Allergen Action!

Allergen Action!

Learning about different food allergens and how to recognise them on food labels.

50-60 mins x 2 sessions

CfE Experiences and Outcomes

  • HWB 3-34a - Having explored a range of issues which may affect food choice, I can discuss how this could impact on the individual’s health.

  • HWB 3-36a - Using my knowledge of nutrition and current healthy eating advice, I can evaluate the information on food packaging, enabling me to make informed choices when preparing and cooking healthy dishes.

  • HWB 4-34a - Having explored a range of issues which may affect food choice, I can discuss how this could impact on the individual’s health.

Learning intentions / Success criteria

  • We are learning about allergens and how they are shown on food labels.
  • We are learning about which foods contain allergens.
  • I can name and understand food allergens and the food groups they are linked to.
  • I can describe how labelling highlights different allergens in foods.
  • I can understand what to do if someone is affected by an allergen.



Warm up

Lesson on allergens:

  • bring in food packaging and try to identify the allergens
  • what they are and how are they identified in the ingredients
  • introduce labelling and how foods are labelled for allergens.

Research on foods that contain allergens

Using the allergen fact sheet research foods/meals in supermarkets, recipe books and on menus that contain each of the 14 allergens – discuss.

Class discussion

  • Pupils discuss their own experiences of allergies.
  • As a class discuss the responsibility of others with regards to allergens – do’s and don’ts.


  • Pupils cook an allergen free recipe.


  • Pupils to investigate recipes they eat that may have ingredients identified as allergens, then propose alternative ingredients for the recipe that are not allergens.
  • Pupils design a food label to highlight an allergen in a product.

Cross-curricular Links

Art – design a food label

Cross contamination – awareness of using items that have come into contact with food related allergens

First aid – what to do if someone has an allergic reaction

Assessment opportunities

SAY – identify all or most of the allergens

SAY – explain how allergens are highlighted on food labels

DO – design a food label with re-designed allergy information


Alternative recipes

Consider CfE Benchmarks, for example

  • Evaluates information on food packaging and uses it to make informed choices when selecting food for given situations.



Use pictures of different food ingredients and match to allergens.


  • Investigate other less common allergens in foods.
  • Plan an allergen free menu of meals for a week.
  • What action to take if someone takes a food related allergic reaction.
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