As a result of the increase in food allergies, every restaurant operator and foodservice professional is on notice. Not only are tastes changing due to dietary restrictions, menu design now has life or death consequences—and operators are looking for solutions.
The purpose of allergen disclaimers is for the benefit and protection of consumers, but by using this warning label on a product that does not contain allergens, manufacturers can limit accountability and provide cover for inadequate cleaning and/or poorly followed cross-contamination prevention programs.
Training of waitstaff on food allergens is essential, but the entire establishment should maintain an allergen-free kitchen and incorporate a company-wide food safety culture.
Understanding and implementing food allergen labeling is essential and following an in-house plant allergen control plan will help to mitigate cross-contamination.