Restaurant Menu Allergen Labeling: A Guide
Clear allergen labeling on restaurant menus protects guests with food allergies and reduces liability risk, and an increasing number of jurisdictions have specific requirements around how this information must be presented.
Common Allergen Labeling Requirements
Identifying major allergens like nuts, shellfish, dairy, and gluten on menu items, along with a clear cross-contamination disclaimer, are standard practices even where not strictly mandated by law.
- Identify major allergens present in each dish
- Include a cross-contamination disclaimer where relevant
- Train staff to answer allergen questions accurately
- Keep allergen information updated as recipes change
Training Staff on Allergen Communication
Staff should be trained to take allergy questions seriously and know when to check with the kitchen rather than guessing, since incorrect answers carry real safety risk.
Keeping Allergen Information Current
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Major Allergens Commonly Labeled
| Allergen Category | Examples | Labeling Consideration |
|---|---|---|
| Tree nuts and peanuts | Almonds, peanuts, cashews | High-severity reactions possible |
| Shellfish | Shrimp, crab, lobster | Common severe allergy |
| Dairy and gluten | Milk, wheat | High prevalence, dietary restrictions |