What Are the Most Common Allergies Encountered in Food Service?

In the United States, nine major food allergens are responsible for most allergic reactions in food service environments.

Known as the “Big 9”, these include milk, eggs, peanuts, tree nuts, soybeans, wheat, fish, crustacean shellfish and sesame. Together, they affect millions of Americans and require careful handling to keep diners safe.

While almost any food can be the cause of a food allergy, these nine are recognized by the U.S. Food and Drug Administration (FDA) as the primary causes of food allergy incidents in restaurants, cafés and institutional kitchens.

Why It’s Critical to Manage Food Allergies in Food Service

For people with food allergies, even trace amounts of an allergen can trigger serious or life-threatening reactions, including anaphylaxis. The Centers for Disease Control and Prevention (CDC) reports that approximately 1 in 10 adults and 1 in 13 children have a food allergy in the U.S. today.

Restaurants and other food service outlets are on the front line of preventing food allergy incidents. Proper food handling, communication and staff awareness can make the difference between a safe meal and a medical emergency.

Tip: Encourage staff to ask customers if they have allergies at the start of every order and to note customer allergies clearly on tickets or POS systems.

The “Big 9” Common Food Allergens Explained

1. Milk

Found in butter, cream, cheese and many sauces, milk allergies are especially common in children. Always verify whether menu items contain dairy ingredients - even in hidden forms like whey or casein.

2. Eggs

Egg proteins can appear in baked goods, pasta, dressings and even some beverages. Labeling prepped foods and using clean utensils for egg-free dishes is crucial.

3. Peanuts

One of the most severe allergens, peanuts can cause rapid anaphylaxis. Because they’re often used in sauces, desserts and baked items, strict separation and labeling are essential.

4. Tree nuts

Includes almonds, walnuts, cashews, pecans and pistachios. Cross-contact can occur easily in kitchens where nuts are chopped or baked into products.

5. Soybeans

Soy and soy-derived products (like soy sauce, tofu or lecithin) are common in many cuisines. Staff should be aware that soy appears in unexpected places, including baked goods and processed meats.

6. Wheat

The most prevalent grain allergen, wheat is used in flour, bread, pasta and batters. Separate gluten-free preparation areas help prevent accidental exposure.

7. Fish

Fish allergies typically cause severe reactions and can be triggered by small particles in the air during cooking. Use dedicated tools and storage containers for fish products.

8. Crustacean shellfish

Including shrimp, crab, lobster and clams, shellfish allergies are among the most dangerous. Avoid cooking shellfish near other foods, and use separate fryers and pans whenever possible.

9. Sesame

Sesame can be found in breads, sauces, dressings, hummus and baked goods. Sesame seeds and oils are widely used as toppings or ingredients - even trace amounts can cause serious reactions. Keep sesame-containing items stored and prepared separately to prevent cross-contact.

Sesame was added as the ninth major allergen under the Food Allergy Safety, Treatment, Education, and Research (FASTER) Act in 2023.

Tips for Preventing Cross-Contact in the Kitchen

Cross-contact happens when an allergen touches a food that shouldn’t contain it. To prevent cross-contact:

1. Use separate utensils and cutting boards for allergen-free meals
2. Clean and sanitize all food preparation areas before and after use
3. Store allergens separately in sealed, labeled containers
4. Train all staff (including servers and dishwashers) on allergy awareness
5. Communicate clearly with customers and confirm special orders

Tip: Hand washing with soap and warm water is the only way to remove allergens from hands. Sanitizers are designed to kill bacteria only and do not have an impact on allergens.

How Food Allergy Training Protects Your Customers and Business

Proper training helps staff recognize allergens, prevent mistakes and respond to allergic emergencies. In many states, food safety programs emphasize allergen management as part of Food Handler or Food Protection Manager certification.

Beyond compliance, food allergy awareness builds trust with customers. A team that understands safe practices can protect guests, reduce liability and strengthen your restaurant’s reputation for care and professionalism.

Want to learn more about food allergen management? Enroll in Userve's Food Allergen Training today to learn about common allergens, cross-contact prevention and how to respond to an allergic reaction - find a training program in your state.

Frequently Asked Questions

What are the top 9 most common food allergens?

Milk, eggs, peanuts, tree nuts, soy, wheat, fish, shellfish and sesame are recognized as the nine most common food allergens in the United States.

Are sesame seeds an allergen?

Yes. As of 2023, sesame is recognized as the ninth major allergen under the FASTER Act.

What’s the difference between a food allergy and food intolerance?

Allergies trigger immune responses that can be life-threatening. Intolerances affect digestion but are generally less severe.

How can restaurants demonstrate food allergy awareness?

A strong understanding of food allergies can be demonstrated through clear menu labels, staff training and open communication with customers about ingredients.

Do all restaurant workers need food allergen training?

While not always mandatory, food allergen training is highly recommended for all staff who handle or serve food to help protect customers and minimise the risk of allergic reactions.