The 14 allergens are ingredients that must be understood in food safety because some people can become ill after eating even a small amount. For WJEC Level 1/2 Hospitality and Catering, you need to recognise each allergen, understand the difference between an allergy and an intolerance, and explain how food businesses can reduce risk. This guide gives you a clear way to revise the list and apply it to realistic kitchen situations, such as checking a recipe, preventing cross-contamination and communicating accurate information to a customer.
What is an allergy?
A food allergy happens when the body’s immune system reacts to a food protein as though it is harmful. Symptoms can include skin reactions, swelling, breathing difficulties, sickness or, in serious cases, anaphylaxis, which is a severe and potentially life-threatening allergic reaction.
Even a small amount of an allergen may cause a reaction in some people. This is why accurate information and careful food handling are essential in hospitality and catering.
What is a food intolerance?
A food intolerance is difficulty digesting or processing a food. It does not usually involve the immune system in the same way as an allergy. Symptoms may include bloating, stomach pain or diarrhoea, although the symptoms and severity vary between individuals.
Allergies and intolerances are different, but both must be taken seriously. A food worker should never dismiss a customer’s concern or decide that an ingredient is safe without checking reliable information.
The 14 allergens you need to know
In UK food safety study, the recognised list of 14 allergens is:
| Allergen | Examples and revision reminders |
|---|---|
| Celery | Found in celery stalks, leaves and seeds, and in some stocks, soups and sauces. |
| Cereals containing gluten | Includes wheat, rye, barley and oats where they contain gluten. Check bread, pasta, flour, cakes and some processed foods. |
| Crustaceans | Includes prawns, crabs, lobsters and crayfish. |
| Eggs | Used in foods such as quiches, mayonnaise, cakes, pasta and some coatings. |
| Fish | Includes finned fish and ingredients made from fish, such as some sauces or stocks. |
| Lupin | A legume sometimes used in flour, bread and other baked or processed foods. |
| Milk | Includes milk and products made from it, such as butter, cheese, cream and yoghurt. |
| Molluscs | Includes mussels, oysters, squid, octopus, snails and scallops. |
| Mustard | May be present in mustard seeds, prepared mustard, dressings, sauces and marinades. |
| Nuts | Includes tree nuts such as almonds, hazelnuts, walnuts, cashews, pecans, Brazil nuts, pistachios and macadamia nuts. |
| Peanuts | Found in peanuts and products such as some spreads, sauces, confectionery and snack foods. |
| Sesame | Found in sesame seeds, tahini, some breads, crackers and dressings. |
| Soya | Found in soya beans and products such as tofu, soya drinks and some processed foods. |
| Sulphur dioxide and sulphites | Preservatives used in some dried fruit, drinks and processed foods. They may be listed by name or as an additive. |
Learn the names accurately. For example, crustaceans and molluscs are not interchangeable: prawns are crustaceans, while mussels are molluscs. Also remember that peanuts and nuts are separate entries on the list.
Why allergens matter in a professional kitchen
Food businesses need to provide accurate allergen information and manage the risk of unintended contact. This applies to ingredients, prepared dishes, bought-in products and food made for customers with specific dietary needs. Guidance and legal requirements can change, so check the latest information from the relevant official WJEC, Food Standards Agency, NHS or GOV.UK source before relying on it.
Read labels and recipes carefully
Never rely only on memory or a quick glance at packaging. Check the full ingredient list for every product, including stock cubes, sauces, spice mixes, chocolate, bread and ready-made pastry. A recipe that appears safe may contain an allergen in a bought-in ingredient.
Prevent cross-contamination
Cross-contamination is the unintended transfer of an allergen from one food, surface, utensil or piece of equipment to another. For example, using a knife that has touched peanut butter to spread a different filling could transfer allergen particles.
Risk can be reduced by following the workplace’s procedures, washing hands properly, cleaning and sanitising suitable surfaces, storing ingredients correctly and using clean equipment. In a practical lesson, always follow your teacher’s instructions and do not prepare an allergen-free dish unless the required controls are in place.
Communicate clearly
If a customer asks whether a dish contains an allergen, staff should check the approved ingredient and allergen information rather than guess. They should communicate the answer accurately and explain when they cannot safely confirm it. Clear communication protects the customer and supports professional standards.
Applying the knowledge to a practical example
Imagine a café is preparing a chicken salad with dressing and bread. The bread may contain cereals containing gluten, the dressing may contain mustard or sulphites, and the recipe could include celery in a stock-based ingredient. A trained food worker would:
- Check the current ingredient information for every product.
- Identify which of the 14 allergens are present.
- Record or communicate the information accurately.
- Follow procedures to prevent cross-contamination during preparation.
- Answer the customer honestly and seek further advice if information is unclear.
This example shows why allergen knowledge is both theory and practical skill. It affects menu planning, purchasing, preparation, service and customer care.
Exam-ready summary
- An allergy involves an immune-system reaction to a food protein.
- An intolerance is difficulty processing or digesting a food and is different from an allergy.
- There are 14 recognised allergens to revise for this topic.
- Always distinguish crustaceans from molluscs and peanuts from nuts.
- Check labels and recipes, including bought-in ingredients.
- Cross-contamination is the unintended transfer of an allergen between foods or surfaces.
- Do not guess allergen information. Check reliable records and follow workplace procedures.
Retrieval checklist
Cover the table and try to write all 14 allergens from memory. Then check:
- Can you explain allergy and intolerance in separate sentences?
- Can you give one food example for each allergen?
- Can you explain how cross-contamination could happen in a kitchen?
- Can you describe two ways a food business can reduce allergen risk?
- Can you explain why a food worker must never guess?
Frequently asked questions
Are peanuts included under nuts?
No. Peanuts and nuts are separate allergens on the list, so both need to be checked and communicated accurately.
Is gluten itself one of the 14 allergens?
The listed allergen is cereals containing gluten. Wheat, rye, barley and some oats may be relevant, so check the ingredient information carefully.
What should I do if I am unsure whether a dish contains an allergen?
Do not guess. Pause service if necessary and check the approved recipe, packaging or workplace allergen information, following the instructions of a responsible member of staff.
For the specification context, consult the official WJEC Hospitality and Catering specification. Always verify current food-safety and allergen guidance before publication or practical work.