Your Essential Food Allergens Chart: Navigating the Big Nine and Beyond

Posted by

December 19, 2025

On December 18, 2025

Dealing with food allergies can feel a bit overwhelming, right? Especially when you’re running a food business. This guide is here to make things clearer. We’ll walk through the main food allergens you need to know about, how to spot them, and what to do to keep everyone safe. Think of this as your go-to food allergens chart to help you serve food with confidence.

Key Takeaways

The ‘Big Nine’ food allergens – milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans, and sesame – are the most common culprits for allergic reactions.
Understanding where these allergens hide in ingredients is vital, as they can be present in unexpected places like sauces or even flavourings.
Preventing cross-contact is a top priority; this means using separate equipment and cleaning surfaces thoroughly to avoid accidental transfer of allergens.
Clear communication with customers about ingredients and potential allergens builds trust and helps them make safe choices.
Having a solid plan for what to do if someone has an allergic reaction is just as important as preventing one in the first place.

Understanding The Big Nine Food Allergens

Right then, let’s talk about the big players in food allergies. Knowing these nine is your first step to keeping everyone safe and happy when they’re buying food from you. It’s not just about avoiding a bad reaction; it’s about building trust with your customers. They need to know you’ve got their back.

Milk: A Common Childhood Allergy

Milk allergy is pretty common, especially with little ones. Most kids grow out of it, but it’s still a big deal when they have it. You’ll find milk in loads of things – cheese, butter, cream, and often hidden in baked goods and sauces. Always check those labels, even for things you think are safe.

Watch out for: Butter, cheese, cream, milk powder, whey.
Hidden in: Many breads, cakes, biscuits, and some processed meats.
Safety tip: If a recipe uses milk, make sure you have a clear alternative or flag it up.

Eggs: Identifying Problematic Proteins

Eggs are another common one, particularly for children. The tricky bit is that most of the allergy triggers are in the egg white. Reactions can be anything from a rash to more serious breathing issues. Eggs are everywhere – cakes, quiches, mayonnaise, and even some pasta.

Key ingredients: Egg white, egg yolk, albumin.
Commonly found in: Mayonnaise, meringues, custards, and as a binder in burgers or meatballs.
Practical step: If you’re making a dish that usually has egg, consider a vegan alternative like flaxseed or aquafaba, but be sure to label it clearly.

Fish: Heat-Resistant Allergens

Fish allergies can be a bit stubborn. Unlike some other allergens, cooking doesn’t always break down the proteins that cause reactions. So, even cooked fish can be a problem. Think cod, bass, or flounder – these are common culprits. It’s not just the fish itself; fish oils or fish sauce can also cause issues.

Allergen source: Fish flesh, fish oils, fish sauce.
Be aware of: Cross-contamination from cooking surfaces or utensils used for fish.
Example: A customer might react to a sauce that contains fish sauce, even if there’s no visible fish in the dish.

Crustacean Shellfish: An Adult Concern

This is more of an adult allergy, but it can be severe. We’re talking about shrimp, prawns, crab, and lobster. These can cause skin reactions or breathing problems. It’s not just the shellfish itself; things like prawn crackers or seafood stock can be risky too.

Examples: Shrimp, prawns, crab, lobster, crayfish.
Hidden dangers: Seafood flavourings, stocks, and bisques.
Action: Keep shellfish completely separate from other food prep areas. Use dedicated utensils.

Remember, even tiny traces can cause a reaction. Vigilance is key when dealing with these major allergens. Always double-check ingredients and preparation methods.

Navigating Tree Nuts And Peanuts

Tree Nuts: Strict Avoidance Is Key

Tree nuts are a big deal. Even a tiny bit can cause a serious reaction. Think almonds, walnuts, cashews – the lot. For your customers, this means no shortcuts. If a dish has tree nuts, it has tree nuts. No ‘just a sprinkle’.

Check all ingredients: Sauces, pestos, even some baked goods can hide nuts.
Watch out for ‘may contain’ warnings: These are important for your customers.
Train your staff: They need to know what’s in everything.

Safety Note: Cross-contamination is a real risk here. Use separate utensils and chopping boards.

Peanuts: The Most Common Allergy

Peanuts are another major player. Lots of people are allergic, and reactions can be severe. They pop up in all sorts of places, from satay sauces to sweets.

Read labels carefully: Peanuts are often in unexpected places.
Ask suppliers: Get clear info on ingredients.
Communicate clearly: Make sure customers know if peanuts are present.

For mobile caterers, a simple mistake with nuts or peanuts can have serious consequences. It’s not just about following rules; it’s about keeping people safe and coming back for more.

Wheat, Soybeans, And Sesame: Hidden Ingredients

These three can be tricky. They pop up in all sorts of unexpected places, making them a real headache for mobile caterers.

Wheat: Beyond Gluten Sensitivity

Lots of folks think wheat allergy is just about gluten intolerance. Not quite. A true wheat allergy is an immune system reaction to wheat proteins. It’s more common in kids, but can stick around. For your food truck, this means checking everything from bread and pasta to sauces and even some spice mixes. If you’re serving anything with flour, you need to be clear about it.

Watch out for: Breaded items, marinades, dressings, processed snacks.
Safety tip: Always ask suppliers about hidden wheat ingredients.
Example: A simple soy sauce might contain wheat. Always check the label.

Soybeans: Ubiquitous In Processed Foods

Soy is everywhere. It’s in veggie burgers, baked goods, sauces, and even some sweets. It’s a cheap filler, so manufacturers use it a lot. For you, this means being extra careful with pre-made ingredients. Reading labels is your best friend here.

Common culprits: Tofu, tempeh, edamame, soy milk, lecithin (often in chocolate and baked goods).
Hidden in: Salad dressings, processed meats, energy bars.
Action: If you use pre-made sauces or mixes, double-check the soy content.

Sesame: The Newest Major Allergen

Sesame seeds and oil are now officially one of the ‘Big Nine’. This means you must label them clearly. Even a tiny amount can cause a serious reaction. Think about where you use sesame – bread toppings, tahini in dips, or even in some spice blends.

Where to find it: Burger buns, bagels, hummus, dressings, some curries.
Labelling is key: Make sure sesame is listed on your menu or allergen chart.
Practical step: If you toast sesame seeds, do it separately and clean surfaces thoroughly afterwards to avoid cross-contamination.

Managing these three requires constant vigilance. Always read labels, question your suppliers, and make sure your team knows exactly what’s in every dish. It’s better to be safe than sorry when allergies are involved.

Essential Steps For Allergen Management In Foodservice

Right then, let’s talk about keeping your customers safe when they’ve got allergies. It’s not just about following rules; it’s about making sure everyone can enjoy your food without a worry. For mobile caterers, this is super important because you’re often serving people on the go, and clear communication is key.

Train And Educate Your Team Thoroughly

Your staff are your first line of defence. Everyone, from the person taking orders to the one cooking, needs to know their stuff.

Know the ‘Big Nine’ allergens inside out. That’s milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybeans, and sesame.
Understand where these might be hiding – think sauces, marinades, and even garnishes.
Make sure everyone knows how to answer customer questions honestly. If they’re not sure, they must ask.

A quick chat at the start of every shift about any allergy orders can make a big difference.

Standardise Recipes And Ingredient Lists

Consistency is your best mate here. If your recipes are written down and followed exactly, you know what’s going into every dish.

Keep an up-to-date list of all ingredients for every item on your menu.
This list should clearly flag any of the major allergens.
If you change a supplier or an ingredient, update that list straight away.

It’s easy to forget about the little things, like a new spice blend or a different brand of oil. But even a tiny change can introduce a new allergen. Always double-check.

Prevent Cross-Contact With Strict Protocols

This is where things can go wrong quickly. Cross-contact is when an allergen accidentally gets into food that’s supposed to be free of it. Think of it like this: a tiny bit of peanut dust on a chopping board can ruin a meal for someone with a peanut allergy.

Use separate utensils, chopping boards, and pans for allergy orders. Colour-coding them can be a lifesaver.
Wash hands thoroughly and sanitise surfaces before starting on an allergy meal.
Store ingredients carefully. Keep allergens in sealed, labelled containers, and store them below other foods to prevent drips.

Safety Note: A quick rinse isn’t enough to clean utensils. Proper washing and sanitising are vital to remove allergen traces.

Communicating Allergen Information Effectively

Improve Communication With Your Customers

Clear chats build trust. When customers know you’re on the ball with allergens, they’ll feel safer and come back.

Ask everyone: Train your front-of-house staff to always ask, “Do you have any food allergies?” right at the start.
Know your menu: Make sure your team knows what’s in every dish. No guessing allowed!
Highlight allergens: If you can, mark common allergens on your menu. It’s a quick win for customers.
Check, don’t guess: If a customer asks about an ingredient and your team isn’t 100% sure, they must check with the kitchen. It’s better to be safe than sorry.

Hidden ingredients are the sneaky ones. Sauces, marinades, and even garnishes can pack a punch with allergens like nuts, soy, or dairy. Always dig deep into recipes.

Develop An Allergic Reaction Response Plan

Accidents can happen, even with the best care. Having a plan ready makes a big difference.

Spot the signs: Train your staff to recognise reactions – hives, swelling, trouble breathing, feeling dizzy.
Call for help fast: Know who to call and how to get emergency services on their way immediately.
Stay calm: Keep the person comfortable and calm while waiting for help to arrive.
Post it up: Keep emergency steps visible in the kitchen and staff areas. A quick reminder helps everyone stay ready.

Why Allergen Management Matters For Your Business

Look, looking after customers with allergies isn’t just a nice thing to do; it’s smart business. For people with food allergies, eating out can be a minefield. They’re constantly worried about what’s in their food. When you get allergen management right, you show them you care. This builds serious trust.

Protecting Guest Health and Building Trust

Food allergies affect millions, and even a tiny bit of the wrong stuff can cause a big reaction. We’re talking serious health risks here. Getting your allergen protocols sorted means you’re actively protecting your customers. This builds a reputation for safety. People with allergies will choose you over competitors because they know they’ll be looked after. It means repeat business and good word-of-mouth.

Compliance With Regulations and Reputation

There are rules about labelling food, and you need to follow them. Ignoring them can mean hefty fines. More importantly, a single bad incident can wreck your business’s reputation overnight. Social media and review sites mean news travels fast. A strong allergen plan keeps you on the right side of the law and protects your brand image. It shows you’re a professional outfit.

Building a Culture of Allergen Awareness

This isn’t just about ticking boxes. It’s about making allergen safety part of your daily routine. Everyone on your team needs to be switched on. Encourage staff to ask questions if they’re unsure about ingredients. Make sure suppliers give you accurate info. Even simple things like using different coloured chopping boards can make a big difference. It’s about making sure everyone feels safe and welcome when they eat with you. This commitment to safety is what hospitality is all about.

Get your allergen management sorted, and you’ll protect your customers, your business, and your reputation.

So, What’s Next?

Right then, we’ve covered the big nine allergens and why keeping on top of them is so important, especially if you’re running a food business. It might seem like a lot to remember at first, but honestly, it just becomes part of the routine. Think of it like checking your stock or making sure your equipment’s running smoothly – it’s just another bit of good practice that keeps everyone safe and happy. By getting your team trained up, keeping your recipes clear, and being careful about cross-contact, you’re not just ticking boxes; you’re building trust with your customers. And that’s what really matters, isn’t it? Serving up great food with peace of mind for everyone.

Frequently Asked Questions

What are the ‘Big Nine’ food allergens I need to know about?

Basically, these are the foods that cause the most allergic reactions. We’re talking about milk, eggs, fish, shellfish (like crab or shrimp), tree nuts (like almonds or walnuts), peanuts, wheat, soybeans, and sesame. It’s super important to know these inside out if you’re handling food for others.

How can I stop allergens from getting into food by accident?

This is called ‘cross-contact’, and it’s a big deal! You need to be really careful. Use separate chopping boards and utensils for allergen-free food, wash your hands and surfaces thoroughly before you start cooking, and store ingredients carefully so allergens don’t accidentally mix with other foods.

Why is it so important for my food truck business to manage allergens properly?

It’s all about keeping your customers safe! A severe allergic reaction can be really serious, even life-threatening. By managing allergens well, you show customers you care about their health, which builds trust and loyalty. Plus, it helps you follow the law and keeps your business’s reputation sparkling.

How can I make sure my staff know about allergens?

Training is your best friend here! Everyone on your team, from the person taking orders to the chef, needs to understand what the Big Nine allergens are, how to spot them in ingredients, and what to do if a customer has an allergy. Regular refreshers are a great idea too.

What if a customer asks about ingredients and my staff aren’t sure?

Never guess! If there’s any doubt about an ingredient or how a dish is prepared, staff should always go back and double-check. It’s much better to take an extra minute to be certain than to risk someone’s health. Keep ingredient lists handy for quick reference.

Does sesame really count as a major allergen now?

Yes, it does! Sesame was recently added to the list, making it the ninth major allergen. This means it needs to be clearly labelled on food products, just like the other eight. So, make sure you’re aware of it and include it in your allergen information.