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In America, it is estimated that nearly 15 million people have food allergies. That being said, it is very important to make that you are taking precautionary actions to prevent an allergic reaction when serving food at a restaurant. There are several ways that you can prepare for, and protect those who have food allergies.


One of the best ways to address food allergies is to educate your staff. There are different types of foods that have been identified as common causes of food allergies. It is important to know these foods and to not cross-contact foods. For example, cross-contact occurs when a food such as a cantaloupe is cut up a surface that previously had nuts on it. It could also occur if you use a knife to cut up multiple foods or if you use a spoon or fork in multiple dishes. It is important that your restaurant staff know that an allergic reaction can happen quite easily, but there are steps to avoid cross-contact.

List Ingredients

A great way to prevent allergic reactions is to list the ingredients in the food. This will help people with specific allergies to be able to determine whether or not they can order different items. You can also place a disclaimer by certain foods that were prepared using a food that is a common cause of allergic reactions.

Have Separate Options

Some food allergies are much more common than others such as a gluten allergy. If you prepare foods without gluten beforehand and have them ready for when a customer visits, they won’t need to wait longer for their food. It can take additional time to create a unique dish, so have them prepared beforehand, or ready to be prepared.

Prepare for Emergencies

In the case that an allergic reaction does occur, your restaurant needs to be prepared to act quickly. Have an emergency plan set in place, and all of your staff trained in on it. It is nearly impossible to prevent all allergic reactions, so you need to be prepared in the case of one.

There are many different ways that a restaurant can address food allergies. Restaurants can educate their staff, list their ingredients, have separate options, and prepare for emergencies.