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 safety and well-being of customers with food allergies. Here are some tips on how to prevent allergic reactions in foodservice operations:
- Train your staff: Ensure that all staff members are trained in food allergy awareness and know how to prevent cross-contamination of allergens.
- Know the ingredients: Keep a detailed list of all ingredients used in each dish and communicate this information to customers who have food allergies.
- Separate utensils and equipment: Use separate utensils, cutting boards, and equipment when preparing food for customers with food allergies to avoid cross-contamination.
- Label food and menus: Clearly label all food and menus with allergen information to make it easier for customers to identify which dishes are safe for them to eat.
- Have a plan in place: Have a clear plan in place for how to handle allergic reactions, including training staff on how to respond to an emergency.
By implementing these measures, foodservice operations can help prevent allergic reactions and ensure a safe dining experience for all customers.
Learn more using our Online Allergen Awareness Course
