Food businesses may voluntarily use labelling such as ‘produced in a kitchen which uses…’ or ‘may contain…’ or ‘not suitable for…’. These statements are used to communicate the risk of the unintentional presence of an allergen (e.g. milk, egg, peanuts, almonds) in a food product. This is typically due to the allergen entering the product accidentally, or through cross contamination. These statements should only be used after a meaningful risk assessment has been performed and there is considered to be a significant risk to the food allergic, or food intolerant, consumer. These statements should not be used as a substitute for good hygiene and safety practices.
Food Drink Europe (FDE) has produced best practice guidance on voluntary application of precautionary allergen labelling. See link below.