Lesson 3 of 5 · About 3 minutes

The Major Allergens

Know these well enough to ask better questions and bring clearer answers back to the guest so they can decide.

In the U.S., the “Big 9” are the major food allergens that account for most serious reactions. Take any reported allergy seriously.

Milk

Butter, cream, cheese, ice cream, yogurt, whey, casein, creamy sauces, mashed potatoes, baked goods, and some breads.

Eggs

Mayonnaise, aioli, hollandaise, baked goods, pasta, breading, omelets, custards, and some dressings or sauces.

Peanuts

Peanut sauce, satay, some Asian dishes, desserts, candies, peanut oil (when used), and shared fryer or pastry risks.

Tree Nuts

Almonds, walnuts, cashews, pecans, pistachios, hazelnuts in pesto, salads, desserts, nut milks, and garnishes.

Wheat

Bread, pasta, flour, coatings, gravies thickened with flour, soy sauce (often), croutons, and many fried items.

Soy

Soy sauce, tofu, edamame, miso, tempeh, some marinades, vegetable oil blends, and processed sauces.

Fish

Salmon, tuna, cod, anchovies, fish sauce, Worcestershire (often), Caesar dressing, and some broths or sauces.

Shellfish

Shrimp, crab, lobster, crawfish, clams, mussels, oysters, seafood stock, paella, and shared seafood equipment.

Sesame

Sesame seeds, tahini, hummus, bagel toppings, some breads, Asian dressings, and spice blends or garnishes.

Server tip: Menu names don’t always list every allergen. Hidden sources (sauces, stock, fryer oil, garnishes) are common. When a guest asks, check with the kitchen and bring back what you know. Don’t guess, and don’t decide for them whether the risk is “worth it.”

Educational resource only. Not medical or legal advice. In an emergency, call local emergency services and follow your restaurant’s procedures.