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.
Food accounts for up to 80% of childhood anaphylaxis cases, making school cross-contamination a fatal risk. Under England's statutory DfE guidance for Benedict's Law, schools must strengthen allergy management, identify risks, and raise awareness.
Clear, affordable food safety signs are simple and effective ways to meet these standards and create safer dining spaces.
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
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.
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.
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
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.
