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What is Non-Prepacked Food?<\/h2>\n\n\n\n
Non-prepacked food is food that is sold loose, that is to say not in any kind of packaging. It includes, but is not limited to:<\/p>\n\n\n\n
- \n
- Baked goods at a bakery. <\/li>\n\n\n\n
- Meals served at a restaurant. <\/li>\n\n\n\n
- Loose meat and cheese at a deli counter. <\/li>\n\n\n\n
- Drinks made to order in a coffee shop. <\/li>\n<\/ul>\n\n\n\n
![\"Server](\"https:\/\/www.highspeedtraining.co.uk\/hub\/wp-content\/uploads\/2025\/04\/bakery.jpg\")
<\/figure><\/div>\n\n\nIn the past, non-prepacked food and food prepacked for direct sale (PPDS) have been subjected to different allergen labeling requirements. However, an increase in the number of fatal and avoidable allergic reactions has resulted in similar allergen labelling requirements\/recommendations for both. <\/p>\n\n\n\n
PPDS food is subject to Natasha\u2019s Law<\/a> which mandates that all food prepacked for direct sale must declare the presence of any of the 14 allergens. You can learn more about PPDS food here<\/a>. <\/p>\n\n\n\n
\n\n\n\nFSA Guidance on Allergen Information for Non-Prepacked Foods<\/h2>\n\n\n\n
The FSA guidance on best practice for non-prepacked food is as follows:<\/p>\n\n\n\n
- \n
- Food businesses must inform consumers if they have used any of the 14 allergens as an ingredient in their food. <\/li>\n\n\n\n
- Businesses must ensure that all mandatory food allergen information is accurate and easily accessible by the consumer. This should be easily available in writing and underpinned with a conversation. <\/li>\n<\/ul>\n\n\n\n
The FSA reiterates that this information is particularly important for consumers who have food hypersensitivity such as a food allergy, intolerance or coeliac disease. These hypersensitivities can cause adverse reactions when eating allergens and can result in life threatening anaphylaxis. Following research on how best to convey allergen information, the FSA advises that the most effective method is in writing and supported by a conversation. As such, it\u2019s imperative that staff have the necessary allergen training and a thorough understanding what allergens, if any, are present in the food that you serve. <\/p>\n\n\n
\n![\"Waiting](\"https:\/\/www.highspeedtraining.co.uk\/hub\/wp-content\/uploads\/2025\/04\/restaurant.jpg\")
<\/figure><\/div>\n\n\nThe guidance from the FSA has been provided so that businesses can adopt best practice, however it is not yet a legal requirement. That being said, campaigners are hopeful that this guidance will eventually become law. In 2017, 18 year old Owen Carey suffered a fatal allergic reaction after allergen information was not adequately provided for him. His family have since campaigned for a change in legislation regarding allergen information which the FSA has publicly supported. Whilst the guidance isn\u2019t currently mandatory, it reflects the parameters of Owen\u2019s Law which seeks to mandate greater standardisation of written allergen information. <\/p>\n\n\n\n
For these reasons, it\u2019s advisable for businesses to adopt these best practices irrespective of whether they are a legal requirement or not. If Owen\u2019s Law is ratified then businesses that have already put these practices in place will not have to make any adjustments. This can help to give you an edge against your competitors and save you time further down the road. Moreover, it is a trust signal to customers who suffer from food hypersensitivities that your establishment is trustworthy and willing to take the extra steps so that they too can enjoy a meal out with loved ones.<\/p>\n\n\n\n
\n\n\n\nPractical Steps to Consider for the Out-of-Home Sector<\/h2>\n\n\n\n
As mentioned, providing adequate allergen information is integral to keeping the public safe and food businesses should already have stringent allergen management practices in place. For example, if you already use an allergen matrix to detail what allergens are present in each dish, then you already have the necessary information to adopt best practice and can focus on how best to convey this to customers. <\/p>\n\n\n
\n![\"Cafe](\"https:\/\/www.highspeedtraining.co.uk\/hub\/wp-content\/uploads\/2025\/04\/food-staff.jpg\")
<\/figure><\/div>\n\n\nNevertheless, there are practical steps that you can take to ensure that you are following the FSA\u2019s guidance. These steps include:<\/p>\n\n\n\n
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- Assessing current allergen management practices<\/strong> – You should already have effective allergen management practices in place, but it\u2019s important that you assess your current processes and see where improvements can be made. In preparing to provide written information to customers you can assess whether you have the necessary information readily available. For example, if you don\u2019t use an allergen matrix for each dish and instead rely on asking the chef what allergens are present each time someone mentions an allergy, now would be a good time to introduce an allergen matrix for relevant dishes and prominently display it or ensure it can be easily accessed by all staff. <\/li>\n<\/ul>\n\n\n\n
- \n
- Updating Staff Training<\/strong> – If staff don\u2019t understand the dangers associated with allergen mismanagement they are less likely to adhere to the necessary guidelines and regulations. As such, it\u2019s imperative that you provide adequate allergen training from a reputable training provider such as High Speed Training. Our Food Allergen Awareness Training<\/a> provides essential information for food handlers to help them keep customers safe. As part of this training, it\u2019s advisable to talk staff through each dish and the allergens present so that they can confidently convey this to customers. This will facilitate them actively encouraging conversations around allergens as they have the necessary knowledge to help customers make informed decisions. <\/li>\n<\/ul>\n\n\n\n
- \n
- Providing easily accessible information<\/strong> – The new FSA guidance reiterates the importance of clear written language to communicate allergen needs. As such, you should take the time to decide how you wish to convey this information and ensure that it\u2019s written clearly and is easily accessible. It\u2019s redundant listing the allergens in a dish if it\u2019s in an illegible font squashed in the bottom corner of your menu. Instead, workshop different ways to present the information such as directly on the menu, a separate menu that only lists dishes containing allergens or a stylised allergen matrix in your business\u2019 branding. <\/li>\n<\/ul>\n\n\n\n
\n\n\n\nFree Allergen Resources<\/h2>\n\n\n\n
High Speed Training has a range of free resources that you can use to adopt best practice as outlined above. These include:<\/p>\n\n\n\n
Allergen Icons<\/h4>\n\n\n\n
These can be used to clearly indicate which of the 14 allergens are present in a dish. The icons can be downloaded individually in colour or black and white and placed on menus or display cases where necessary.\u00a0<\/p>\n\n\n
- Providing easily accessible information<\/strong> – The new FSA guidance reiterates the importance of clear written language to communicate allergen needs. As such, you should take the time to decide how you wish to convey this information and ensure that it\u2019s written clearly and is easily accessible. It\u2019s redundant listing the allergens in a dish if it\u2019s in an illegible font squashed in the bottom corner of your menu. Instead, workshop different ways to present the information such as directly on the menu, a separate menu that only lists dishes containing allergens or a stylised allergen matrix in your business\u2019 branding. <\/li>\n<\/ul>\n\n\n\n
- Updating Staff Training<\/strong> – If staff don\u2019t understand the dangers associated with allergen mismanagement they are less likely to adhere to the necessary guidelines and regulations. As such, it\u2019s imperative that you provide adequate allergen training from a reputable training provider such as High Speed Training. Our Food Allergen Awareness Training<\/a> provides essential information for food handlers to help them keep customers safe. As part of this training, it\u2019s advisable to talk staff through each dish and the allergens present so that they can confidently convey this to customers. This will facilitate them actively encouraging conversations around allergens as they have the necessary knowledge to help customers make informed decisions. <\/li>\n<\/ul>\n\n\n\n
- Assessing current allergen management practices<\/strong> – You should already have effective allergen management practices in place, but it\u2019s important that you assess your current processes and see where improvements can be made. In preparing to provide written information to customers you can assess whether you have the necessary information readily available. For example, if you don\u2019t use an allergen matrix for each dish and instead rely on asking the chef what allergens are present each time someone mentions an allergy, now would be a good time to introduce an allergen matrix for relevant dishes and prominently display it or ensure it can be easily accessed by all staff. <\/li>\n<\/ul>\n\n\n\n
![\"\"](\"https:\/\/www.highspeedtraining.co.uk\/hub\/wp-content\/uploads\/2025\/04\/HST_Hub_14FoodAllergenIconSheet.png\")
<\/a><\/figure><\/div>\n\n\n