ServSafe Allergens key terms

A normally harmless protein in a food that triggers an abnormal immune response in sensitive people. Reactions can range from mild itching to life-threatening anaphylaxis, and even tiny amounts can cause harm.

One of the nine foods the United States requires to be declared on labels: milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans, and sesame. These account for most serious allergic reactions.

A severe, rapid, whole-body allergic reaction that can close airways and drop blood pressure. It is a medical emergency requiring immediate epinephrine and emergency medical care.

The body's immune response after exposure to an allergen. Symptoms may include hives, swelling, vomiting, coughing, wheezing, or difficulty breathing, and can worsen quickly.

The transfer of an allergen from a food or surface containing it to a food that should not contain it. It differs from cross-contamination because the hazard is an allergen protein, not a microbe.

The transfer of harmful microorganisms from one food or surface to another. It is often confused with cross-contact, but it concerns pathogens rather than allergen proteins.

Describing a food or preparation that contains no detectable allergen from a specified source. Achieving this requires verified ingredients and strict prevention of cross-contact during storage, prep, and service.

The practice of confirming a product's contents by reading the label, checking the ingredient list, and contacting the supplier when needed. Labels can change without notice, so verification is repeated for each new package.

The required statement on a food label identifying any major allergen present, using the common English name of the allergen source. It may appear in the ingredient list or in a separate contains statement.

A separate label line beginning with the word contains that lists the major allergens in the product. It supplements, but does not replace, allergen names in the ingredient list.

A chart that maps each menu item against the major allergens it contains. Staff use it to answer guest questions consistently and to plan safe preparation.

The process of examining recipes and menu items to identify which allergens each dish contains and where cross-contact could occur. It should be repeated whenever recipes, suppliers, or products change.

A careful reading of a dish's full formula, including sauces, marinades, garnishes, and sub-ingredients, to find hidden allergens. It helps catch allergens not obvious from the dish name.

An allergen present in a food but not apparent from its name or appearance, often in sauces, dressings, baked goods, or processed ingredients. It is found through label reading and recipe review.

A seed designated as a major food allergen in the United States, commonly found in tahini, hummus, baked goods, and spice blends. It must be declared on labels and tracked in menu items.

A major food allergen category including almonds, walnuts, cashews, pistachios, pecans, and similar nuts. A guest allergic to one tree nut may need to avoid others, so staff should ask rather than assume.

A legume and major food allergen distinct from tree nuts, found in peanut butter, sauces, baked goods, and oils. Peanut allergy is a common cause of severe reactions.

A major food allergen group including shrimp, crab, lobster, and crawfish. Reactions can be severe, and shellfish allergens may also become airborne during cooking.

A major food allergen category covering finfish such as salmon, tuna, and cod. Fish proteins can be present in stocks, sauces, and garnishes, so labels and recipes must be checked.

A major food allergen and source of gluten, found in breads, pasta, batters, and many sauces. Guests may need to avoid wheat for allergy or celiac disease reasons, so staff should clarify which.

A protein found in wheat, barley, and rye that harms people with celiac disease and can trigger reactions in some wheat-allergic guests. It is managed through ingredient checks and cross-contact prevention.

An autoimmune condition in which eating gluten damages the small intestine. It is not a food allergy, but it requires strict gluten avoidance and careful prevention of cross-contact.

A non-immune reaction to a food component, such as lactose, that does not involve anaphylaxis. It is different from a food allergy, though guests may describe both as an allergy.

A device that delivers a measured dose of epinephrine to treat severe allergic reactions. Staff should know where a guest's device is and call emergency services after any suspected anaphylaxis.

A written procedure describing what staff do when a guest shows signs of a severe allergic reaction, including calling for help, contacting emergency services, and documenting the event.

The ability of staff to notice signs of an allergic reaction, such as hives, swelling, vomiting, or breathing difficulty, and to respond quickly. Early recognition supports faster emergency response.

The back-and-forth between a guest and staff about a food allergy, including listening carefully, confirming details, and repeating the order back. Clear communication reduces the chance of a dangerous mistake.

A guest request to modify a dish to avoid an allergen, such as omitting a topping or changing a cooking surface. Staff must confirm the kitchen can meet it safely before promising it.

A tool, such as a cutting board, knife, or fryer basket, kept only for allergen-free preparation so it does not contact allergens. Color-coding or labeling helps keep dedicated items separate.

A clean, designated workspace where allergen-free food is prepared away from ingredients and equipment that contain allergens. It is a key control for preventing cross-contact.

Washing hands with soap and warm water before food handling and after touching allergens. It removes allergen proteins as well as germs, protecting guests with sensitivities.

A written statement from a manufacturer or supplier describing whether a product contains or may contain specific allergens. It supports ingredient verification but must be current and specific to the product.

A voluntary label advisory warning that a product might unintentionally contain an allergen from shared equipment or facilities. It signals a risk of cross-contact and should be treated cautiously when serving allergic guests.

Required instruction that teaches staff to identify allergens, prevent cross-contact, communicate with guests, and respond to reactions. It should be documented and refreshed regularly.

The basic understanding that food allergens can cause serious harm and that every staff member plays a role in preventing exposure. It underpins safe handling, communication, and cleaning practices.

A written set of procedures covering allergen identification, storage, preparation, cleaning, and communication. It assigns responsibilities and describes how the operation prevents cross-contact.