Environmental Health Officers inspect food businesses across the UK every day. While each business is different, the same allergen compliance issues appear repeatedly during inspections.

Understanding these common mistakes helps restaurants reduce risk and prepare more effectively for inspections.

Incorrect allergen information is one of the most serious issues inspectors encounter. This often occurs when recipes change, suppliers are substituted, or ingredients are replaced without allergen records being updated.

Providing incorrect information is treated more seriously than having no information at all because it actively misleads customers.

Inspectors commonly check allergen data against ingredient labels and supplier specifications.

Training records alone are not enough. Inspectors frequently speak directly to staff to assess real world knowledge.

Common issues include:

• Inability to name the 14 allergens
• Confusion between allergies and intolerances
• Staff giving assurances without checking official information

If staff cannot answer confidently and accurately, inspectors may conclude that allergen controls are ineffective.

Verbal systems are rarely sufficient on their own. Inspectors expect allergen information to be documented and accessible.

Problems often include:

• Handwritten notes that are out of date
• Spreadsheets that are not regularly reviewed
• Information stored in a way that only one person understands

A written system should be clear, consistent, and usable by all staff.

UK law requires customers to be informed that allergen information is available.

Inspectors regularly raise concerns where:

• There is no clear menu notice or signage
• Staff rely solely on customers asking questions
• Allergen information is difficult to access during service

Visibility and accessibility are key expectations.

Menu changes are a significant risk area. Inspectors look closely at how businesses manage changes, including specials and temporary dishes.

Issues arise when:

• New dishes are added without allergen assessment
• Ingredients are substituted without review
• Temporary menus are excluded from allergen systems

Inspectors expect allergen information to be reviewed whenever changes occur.

While approaches vary, inspectors generally expect restaurants to be able to demonstrate:

• Accurate allergen information for all dishes
• Clear processes for updates and changes
• Staff who know where to find allergen data
• Consistency across menus, delivery platforms, and in house information

Being able to explain how allergens are managed is often as important as the information itself.

Many of the allergen compliance issues identified during inspections stem from inconsistent information, unclear processes, or reliance on individual memory rather than structured systems.

Allergenius helps address these issues by centralising allergen information and making it accessible to all relevant staff. Instead of relying on handwritten notes or informal spreadsheets, businesses can maintain a single, consistent source of allergen data that reflects current ingredients and menus.

The platform also supports clearer processes for managing menu changes and specials, helping ensure allergen information is reviewed whenever updates are made. This reduces the risk of inconsistencies between staff responses, menus, and documented information that inspectors often flag during visits.

More details can be found at allergenius.co.uk.