’s Law (for prepacked for direct sale food)

Failure to comply can result in enforcement action, including improvement notices, prosecution, and large fines.

It protects your business

Allergen management in catering isn’t just about protecting customers. It protects your business too. One allergen incident can damage your reputation overnight. Bad reviews, social media backlash, or local or national press coverage can have a lasting impact.

Then there’s the financial side. Fines, compensation claims, legal fees and potential prosecution can add up quickly. In some cases, it could even lead to a business being forced to close.

On the flip side, food-hypersensitive customers are incredibly loyal when they find a business they trust. Get it right, and they’ll come back. They’ll tell others. And they’ll bring friends and family too. Because they remember that you made them feel safe.

It’s good for business

Getting allergen management in catering right isn’t just about staying out of trouble. It’s also a chance to stand out for the right reasons. In a crowded foodservice market, being known as a venue that takes allergen safety seriously can set you apart.

You’ll build customer trust, reduce risk, and improve your team’s confidence and professionalism. All of that adds up to better service, better reviews, and better long-term success.

So, whether you’re running a busy restaurant, a catering operation, or a small café, make allergen management part of your core training, processes and company values. It’s not just about compliance. It’s a customer care issue. And when you care, people notice.

Need help training your team? Level 2 and Level 3 allergen training video courses are launching in Autumn 2025. Join the waitlist now to be the first to know and receive an exclusive discount.

Want to learn more? Check out The Ultimate Allergen Management Guide for Foodservice and Hospitality Businesses.