• Home
    Home We Serve America's Restaurants Representing nearly 500,000 restaurant businesses, we advocate for restaurant and foodservice industry interests and provide tools and systems that help members of all sizes achieve success.
  • Foundation
    Foundation Building & Retaining Talent The NRAEF is focused on developing a stronger workforce and building the next generation of industry leaders through education, scholarships and community engagement.
  • Show
    Show May 18-21, 2019 As the international foodservice marketplace, the National Restaurant Association Show provides unparalleled opportunities for buyers and sellers to come together, conduct business and learn from each other.
  • ServSafe
    ServSafe Minimize Risk. Maximize Protection. For over 40 years, ServSafe® training programs have delivered the knowledge, leadership and protection that have earned the trust and confidence of business leaders everywhere.

National Restaurant Association - Cook up the right plan for serving guests with allergies

Skip to navigation Skip to content

News & Research

Email Print
News RSS

Cook up the right plan for serving guests with allergies

Did you know it’s Food Allergy Awareness Week? This is the perfect time to focus on the issue of food allergies and intolerances and how to train staff on accommodating food allergic guests.  According to the Food Allergy & Anaphylaxis Network (FAAN), about one in 25 Americans report that they suffer from a food allergy.

A food allergy is an immune system response to a food that the body mistakenly believes is harmful. Allergic symptoms can affect the respiratory system, gastrointestinal tract, skin, and/or cardiovascular system. The foods that account for about 90 percent of all allergic reactions include milk, eggs, peanuts, tree nuts (e.g. almonds, walnuts and pecans), soybeans, wheat, fish, and shellfish, which are commonly referenced as the “big eight”. 

 “Food allergies can be serious and need to be treated differently than dietary preferences and customization requests,” said Joy Dubost, Ph.D. , R.D., Director of Nutrition for the National Restaurant Association. “When serving a food allergic guest, dining room staff and kitchen staff must work together to make sure that dishes are prepared and served separately to avoid cross-contamination.”

The National Restaurant Association worked with FAAN to develop a training guide to help educate restaurant staff on welcoming guests with food allergies. This free training tool is available on the Association’s website.

“Restaurants are working to properly train and educate their staff, to ensure that guests have a safe and enjoyable experience when dining out. We make our training guide available for free, and include information on food allergens in our ServSafe Food Safety training program,” Dubost said.

Find more food allergy information and resources in our Food & Healthy Living section.

Conserve RSS Healthcare RSS Conserve RSS

▲ Back to Top

We're glad you're here!®

® 2012-2017 National Restaurant Association. All rights reserved.

2055 L St. NW, Suite 700, Washington, DC 20036
(202) 331-5900 | (800) 424-5156