CulinaryServing a guest with a food allergy
When a guest has a food allergy, the whole restaurant has a part: the server, the kitchen and the person in charge. This guide follows the FDA Food Code and the Massachusetts Department of Public Health.
Free to startTaking the order
Menus ask guests to tell the server about a food allergy before ordering. If staff do not know whether a dish contains an allergen, they ask instead of guessing, and keep a consistent line of communication between the guest, the staff and the chefs.
Cooking without cross-contact
Cross-contact is the unintended introduction of an allergen into food that should not contain it. Sanitizing alone does not fully remove allergens; full cleaning (wash, rinse, sanitize, air dry) works, together with separate tools and preparation areas.
The person in charge and a reaction
Under the FDA Food Code the person in charge is a certified food protection manager who can describe the major food allergens and makes sure staff are trained. If a guest has a reaction: recognize it, call 911 and stay with the guest. Practice the whole order free with Blocky.
Official sources
The model food code
The FDA Food Code 2022 defines the nine major food allergens, makes the person in charge a certified food protection manager and requires food allergy awareness training.
The first state with allergen rules
The Massachusetts Food Allergen Awareness FAQs explain the training, the employee poster, the menu notice and the step-by-step procedure when a guest has a food allergy.
Making Synapses is not affiliated with, sponsored by or endorsed by the FDA, the Massachusetts Department of Public Health or any certification provider. Agency names are named only to describe the content.