Nine Major Food Allergens
Food allergies are an increasing food safety and public health issue. Researchers estimate that 32 million Americans have food allergies, including 5.6 million children under age 18. According to Food Allergy Research & Education (FARE), there are nine major food allergens – milk, egg, peanut, tree nuts, wheat, soy, sesame, fish and crustacean shellfish – that are responsible for most of the serious food allergy reactions in the United States. Food allergies are managed by avoiding the problem food(s) and learning to recognize and treat reaction symptoms.
For Customers
If you have a food allergy, Wake County recommends carrying Food Allergy Chef Cards developed by FARE. Food Allergy Chef Cards outlines the foods you must avoid and is a great way to communicate your food allergies to a chef or manager at restaurants. FARE provides an interactive PDF of chef card templates in English and a number of foreign languages to use while traveling or at ethnic food restaurants.
For Restaurants and Retail Food Service
The 2017 FDA Food Code requires that restaurant and retail food service managers be aware of the major food allergens, the seriousness of allergic reactions, the proper methods of labeling for food allergies, and avoiding cross-contact during food preparation and service. North Carolina adopted the latest FDA Code on October 1, 2021.
Inform Your Staff and Customers
The Wake County Environmental Health and Safety Division has developed a poster which includes information on allergen management and associated risks. The poster is available in English and Spanish, and can be downloaded and displayed in food service establishments.
Other Recommendations
To reduce the risk of food allergy complications in food service establishments, Wake County also recommends:
- Avoid cross contact from the start.
Clean the dining area with soap and water and a clean towel between each guest. All food equipment that is used in the handling and processing of allergy-safe foods must be properly cleaned and sanitized before use. - Make sure you understand the allergy.
Write down the guest’s allergy to record the conversation. If you have questions, ask the guest. - Take all food allergy requests seriously.
Refer the allergy to the chef, manager or person in charge. - Use only fresh ingredients, including cooking oil.
- Get it there safely.
Double check with the chef to make sure you have the right meal. Don’t let anyone add garnishes. Carry the special meal to the table separately. - Check with the guest to make sure they are satisfied with their meal.
Wake County organizes awareness and educational campaigns to highlight the importance of food allergies as a food safety and public health issue.