Best practice guides

Best practice: Food allergens labelling and information for consumers

iFAAM has identified existing good practice guidance for allergen management across various jurisdictions globally including the UK, Europe, the US, and Australia. Most of are publicy available free-of-charge from local authorities (e.g. Food Standards Agency in the UK). There is no universal source of information applicable cross jurisdictions and even within a region authorities may have different responsibilities with the context of allergen risk assessment, management and labelling. This aim here is to facilitate access to a range of different resources from these authorities, which will - in turn - direct food business to relevant resources within their region.

Every effort has been taken to ensure the information is up-to-date at the time of publication. It is, however, the responsibility of users to keep informed of developments arising in their region.

These best practice guides also link with the iFAAM Allergen Tracking Tool and Tier 1 Risk Assessment.
For more information and guidance, CLICK HERE.




  • Food allergen labelling and information requirements under the EU Food Information for Consumers Regulation No. 1169/2011: Technical Guidance

Published by: Food Standards Agency (UK)

Date of publication (revison if applicable): April 2015

Purpose: To support food businesses (including institutional caterers, such as workplace canteens, schools and hospitals, and carers), especially small- and medium-sized enterprises, in following allergen requirements on labelling and providing information to the consumer. Also, to assist authorised food officers at local food authorities in enforcing these measure (in the UK). Technical Advice on the interpretation and application of the requirements (in the UK) is provided. The guidance is intended to accompany the allergen provision of the EU Food Information for Consumers Regulation (No. 1169/ 2011) and Food Information Regulations 2014 (SI 2014/ 1855) and corresponding Regulations in Wales, Scotland and Northern Ireland.


Keywords: Food allergy and intolerance, allergen labelling, pre-packed foods, loose or non-pre-packed foods, distance selling


  • Guidance on food allergen management for food manufacturers

Published by: FoodDrinkEurope

Date of publication (revison if applicable): January 2013

Purposeto provide sound, evidence-based and consistent information on good practice in risk management of allergenic foods and certain food intolerances (hereafter referred to as ‘allergen management’) for food producers of foodstuffs intended for sale to the general population. By harmonising and disseminating good practice across the European food industry at all levels, this Guidance will ensure a consistent understanding of, and approach to, managing allergens and certain food causing intolerances to a high standard throughout the European food industry.This will help minimise the risk to allergic consumers and enable them to make informed product choices.


Keywords: Food allergy and intolerance, risk management, cleaning validation, analytical methods


  • Managing allergens in food processing establishments

Published by: Grocery Manufacturers Association

Date of publication (revison if applicable): 2009 (4th Edition, Editors: Warren E. Stone & Kenneth E. Stevenson PhD)

Purposeto provide information, references and examples of successful allergen management practices for the food industry, specifically those engaged in any component of food processing from sourcing and procurement, research and development, quality control and sanitation. Key components of successful allergen management in food processing facilities are emphasised as well as detailed information regarding biochemical fundementals and US regulations surrounding allergen management.

Link: CLICK HERE (GMA members - free of charge, non-members $29.99 - PDF)

Keywords: Food allergies and allergens, food allergen management, labelling and packaging, FDA and USDA FSIS regulations and enforcement, allergen testing and research


  • Guidance on allergen management and consumer information: Best practice on managing food allergens with particular reference to avoiding cross-contaminantion and using appropriate advisory labelling (e.g. may contain labelling)

Published by: Food Standards Agency (UK)

Date of publication (revison if applicable): 2006

Purposeto provide voluntary best practice advice to help food producers and retailers assess the risks of cross-contamination of a food product with an allergenic food or food ingredient and then to determine whether or not advisory labelling is appropriate. It is intended to give a generic overview of an approach to take in managing allergens and providing advisory labelling in the UK. The overall approach described in this guidance is relevant to any size of food business, although some of the management techniques described will not be appropriate for smaller businesses.


Keywords: Food allergies and intolerances, allergen risk assessment, allergen risk management, allergen risk communication, advisory labelling

  • Guidance for allergen control in meat establishments

Published by: Rachel L. Murphy, Brittney R. Scott, M.S., Lynn R. Delmore, Ph.D., Jennifer N. Martin, Ph.D., Dale R. Woerner, Ph.D., Keith E. Belk, Ph.D., and Robert J.
Delmore, Ph.D.; Colorado State University, Center for Meat Safety & Quality, Fort Collins, Colorado (US) in conjunction with the North American Meat Institute

Date of publication (revison if applicable): May 2015 (December 2015)

Purposeto provide practical steps for identifying allergens and implementing methods of control


Keywords: Food allergies and intolerances, identifying allergen hazards, allergen management methods, facility design and storage, corrective actions, sanitation verification


  • Food industry guide to allergen management and labelling

Published by: Australian Food and Grocery Council

Date of publication (revison if applicable): 2007

Purposeto provide industry best practice in the management and labelling of allergenic foods and ingredients regulated by the Australia New Zealand Food Standards Code. User needs to apply their skills, knowledge and experience and identify any additional risks associated with the intended consumer group, in applying VITAL to their specific manufacturing environment. If necessary, the user should undertake appropriate training to implement this guidance.

VITAL may be updated over time. It is the responsibility of the user to keep informed of such developments, accessible on the Allergen Bureau website


Keywords: Statutory requirements (Australia and New Zealand), food allergies, coeliac disease and intolerances, allergen management, testing and analysis of allergens, labelling and voluntary incidental trace allergen labelling (VITAL)


  • Allergen management resources: Summary of guidance documents

Published by: Australian Food and Grocery Council

Date of publication (revison if applicable): October 2015

Purposeto provide information to support and complement allergen management practices within the food supply chain


Keywords: Food allergens and intolerances, industry guides, manufacturers, food services