The Top 8 Food Allergens to Look out for

Living with allergies can be challenging, especially when dining out. Those who work in a restaurant have the responsibility of ensuring a safe dining experience for all patrons, especially those who suffer from allergies. Understanding common allergens can help prevent potential allergic reactions that could range from mild discomfort to severe health issues.
In this guide, we’ll discuss the 8 most common allergens to be aware of when working in a kitchen and explore strategies to manage exposure effectively.
ALLERGIES: FACTS AND STATISTICS
Every year, 30,000 Americans find themselves in the emergency room due to allergic reactions to food. Of those cases, 2,000 individuals will require hospitalization, and unfortunately, 150 will lose their lives.
About 1 in 5 of those reactions happen at a restaurant, highlighting the need for awareness and preventive measures in the food service industry. These numbers also emphasize the shared responsibility of both food establishments and their staff in ensuring the well-being of customers with food allergies.
WHAT ARE THE TOP 8 FOOD ALLERGENS?
While individuals may choose to test their luck against allergens every now and then, food businesses and restaurant managers cannot afford to operate without adhering to local and national standards when serving customers with food allergies. More than ever, it’s become more important to familiarize not just your food manager and kitchen staff but also your waiters, servers, and bartenders with these 8 common allergy-inducing triggers:
1: EGGS
A person who has an active egg allergy must be wary of more than just scrambled or fried eggs. After all, this particular allergen is used in many recipes, especially when baking. The good news? Many companies sell an egg-replacer that can be used in place of egg, egg white, and egg yolk.
2: WHEAT
Wheat can be found in a variety of everyday products and not just food. As a general rule, it’s best to use wheat-free and gluten-free products when dealing with customers who have allergies to these ingredients.
3: SOY
Aside from tofu and soy sauce, soy is also a common ingredient in many other products. So, if you’re serving someone with soy allergy, it’s critical to go through the ingredient label again, especially on items like packaged mixes, cereals, miso, natto, baked goods, imitation meats, margarine, and even snacks. Alternatively, you can try Earth Balance Natural Spreads to mimic the flavor of soy in some recipes.
4 & 5: TREE NUTS AND PEANUTS
Nuts are usually found in baking ingredients, snacks, candies, and your favorite Asian foods. Luckily, sunflower or soy butter products, which are easily accessible, can be used as common alternatives as long as consumers don’t have soy allergies that can cross over.
6: COW’S MILK
The closest alternative to cow’s milk would be soy milk. However, it’s important to keep in mind that a lot of people also have soy among their allergy triggers. If you absolutely need to rule out soy as a substitute, you can consider products like Tofutti (sour cream), among many others.
7 & 8: FISH AND SHELLFISH
Crustacean shellfish is easily found in sea urchin, sea cucumber, crab, shrimp, cuttlefish, and lobster, while fish can be unsuspectingly featured in items like Worcestershire sauce, Caesar dressings, and gelatin. Unlike other allergens on this list, no single ingredient will replace the nutrition or taste that fish can offer. It's best to tap into the customer's other preferences first before you offer a different meat or other possible alternatives.
BONUS ALLERGEN #9: SESAME
In 2021, sesame was officially recognized as the 9th allergen in the United States. Effective January 2023, food labels must explicitly indicate sesame as an allergen. Prior to this, sesame could be discreetly listed under terms like "natural flavor" or "spice mix."
It's important to note that products in circulation or shipped before 2023 may not include sesame in the allergen information. Individuals affected by sesame allergies should exercise caution during this transitional phase.
WHAT HAPPENS WHEN YOU HAVE ALLERGIES TO FOODS?
Having a food allergy will usually produce a physical response to eating, handling, or being around certain foods. There are many symptoms of food allergies that you may experience if you happen to interact in some way with a food allergen you are sensitive to:
- Nausea, vomiting or cramps
- Hives or rash
- Breathing difficulty or wheezing
- Swelling of the throat and mouth parts
- Dizziness and or fainting
- A weakened pulse
- Anaphylactic response
FOOD ALLERGIES AND RESTAURANTS
With food allergies increasing, more restaurants are accommodating people with food allergies. Some steps include:
- Ask about food allergies when taking reservations and at the table
- Relax “no substitutions” policies
- Special dishes
- Detailed menu descriptions
- Print separate menus
- Allergen flagging and anti-cross contact procedures
- Servers explain which dishes are allergen-free
- Kitchen staff training
- Server training
DINERS WITH FOOD ALLERGIES
People with food allergies often carry an epinephrine auto-injector with them at all times. They also read food labels carefully. So, they are used to taking the necessary precautions. That includes when dining out. People with food allergies should mention allergies when making a reservation and when ordering in the restaurant.
WHY ACCOMMODATE FOOD ALLERGIES?
Reasonably accommodating guests with food allergies is simply part of being a good host. And it makes good business sense. With allergies growing, allergy-friendly restaurants and menus are increasing as well. If you help a guest avoid a nasty reaction, you’ve likely created a loyal, repeat customer. Many fatal food reactions occur outside the home at food establishments. A food-allergy-related death at your restaurant will be extremely bad for business. Having any of these symptoms or a combination of them may even be life-threatening. Understanding the risks for yourself or others can be lifesaving. Ultimately, you must set your eyes beyond the so-called “Big Eight” and look into introducing the entire staff to Allergen training before they even start attending to customers. After all, employees need to be adept in identifying symptoms of food allergies as well as in determining action plans that should be executed in a timely manner when someone is suffering from allergic reactions.
HOW TO ENSURE ALLERGEN-SAFE DINING
Managing allergen exposure effectively in restaurants is crucial to ensure the safety of customers with food allergies. Here are some strategies that restaurants can implement:
- Clear Menu Labeling: Clearly indicate allergen information on menus. Specify which dishes contain common allergens, and consider using symbols or color-coding to make them easily identifiable for customers.
- Communication with Customers: Encourage open communication between restaurant staff and customers with food allergies. Train servers to listen attentively to customers' allergy concerns and convey this information accurately to the kitchen.
- Staff Training: Provide comprehensive training to all staff members, including chefs, kitchen staff, servers, and management, on common food allergens, symptoms of allergic reactions, and proper procedures for handling allergen requests.
GET TRAINED WITH LEARN2SERVE
By implementing the strategies outlined above, you not only improve the dining experience for individuals with food allergies but also establish a culture of awareness and responsibility within your establishment. To ensure that your staff is well-trained to handle these situations, consider enrolling them in our comprehensive online food allergen course. Investing in this training will not only elevate the standards of allergen management in your restaurant but also contribute to a safer and more inclusive dining environment. Head to our website and enroll your staff today!