Given the potentially severe consequences of allergic reactions, food businesses in the U.S. have a vital responsibility to ensure that the meals they prepare and serve are safe for all customers – especially those with food allergies.
Any food can trigger an allergic reaction, but in the U.S., the top nine allergens account for the vast majority of reactions:
These allergens must be clearly identified on food labels under the Food Allergen Labeling and Consumer Protection Act (FALCPA). However, restaurant menus are not subject to the same labeling rules, which places even more responsibility on food service establishments to communicate clearly and manage allergen risks effectively.
Reactions range from mild (hives, stomach upset) to severe and potentially fatal, such as anaphylaxis. Alarmingly, even trace amounts of an allergen can be enough to provoke a reaction in some individuals.
While there’s no federal requirement for food service establishments to list allergens on menus, state and local health departments often recommend or require allergen training and policies.
Businesses that fail to manage allergens risk:
To protect your customers, and your business, implement the following allergen safety practices:
Ask suppliers for full ingredient lists and allergen statements. Stay informed about any formulation or manufacturing changes that might introduce new allergens or cross-contact risks. When possible, request updated allergen declarations, third-party audits, or GFSI certifications.
Store allergenic ingredients separately and in clearly labeled, sealed containers. Use color-coded containers or shelving, and ensure allergenic foods are stored below non-allergenic items to prevent spills.
Kitchen and front-of-house staff must know what’s in the food being served. Ingredient labels should be checked regularly because manufacturers can change formulations at any time. Also, be aware of hidden sources of allergens or alternative ingredient names.
Designate separate prep areas, utensils, cutting boards, and cookware for allergen-free meals. If that’s not feasible, ensure all tools and surfaces are thoroughly washed, rinsed, and sanitized between uses.
Even microscopic residue can be dangerous – proper cleaning and sanitizing is essential.
Any change to a recipe or supplier must be documented and shared with all staff. Menu items with new ingredients should be flagged. Front-of-house teams should be able to explain changes to customers and answer questions with confidence.
Staff should participate in formal food allergy training, such as the Userve Food Allergen Training program. This training equips food handlers with the knowledge and skills to safely serve customers with food allergies and meet legal obligations.
Userve’s Food Handler Training and Food Protection Manager Program also include sections dedicated to allergy awareness training.
Food allergies are not a minor issue, they are a life-threatening concern that deserves full attention from every food business. Implementing a clear allergen management system is not only the right thing to do for your customers, but it's also a smart strategy for protecting your business.
Enroll online today or contact us today to discover how Userve can help you protect public health and achieve food safety compliance.