An allergen is a substance that can trigger an immune-system reaction in a person with a specific food allergy. In food service, allergens are commonly proteins in ingredients such as peanuts, tree nuts, milk, eggs, fish, crustaceans, molluscs, soy, sesame, mustard and wheat. Some people also have adverse reactions to sulphites, which are regulated for declaration in several jurisdictions.
Canadian food-labelling rules identify priority allergens including eggs, milk, mustard, peanuts, seafood (fish, crustaceans and shellfish), sesame, soy, sulphites, tree nuts, and wheat and triticale. Other countries have different lists and legal requirements. Restaurants should know the ingredients and allergen risks in every menu item and supplier product.
A food allergy involves an immune response and can cause symptoms ranging from mild to life-threatening anaphylaxis. A food intolerance, such as lactose intolerance, generally involves a different mechanism and is not the same as an allergy. Celiac disease is an autoimmune condition triggered by gluten; it is not a wheat allergy, although it requires strict gluten avoidance.
Maintain accurate ingredient and supplier records, review labels when products change, identify allergens in recipes, train staff and establish procedures for communicating with guests. Prevent cross-contact through separation, clean equipment and effective cleaning of food-contact surfaces. Do not assume that cooking destroys allergens.
Chef’s tip: Never guess whether a dish is safe for an allergic guest. Check the recipe and product labels, explain any cross-contact risk and involve the person responsible for allergen management.
Key distinction: An allergen is a trigger for an allergic immune response. Intolerances and other food-related conditions may require dietary controls but are not necessarily allergies.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
