The nine major food allergens
The Food Allergen Labeling and Consumer Protection Act of 2004 (FALCPA) named eight. The FASTER Act added sesame as the ninth from January 1, 2023.
| Allergen | Where it shows up on a menu |
|---|---|
| Milk | Butter, cheese, cream, whey, casein, ghee, many sauces and baked goods |
| Eggs | Mayonnaise, aioli, hollandaise, fresh pasta, meringue, egg wash on breads |
| Fish | Fish sauce, Worcestershire sauce, Caesar dressing, anchovy in pizza and pasta sauces |
| Crustacean shellfish | Shrimp, crab, lobster, crawfish; shrimp paste and some curry pastes |
| Tree nuts | Almond, cashew, pecan, walnut, pistachio, hazelnut and others; pesto, praline, nut oils |
| Peanuts | Satay, some Asian and African dishes, peanut oil, candy and baked goods |
| Wheat | Bread, buns, batter, breading, pasta, flour tortillas, soy sauce, beer, roux-thickened sauces |
| Soybeans | Soy sauce, tofu, edamame, miso, soy lecithin, many processed foods |
| Sesame | Buns and bagels, tahini, hummus, sesame oil, some dressings and spice blends |
Packaged food must name the specific fish, shellfish and tree nut, for example "cashew", not just "tree nuts". Doing the same on a menu is good practice.
What applies to restaurants
FALCPA's labeling rules cover packaged food, not plates served in a restaurant. What restaurants work to is the FDA Food Code, the model most states and local health departments adopt. It expects:
- the person in charge to know the major food allergens and the symptoms they cause;
- staff to be trained in food allergy awareness;
- menu items to be prepared so that undeclared allergens don't end up in them, which includes cross-contact from shared equipment.
Exactly which edition your health department follows, and what it adds, varies by state and county.
States that go further
- Massachusetts requires a notice on menus asking customers to tell their server about any food allergy, an allergen awareness poster in the staff area, and allergen training for certified food protection managers.
- Rhode Island has similar menu notice and training rules.
- Illinois requires allergen awareness training for certified food service managers.
Other states and cities have added their own rules. Check with your local health department.
Wheat, not gluten
Wheat is the allergen. A dish thickened with a flour roux contains wheat; a beer batter probably contains wheat and barley. "Gluten-free" is a separate claim with a 20 parts per million limit, and celiac guests will want to know about shared fryers and prep surfaces, not just ingredients.
Cross-contact
US guidance calls it cross-contact: an allergen getting into a dish through shared oil, utensils, boards or hands. A "may contain" note is only honest where a specific risk can't be controlled. See the guide to "may contain" warnings.
Putting it in front of guests
Even where it isn't required, a written allergen chart answers "does this have nuts in it?" the same way every time, whoever is on shift. An allergen matrix with the nine as columns is the standard format. Allergens builds one from your menu, on a page guests can filter and scan from a QR code, with a Letter-size PDF for the binder by the register.