Restaurant Food Allergies - Keep Your Guests Safe Poster

Making Menus Matter 	
PeanutsTree Nuts Wheat
Milk
Eggs Soy
Fish Shellfsh	
FOOD ALLERGIES:
KEEP YOUR GUESTS SAFE
EVERY 3 MINUTES A FOOD ALLERGY REACTION SENDS SOMEONE TO THE EMERGENCY R\
OOM.
CALL 911 AT THE FIRST SIGN OF A REACTION!
Provided courtesy of: 
Food Allergy Research & Education (FARE)   •  www.foodallergy.org
AND MenuTrinfo  •   www.MenuTrinfo.com  •  (888) 767-6368 
© Food Allergy Research & Education, Inc.   © MenuTrinfo™, LLC	
THE “TOP EIGHT” COMMON FOOD ALLERGENS:	
MAKE SURE YOU UNDERSTAND 
THE ALLERGY.	
Write down the guest’s allergy to 
record the conversation. If you have  questions, ask the guest.	
TAKE ALL FOOD ALLERGY REQUESTS SERIOUSLY.
Refer the allergy to the chef, 
manager or person in charge.	
GET IT THERE SAFELY.	
Double check with the chef to make 
sure you have the right meal. Don’t let 
anyone add garnishes. Carry the special  meal to the table separately.	
CHECK WITH THE GUEST TO MAKE SURE THEY ARE 
SATISFIED WITH THEIR MEAL.	
 	
Food allergies are serious. AN ALLERGIC REACTION TO FOOD CAN CAUSE  DEATH. When you are serving a person with a food allergy:	
USE ONLY FRESH 
INGREDIENTS, INCLUDING  COOKING OIL.	
AVOID CROSS-CONTACTFROM THE START. 
Clean the dining area with clean soap and water and a clean towel between each guest.	
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AVOID CROSS-CONTACT! All food equipment that is used in the handling and 
processing of allergy-safe foods must be properly cleaned and sanitized \
before use.