Food allergies are a significant concern for many diners, and restaurants must prioritize allergen management to protect customer health and reputation. According to Food Allergy Research & Education (FARE), approximately 32 million Americans have food allergies, with many being children. This highlights the importance of understanding allergen management in restaurants.
As a restaurant owner or manager, it’s vital to have strategies for effectively managing food allergens, ensuring customer safety, and avoiding potential liabilities for your business.
Understanding Food Allergies and Regulations
If you operate a restaurant in a state that has approved the 2022 FDA Food Code, then you should know about the new requirements for restaurants regarding food allergens.
A ninth allergen — sesame — has been added to the “Major Food Allergen” list and a new requirement that “unpackaged foods served or sold to consumers within a retail food establishment must have written notification to consumers of the presence of major food allergens as an ingredient in the unpackaged food items” (FDA Food Code Section 3-602.12).
The Nine Major Food Allergens Every Restaurant Must Recognize
Here are the nine major food allergens that all restaurant managers should know:
- Milk
- Eggs
- Fish
- Crustacean shellfish
- Tree nuts
- Wheat/gluten
- Peanuts
- Soybeans
- Sesame
To properly inform customers, restaurants must clearly post which of these nine allergens are present in unpackaged foods in the restaurant, either on the menu or in a conspicuous place.
What Are Food Allergies and How Do They Affect Restaurant Dining?
Food allergies and restaurants intersect when customers unknowingly consume allergens while dining. Allergies occur when the immune system mistakenly identifies a harmless food protein as a threat, triggering a reaction. Common allergens include peanuts, tree nuts, shellfish, dairy, gluten, and soy. Reactions can range from mild symptoms like hives and stomach upset to severe anaphylaxis, which can be life-threatening. Therefore, it’s vital for restaurant staff to understand these allergens and the potential impacts on customers.
Training and Communication about Food Allergies
One of the foundational steps in managing food allergies is ensuring that all staff members are well trained and aware of allergen risks. Staff should be educated about allergen risks, cross-contact prevention, and customer communication to ensure safety.
Effective communication about food allergies and restaurants can mitigate risks. Menus should clearly label allergenic ingredients, and staff should be ready to answer customer questions confidently and accurately. A good strategy is to have servers ask about any food allergies when greeting diners at the table.
The 2022 FDA Food Code mandates that “employee food safety training programs must include food allergy awareness of the nine major food allergens and should consider developing operational specific allergen training programs for employees” (FDA Food Code Sections 2-102.11 and 2-103.11).
You can start a food allergy awareness program in your restaurant by identifying what the nine major food allergens are, and then every week check staff knowledge on any allergens that are present in foods within the restaurant.
Implementing Allergen Management Procedures in Your Restaurant
In the kitchen, strict protocols must be established to minimize the risk of allergen exposure. This includes designating separate preparation areas for allergen-free meals, using dedicated utensils and equipment, and implementing thorough cleaning routines to prevent cross-contact. Proper storage practices, such as keeping allergenic ingredients separate and clearly labeled, further reduce the risk of accidental exposure.
Using Technology for Food Allergen Management
Technology can be a valuable ally in improving restaurant operations, and especially with allergen management. Digital menu systems can help track and update allergen information easily, while inventory management software can monitor allergenic ingredients.
An American diner trends report revealed that “85% of diners look up the menu online before deciding on a new restaurant, up from 59% in 2017.” Many people are interested in scoping out the ingredients of menu items because of allergy concerns. There are customer interaction tools available for restaurants that allow diners to filter menu items based on allergens, which can enhance their dining experience and safety.
What Are Legal and Liability Considerations for Food Allergies and Restaurants?
Understanding and adhering to food safety regulations is key in managing allergens. Familiarize yourself with local, state, and federal guidelines related to allergen management. Documentation is also important — keep accurate records of staff training, customer communications, and any allergen-related incidents. This ensures compliance and will help defend against potential legal issues.
Learning from Others
Learning from others can provide valuable insights. For instance, restaurant chain Red Robin is serious about protecting customers with its Allergen-Friendly Menu, Certified Master Allergen Trainers on staff, and an allergen management program with the latest updates and information.
They put diners’ minds at ease with a clear food allergen strategy and statement: “When allergen-related requests arise, our kitchens are promptly notified, and our expert staff uses dedicated tools and protocols to prevent cross-contact for a safe dining experience.”
Conversely, there have been incidents where poor allergen management in a restaurant led to severe reactions, highlighting the importance of strict protocols and staff awareness. Recently, the Boston-based restaurant chain Boloco was found negligent by a Massachusetts Superior Court because it served an eight-year-old girl with a peanut allergy a burrito that contained peanut sauce.
The child experienced anaphylaxis and was taken to an emergency room for care, where, thankfully, she survived. The child’s father informed the restaurant of the allergy when he placed the order, and the restaurant’s receipt showed this.
The case went to a jury that awarded $105,000 in damages, and later “the judge awarded the plaintiffs’ attorneys’ fees and costs, along with prejudgment interest running from the date the burrito had been sold — amounting to nearly $67,000 as of the date judgment entered.”
These legal costs weren’t the only impact to the restaurant chain’s brand. The news coverage and word-of-mouth sharing of the story has likely led to negative exposure for the brand, leading to further monetary costs.
Safeguard Your Restaurant and Build Customer Trust by Managing Food Allergens
Managing food allergens ensures the safety and satisfaction of your customers. By implementing the strategies discussed in this article, you can create a safer dining environment, build customer trust, and protect your business from potential liabilities. Review and enhance your current protocols, train staff regularly, and use technology to support your efforts.
Take the first step toward safer dining and increased customer trust — reach out to us today or visit our website for food safety training and allergen management solutions. Contact us today or visit our website for expert solutions and resources to help you create a risk-free dining experience.
