Food Allergens: What You Need to Know

Food allergies are one of the most serious health concerns for both restaurants and consumers. When it comes to food safety, awareness and proper handling of allergens are crucial to preventing cross-contamination and ensuring the safety of your guests. There are nine major allergens that account for the majority of allergic reactions in the U.S., known as the BIG 9.

The BIG 9 Allergens

Understanding the BIG 9 allergens — which include milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame — is critical for anyone working in a food service environment. Whether you're a server, chef, or manager, you need to recognize how these allergens can impact your customers' safety. A small mistake can lead to severe reactions, even life-threatening situations.

Why Food Allergens Matter: FOH vs. BOH

Front-of-house (FOH) and back-of-house (BOH) teams each play distinct roles in handling food allergens:

FOH (Front-of-House) staff are typically the first point of contact with customers, making it essential that they are well-versed in allergens and can communicate clearly with guests about their food choices.
BOH (Back-of-House) staff are responsible for preparing the food and must be vigilant about preventing cross-contact with allergens during food preparation and cooking.

By ensuring that both teams are educated on allergens and understand their responsibilities, you significantly reduce the risk of allergen-related incidents.

How the FOH and BOH Allergy Check Sheets Work Together

The FOH Allergy Check Sheet is designed for the front-of-house team to ensure they accurately take customer orders, communicate with the kitchen, and double-check allergy information. This document helps staff stay organized and ensures they don’t miss important details.

The BOH Allergy Check Sheet, on the other hand, is focused on kitchen operations. It serves as a checklist for the back-of-house staff to ensure food is properly prepared and allergen-free, especially when substitutions or modifications are made.

By having these two checklists, you ensure that both FOH and BOH staff are aligned in their efforts to prevent allergen exposure, making your restaurant safer for guests with allergies.