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Accountability

Holding companies accountable.

When companies fail to take allergy safety seriously, we need to call it out. Not about boycotts — about transparency, accountability, and pushing for practices that could save lives.

Documented issues

Companies with questions to answer.

Pret a Manger

Ongoing concerns

Documented issues

  • Multiple fatalities due to undeclared allergens in products
  • Inadequate allergen labelling on freshly prepared items
  • Inconsistent staff training on allergy protocols
  • Failure to properly communicate cross-contamination risks
  • Insufficient allergen information available in-store

What they should be doing

  • Clear, visible allergen labelling on all products, including freshly prepared items
  • Comprehensive staff training on allergy management and cross-contamination
  • Dedicated allergen-free preparation areas or clear cross-contamination protocols
  • Easy access to detailed allergen information in-store and online
  • Proactive communication about risks rather than reactive responses after incidents

Note: Pret has made some improvements following high-profile incidents, but concerns remain about consistency across locations and the adequacy of their current protocols. Always exercise extreme caution and ask detailed questions before consuming any Pret products if you have severe allergies.

Byron Burger

Fatal incident

Documented issues

  • Fatal allergic reaction due to undeclared dairy in a burger
  • Failure to properly communicate allergen information to kitchen staff
  • Inadequate allergen management systems despite customer clearly stating allergy
  • Breakdown in communication between front-of-house and kitchen
  • Company fined for food safety failures following the incident

What they should be doing

  • Robust systems to ensure allergy information is clearly communicated from order to kitchen
  • Dedicated allergen protocols that cannot be bypassed or overlooked
  • Comprehensive staff training on the severity of allergies and proper handling procedures
  • Clear verification processes to ensure allergen-free orders are prepared correctly
  • Regular audits and training updates to prevent system failures

Note: Even when customers clearly communicate their allergies, breakdowns in kitchen communication can have fatal consequences. The company was prosecuted and fined, demonstrating the legal consequences of failing to manage allergens properly.

More companies will be added as issues are documented. This is a living document — updated as companies improve or as new problems emerge.

Why this matters

When companies cut corners, people die.

Companies have a legal and moral responsibility to keep customers safe. The goal here isn't to destroy businesses — it's to:

  • Make information accessible so people can make informed decisions
  • Put pressure on companies to improve their practices
  • Celebrate companies that do things right
  • Create accountability through transparency

Context

Why this list is incomplete.

UK allergy charities estimate fatal food anaphylaxis has caused approximately 150 deaths in the UK over the past 25–30 years. The true picture is likely more complex.

Medical classification

Many fatal reactions may be recorded under different medical causes (e.g. "asthma exacerbation") even if triggered by food allergy. This undermines clarity in public data.

No national registry

There is no mandatory national, publicly accessible registry of allergy-related deaths tied to food businesses. Many deaths may never be linked concretely to a specific restaurant or mislabelling.

Underreporting & privacy

Many cases involve small businesses or independent outlets where media scrutiny is less likely. Families may prefer privacy; inquests may not attract national attention.

What this means for you

  • We can't produce a complete list — many cases go unreported or are coded under other causes.
  • Absence of a public report ≠ "safe." There may be unreported or misclassified fatalities.
  • Only a few national chains are publicly known — allergy deaths keep happening in contexts scattered across the UK.
  • Don't assume a chain is "safe" because it wasn't in the news.

What good looks like

The standard we should expect.

Clear labelling

Allergen information is visible, accurate, and easy to find on every product.

Trained staff

Employees understand allergies, know how to answer questions, and can confidently guide customers.

Transparent processes

Companies are upfront about risks, cross-contamination possibilities, and what they can and cannot guarantee.

Dedicated protocols

Clear procedures for handling allergy requests, including separate prep areas or rigorous cleaning protocols.

Accessible information

Detailed allergen information available online, in-store, and from staff without having to fight for it.

Proactive communication

Companies reach out when products change or when issues are discovered, rather than waiting for customers to ask.

Reporting

How to report issues.

01.

Report to the company

Contact them directly. Document everything: what happened, when, where, who you spoke to, and what was said. Keep records of all communications.

02.

Report to authorities

In the UK, report to the Food Standards Agency. If you had an allergic reaction, also report to your GP and consider Trading Standards.

03.

Share your experience

Consider sharing (anonymously if preferred) with Anaphylaxis UK. They track patterns and advocate for change.

04.

Contact this site

If you have documented evidence of a company's poor allergy safety practices, contact me. I'll review and consider adding companies based on documented, verifiable issues.

Important: this page is based on publicly available information, documented incidents, and verifiable reports. It is not legal advice. Always do your own research and make decisions based on your own risk assessment. Companies can change their practices, so information may become outdated. The goal is transparency and accountability, not defamation.