The 9 major food allergens

The 9 major food allergens are:

1. Milk

2. Eggs

3. Fish

4. Crustacean shellfish

5. Tree nuts

6. Peanuts

7. Wheat

8. Soybeans

9. Sesame seeds

These allergens are responsible for the majority of food allergies, and are required to be clearly labeled on packaged food products sold in the United States by the Food Allergen Labeling and Consumer Protection Act (FALCPA).

It is important for food service professionals to know what the major food allergens are because they need to be able to provide safe and allergen-free options for their customers. Many customers with food allergies have severe reactions to even small amounts of an allergen, so it is crucial for food service professionals to be able to identify and avoid cross-contamination of these allergens in their kitchen.

Additionally, food service professionals must be able to accurately communicate to their customers about which menu items contain allergens, and be able to make substitutions or modifications as needed. This is particularly important for those with severe allergies, as even small amounts of an allergen can cause a dangerous reaction.

Knowing the major food allergens is also crucial for food service professionals who work in institutional settings such as schools, hospitals and care homes where they may be serving people with multiple food allergies and dietary restrictions.

Knowledge of the major food allergens and how to handle them safely is a crucial aspect of food service and it is important for food service professionals to stay informed and educated on the subject to ensure the safety of their customers and avoid any legal liabilities.

To learn more about the 9 Major Food Allergens and more food safety join one of our classes.