Food allergen management (including for other substances that cause food hypersensitivity)

Collection of foods associated with food allergens

To discuss your needs

Substances that can cause food hypersensitivity (including allergens) can occur at any stage of the food chain, from ‘farm to fork’, so effective risk assessment, risk management and risk communication are essential for ensuring the safety of food for individuals with food hypersensitivity (including allergy), as well as those purchasing and preparing food for them, to enable everyone to make safe choices.

Dealing with this can be challenging – but we are here to help. We can support you by providing advice on various food safety management strategies for your specific processes or products, so you can implement the most effective solutions.

With over 100 years of expertise, we are well-equipped to provide food and drink businesses with tailored, expert support in all areas of food allergen management, including:

  • Food safety management systems;
  • Practical food allergen control;
  • Legislation and food allergen labelling;
  • Best practice guidance;
  • HACCP;
  • Risk management and risk communication;
  • Food allergen quantitative risk assessment (QRA);
  • Precautionary allergen labelling (PAL);
  • Gap analysis to optimise your procedures and processes
  • Barrier risk-based thinking in the context of food allergen management (BowTie);
  • Auditing;
  • Factory and equipment hygienic design and cleaning regimes;
  • Cleaning validation and verification;
  • Incident management.

By partnering with us, you will benefit from a bespoke and flexible service provided by experts, which encompasses a holistic understanding of global food safety, quality and regulatory requirements.

Key services

Looking at food allergens through magnifying glass

Allergen analysis and testing

Testing for food allergens is important to check the efficacy of allergen management controls.

Collection of foods associated with food allergens

Allergen management

Allergen management involves evaluation of the potential for cross-contamination at every step of the food production process.

Collection of foods associated with food allergens

Allergen labelling and legislation

For guidance on providing allergen information, allergen labelling and legislation that applies to allergens in foods.

People chatting around a desk

Food allergen training courses

Receive training from experts in food allergen management and control, cleaning validation and analysis, communication and labelling, and more.


The experts at Campden BRI produce publications covering many aspects of food and drink development, production and safety


Are you getting the most from your Membership?

Watch our membership FAQ videos and find out more about Member Service Account spending, Member Interest Groups, help and advice

Find out more

Where we refer to UKAS Accreditation

The Campden BRI group companies listed below are both accredited in accordance with the recognised International Standard ISO17025:2017 by the United Kingdom Accreditation Service (UKAS). The accreditation demonstrates technical competence for a defined scope of methods, specific to each site, as detailed in the schedules of accreditation bearing the testing laboratory number. The schedules may be revised from time to time and reissued by UKAS. The most recent issue of the schedules are available from the UKAS website

Campden BRI (Chipping Campden) Limited is a UKAS accredited testing laboratory No. 1079 Campden BRI (Nutfield) is a UKAS accredited testing laboratory No. 1207

Contact an expert