How to Record a 14 Major Allergens Video for Your Food Safety Management System

Step 1: Set the scene and context

The Food Information Regulations 2014 require food businesses to declare the 14 major allergens when used as ingredients. These 14 foods and ingredients cause 95% of all allergic problems across the European Union. They were selected because they present the greatest risk to the greatest number of people. Understanding each allergen—what it includes, where it hides, how it can cause reactions—is essential knowledge for anyone handling food.

Your team needs to know more than just the names of these 14 allergens. They need to understand that peanuts and tree nuts are completely different things. They need to know that fish can be hidden in Worcester sauce. They need to understand that some people are so sensitive to certain allergens that even microscopic particles or vapours can trigger life-threatening anaphylaxis.

This video provides the foundation knowledge your team needs to work with your allergen matrix and make informed decisions about allergen safety.

Where to film this video:

This is primarily a knowledge-based video, so film in a quiet area where you can speak clearly. Have examples of products containing each allergen available to show—this helps your team recognise where allergens appear in real products. Your allergen matrix should be visible so you can reference how these allergens appear in your menu.

What to have ready:

• Examples of products containing each of the 14 allergens
• Your allergen matrix showing which allergens appear in which dishes
• Product labels showing how allergens are declared on packaging
• Visual reference chart of all 14 allergens (for supporting written materials)
• Examples of hidden allergen sources (Worcester sauce for fish, marzipan for tree nuts, etc.)

Start your video by explaining:

"This video covers the 14 major allergens that we're legally required to declare in everything we serve. These 14 allergens cause 95% of all allergic problems, ranging from mild discomfort to life-threatening anaphylaxis. I'm going to explain each allergen, what foods contain it, where it can hide in unexpected places, cross-reactivity with other allergens, and the types of reactions it can cause. This knowledge is essential for understanding our allergen matrix and protecting customers with allergies."

Step 2: Plan what to record versus what to write down

Allergen education requires detailed information about each of the 14 categories. Your team needs both verbal explanation of key concepts and written reference materials they can consult.

Best for video (on camera):

• Why these specific 14 allergens were chosen for mandatory declaration
• The difference between food allergies, intolerances, and coeliac disease
• Explaining each allergen category with examples
• Where allergens hide in unexpected products
• Cross-reactivity between allergens (peanuts/lupin, crustaceans/molluscs)
• Sensitivity levels—why some people react to microscopic particles or vapours
• The range of symptoms from mild to anaphylaxis
• How to use this knowledge when reading your allergen matrix

Best for supporting written text:

• Complete list of all 14 allergens with full details
• Hidden sources for each allergen
• Cross-reactivity warnings
• Symptoms associated with each allergen
• Quick reference card for identification

Example written reference to include:

THE 14 MAJOR ALLERGENS - QUICK REFERENCE

1. CEREALS CONTAINING GLUTEN
   Includes: Wheat, barley, rye, oats, spelt, kamut, khorasan, farro, durum, bulgar, couscous, semolina, triticale
   Note: Oats often cross-contaminated from mills processing wheat/barley
   Hidden in: Sauces, gravies, breaded items, beer, some soy sauce
   Affects: Coeliac disease (autoimmune) and wheat allergy (rare)

2. CRUSTACEANS
   Includes: Lobster, crab, langoustine, prawn, shrimp, crayfish
   Hidden in: Shrimp paste, fish sauce, some Asian dishes
   Note: Extremely sensitive individuals react to vapours
   Cross-reactivity: May cross-react with molluscs

3. EGGS
   Includes: All bird eggs—chicken, duck, goose, pigeon, quail
   Hidden in: Mayonnaise, some pasta, cakes, meringue, glazes
   Note: All types of allergic reaction possible

4. FISH
   Includes: All species—cod, salmon, tuna, haddock, mackerel, anchovies, etc.
   Hidden in: Worcester sauce (anchovies), Caesar dressing, some Asian sauces
   Note: Some people react to smell of fish

5. PEANUTS
   Includes: Groundnuts, arachis oil, groundnut oil, peanut flour
   Note: NOT a tree nut—peanuts are legumes
   Cross-reactivity: Soya, kidney beans, lupin, pea protein
   Extreme sensitivity: Microscopic particles/odour can cause anaphylaxis

6. TREE NUTS
   Includes: Hazelnut, brazil, almond, pistachio, pecan, walnut, macadamia, cashew
   NOT included: Coconut, pine nuts, chestnuts (seeds, not nuts)
   Hidden in: Marzipan, some liqueurs, unrefined nut oils
   Cross-reactivity: May cross-react with peanuts

7. SOYA
   Includes: Soya beans, soya flour, soya oil, tofu, tempeh
   Hidden in: Many manufactured foods as bulking agent
   Cross-reactivity: Peanut, lupin (all legumes)

8. MILK
   Includes: All mammalian milk—cow, goat, sheep, buffalo, yak, camel
   Two types: Lactose intolerance (enzyme deficiency) vs milk protein allergy
   Note: Cow's milk allergy (CMA) common in infants

9. CELERY
   Includes: Celery stalks, celeriac (root), celery salt, celery powder, celery seeds
   Hidden in: Soups, stocks, sauces, some spice blends
   Common reactions: Oral allergy syndrome

10. MUSTARD
    Includes: Mustard powder, seeds, leaves, flowers, mustard oil
    Hidden in: Salad dressings, marinades, some curry powders
    Common reactions: Oral allergy syndrome

11. SESAME SEEDS
    Includes: Sesame seeds, sesame oil, tahini
    Hidden in: Bread toppings, breadsticks, hummus, some Asian dishes
    Cross-reactivity: May cross-react with tree nuts

12. SULPHITES/SULPHUR DIOXIDE
    Declaration required: >10mg/kg or >10ml/L
    Hidden in: Wine, dried fruit, some processed meats
    Note: Triggers asthma-like symptoms, especially in asthmatics

13. LUPIN
    Includes: Lupin seeds, lupin flour
    Hidden in: Increasingly used in manufactured foods as grain alternative
    Cross-reactivity: STRONG cross-reactivity with peanuts

14. MOLLUSCS
    Includes: Oyster, mussel, clam, cockle, squid, octopus, snail, whelk, cuttlefish
    Hidden in: Oyster sauce, squid ink pasta
    Cross-reactivity: May cross-react with crustaceans

Step 3: Core rules and requirements

Cover each of the 14 allergens in detail, explaining what your team needs to know about each one.

Cereals containing gluten:

"The first allergen is cereals containing gluten. The main reason this is on the list is to protect people with coeliac disease—an autoimmune condition where gluten damages the gastrointestinal tract. Wheat allergy itself is relatively rare, but coeliac disease affects significant numbers of people.

Gluten isn't just in wheat. The following grains all contain gluten: barley, rye, triticale, oats, and all wheat varieties including ancient and hybrid varieties like spelt, kamut, khorasan, farro, durum, bulgar, couscous, and semolina.

Oats in the UK mainly contain gluten because they're heavily cross-contaminated from factories that also mill wheat and barley. Certified gluten-free oats exist but are harder to source. Even these must still be declared as an allergen because oats contain a similar protein called avenin that affects many coeliac sufferers the same way as gluten.

Symptoms of coeliac disease include bloating, cramping, diarrhoea, and in the longer term malnutrition through malabsorption of vitamins and minerals, anaemia, muscle pain, aching joints, severe fatigue, depression, and increased cancer risk from long-term cell damage."

Crustaceans:

"Crustaceans are one of the big five allergens worldwide—one of the most common causes of severe allergic reactions globally. This category includes lobster, crab, langoustine, prawn, shrimp, and crayfish, as well as any derivatives like shrimp paste.

Crustaceans can cause true allergic reactions including full anaphylaxis. Symptoms range across multiple body systems: gastrointestinal problems like nausea, vomiting, stomach cramping, bloating and diarrhoea; skin problems including severe swelling especially around the face, lips, mouth and mucous membranes, severe itching, rashes and urticaria; pulmonary problems with severe constriction of airways limiting the ability to breathe; and severe circulatory problems as blood vessels dilate massively, leading to life-threatening blood pressure drops that can cause cardiac arrest if untreated.

Critically, extremely sensitive individuals have been known to react to vapours from shellfish. Just the smell of shellfish cooking has triggered anaphylactic reactions in some people. This is why allergen management requires such vigilance.

Note also that spoiled shellfish and fish can produce histamine, leading to scombrotoxic poisoning with symptoms resembling an allergic reaction."

Molluscs:

"Molluscs are separate from crustaceans and include all bivalves such as oyster, clam, mussels, and cockles, but also whelks, periwinkles, snails including all land snails, cuttlefish, squid and octopus. Don't forget derivative substances like oyster sauce and squid ink used in pasta.

Allergic reactions to molluscs can be the same as crustaceans—ranging from mild to full anaphylaxis. There can be cross-reactivity between crustaceans and molluscs, meaning someone allergic to prawns might also react to squid."

Eggs:

"All egg products and derivatives must be considered, including eggs from birds other than chickens—goose, duck, pigeon, quail. If it's an egg from a bird, it's covered.

Eggs are hidden in many products: mayonnaise, some pasta varieties, cakes, meringue, glazes on pastries. All types of allergic reaction are possible with egg allergy."

Fish:

"All types of fish must be considered, although reactions are more prevalent in certain species such as cod, hake, haddock, mackerel, whiting, salmon, trout, herrings, bass, swordfish, halibut, and tuna.

Also consider all derivatives and oils of fish as potential allergens. Fish allergens can be hidden in common products—Worcester sauce contains anchovies, for example. Caesar dressing typically contains anchovies. Many Asian sauces contain fish derivatives.

All types of allergic reactions are possible. Some people even react to the smell of fish."

Peanuts:

"Peanuts are one of the big five allergens worldwide and deserve particular attention. Importantly, peanuts are not related to common tree nuts—they're actually legumes, from the same plant family as beans and peas.

Caution is needed because peanuts have many names. Groundnuts is another name for peanuts. Oils derived from peanuts may be called groundnut oil or arachis oil. Peanuts are also commonly ground into flour—be aware of peanut flour and groundnut flour in manufactured products.

Sensitivity to peanuts can be extreme. Even microscopic particles and odour from peanuts have caused severe anaphylactic reactions. Some people are so sensitive that traces invisible to the eye can trigger life-threatening responses.

Cross-reactivity is another concern with peanuts. Because peanuts are legumes, sufferers have occasionally reacted badly to other legumes containing similar proteins—soya, green beans, kidney beans, lupin, and pea proteins used extensively in manufactured products."

Milk:

"Milk can produce two different types of reactions depending on whether the sufferer is allergic or intolerant.

Lactose intolerance sufferers experience sickness, diarrhoea, bloating and cramping due to their inability to properly digest lactose—milk sugar—because they lack the necessary enzyme, lactase. This is uncomfortable but not dangerous in the same way as allergy.

Some people have a true allergy to the proteins in milk and can suffer varying degrees of allergic reaction including anaphylaxis. Cow's milk allergy is particularly prevalent in infants and small children.

The legislation includes milk from all mammalian species because many of the proteins responsible are the same or similar across species—cow, goat, sheep, buffalo, yak, camel. If a customer is allergic to cow's milk, goat's milk is likely to cause the same reaction."

Lupin:

"Lupin plants are commonly known as garden plants, but sweet lupins have been grown in parts of Europe for years and eaten by both humans and livestock.

Sweet lupin seeds are increasingly used by manufacturers as an alternative to cereal grains to bulk out manufactured foods. Lupin is also found as flour and seeds available as food products. In parts of Europe where lupin is more common, it's a known cause of allergic reactions. As UK usage increases, allergen incidents are becoming more common here too.

The product has been of such concern that it's included in the 14 major allergens despite being less well-known than others on the list.

Critical warning: The Anaphylaxis Campaign in the UK has advised sufferers of peanut allergies to avoid lupin because many of the proteins found in peanuts are the same as those found in lupin. Cross-reactivity between peanuts and lupin is a significant concern."

Tree nuts:

"Tree nuts are one of the big five most common allergens worldwide. They include hazelnut, brazil, almond, pistachio, pecan, walnut, macadamia, and cashew nuts.

Technically, a nut is a hard inedible shell containing a seed. Coconut, pine nuts, and chestnuts are generally not classified as tree nuts—they're dried seeds. While not included in the 14 allergens, some people can react to all kinds of seeds, and cross-reactivity is common.

Many peanut allergy sufferers also occasionally cross-react with tree nuts, even though peanuts and tree nuts are botanically unrelated.

Businesses must consider all tree nut derivatives found in foods—unrefined nut oils used as salad dressings, almonds in marzipan, and nuts in some liqueurs."

Soya:

"Soya is used extensively in food manufacturing as a high-protein alternative to meat and as a low-cost bulking agent in many manufactured foods. It appears in flour form and oil form.

Soya bean is a legume, so cross-reactivity with other common allergens like peanut and lupin is possible in sensitive individuals.

Allergic reactions to soya cover the full range, with skin reactions being most common, followed by respiratory and gastrointestinal reactions. Anaphylaxis is rare but not unknown."

Sesame seeds:

"Sesame seed usage in food manufacturing is extensive, and as a result allergic reactions are becoming more common over time.

Sesame seeds and all derivatives including sesame oil must be considered. Be aware of products where seeds are sprinkled on surfaces—breads, biscuits, breadsticks, cakes. Even if the main product doesn't contain sesame, seeds from one product can contaminate another in storage or display.

People with nut allergies may cross-react with sesame seeds in some circumstances.

Sufferers can experience the full range of allergic reactions."

Celery:

"Celery is commonly used by chefs in soups and sauces, and in similar manufactured foods.

The root of the celery plant is called celeriac. All parts of the plant are included in the legislation—celery stalks, celeriac, celery powder, seeds, and celery as a spice.

Celery allergy is most common in Switzerland, Germany, and France where it's used more extensively.

Quite often people suffer oral allergy syndrome, where most reactions are around the mouth, lips, tongue, and surrounding tissues. Worst cases include full anaphylaxis."

Mustard:

"Mustard allergy is relatively rare in the UK but is still one of the major 14 allergens and must be treated accordingly. Mustard allergy is very common in France.

Mustard and all derivatives must be considered—mustard powder, leaves, seeds, flowers, and mustard oils.

Reactions can occur at all levels. Oral allergy syndrome is most common, with full anaphylaxis being rarer but possible."

Sulphites and sulphur dioxide:

"Sulphites and sulphur dioxide are common preservatives and antioxidants found in many manufactured foods.

Declaration is required if they're present in volumes greater than 10mg per kilogram or 10ml per litre in the final product.

Sulphites and sulphur dioxide can produce severe allergy-like symptoms, particularly asthma attacks. This is especially pronounced in individuals who already suffer from asthma or other allergies. While not a true allergen in the immunological sense, the reactions can be just as severe and dangerous."

Step 4: Demonstrate or walk through

Walk through your allergen matrix showing how each allergen appears in your menu items.

Reading the allergen matrix:

"Let me show you how to use our allergen matrix. Here's the matrix with all our dishes listed. Each column represents one of the 14 allergens. A mark in the box means that allergen is present in that dish.

Let's look at our fish and chips. You can see marks for fish—obviously—and for cereals containing gluten in the batter. If we cook our chips in the same oil as the battered fish, we'd also need to mark gluten for the chips themselves, because allergens transfer through shared cooking oil.

Here's our Caesar salad. You might think salad is safe, but look—we have fish marked because the dressing contains anchovies. We have egg for the mayonnaise in the dressing. We have milk for the parmesan. What looks like a simple salad actually contains multiple allergens."

Identifying hidden allergens:

"Let me show you some products where allergens hide. Here's Worcester sauce—flip it over, look at the ingredients. Anchovies. Anyone with a fish allergy needs to know this sauce contains fish, even though it doesn't taste fishy.

Here's marzipan. What is it? Ground almonds. Tree nut allergen. It appears in cakes, pastries, decorations. If a customer says they're allergic to tree nuts, marzipan is off the menu.

Here's a curry sauce. Check the label—it contains mustard powder and might contain celery as part of the spice blend. Two allergens you might not expect in a curry.

This is why checking labels matters, and why our allergen matrix must be accurate. Allergens hide in places customers—and staff—might not expect."

Explaining cross-reactivity:

"Cross-reactivity is something your team needs to understand. Let me explain with an example.

A customer tells you they're allergic to peanuts. They order a dish that contains lupin. Should they be warned?

Yes—because peanuts and lupin share similar proteins. The Anaphylaxis Campaign advises peanut allergy sufferers to avoid lupin. Even though the customer only mentioned peanuts, they might react to lupin.

This is why we need to understand these allergens properly, not just match words. A customer saying 'no nuts' might mean peanuts, might mean tree nuts, might mean both. Peanuts aren't tree nuts at all—they're legumes. We need to clarify exactly what they mean, and we need to understand the cross-reactivity risks."

Explaining sensitivity levels:

"Different people have different sensitivity levels to allergens. This is crucial to understand.

Some people with mild allergies might be able to tolerate small traces of an allergen. They might get mild symptoms but nothing serious. These people might sometimes take calculated risks with their food choices.

Other people have extreme sensitivity. Some peanut allergy sufferers are so sensitive that microscopic particles—invisible to the naked eye—can trigger full anaphylaxis. Some shellfish allergy sufferers react to vapours—just the smell of shellfish cooking can trigger a reaction.

We cannot know a customer's sensitivity level. We must treat every allergen requirement as potentially life-threatening. We cannot assume someone will be 'fine' with a small amount. A tiny trace of the wrong allergen could kill someone. That's why our procedures exist, and why they must be followed exactly."

Explaining 'may contain' warnings:

"Our allergen matrix shows two things: allergens that are definitely in a dish as ingredients, and 'may contain' warnings for possible cross-contamination.

'May contain' warnings exist when there's a risk of cross-contamination even though the allergen isn't an intended ingredient. A product manufactured in a factory that also handles nuts might have a 'may contain nuts' warning even though no nuts are in the recipe.

When a customer asks about allergens, we must tell them about both—what's definitely in the dish and what may be present through cross-contamination. Let them make an informed choice. Some customers will avoid anything with a 'may contain' warning. Others might accept the small risk. That's their decision—but only if we give them accurate information."

Step 5: Common mistakes to avoid

Cover the allergen knowledge errors that put customers at risk.

Mistake 1: Confusing peanuts with tree nuts

"Peanuts are not tree nuts. Peanuts are legumes—from the same family as beans. Tree nuts grow on trees—hazelnuts, almonds, walnuts. A customer allergic to peanuts might be fine with almonds. A customer allergic to tree nuts might be fine with peanuts. When a customer says 'no nuts,' clarify exactly what they mean. Don't assume peanuts and tree nuts are the same thing."

Mistake 2: Missing fish in Worcester sauce

"Worcester sauce contains anchovies. It's in Caesar dressing, it's in some steak sauces, it's in marinades. A customer with a fish allergy asks about a steak that's been marinated in Worcester sauce—they need to know it contains fish. Always check ingredients of sauces and condiments. Fish allergens hide in products that don't taste like fish."

Mistake 3: Forgetting gluten in soy sauce

"Many soy sauces contain wheat and therefore gluten. A customer with coeliac disease orders a stir-fry thinking it's naturally gluten-free—but the soy sauce contains wheat. Tamari is typically gluten-free soy sauce, but regular soy sauce often isn't. Know what's in your sauces and condiments."

Mistake 4: Not understanding oat contamination

"A customer asks if oats are gluten-free. The answer is complicated. Oats don't naturally contain gluten, but they contain avenin which affects many coeliac sufferers similarly. And most oats in the UK are heavily contaminated with gluten because they're milled in facilities that also process wheat and barley. Unless specifically certified gluten-free, assume oats contain gluten. And even gluten-free oats must still be declared as an allergen due to avenin."

Mistake 5: Ignoring peanut-lupin cross-reactivity

"A customer with a peanut allergy orders something containing lupin flour. You check the allergen matrix—no peanuts, just lupin. But lupin and peanuts share proteins. The customer could react to lupin even though they only told you about peanuts. This cross-reactivity is significant enough that health authorities warn peanut allergy sufferers to avoid lupin. Always consider cross-reactivity."

Mistake 6: Treating lactose intolerance the same as milk allergy

"Lactose intolerance and milk allergy are different conditions requiring different responses. Lactose intolerance means someone can't digest milk sugar—uncomfortable but not dangerous. Milk allergy is an immune response to milk proteins—potentially life-threatening. Someone who is lactose intolerant might tolerate lactose-free milk or hard cheeses. Someone with milk allergy must avoid all milk products. Clarify which condition the customer has."

Mistake 7: Forgetting about derivatives and oils

"Peanut oil, sesame oil, nut oils—these are still allergens. 'It's just oil, not actual nuts' is wrong thinking. While refined oils may have lower allergen content, unrefined oils retain significant allergenic proteins. Many salad dressings use unrefined nut oils. Always treat oils from allergenic sources as containing that allergen."

Mistake 8: Missing sulphites in wine and dried fruit

"A customer with asthma asks about allergens. Do you think to mention the wine or the dried fruit in the dessert? Sulphites are common in wine and dried fruit. They trigger asthma-like symptoms, especially in asthmatics. Sulphites must be declared if present above 10mg/kg or 10ml/L. Check which products contain sulphites and inform customers with asthma or sulphite sensitivity."

Mistake 9: Assuming 'contains no nuts' means safe for nut allergies

"A product says 'contains no nuts' but has a 'may contain' warning for nuts. Is it safe for someone with a nut allergy? Maybe not. The 'may contain' warning indicates potential cross-contamination. For someone with severe nut allergy, even trace contamination could be dangerous. Always communicate both the ingredients and the 'may contain' warnings. Let customers make informed decisions."

Step 6: Key takeaways

Finish your video by reinforcing the critical points about the 14 major allergens.

"Let me recap what you need to know about the 14 major allergens:

Why these 14: These allergens cause 95% of all allergic problems. They're legally required to be declared in everything we serve.

Cereals containing gluten: Wheat, barley, rye, oats, spelt, and all wheat varieties. Protects coeliac sufferers. Even certified gluten-free oats contain avenin which affects many coeliac patients.

Crustaceans: Lobster, crab, prawn, shrimp, langoustine, crayfish. One of the big five globally. Extremely sensitive individuals react to vapours.

Eggs: All bird eggs. Hidden in mayonnaise, pasta, cakes, glazes.

Fish: All species. Hidden in Worcester sauce, Caesar dressing, Asian sauces. Some people react to fish smell.

Peanuts: NOT tree nuts—peanuts are legumes. Also called groundnuts. Extreme sensitivity to microscopic particles. Cross-reacts with lupin, soya, other legumes.

Tree nuts: Hazelnut, brazil, almond, walnut, cashew, pecan, pistachio, macadamia. Cross-reacts with peanuts in some people.

Soya: Used extensively as bulking agent. Cross-reacts with peanuts and lupin.

Milk: All mammalian species. Two different conditions—lactose intolerance vs milk protein allergy.

Celery: Including celeriac, celery salt, seeds. Hidden in soups and stock.

Mustard: Including powder, seeds, leaves, flowers, oil. Hidden in dressings and marinades.

Sesame: Including sesame oil. On bread, breadsticks, in hummus. Cross-reacts with tree nuts.

Sulphites: Must declare if >10mg/kg. In wine, dried fruit. Triggers asthma.

Lupin: Increasingly used as grain alternative. STRONG cross-reactivity with peanuts—warn peanut allergy sufferers.

Molluscs: Oyster, mussel, clam, squid, octopus, snail. Hidden in oyster sauce, squid ink pasta.

Key principles:

Know where allergens hide—sauces, oils, derivatives, manufactured products. Read labels. Update the allergen matrix when products change.

Understand cross-reactivity—peanut sufferers may react to lupin and other legumes. Tree nut sufferers may react to peanuts. Crustacean sufferers may react to molluscs.

Understand sensitivity levels—some people react to microscopic traces or vapours. Treat every allergen requirement as potentially life-threatening.

Communicate accurately—tell customers what's in the dish and what 'may contain' warnings apply. Let them make informed decisions.

This knowledge is the foundation for protecting customers with allergies. Know these 14 allergens, understand where they hide, respect how dangerous they can be."