According to the FDA, the “Big 9” food allergens make up the majority of food allergic reactions in the United States. These allergens include milk, eggs, fish (e.g., bass, flounder, cod), crustacean shellfish (e.g., crab, lobster, shrimp), tree nuts, peanuts, wheat, soybean, and sesame. Preventing allergic reactions is crucial in foodservice operations to ensure the […]