Due to high demand as schools comply with Benedict’s Law, new AAI and inhaler orders may be subject to a 7–10 working day lead time. Please ensure Headteacher Authorisation Forms are completed in full and accurately. Half-term school closures may also impact despatch and delivery dates. Thank you for your patience and understanding.
Up to 80% of anaphylaxis cases in children are caused by food. Poor food separation processes, plus a lack of allergen labelling and allergy awareness has sadly proven fatal in schools.
Schools in England are now expected to strengthen their approach to allergy awareness and management as part of the Department for Education's new statutory allergy guidance linked to the introduction of Benedict's Law. Schools should have clear procedures for identifying and managing allergens, reducing the risk of cross-contamination, providing accurate food information where appropriate, and raising allergy awareness among staff and pupils. Clear signs, labels and posters play an important role in supporting these procedures to reduce allergy emergencies, helping to create a safer environment wherever food is prepared, served or consumed. They are affordable, simple to implement, and effective at improving allergy safety and awareness in schools.
Food safety signs help schools reduce allergen risks and support Benedict’s Law compliance.
Colour-coded allergen stickers help schools clearly identify the 14 allergens and support Benedict’s Law food safety requirements.
Clear anaphylaxis signs help staff locate emergency supplies quickly, supporting accessible storage and compliance with statutory guidance
Allergy awareness posters help schools communicate the 14 allergens clearly and support Benedict’s Law food safety requirements.
Reusable allergen whiteboards help schools keep daily menu information accurate and support Benedict’s Law food safety requirements.
Help maintain accurate allergen records and support safer food preparation with these professional Chef Recipe Cards.
Everything you need to help manage food safety and maintain accurate records in one convenient bundle.
Food allergens can present a serious risk in schools, particularly wherever food is stored, prepared, served or consumed. Effective allergen management relies on clear procedures, good communication and strong awareness among staff and pupils.
Food-induced allergic reactions can be extremely serious. In busy school kitchens, dining halls, classrooms and food technology areas, mistakes such as poor ingredient identification, shared utensils or inadequate separation can increase the risk of allergen cross-contact.
Effective allergen management helps schools create consistent processes for identifying allergens and communicating important information. Visual prompts and simple record-keeping tools can reinforce those processes at the point where they matter most.
· Improve allergen awareness among staff and pupils
· Help reduce the risk of allergen cross-contact
· Reinforce staff training and agreed procedures
· Keep important allergen information visible
· Encourage more consistent food preparation and handling practices
· Support a wider whole-school approach to allergy safety
Improving allergen management does not always require complicated or expensive changes. Clear signs, labels, posters and recipe records are straightforward tools that can help turn procedures into visible everyday actions.
Placed where food is received, stored, prepared and served, they provide timely reminders and make key information easier to identify, helping staff follow agreed processes more consistently.
Support safer, more consistent allergen management throughout your school with practical products designed to keep important information visible and procedures easy to follow. Use Allergen Safety Labels to clearly identify ingredients, equipment, storage and designated preparation areas, while Allergy & Food Safety Signs provide clear visual reminders of important allergen, hygiene and food preparation procedures at the point of use.
Keep essential guidance easy to reference with Allergen & Food Safety Posters, or use Write-On Allergen Safety Posters to display information specific to your school or kitchen that can be updated when required. For day-to-day record keeping, Chef Recipe Cards provide a consistent way to document ingredients and allergens for individual dishes, while Safer Food Better Business resources support a more structured approach to managing and recording food safety procedures.
The range is designed to support different stages of allergen management rather than relying on a single solution.
1. Identify - Use labels, posters and recipe records to make allergen information easier to identify.
2. Separate - Clearly mark designated storage, utensils and preparation areas to support separation procedures.
3. Prepare - Position signs and visual guidance where staff prepare food to reinforce agreed working practices.
4. Record - Use recipe cards and food safety records to document ingredients, allergens and key checks.
5. Communicate - Keep important information visible so staff can quickly reference procedures and allergen details.
6. Serve - Support consistent processes from preparation through to service as part of the school's wider allergen management approach.
Clear identification of the 14 regulated allergens is an important part of effective allergen management. Posters, labels and signs can help keep this information visible wherever food is stored, prepared and served.
Molluscs
Crustaceans
Lupin
Celery
Egg
Mustard
Peanut
Sulphur Dioxide
Sesame
Treenuts
Molluscs
Fish
Soybean
Milk
Burn injuries are a common risk in workplaces such as catering, manufacturing, construction, engineering and maintenance environments. Heat, hot liquids, steam, chemicals and electricity can all create burn hazards that require fast and appropriate first aid response.
Following a risk assessment, employers should provide burn first aid kits where a high risk of burn injuries has been identified. These kits should be clearly marked, readily accessible and stocked in accordance with BS8599-1:2026 guidance.
Where there is a risk of burns to the face, face burn dressings should be provided. Where there is not easy and rapid access to a 20-minute supply of running water, suitable burn dressings should be made available in appropriate sizes and quantities.
Signs, labels, posters and food safety records should not be presented as a replacement for training, supervision or documented procedures. Their value is in helping schools put those procedures into everyday practice by keeping information and reminders visible at the point of use.
The Department for Education's school allergy guidance provides the wider context for strengthening allergy awareness and management in schools. Food Standards Agency guidance and resources also provide an important basis for good allergen and food safety practices.
Natasha's Law provides additional context around accurate allergen information for foods that are Prepacked for Direct Sale (PPDS). Where applicable, PPDS foods must carry the name of the food and a full ingredients list with regulated allergens emphasised.
Make allergen information easier to identify
Clear labels can help staff distinguish designated ingredients, equipment, storage areas and preparation zones quickly, supporting more consistent allergen management.
Signs provide a constant visual reminder of agreed food safety and allergen procedures, helping reinforce staff training long after induction or refresher sessions have finished.
· Position guidance exactly where it is needed
· Reinforces food preparation and hygiene procedures
· Helps create more consistent working practices
· Suitable for kitchens, food technology rooms, serving areas and stores
Make allergen information specific to your school
Write-on formats allow schools to display information that relates directly to their own kitchen, food preparation process or allergen controls and update it when required.
· Customisable information at the point of use
· Easy to update as procedures or information change
· Keeps school-specific instructions clearly visible
· Supports consistent communication between staff
Put essential guidance where staff can see it
Information posters make key allergen, hygiene and food preparation guidance quick to reference, supporting awareness without staff needing to search for information during a busy service.
· Provides quick-reference visual guidance
· Supports staff awareness and training
· Ideal for preparation areas, kitchens and staff spaces
· Helps keep key allergen information front of mind
Create a clearer record of ingredients and allergens
Recipe cards give kitchen teams a consistent place to record dish ingredients and allergen information, helping improve communication and reduce reliance on memory.
· Records recipe and allergen information together
· Supports consistency between kitchen staff
· Useful when dishes or ingredients change
· Can be displayed in holders for easy reference during preparation
Support structured food safety management
Safer Food Better Business resources help food operators manage food safety through practical procedures, checks and record keeping, providing a useful framework for school catering environments.
· Supports structured food safety procedures
· Encourages consistent checks and record keeping
· Practical format for everyday kitchen use
· Based on Food Standards Agency resources
Schools may cater for pupils with food allergies, so clear procedures for identifying allergens, preventing cross-contact and communicating food information form an important part of a wider allergy safety approach.
They provide visible reminders at the point of use, helping reinforce staff training, agreed preparation procedures and allergen awareness throughout the working day.
The products on this page should not be presented as specifically required by the guidance. They are practical tools that can support wider allergen management and awareness procedures.
Depending on the product, useful locations can include kitchens, food technology rooms, ingredient stores, preparation areas, serving areas, dining halls and staff noticeboards.
Allergy safety relates to managing allergic conditions and responding to reactions, such as anaphylaxis or asthma. Allergen safety relates to identifying and managing the substances that can trigger those reactions, including food allergens.
They are celery, cereals containing gluten, crustaceans, eggs, fish, lupin, milk, molluscs, mustard, peanuts, sesame, soya, sulphur dioxide and sulphites, and tree nuts.
