Food allergies can be incredibly serious, which is why restaurants have to exercise extreme caution when creating their menus. With more than 15 million Americans living with a food allergy, labeling menu items properly and preventing kitchen cross-contamination is crucial for keeping your restaurant safe and profitable. Here are three common food allergens you should be aware of if you are creating or adjusting a restaurant menu.

Most Common Food Allergies

1. Dairy

One of the reasons cow’s milk isn’t appropriate for newborns is the fact that dairy allergies are the most common allergen, affecting two to three percent of babies and toddlers. However, adults can also have dairy allergies, having reactions to milk, cheese, yogurt, butter, cream, and ice cream. If you have items on your menu that are prepared with milk-based ingredients, always include that information on the menu.

2. Nuts

Peanuts and tree nuts are another big food allergen category, sparking serious allergic reactions in certain people. If your chefs are thinking about creating menu items that contain peanuts, Brazil nuts, almonds, cashews, walnuts, macadamia nuts, pistachios, pine nuts, or any other nut variety, it should be very clearly labeled on the menu. Additionally, special care should be taken in the kitchen not to cross-contaminate cooking areas or cooking tools that have touched nuts of any kind.

3. Eggs

Allergic reactions to eggs can cause everything from simple eczema or a skin rash to full-fledged anaphylaxis. While some people are allergic to raw eggs or egg whites, others can’t consume any product that contains cooked eggs. In addition to clearly labeling your menu, make sure breakfast preparation areas are separate and sanitized to prevent cross-contamination.

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