12/09/15
Resource Guide for Food Allergen
Control at Retail
This resource guide was developed by a consortium of stakeholders brought together by the Association
of Food and Drug Officials (AFDO). The resource guide is designed to help restaurant, grocery store, food
service, and other retail food operators find information to implement controls to prevent food allergy
reactions in their customers.
What is a food allergy?
How many people have food allergies?
According to _________ , __________ Americans have food allergies
What responsibilities do my customers with food allergens have?
Customers with food allergies have a responsibility to notify servers of their food allergy before placing
an order. In order to facilitate this notice, many retailers have found it helpful to place reminder
statements on signs and/or menus. Examples of such reminder statements include:
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Food-allergic guests, please see manager.
For those who have food allergies, please inform your server. We will be happy to discuss any
necessary accommodations.
Please alert your server to any food allergies before ordering.
Before placing your order, please alert the manager to your food allergy or special dietary need.
How can I keep my customers safe?
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Get training on managing food allergens in a retail/food service setting
Identify the food allergen risks in your establishment
Develop a plan to respond to food allergic customers’ special needs
Train all staff about their roles in keeping food allergic customers safe
Know when you cannot safely serve a food allergic customer
Where can I get training on managing food allergens in my
establishment?
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The National Restaurant Association has partnered with Food Allergy Research and Education
(FARE) to create the ServSafe Allergens course. FoodAllergens.com
12/09/15
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What does my Food Allergy plan need to have?
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Specific roles and responsibilities
o Many establishments find it helpful to designate a food allergy coordinator to oversee
the entire service of a customer with a food allergy, from order to preparation to
service.
Accurate information about the food allergens used in your establishment, including in subingredients
Processes to ensure that allergen transfer, called cross-contact, doesn’t occur
Procedures to respond to an allergic reaction
What do I do if a customer has an allergic reaction?
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Call 911 immediately