Maryland Food Allergy Poster

Food Allergies 	
What you need to know  	
 	
Millions of people have food allergies that can range from mild to life -threatening.  The nine m ost 
common food allergens  are : 
 
 
 
 
 
 
 	
 
 	
Always let the guest make their own informed decision.  
When a guest informs you that someone has a food allergy, follow the four R’s below:  
•   Refer the food allergy concern to the department manager or person in charge.    
•   Review the food allergy with the customer and check ingredient labels.    
•   Remember to check the preparation procedure for potential cross -contact.    
•   Respond to the customer and inform them of your findings.  
Prevent s ources of c ross contact:  
•   Cooking oils, splatter, and steam from cooking foods.  
•   Allergen- containing foods touching or coming in to contact with allergy -free foods (e. g., a 
nut -containing muffin touching a nut- free muffin). 
Any food equipment used in the processing of allergy -free foods must be thoroughly cleaned and 
sanitized prior to use , including: 
•   All utensils (i.e., spoons, knives, spatulas, tongs), cutting boards, bowls, pots, food pans, 
sheet pans, and preparation surfaces.   
•   Fryers and grills.  
•   Wash hands and change gloves after handling potential food allergens.  
If a guest has an allergic reaction, call 911 and notify management.  
V isit  https://health.maryland.gov/phpa/OEHFP/OFPCHS/Pages/Food -Allergies.aspx  for more 
information, including the Emergency Epinephrine Certif icate 
Program  for food service facilities.	
 	
Tree 	Nuts	 	
Wheat	 	Peanuts	 	Milk	 	Sesame	 	Fish	 	
Soy	 	Crustacean 
Shellfish	 	Eggs