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How a Food Allergy Order May Travel Through a Restaurant

1. Server notifies the chef about the guest with food allergies .
2. Manager talks with guest about needs, makes menu suggestions and communicates with chef .

3. Chef checks ingredients of guest’s selection .
4. Manager or chef reports back to guest to discuss ingredient information and finalize selection .
5. Kitchen staff prepares food using these precautions:

Wash hands or put on gloves* .
Use clean and sanitized equipment and work surfaces .
Double checks food ingredients are correct .
6. Server checks with guest immediately to be sure everything is satisfactory .

*Some individuals are allergic to latex, so this type of glove should not be used in meal preparation for such guest .

If a Reaction Occurs
How the employees react in the event of an allergic emergency is equally important.
If a guest notifies the staff that he or she is having an allergic reaction, the staff should immediately call 911 and
summon medical help . Staff should not delay medical treatment by denying that the reaction is occurring or waiting
to see if it “passes .”

Peanut and Tree Nut Allergic Reactions in Food Service Establishments

A study of allergic reactions to peanut and tree nut in restaurants and food service establishments showed that half
the reactions occurred because these allergens were “hidden” in sauces, dressings, or egg rolls . Desserts accounted
for the highest percentage of reactions (43 percent), followed by entrées (35 percent), appetizers (13 percent), and
other foods (9 percent) .

In most of the cases, eating the food caused the allergic reaction . Only five cases did not involve consumption of the
food; two of the allergic reactions were caused by nut shells on the floor, two involved guests' contact with residual
food on a table, and in one case, the guest experienced an allergic reaction after coming within two feet of the food
being cooked (cooking releases airborne proteins, which can cause a reaction) . Reactions occurred in a variety of
full service and quick service restaurants .
In most cases, guests had not mentioned their food allergy to the establishment’s employees .

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8 Revised November 2016