Allergen (Food Allergen)
A food allergen is a protein in food that triggers an abnormal immune response in sensitive individuals, potentially causing anaphylaxis (a life-threatening allergic reaction). The FDA identifies nine major food allergens that must be declared on food labels and that food service workers must manage to prevent cross-contact.
Exam Tip
Big Nine allergens: milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybeans, sesame. Cross-CONTACT = allergens (cannot be destroyed by cooking). Cross-CONTAMINATION = pathogens (can be destroyed by cooking). Cooking does NOT destroy allergens. Know all 9 for the exam.
What Is a Food Allergen?
A food allergen is a naturally occurring protein that causes the immune system to overreact in sensitive individuals. Unlike food intolerances (such as lactose intolerance), food allergies involve the immune system and can be life-threatening. Food service workers must understand allergens to protect guests and comply with FDA requirements.
The Big Nine Food Allergens (FDA)
| Allergen | Common Sources |
|---|---|
| Milk | Cheese, butter, cream, yogurt, casein, whey |
| Eggs | Mayonnaise, baked goods, pasta, meringue |
| Fish | Salmon, tuna, cod, bass, anchovies |
| Shellfish | Shrimp, crab, lobster, clams, mussels |
| Tree Nuts | Almonds, walnuts, pecans, cashews, pistachios |
| Peanuts | Peanut butter, peanut oil, many Asian dishes |
| Wheat | Bread, flour, pasta, crackers, soy sauce |
| Soybeans | Tofu, soy sauce, edamame, soy milk, miso |
| Sesame | Sesame seeds, tahini, hummus, sesame oil |
Preventing Allergen Cross-Contact
| Practice | Description |
|---|---|
| Separate preparation | Use separate cutting boards, utensils, and prep areas |
| Clean and sanitize | Thoroughly clean surfaces between allergen and non-allergen foods |
| Dedicated equipment | Use separate fryers, grills, or pans for allergen-free items |
| Hand washing | Wash hands thoroughly between handling different foods |
| Label reading | Check all ingredient labels for hidden allergens |
| Communication | Inform kitchen staff of allergy orders |
Allergen Cross-Contact vs. Cross-Contamination
| Term | Definition |
|---|---|
| Cross-contact | Transfer of an allergen from one food to another (cannot be destroyed by cooking) |
| Cross-contamination | Transfer of harmful microorganisms from one food to another (can be destroyed by cooking) |
Responding to an Allergic Reaction
- Call 911 or emergency services immediately
- If the guest has an epinephrine auto-injector (EpiPen), assist if trained to do so
- Do NOT give the person anything to eat or drink
- Keep the person calm and seated upright (or lying down if dizzy)
- Monitor breathing and be prepared to start CPR
Exam Alert
Food allergens are a high-priority topic on the ServSafe Manager exam. Know all nine major allergens (the Big Nine, including sesame which was added in 2023). Understand the difference between cross-CONTACT (allergens, cannot be cooked away) and cross-CONTAMINATION (pathogens, can be cooked away). Cooking does NOT destroy allergens.
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Related Terms
Cross-Contamination
Cross-contamination is the transfer of harmful microorganisms (bacteria, viruses, parasites) from one food, surface, or person to another, typically from raw food to ready-to-eat food. It is one of the leading causes of foodborne illness and a major focus of the ServSafe Manager exam.
Foodborne Illness
A foodborne illness (food poisoning) is a disease transmitted to people through contaminated food or beverages, caused by biological hazards (bacteria, viruses, parasites), chemical hazards (toxins, cleaning agents), or physical hazards (foreign objects). The CDC estimates 48 million cases occur annually in the United States.
Active Managerial Control
Active managerial control is a food safety management approach where the person in charge (PIC) proactively anticipates, identifies, and corrects food safety risks rather than reacting to problems after they occur. It is the FDA-recommended strategy for preventing foodborne illness in food service establishments.
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