ServSafe Allergens cheat sheet

The nine major allergens recognized under US federal law are milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans, and sesame (sesame added effective January 1, 2023).

An allergic reaction is an immune response to a protein; a food intolerance (e.g., lactose) does not involve IgE antibodies and is not treated as an allergen emergency.

Symptoms of anaphylaxis include hives, swelling of the face or throat, difficulty breathing, wheezing, vomiting, and a sudden drop in blood pressure; onset can occur within minutes.

Cross-contact is the transfer of an allergen protein from one food to another, typically through shared utensils, equipment, hands, fryer oil, or cutting surfaces.

Cross-contact differs from cross-contamination: allergens are not reliably destroyed by cooking or heat, so a shared fryer or grill remains a hazard even at high temperatures.

Handwashing with soap and water removes allergen proteins; alcohol-based hand sanitizers and water alone are not considered adequate for allergen removal.

Clean and sanitize food-contact surfaces with hot soapy water followed by an approved sanitizer before preparing an allergen-free order.

Store allergen-containing ingredients below or separate from other foods, keep them in labeled sealed containers, and dedicate scoops and utensils to each ingredient.

When a customer reports an allergic reaction, treat it as an emergency: call 911, keep the person calm, and follow the establishment's emergency plan.

The FDA Food Code identifies the major food allergens and requires food employees to be trained in allergen awareness and in preventing cross-contact.

Under the Food Allergen Labeling and Consumer Protection Act (FALCPA), packaged foods must declare the eight original major allergens in plain language in the ingredient list or a 'Contains' statement.

The Food Allergy Safety, Treatment, Education, and Research (FASTER) Act added sesame as the ninth major allergen, with labeling required for products introduced on or after January 1, 2023.

A 'Contains' statement lists the allergen source names; it does not replace the requirement to list allergens in the ingredient list in plain language.

Food employees must describe menu items and their ingredients accurately and must be able to identify which dishes contain major allergens.

When a customer discloses an allergy, the server must communicate it to the kitchen; a common rule is to flag the ticket and have a designated employee confirm the order.

If an establishment cannot guarantee an allergen-free item, employees should tell the customer honestly rather than promise safety they cannot deliver.

Cross-contact prevention requires separate, labeled allergen-free preparation equipment and a documented procedure for handling allergen orders.

Menus and ingredient records must be kept current; when a supplier or recipe changes, allergen information must be updated and staff retrained.