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Food Standards

Food Standards legislation relates to the composition, labelling and description applied to food.


Premises are inspected to ensure that food on sale or for supply is correctly labelled, complies with compositional standards and not offered for sale beyond ‘use by dates’.

New laws now require food businesses to provide information to consumers regarding the presence of certain ingredients that cause allergic reactions.

Allergens covered are:

  • Celery
  • Cereals containing gluten
  • Crustaceans
  • Eggs
  • Fish
  • Lupin
  • Milk
  • Molluscs
  • Mustard
  • Nuts
  • Peanuts
  • Sesame seeds
  • Soya
  • Sulphur dioxide and Sulphites (above a set level)