Allergen regulations for non-prepacked foods in the food service sector

A global scoping review

Bibliographic Data

ID11929935
AuthorsMariana Scudeller Vicentini (0000-0001-9829-2221, Universidade Estadual de Campinas (UNICAMP)), Carolina Neves Freiria (0000-0002-1493-3202, Universidade Estadual de Campinas (UNICAMP)), Jan Mei Soon (0000-0003-0488-1434, University of Lancashire), Jan Mei Soon-Sinclair, Iain Malcolm Ferris (University of Birmingham), Lisa Marie Winnall (University of Birmingham), Han Wen (0000-0001-7541-8880, University of North Texas), Diogo Thimoteo Da Cunha (0000-0001-5928-9265, Universidade Estadual de Campinas (UNICAMP), corresponding author)
Year2026
Volume140
Pages103083-103083
Publication date2026-03-31
Peer ReviewedYes
Open AccessYes
TypeARTICLE
VenueFood Policy (JOURNAL)
Journal identifiersISSN: 0306-9192 • E-ISSN: 1873-5657
PublisherElsevier BV (PUBLISHER)
DOI10.1016/j.foodpol.2026.103083
OpenAlexW7143671938
LanguageEN
References cited45

First global review maps 83 allergen laws for non-prepacked foods in foodservices. • Most laws in high-income countries; LMICs face gaps due to informal food markets. • Only 4 of 83 regulations require anaphylaxis action plans; most lack full management systems. • Digital delivery platforms rarely mandate real-time allergen info, risking consumer safety. • Calls for harmonized standards, LMIC support, and integrated allergen management systems. Food hypersensitivity is rising worldwide, with strict avoidance of specific foods currently the only effective strategy for affected individuals. Regulatory frameworks have been introduced to support allergic consumers; however, regulations addressing non-prepacked foods within the food service sector remain underexplored. This scoping review, conducted using an adapted PRISMA methodology, systematically mapped 83 regulatory documents relating to food allergen management in non-prepacked foods across various global jurisdictions. Five principal themes were extracted from the legislation: (1) Presence of Information About Allergenic Ingredients. (2) Presence of Information Requesting Consumers to Declare Their Allergies. (3) Training and Education of Food Business Operators or Staff. (4) Existence of an Action Plan in Case of Anaphylaxis. (5) Existence of Food Allergen Management System or Individualised Plans. Most regulatory initiatives were located in high-income countries, underscoring a marked deficit in protections within low- and middle-income settings. Despite recent improvements, critical gaps persist in regulatory coverage, enforcement, and equity, potentially limiting the protection available to vulnerable consumers. This review offers a comparative framework for international policy development and identifies priority areas for strengthening allergen management in food service environments. The findings are intended to inform policy-makers and guide future research aimed at improving safety, regulatory inclusivity, and equitable access for allergic consumers eating away from home

Allergen · Food allergens · Food safety · Food service · Service (business · Consumer Attitudes and Food Labeling · Food Allergy and Anaphylaxis Research · Food Safety and Hygiene

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