For a person with a food allergy, a tiny amount of the wrong food can cause a serious reaction. Cooking does not destroy allergens, so the only protection is keeping them out of the food.
Key idea
The nine major food allergens named by U.S. law (FDA): milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans and sesame. Sesame was added by the FASTER Act, signed in 2021, and became a major allergen on January 1, 2023.
- Know every ingredient in every dish, including sauces, oils, garnishes and store-bought parts.
- When a guest says they have an allergy, tell the chef, and use clean tools, boards and pans.
- Fryer oil carries allergens: food fried in oil used for shrimp is not safe for a shellfish allergy.
- Picking an allergen off a finished plate does not make it safe; remake the dish.
- If you don't know, say you don't know and find out. Never guess.
Why it works
Allergens are a chemical hazard in the Food Code's sense, and they are the one hazard heat can't fix. That is why menus and servers must be able to answer questions honestly.
Worked example: Safe or not?
A guest is allergic to sesame. The burger bun has sesame seeds; the cook removes the bun and puts the patty on a plain bun.
- Seeds and crumbs may already be on the patty.
- The safe fix is a new patty and bun prepared with clean tools.
Answer: Not safe; start again with clean tools.
Common mistake
Thinking "a little won't hurt". For some people, a trace is enough.
Practice at home
- Read the labels in your pantry and find the "Contains" statement on five packages. Which of the nine allergens do you see most?
In Meal Prep
- The allergen statement: reading labels at home
The science behind it
- The immune system: what an allergic reaction is