Food, Beverage & Hospitality · Employer knowledge

Allergens & customer information

Know what is in the food you sell, prevent unintended allergen cross-contact, and make sure customers can receive accurate information when they need it.

New Zealand food businesses need to manage allergens and provide the information required by the Australia New Zealand Food Standards Code and the food-safety system that applies to their operation. MPI says common allergens must be declared on labels when required, and cafés, restaurants and takeaways selling food without a label still need to know which listed allergens are in the food and provide that information when a customer asks.

Allergen management is more than menu wording. MPI identifies controls such as checking ingredient labels, separating allergen-containing foods where appropriate, cleaning and sanitising, managing utensils and equipment, and training staff to reduce unintended cross-contact.

What should a manager have in place?

Build one reliable chain from ingredients and recipes through preparation and service. Staff should not have to guess whether a dish contains an allergen.

Ingredients & recipesKeep enough current ingredient and recipe information to identify the allergens in the food you make or sell. Recheck information when suppliers, ingredients or recipes change.

Cross-contact controlsUse controls appropriate to the operation to reduce unintended allergen cross-contact during storage, preparation, cooking, cleaning and service.

Customer informationFor food that does not require a label, make sure required allergen information can still be provided when requested. If allergen information is displayed voluntarily on menus or signage, keep it accurate and current.

Claims & escalationDo not make a “free from” or similar allergen claim unless the business can support it. Give staff a clear process for escalating an allergen question when they are not certain rather than guessing.

Manager check

Can we identify the regulated allergens present in each relevant food or drink we sell?
When a supplier, ingredient or recipe changes, is the allergen information reviewed before staff rely on it?
Are practical controls in place to reduce unintended allergen cross-contact?
Can front-of-house or service staff obtain accurate allergen information when a customer asks?
Are menu, cabinet or other voluntary allergen statements consistent with the current recipe and ingredients?
If we make a “gluten-free”, “dairy-free”, “nut-free” or similar claim, can we substantiate it and manage the relevant allergen risk?

MPI allergen declaration guidance →MPI dining-out allergen guidance →Back to Food, Beverage & Hospitality Hub

NZQC provides practical educational information. It is not legal advice and does not certify that a provider is compliant. Check the official source and the requirements that apply to your service, contracts and scope.