An allergen is an ingredient that can cause a harmful reaction, even life-threatening anaphylaxis. Kitchens must know the main allergens in each dish, for example the 14 declared in the EU and UK; other countries have their own lists. Every kitchen role must prevent cross-contact.
Why it matters
A single crumb can seriously harm someone with a severe allergy, and guests trust the whole kitchen to get it right.
Key ideas
The main allergens
Examples include cereals containing gluten, milk, eggs, peanuts, tree nuts, fish, shellfish, soya, sesame, celery and mustard. Learn your kitchen's list.
Cross-contact
This is when an allergen gets into food through shared boards, fryer oil, gloves or hands. Cooking does not make it safe.
Never guess
If you are unsure, say so, then check the recipe, product label and allergen information.
Step by step
- 1
Read the allergy order and confirm it with the chef.
- 2
Wash your hands and change apron or gloves if needed.
- 3
Clean and sanitise the surface and equipment.
- 4
Use clean utensils and check every label.
- 5
Keep the dish covered and separate until it is served.
Do
- Record allergens when you decant a product.
- Tell the chef if a supplier sends a different brand.
- Treat every allergy request as serious.
Common mistakes
- Don't pick an allergen off a finished dish and serve it.
- Don't use shared fryer oil for allergen-free food without checking.
- Don't say "it should be fine".
The situation
A guest with a severe sesame allergy orders a burger, but every bun has sesame seeds.
What a professional does
You don't brush the seeds off, as traces would remain. You tell the chef, who asks front of house to offer the guest a safe alternative.
Useful phrases
“Chef, sesame allergy on table 6. Can you check with me?”
“Let me check the label first.”
Pro tip
If a label is missing or unclear, treat the product as containing allergens.
Quick check
Are chips fried in the same oil as battered fish safe for a guest with a fish allergy?
Think about it, then show the answer
No. The oil can carry fish and gluten. Tell the chef.