Dairy Allergies in Restaurants

Handling food allergies and food safety in commercial kitchens is no joke. That’s why being aware and prepared is so important. We have a guide to help you learn more about dairy allergies in restaurants so you can make safety a standard in your establishment. Dairy doesn’t have to stop anyone from enjoying delicious desserts and dinners, so learn more below. 

Common Dairy Ingredients and Foods

Avoiding dairy has gotten easier in recent years with alternative milks and cheeses. However, when avoiding dairy you might avoid cheese, yogurt, butter, lactose and more. Some common ingredients and foods that might include dairy are:

• Cheese


• Cakes/Cheesecake


• Baked goods


• Butter


• Yogurt


• Whey/Casein


• Chocolate/Candies


• Salad dressing


• Sauces/Gravies


• Soups


• Mashed Potatoes

High-Risk Equipment

• Blenders and food processors – Used for both dairy-based foods and non-dairy based foods, blenders and food processors are some equipment to watch out for. Whether blending soup bases or creating smoothies, they can be a risk for dairy cross-contamination, so make sure they are cleaned frequently and between uses. 


• Grills and griddles – Another high-risk equipment that could have cheese be the culprit for cross-contamination. Any sandwiches or burgers that are topped with cheese can have it melt and spill onto surfaces. Stuck on cheese can be hard to remove and pose a hazard if not cleaned up properly. 


• Slicers – Slicers in delis can be used to cut cheese, and that can be a hazard for anyone with a dairy allergy that’s ordering their salami and ham. Make sure after every set of meat or cheese that the machine is wiped and cleaned properly. If possible, having a slicer dedicated to cheeses and another dedicated to deli meat can be a safer and quicker option. 


• Mixers – Mixers are used for creating a lot of baked goods, which could include butter. From cheesecake, to brownies and chocolate chip cookies, butter and milk are a foundation of traditional treats. However, now many bakeries are getting creative with alternative ingredients. Mixers need to be cleaned after mixing any dairy-based treat to prevent contaminating other foods. 


• Scoops and utensils – Smallwares can be just as risky as the large equipment. Any scoops or cooking utensils are a risk for cross-contamination in commercial kitchens. Having some non-dairy only utensils is easy for any kitchen, just make sure they are properly labeled and used correctly. 


• Espresso and coffee machines – Some more high-risk equipment are espresso and coffee machines. Many machines have a milk frother/steamer attached to it, and this can spray milk foam around and leave traces. Staying on a routine cleaning schedule and wiping things down after each cup makes a difference in safety. 

Food Allergy Safety Tips

So how do you handle food allergy safety? How do you keep people safe? The first step is by preventing cross-contamination and implementing safety protocols in the kitchen. Some essential safety steps you might want to have in your kitchen can be:

• Hand washing – Keeping hands clean is an essential part of food safety. Hand washing before and after cooking allergy-specific dishes is a start, but also having serving staff wash hands before sending out a dish is important. Having hand washing stations easily accessible makes it simple for staff to follow proper protocols. 


• Labeling and storage – Not only should ingredient containers be labeled properly, they need to be stored separately. Having clear, easy to read labels on dairy and non-dairy products will help make them identifiable. Color-coding with separate colors for each is also a great way to make it easier for everyone to separate the two. 


• Allergy safe menus – Having alternative options or even alternative menus for people with allergies can make the dining process smoother. Clearly list ingredients or add symbols to dishes to show that they contain an allergen. 


• Routine cleaning – Getting equipment cleaned and sanitized should already be a part of commercial kitchen procedures. By staying on top of routine cleaning and making sure equipment is prepped before handling certain dishes, you can keep kitchens safe from cross-contamination. 


• Training – Proper training for staff means that they will know what dishes are a risk in each restaurant, what steps to take and how to handle orders. Make sure staff are properly trained and certified and they have all the knowledge to be prepared. The more people are aware and know how to handle situations, the safer everyone is overall. 

Symptoms of an Allergy

What are the symptoms of a dairy allergy? What do food allergies look like? Some signs are easier to spot, but some major symptoms  the FDA says to watch out for:

• Face, tongue, or lip swelling


• Hives, red skin or rashes


• Vomiting and/or diarrhea


• Wheezing or coughing


• Dizziness


• Difficulty breathing


• Loss of consciousness

Taking Action

Handling dairy allergies in restaurants means being attentive and careful to ensure the safety of everyone involved. Restaurant employees can play a crucial role in preventing allergic reactions by adopting best practices like being trained and certified, having protocols in place for handling allergy orders and an emergency plan. Making sure staff are routinely tested on these plans and protocols and having everyone up to date can make a huge impact in restaurant safety. 

If you need more help tackling food safety and allergies in commercial kitchens, check out our guide on maintaining food safety in a commercial kitchen.