Food allergies and intolerances

There are 14 substances or products causing allergies or intolerances that must be identified when present in foods.

They are:

1. Celery

2. Cereals containing gluten

3. Crustaceans (e.g. prawns and crabs)

4. Eggs

5. Fish

6. Lupin (seed and flour)

7. Milk

8. Molluscs (e.g. mussels, oysters)

9. Mustard

10. Nuts

11. Peanuts

12. Sesame seed

13. Soubeans

14. Sulphur dioxide and sulphites (over 10mg/kg or 10mg/l)

Food allergy education for teachers | Food Standards Scotland | Food Standards Scotland

FSS_Allergy_Poster.pdf (foodstandards.gov.scot)

Online allergy training: Online Allergy Training | Food Standards Scotland