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Allergen Records for Food Trucks & Mobile Caterers

A practical guide to allergen information, ingredient records and cross-contamination controls for UK mobile food businesses.

Allergen information matters. Food businesses in the retail and catering sector must provide allergen information and manage allergens effectively. The FSA lists 14 allergens that must be declared when present as ingredients.

The 14 allergens

The Food Standards Agency lists: celery, cereals containing gluten, crustaceans, eggs, fish, lupin, milk, molluscs, mustard, peanuts, sesame, soybeans, sulphur dioxide and sulphites above the relevant threshold, and tree nuts.

Always check current FSA guidance for the precise rules that apply to your products and service model.

What allergen records should a food truck keep?

Your allergen information should be based on the ingredients you actually use. Useful records can include:

Supplier labels and product specifications
Recipes and ingredient lists
Allergen information for each menu item
Records of recipe or supplier changes
Procedures for handling customer allergen questions
Cleaning procedures designed to reduce cross-contamination
Staff allergen training records

The FSA says allergen ingredient information should be kept up to date and can be recorded on product specification sheets, ingredient labels and recipes.

Preventing allergen cross-contamination

Mobile kitchens are small, busy environments, so controls need to be practical. The FSA recommends measures including cleaning utensils before use, washing hands between preparation tasks and keeping allergen-containing ingredients separate and clearly identified.

Shared equipment can also matter. For example, using the same cooking oil for different products can create a cross-contact risk. Your procedures should reflect the actual equipment and menu in your unit.

What if a recipe changes?

Do not assume an allergen profile stays the same. A supplier can change a recipe, a replacement ingredient can have different allergens, or your own recipe can change.

Make updating allergen information part of your normal purchasing and menu-review process. Keep the current information easy for staff to access.

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Allergen information for takeaway and delivery

The FSA says businesses selling food by distance selling must provide allergen information at two stages: before the purchase is completed and when the food is delivered. If you sell online or by phone, make sure your process covers both stages where applicable.

Train the team

Everyone who handles food or answers customer questions should understand your allergen procedures. The FSA provides free food allergy training and an allergen checklist for food businesses.

See the FSA allergen guidance for food businesses for the current requirements and best-practice guidance.

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