According to the CDC’s Environment Health Services (EHS), one in three people with food allergies report having a reaction in a restaurant. So, while it may not be legally required to post warnings regarding possible allergens, it is good practice to create a plan to serve customers with food allergies.
The FDA has listed the nine major food allergens as:
Federal law requires disclosure of the nine major food allergens on packaged food products. However, businesses that sell unpackaged food, such as restaurants, convenience stores, and delis, are not generally required to disclose these allergens. However, having a proactive plan in place do accommodate guests with allergies is advised.
According to the CDC’s Environment Health Services (EHS), one in three people with food allergies report having a reaction in a restaurant. So, while it may not be legally required to post warnings regarding possible allergens, it is good practice to create a plan to serve customers with food allergies.
Provide a complete ingredient list
While most menu descriptions suffice for customers, those with severe allergic reactions may require more detail, such as “cooked in peanut oil.” Having a complete list of recipes on hand for customers who request it can help avoid illness.
Educate staff on food allergies
Some people can have severe reactions to the smallest amounts – even through cross-contamination – to certain foods. Customers who alert staff that they have a food allergy should be properly advised if their dish can not be made with absolute zero traces of that food item.
Have a plan for emergency situations
Mistakes happen and the only thing you can do is plan for them. Designate a manager for each shift who can help the customer in any way possible, even reaching out to emergency services for severe cases.
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