Allergens

Nine foods account for the large majority of serious allergic reactions in the U.S. and must be declared on packaged food labels.

• The Big 9 major food allergens are: milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybeans, and sesame.
• Sesame became the ninth U.S. major allergen under the FASTER Act, effective January 1, 2023.
• Allergens hide in unexpected places: soy in sauces, wheat in soy sauce and thickeners, dairy in bread and dressings, nuts in pesto, fish in Worcestershire and Caesar dressing.
• Gluten intolerance and celiac disease are not the same as a wheat allergy, but they require the same care in preparation.
• Always read ingredient labels and check recipes or menus before telling a guest a dish is allergen-free — and re-check when a supplier or recipe changes.

Reactions can begin within minutes. Recognizing one early and acting fast can save a life.

• Common symptoms: hives, itching, rash, swelling of the face, lips or tongue, wheezing, tightness in the throat, vomiting, abdominal cramps, diarrhea and dizziness.
• Anaphylaxis is a severe, whole-body reaction that can cause difficulty breathing and a drop in blood pressure — it is a medical emergency.
• If a guest shows signs of a severe reaction, call emergency services immediately and notify a manager; do not wait to see if it improves.
• Even a trace amount of an allergen can trigger a reaction — 'a little bit' is never safe, and cooking does not destroy allergen proteins.
• Note what the guest ate and keep the dish and its ingredients so responders and management can identify the allergen.

Cross-contact is the allergen version of cross-contamination — and unlike bacteria, it cannot be cooked away.

• Cross-contact happens when an allergen transfers to a food that shouldn't contain it — for example, through shared fryer oil, utensils, or prep surfaces.
• Use separate equipment (or thoroughly clean and sanitize shared equipment) when preparing an allergen-friendly order.
• Wash your hands and change gloves before preparing an allergen order, and use clean aprons and freshly cleaned surfaces.
• Never use the same fryer oil for an allergen-free order — oil carries protein from everything cooked in it.
• Watch out for garnishes, sauces, shared condiment containers, flour dust in the air, and reused grill space.
• Prepare allergen orders in a dedicated area where possible, and deliver them separately so they aren't confused with other plates.

Most allergen incidents are communication failures, not cooking failures. A clear handoff at each step is the control.

• Take every guest allergy request seriously and alert kitchen staff and management immediately — allergic reactions can be life-threatening.
• Repeat the allergy back to the guest to confirm, and describe how the dish is prepared rather than guessing whether it is safe.
• If you cannot confirm a dish is safe, say so and suggest an alternative — never reassure a guest based on assumption.
• Flag the allergy on the ticket and verbally to the kitchen, and mark the plate so it is identifiable through pickup and delivery.
• The person delivering the plate should confirm with the guest which dish is the allergen order before setting it down.