Allergen Certification Ratings
Below is a brief overview of the criteria for the Food Allergy Aware Certified Allergen Management Scheme, which recognises businesses that demonstrate a strong commitment to managing food hypersensitivities and providing a safe customer journey.
The scheme includes four progressive levels: Bronze, Silver, Gold, and Platinum based on factors such as training standards, menu accessibility, allergen procedures, and customer communication.
if you are interested to participate in our certification scheme please contact us at consultancy@fatc.co.uk for the full details of the criteria.
We are currently piloting the scheme please get in touch if interested in a discounted offer for the first two years of the scheme.
What are the STANDARDS for the Certified Allergen Management Ratings
Bronze STANDARD: Compliance
- Staff trained in basic allergen awareness. (FSA online as induction & online training all staff)
- All food handlers have up to date Level 2 Food safety in Catering, which includes a minimum section on allergen awareness.
- Good knowledge of menu and kitchen staff able to respond competently to auditor questioning. Knowing what they can and cannot offer!
- Basic understanding of the risk of allergenic cross-contamination and evidence of some control measures in storage, preparation and service Staff able to discuss.
- Basic but accurate allergen information available upon request. Verbally and/or Matrix in writing.
- Very limited allergen-friendly menu options.
- Clear allergen information displayed for customers in writing, signage, on menus
- Basic Allergen Management controls are detailed in a written format- e.g. FSMS or SFBB
Silver STANDARD: Very good (improved compliance)
As per Bronze plus
- Staff with direct contact with food preparation and food service trained in allergen management with a better understanding of risks. Minimum Level 2 Food Allergens for all staff (face to face or online)
- Key personnel trained to Level 3 Food Allergen Management
- Some allergen free options available, limited choices. (30% of menu distributed across each section starters/mains and desserts) Staff willing to advise the FHS customer on options
- Allergen Matrix completed and accurate for all operations including bar, kitchen, buffets, room service etc.
- Allergen statement and signage is clearly in evidence on the menu / venue
- Allergen policy detailed to include specific control measures at each step of food production and service
- Staff able to demonstrate how the business communicates effectively with the free-from customer
GOLD STANDARD: Excellent
All of the above PLUS:
- Able to demonstrate how allergenic contamination is controlled and monitored from supplier through to service.
- allergen free options available, limited choices. (50 – 60% of menu distributed across each section starters/mains and desserts) Staff willing to advise the FHS customer on options
- Clear step-by step procedures for cleaning up spillages and handling allergenic waste.
- Clear written procedures for preparing a free-from meal and for its service- auditor to question staff
- Dealing with allergens over and above the 14- evidence available
- Evidence of an allergy expert to deal with customer queries
- Evidence of corrective actions taken as a result of customer feedback and near misse5
PLATINUM STANDARD: Exceeding
All of the above PLUS:
All the benefits of the Gold Standard, plus enhanced practices that go above and beyond to support Food Hypersensitive (FHS) customers.
To achieve the Platinum Exceeding level, your venue must demonstrate:
- A dedicated kitchen area or separate venue specifically for preparing free-from meals, significantly reducing the risk of cross-contact.
- A commitment to offering a wider range of safe and clearly labelled menu options, giving food hypersensitive guests the same choice and experience as others.
- Staff fully trained and confident in advanced allergen management, including robust “may contain” controls.
This level reflects a true culture of care, accountability, and excellence, putting the needs of food hypersensitive guests at the heart of the customer experience.
Note: Vegan establishments must show evidence of strict “may contain” protocols to ensure their dishes are suitable and safe for customers with food allergies and intolerances.