The Food Standards Agency has issued specific guidance to UK food businesses warning that celery and celeriac have emerged as the most frequently undeclared allergen in food service operations, with enforcement referrals to local authority teams rising by 34% in the first quarter of 2026 compared to the same period last year.
The guidance, addressed to caterers, food manufacturers and food business operators, warns that celery is routinely present in prepared stocks, bouillon powders, spice blends, Worcestershire sauce and certain vegetable-based sauces — places where operators may not be actively considering allergen risk.
Why celery is being missed
Unlike peanuts or tree nuts, which have benefited from sustained public awareness campaigns, celery occupies a quieter position in the food safety conversation despite being one of the 14 major allergens listed under UK law. The FSA's guidance notes that enforcement actions have frequently found celery present in:
- Pre-prepared stocks and fond bases, including some commercially produced products where it appears under the descriptor "natural flavourings"
- Spice blends and dry rubs, particularly those with Mediterranean or Middle Eastern flavour profiles
- Celery salt used in classic preparations including Caesar dressing, Bloody Mary mix and certain pickles
- Stuffings, terrines and meat preparations where vegetable content is not always scrutinised at the allergen-declaration stage
The FSA guidance notes that celeriac — increasingly popular on restaurant menus due to its versatility — is legally equivalent to celery for allergen declaration purposes and must be treated identically.
The enforcement picture
Local authorities have been required to include allergen compliance in food safety inspections since the implementation of Natasha's Law in October 2021. However, enforcement capacity has been inconsistent across authorities, and the FSA has indicated that a more structured programme of allergen-specific inspections began in January 2026.
The agency says that the majority of celery-related referrals are not the result of deliberate non-compliance, but of operators failing to review pre-packed purchased ingredients for allergen content before incorporating them into dishes.
"The risk is at the point of purchasing," said an FSA spokesperson. "Many operators are diligent about the ingredients they add to a dish but less attentive about what is already present in a base product they have bought in. That is where the gap is."
What operators should do
The FSA guidance recommends that all food businesses:
- Review every purchased ingredient currently in use — including stocks, sauces, spice blends and condiments — against the 14 allergen list
- Maintain an up-to-date allergen matrix that reflects the actual dishes served, updated every time an ingredient supplier or product changes
- Train all kitchen staff, including agency and temporary workers, on allergen awareness as part of induction
- Implement a process for communicating ingredient changes to front-of-house staff before service
The full guidance document is available on the FSA website. Operators with specific questions about allergen compliance are encouraged to contact their local authority food safety team.