Food handler allergen responsibilities: 10 things you need to know.

If you work in a kitchen or handle food in any way, allergens aren’t someone else’s job. They’re your responsibility too. It’s really important that you understand your food handler allergen responsibilities.

Whether you’re prepping ingredients, cleaning down surfaces, plating dishes, or serving customers, your actions can make the difference between someone eating safely or ending up in hospital.

The good news? You don’t need to be a food scientist to get this right. You just need to know the basics and follow clear, simple steps. Here’s what every food handler should understand about allergens, and what their food handler allergen responsibilities look like in practice.

1. Understand Food Hypersensitivity

The broader term food hypersensitivity is being used more often now, instead of just saying food allergy, coeliac disease or food intolerance. It’s used to describe people who experience an adverse physical reaction to food that is otherwise harmless. They can be referred to as the Food Hypersensitive Customer.

To be able to communicate effectively with food hypersensitive customers, start by understanding the difference between and the symptoms of:

• A food allergy
• A food intolerance
• Coeliac disease

 2. Understand the severity of getting it wrong

It only takes one slip-up. A single mistake, a missed label, or moment of miscommunication can lead to a serious allergic reaction. In some cases, it can be life-threatening.

As a food handler, what you do behind the scenes matters. You could be the reason someone eats safely. Or the reason someone ends up in hospital. Reactions can happen quickly and can be unpredictable. A customer might have only ever experienced mild symptoms, then suddenly go into anaphylactic shock from the smallest trace. That’s why allergen procedures aren’t just ‘extra work’ or red tape. They are lifesaving. Every label you check, every surface you clean, every question you ask, it all counts.

3. Know which allergens are in your food

Start with the 14 named allergens under UK law. You need to know:

• Which ones are in the food you handle
• Where they come from (e.g. sauces, spice mixes, toppings) including hidden allergens.
• How to read a food label properly

Always check labels on pre-packed food, even if it’s something you’ve used for months. Ingredients can change without warning.

If you don’t know whether something contains an allergen, don’t guess. Ask a manager or supervisor, check the allergen matrix, or refer to the packaging.

4. Label ingredients clearly and check packaging carefully

Clear labelling is essential. Food handlers rarely work alone, and ingredients are often stored, used, or prepped across different shifts. If someone else opens the fridge, freezer or dry store, they need to know exactly what’s in each container.

Always store ingredients in sealed, clearly labelled containers. If food is decanted from its original packaging, copy the full ingredient and allergen details onto the new label.

When using prepacked food from suppliers:

• Check that the packaging is intact
• Confirm that the label is readable
• Make sure allergens are clearly emphasised in the ingredients list, usually in bold or capital letters

If you’re ever unsure what’s in something, don’t guess. Stop and check, either by looking at the ingredient lists, information from your supplier or with your manager or supervisor

 5. Understand how allergens spread

Allergens can spread in many ways, including via:

• Surfaces (chopping boards, work surfaces)
• Utensils (knives, mixers, tongs)
• Hands and gloves
• Cooking oil, cooking liquids or shared cooking equipment

This kind of accidental transfer is called allergen cross-contact, and it happens when a small amount of an allergen gets onto a surface, utensil, or food that wasn’t supposed to contain it. Think of allergens like glitter, if you’re not careful, even the smallest amount can end up everywhere and a tiny trace can cause a serious reaction.

6. Know how to clean properly

Sanitiser alone doesn’t remove allergens. You need to clean with detergent first, then sanitise. This is called the two-stage cleaning process.

• Clean thoroughly before prepping an allergen-free meal.
• Dismantle equipment where needed to clean hard to reach areas where seeds, flour etc. could get stuck (e.g. food processors, slicers etc.)
• Use colour-coded cleaning equipment, for allergen-free prep areas, where necessary.
• Use single-use cloths when you can or change cloths after each task.

7. Wash your hands like it matters

Hand washing is one of your best defences against cross-contact.

• Wash between every task, even if wearing gloves (these must be changed after each task too!)
• Use soap and warm water, not just hand gel
• Avoid hand creams that contain nut oils
• Always wash hands thoroughly before prepping allergen-free meals.

8. Follow the recipe

When preparing dishes:

• Stick to the standard recipe
• Don’t substitute ingredients unless approved
• Use separate or thoroughly cleaned utensils and equipment
• Double check sauces, dressings, toppings and garnishes

If you’re not 100% sure, stop and ask. It’s better to pause than make a mistake.

9. Know how to prepare a meal for a food-hypersensitive customer

When an order comes in for a customer with a food allergy, intolerance or coeliac disease, there’s a clear step-by-step process to follow. This includes:

Step 1: Recheck the labels

Look at the labels on all the ingredients you plan to use. That means sauces, oils, dressings, garnishes etc. Make sure none of them contain the allergen the customer needs to avoid. If needed, show the label to the customer.

Step 2: If there’s a risk, stop and inform

If an ingredient contains the allergen, or has a “may contain” statement, tell the customer straight away. You can do this directly or pass the info through front of house. Never make assumptions, and never guess.

Step 3: Clean the prep area thoroughly

If it’s safe to go ahead, clean the work surface, utensils and any equipment using the two-stage cleaning process. You’re not just wiping it down, you’re removing all traces of the allergen.

Step 4: Wash your hands

Even if you’ve just done it, wash your hands again. It’s a simple step, but one of the most important.

Step 5: Use clean or separate equipment

Use dedicated boards, knives and utensils if you have them. If not, clean everything thoroughly before you start.

Step 6: Wear a clean apron

Put on a clean or disposable apron to prevent allergen particles from transferring from your clothes to the dish.

Following this process shows care and protects the customer. Never rush it. It’s always worth doing right.

10. Know what to do if something goes wrong

Your food handler allergen responsibilities extend to knowing what to do if you make a mistake. For example, if a dish gets contaminated by an allergen:

• Don’t try to fix it
• Don’t scrape off the allergen
• Don’t wipe the plate and re-serve it
• Start again with clean equipment and ingredients

11. Communication is key

If you’re front of house, you play a crucial role too. Always:

• Ask customers if they have allergies and communicate effectively with them
• Pass the information to the kitchen clearly and correctly
• Never guess what’s safe
• Know where to find the written allergen information
• Make sure the right meal gets to the right customer.
• Know what to do if a customer is having an allergic reaction such as anaphylaxis.

Remember, every customer with a food allergy is putting their trust in you.

Summary

Allergen safety isn’t about fear. It’s about responsibility. As a food handler, all of your actions matter, even the small ones. With the right knowledge, processes and daily habits, and a clear understanding of food handler allergen responsibilities, you can keep every customer safe.

Want to know more about food handler allergen responsibilities? Check out the Level 2 Food Allergen Awareness and Level 3 Food Allergen Management courses. They’re built for real-life kitchens and explain everything food handlers need to know.

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