The Allergens Tool Kit

The Staff Canteen

Top Tips and tricks to help get you started in the food and hospitality industry, covering a number of food allergens and where they are often found.

Chef Skills

Here is everything you need to know in terms of where you might find each of the 14 allergens. Under the new FSA Health & Safety regulations, all of these details are to be supplied either on a label or on information such as menus and chalkboards. 

Getting started in the food and hospitality industry

1.       Celery

This includes celery stalks, leaves, seeds and the root called celeriac. It can be found in: Celery salt, salads, some meat products, soups and stock cubes.

2.       Cereals containing gluten

This includes Wheat (such as spelt and Khorasan wheat/ kamut), rye, barley and oats is often found in foods which contain flour, such as some types of baking powder, batter, breadcrumbs, bread, cakes, couscous, meat products, pasta, pastry, sauces, soups and fried foods which are dusted with flour.

3.       Crustaceans

Crabs, lobster, prawns and scampi are all crustaceans. Another ingredient that chefs are advised to look out for is shrimp paste, which is often used in Thai and South-East Asian curries or salads.

4.       Eggs

Eggs are most commonly found in cakes, some meat products, mayonnaise, mousses, pasta, quiche, sauces and any pastries or other foods that are brushed or glazed with egg.

5.       Fish

Products to look out for in regards to fish are some fish sauces, pizzas, relishes, salad dressings, stock cubes and Worcester sauce.

6.       Lupin

Lupin is a kind of flower but is also sometimes found in flour. Lupin flour and seeds are normally used in some types of bread, pastries and occasionally in pasta.

7.       Milk

Milk is most commonly used in butter, cheese, cream, milk powders and yoghurts. It can also be found in foods brushed with milk, and in powdered soups and sauces.

8.       Molluscs

Molluscs include foods such as mussels, land snails, squid and whelks, but can also be commonly found in oyster sauce and is also sometimes used as an ingredient in fish stews.      

9.       Mustard

Liquid mustard, mustard seeds and mustard powder are all considered within this category. Mustard can also be found in breads, curries, marinades, meat products, salad dressings, soups and sauces.

10.   Nuts

The nuts considered in this category do not include peanuts because peanuts are a legume and grow underground. This category strictly refers to nuts which grow on trees, so for example cashew nuts, almonds and hazelnuts. These nuts can be found in bread, biscuits, crackers, desserts, nut powders (which are often used in Asian curries), stir-fried dishes, ice cream, marzipan (almond paste), nut oils and sauces.

11.   Peanuts

As mentioned above, peanuts are considered a legume and grow underground. They are often used as an ingredient in biscuits, cakes, curries, desserts, sauces (such as satay source) as well as in groundnut oil and peanut flour.

12.   Sesame Seeds

These seeds can often be found in bread (for example, they are often found sprinkled on hamburger buns), as well as breadsticks, houmous, sesame oil and tahini. They are sometimes toasted and used in salads.

13.   Soya

Soya is mostly an ingredient commonly used in oriental food. It is often found in bean curd, edamame beans, miso paste, textured soya protein, soya flour or tofu. It can also commonly be found in desserts and ice cream, as well as meat products, sauces and vegetarian products. 

14.   Sulphur Dioxide (sometimes known as sulphites)

Sulphites are most commonly used in dried fruits like raisins, dried apricots and prunes. It can also be found in meat products, soft drinks, vegetables as well as in wine and beer. People with asthma have a higher risk of developing a reaction to sulphur dioxide.

More information on all the allergens, as well as further updates in the health and safety rules and regulations, can be found at either: or

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Editor 1st June 2017

The Allergens Tool Kit