Handling a guest with a serious peanut allergy is like defusing a bomb – one wrong ingredient can trigger a life-threatening explosion. You're legally required to provide accurate allergen information and prevent cross-contamination. The stakes couldn't be higher.
First response when an allergic guest arrives
Take every allergy disclosure seriously, no matter how casual it sounds. Even microscopic traces can trigger anaphylactic shock within minutes. Ask immediately about severity level and whether they carry an EpiPen.
⚠️ Heads up:
Never guess or assume "that's not in it" without verification. Peanuts and nuts hide in sauces, pesto, cookies, bread, and spice blends.
Check all ingredients thoroughly
Scrutinize every component, especially the sneaky ones guests don't think about:
- Sauces and dressings: Pesto packs pine nuts, satay sauce contains peanuts
- Bread and cookies: Factory cross-contamination is common
- Spices and seasonings: Blends often include ground nuts
- Garnish: Caramelized nuts, nut chips, sesame seeds
- Oils: Peanut oil for frying
💡 Example:
Guest orders Caesar salad. Check:
- Dressing: contains no nuts ✓
- Croutons: baked bread - check manufacturer
- Parmesan cheese: usually safe ✓
- Garnish: no nut chips ✓
Hidden risk: croutons from a factory where nuts are also processed.
Prevent cross-contamination in the kitchen
From tracking this across dozens of restaurants, contamination happens most during prep. These points are non-negotiable:
- Cutting boards: Use dedicated boards that haven't touched nuts
- Knives: Wash thoroughly or grab fresh ones
- Fryer: Skip it if you've cooked anything with nuts
- Work surface: Clean and sanitize completely
- Hands and aprons: Fresh wash and clean apron mandatory
Communication with the kitchen
Alert your entire kitchen team immediately. Use bright stickers, verbal warnings, or special tickets to flag allergy orders.
💡 Example workflow:
Mark the ticket with:
- Red sticker "ALLERGY"
- Table 7 - SERIOUS NUT ALLERGY
- Inform chef personally
- Prepare separately as first course
What if you're unsure?
Offer alternatives you're absolutely certain about. Many restaurants maintain "allergy-safe" dishes they know inside and out.
⚠️ Heads up:
Honesty beats sales every time. A disappointed guest is infinitely better than one in an ambulance.
Registration and documentation
Document which allergens appear in every dish – it's legally mandated in the EU and speeds up safety checks. A food cost calculator helps you track all 14 required allergens per dish, so you can instantly verify what's safe for guests.
How do you handle an allergic guest step by step?
Take the allergy seriously
Ask how severe the allergy is and whether the guest has an EpiPen. Note this on the ticket and inform the kitchen immediately about the situation.
Check all ingredients thoroughly
Don't just check the main ingredients, but also sauces, dressings, bread, garnish, and oils. Also check the labels of ready-made products.
Prevent cross-contamination
Use clean cutting boards, knives, and work surfaces. Make sure the chef washes their hands and puts on a clean apron before preparing the dish.
Prepare separately and first
Make the allergy-free dish first, before other dishes are prepared. This prevents cross-contamination from occurring anyway.
Document for next time
Note which dishes are safe for this allergy, so your team can check and advise faster next time.
✨ Pro tip
Audit your top 8 menu items within the next 72 hours to identify which are completely nut-free, including suppliers and prep methods. Having verified safe options ready saves critical time during allergy emergencies.
Calculate this yourself?
In the KitchenNmbrs app you can do this in just a few clicks. 7 days free, no credit card.
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Frequently asked questions
Should I call an ambulance if a guest has an allergic reaction?
For serious symptoms like difficulty breathing, throat swelling, or loss of consciousness: call 112 immediately. Help the guest with their EpiPen if they have one and they're conscious enough to use it.
Can I be held liable if a guest gets sick?
Yes, if you provide incorrect allergen information or fail to prevent cross-contamination. That's why accurate documentation and extreme caution are essential for legal protection.
How do I know if a ready-made product contains nuts?
Always check packaging labels thoroughly. Watch for warnings like 'may contain traces of nuts' – this means it's unsafe for serious allergies. Call manufacturers if labels are unclear.
What if my fryer is also used for dishes with nuts?
You cannot use that fryer for allergy-safe dishes, period. Nut proteins persist in oil and will contaminate everything cooked afterward, potentially causing severe reactions.
⚠️ EU Regulation 1169/2011 — Allergen Information — https://eur-lex.europa.eu/eli/reg/2011/1169/oj
The allergen information on this page is based on EU Regulation 1169/2011. Recipes and ingredients may vary by supplier. Always verify current allergen information with your supplier and communicate this correctly to your guests. KitchenNmbrs is not liable for allergic reactions.
In the UK, the FSA enforces allergen regulations under the Food Information Regulations 2014.
📚 Sources consulted
- EU Verordening 852/2004 — Levensmiddelenhygiëne (2004) — Official source
- EU Verordening 853/2004 — Hygiënevoorschriften voor levensmiddelen van dierlijke oorsprong (2004) — Official source
- EU Verordening 1169/2011 — Voedselinformatie aan consumenten (2011) — Official source
- NVWA — Hygiënecode voor de horeca (2024) — Official source
- NVWA — Allergenen in voedsel (2024) — Official source
- Codex Alimentarius — International Food Standards (2024) — Official source
- FSA — Safer food, better business (HACCP) (2024) — Official source
- BVL — Lebensmittelhygiene (HACCP) (2024) — Official source
- Warenwetbesluit Bereiding en behandeling van levensmiddelen (2024) — Official source
- WHO — Foodborne diseases estimates (2024) — Official source
Food Standards Agency (FSA) — https://www.food.gov.uk
The HACCP standards shown in this application are for informational purposes only. KitchenNmbrs does not guarantee that displayed values are current or complete. Always consult the FSA or your local authority for the latest regulations.
Written by
Jeffrey Smit
Founder & CEO of KitchenNmbrs
Jeffrey Smit built KitchenNmbrs from 8 years of hands-on experience as kitchen manager at 1NUL8 Group in Rotterdam. His mission: give every restaurant owner control over food cost.
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