Allergen Management: Protecting Your Customers

Food allergies affect millions of people worldwide, and allergic reactions can range from mild discomfort to life-threatening emergencies. As a food service professional, understanding and managing allergens is not just good practice—it's essential for customer safety.

The Big Nine Allergens

The FDA recognizes nine major food allergens that must be declared on food labels:

• Milk and dairy products
• Eggs
• Fish (bass, flounder, cod)
• Crustacean shellfish (crab, lobster, shrimp)
• Tree nuts (almonds, walnuts, pecans)
• Peanuts
• Wheat
• Soybeans
• Sesame

Clear labeling of these allergens on all prepared foods is crucial for preventing allergic reactions.