Despite many guidelines and interventions having been proposed, accidental exposure to food allergens in when eating out remains a significant risk for food allergic consumers and the businesses serving them. A recent review has highlighted the three major allergen hazards in food service and proposes three solutions to address them.
According to the review, hidden allergens, cross-contamination, and poor communication are the three major hazards that food service operators should focus on. Hidden allergens often stem from incomplete ingredient disclosures or complex supply chains, making it difficult for diners to make informed choices. Cross-contamination during food preparation remains a persistent risk, especially in busy kitchens where shared equipment and surfaces are common. Communication breakdowns between staff and allergic customers further compound these hazards, often leading to preventable allergic reactions.
To address these challenges, the review identified three solution areas:
- Enhanced staff training to ensure all team members, from chefs to servers, understand allergen risks and safe food handling practices.
- Improved allergen labelling on menus and packaging to help consumers identify safe options more easily.
- Digital tools such as smartphone apps and rapid allergen detection devices that offer real-time support for both staff and diners.
The review authors call for a more integrated approach that combines education, technology, and policy to create safer dining environments. Standardised practices and further research are necessary to ensure these interventions are effective and widely adopted.
Reference: Konstantinou, et al., 2025. Managing food allergies in dining establishments: Challenges and innovative solutions. Nutrients, 17(10), p.1737. DOI: 10.3390/nu17101737
