The 14 Allergens and Food Labelling Rules for Irish Food Businesses
The DiscountTillRolls.ie TeamIrish food businesses must declare 14 allergens: gluten cereals, crustaceans, eggs, fish, peanuts, soybeans, milk, tree nuts, celery, mustard, sesame, sulphites, lupin and molluscs. For food sold loose, such as in cafés, delis, restaurants and takeaways, the allergen information must be in writing, easy to find before the customer buys, and clearly linked to each dish. Telling customers verbally on its own is not enough. The rules come from EU Regulation 1169/2011 and, in Ireland, S.I. No. 489 of 2014.
This is a plain-English summary for busy owners. For anything specific to your business, the Food Safety Authority of Ireland is the authority to check with.
In this guide
- What are the 14 allergens?
- What are the rules for food sold loose?
- What about food I pack myself?
- Does Natasha's Law apply in Ireland?
- How do I label food in practice?
- FAQ
What are the 14 allergens?
| # | Allergen | Watch out for |
|---|---|---|
| 1 | Cereals containing gluten | Wheat, rye, barley, oats. Bread, batter, pastry, sauces, beer |
| 2 | Crustaceans | Prawns, crab, lobster, shrimp paste |
| 3 | Eggs | Mayonnaise, glazes, fresh pasta, cakes |
| 4 | Fish | Fish sauce, Worcestershire sauce, Caesar dressing |
| 5 | Peanuts | Satay, some oils, sauces and baked goods |
| 6 | Soybeans | Soy sauce, tofu, many processed foods |
| 7 | Milk | Butter, cheese, cream, milk powder, many coatings |
| 8 | Tree nuts | Almonds, hazelnuts, walnuts, cashews, pecans, Brazil nuts, pistachios, macadamias |
| 9 | Celery | Stock cubes, soups, celery salt, spice mixes |
| 10 | Mustard | Dressings, marinades, curries, sauces |
| 11 | Sesame | Burger buns, tahini, hummus, sesame oil |
| 12 | Sulphur dioxide and sulphites | Wine, dried fruit, some meat products (above 10mg/kg or 10mg/L) |
| 13 | Lupin | Some flours, breads and pastries |
| 14 | Molluscs | Mussels, oysters, squid, oyster sauce |
What are the rules for food sold loose (non-prepacked)?
Most cafés, restaurants, delis and takeaways sell food that is not prepacked. For that food, the FSAI says allergen information must be:
- In writing, in English, or in Irish and English.
- Easy to find before the customer buys, for example on the menu, a menu board, a sign at the counter, or an allergen folder the customer is told about.
- Legible, whether printed or handwritten.
- Clearly linked to each dish, such as "Spaghetti Bolognese: contains milk, celery, wheat".
A member of staff telling a customer is a good extra, but it is not enough on its own. For phone and online orders, the information should be available before the order is placed, and again when the food is delivered.
What about food I pack myself?
Fully prepacked food, the kind made in one place and sold in another, needs a full label with an ingredients list, and the allergens must be emphasised within that list, for example in bold.
Food that you pack on your own premises for sale there, like wrapped sandwiches in a café fridge, sits in a grey area for many owners. Check the FSAI guidance for your exact situation. Either way, the safest habit is to label every packed item with its allergens clearly, even if you are not sure it is strictly required.
620 labels per roll for allergens, best-before and deli items on Brother QL printers. Minimum 2 rolls.
Does Natasha's Law apply in Ireland?
No. Natasha's Law is UK legislation covering food "prepacked for direct sale" in England, Wales, Scotland and Northern Ireland. It does not apply in the Republic of Ireland, where the EU rules and S.I. No. 489 of 2014 apply instead. If you also trade in Northern Ireland, you need to follow the UK rules there.
How do I label allergens in practice?
- Build an allergen matrix. A simple table of every dish against the 14 allergens. Update it every time a recipe or supplier changes.
- Put it where customers can see it, on the menu or a clear sign, not just in a back office folder.
- Label everything you pack with the dish name, allergens and a use-by or prepared date.
- Check supplier labels when deliveries arrive. A new brand of stock cube or sauce can bring in celery, mustard or gluten you did not have before.
- Train every staff member, including part-timers, on where the information is and what to do if a customer asks.
- Control cross-contact with separate utensils, clean surfaces, and fresh gloves when preparing an allergy order. Our HACCP glove guide covers the glove side.
600 labels per roll for CAS, Avery Berkel and Dibal scales that print ingredients and allergens.
Frequently asked questions
What are the 14 allergens in Ireland?
Cereals containing gluten, crustaceans, eggs, fish, peanuts, soybeans, milk, tree nuts, celery, mustard, sesame, sulphur dioxide and sulphites, lupin and molluscs.
Do restaurants have to display allergens in writing?
Yes. For non-prepacked food, allergen information must be in writing and easy to find before the customer orders. Verbal information alone is not enough.
What law covers allergen labelling in Ireland?
EU Regulation 1169/2011 on food information to consumers, implemented in Ireland for non-prepacked food by S.I. No. 489 of 2014. The FSAI enforces and publishes guidance.
Does Natasha's Law apply in Ireland?
No. Natasha's Law is UK legislation. It applies in Northern Ireland but not in the Republic of Ireland.
How should allergens be shown on a prepacked label?
They must be emphasised in the ingredients list, for example in bold, so they stand out from the other ingredients.
Clear labels, safer customers.
Food labels, scale labels and printer supplies, dispatched same day from Dublin 12 when you order before 1pm.
Shop labels →General information only, not legal advice. Always check current FSAI guidance.