Food allergies affect millions of people globally, and allergic reactions in restaurants can be fatal. Beyond the moral imperative, allergen mismanagement exposes operators to significant legal and financial liability.
Identifying the Big Allergens
Most regulations focus on 14 major allergens including peanuts, tree nuts, milk, eggs, wheat, soy, fish, shellfish, and sesame. Every recipe in your menu should be audited to identify which allergens are present, including hidden sources in sauces and seasonings.
Menu Labeling and Communication
Clear allergen icons on menus and digital ordering platforms empower guests to make safe choices. Staff should also be trained to handle allergen inquiries confidently, knowing exactly which dishes can be modified safely.
Kitchen Protocols
Dedicated allergen-free prep areas, separate utensils, and specific cooking procedures prevent accidental exposure. When a ticket comes in flagged for an allergy, the kitchen should follow a standardized protocol that every team member knows by heart.
Digital Allergen Tracking
Modern restaurant management platforms can flag allergen conflicts automatically when a guest selects a dish. This technology layer adds a critical safety net on top of human vigilance, dramatically reducing the chance of a life-threatening error.