Egg Allergies in Restaurants

Stay aware and stay ready for egg allergies in restaurants. Having knowledge and knowing the risks is the first step in maintaining food safety in a commercial kitchen. From the common foods that contain eggs to the high-risk equipment that can be a source for cross-contamination, the guide we have below will help you learn more about food allergies and food safety. 

Common Egg Foods and Ingredients

Eggs are common in a large variety of foods and ingredients. It provides the foundation for baked goods and foods, plus it provides a sticky coating for many battered meats. A few common foods you might find eggs in are:

• Baked goods


• Breaded/Battered foods


• Pasta


• Custards


• Cream fillings


• Mayonnaise


• Hollandaise sauce


• Crème brûlée


• Meatloaf/meatballs


• Quiche/frittata


• Meringue


• Marshmallows/candies

Food Allergy Safety Tips

Staying safe in restaurant kitchens doesn’t have to be complicated when you stay organized and prepared. Below we have some food allergy safety tips that can help you keep kitchens safe and clean: 

• Routine audits – Frequently auditing kitchen processes and staff knowledge is a great way to stay on top of food allergy safety. Having everyone up to date on protocols and monitoring best practices means your restaurant can maintain safety and prevent cross-contamination. 


• Dedicated station – Having a dedicated allergy-free station in the kitchen can make a huge difference in food safety. Not only does it help lower the risk of cross-contamination, it can make the food prep and cooking a smoother and quicker process. Staff should be cleaning and sanitizing this station and any utensils and cookware before and after usage. 


• Allergy-safe menu – Allergy safe menus are a great option for larger restaurants that want a quick and easy way to give patrons safe food options. Have a menu with allergy labels and names all listed to make dinner options available at a glance. 


• Egg alternatives – Another option besides an allergy-safe menu can be having egg alternatives to the most popular dishes. If you have a well-loved pasta dish, try offering egg-free noodle alternatives to let those with allergies enjoy it too. There are many egg-alternatives for baked goods as well, from greek yogurt to applesauce. Finding egg-alternatives can be easy with a little bit of research and preparation.


• Routine cleaning – Routine cleaning and sanitizing is the best way to reduce risks and keep everyone safe. Staff should be cleaning countertops, utensils and cookware on a routine basis to ensure that cross-contamination risk is minimal.


• Hand washing – Why is handwashing and hygiene in a commercial kitchen important? It not only stops germ spreading, it helps prevent cross-contamination when handling different foods and ingredients. Hand washing before and after cooking allergy-specific dishes is a start, but also having serving staff wash hands before sending out a dish. 

High-Risk Equipment

So where can cross-contamination happen? Equipment and many kitchen spaces are a risk for contaminating foods and being aware of these can help people stay alert while cooking. Some of the high-risk equipment include:

• Mixers/blenders – From blending up sauce ingredients to mixing doughs, these units are often used for a variety of egg-based foods. The blades especially can get crumbs and residue stuck on them. Make sure these are thoroughly cleaned before and after cooking egg allergy dishes to prevent residue from contaminating the food. 


• Griddles/frying pans – Frying pans and griddles are a common kitchen item that are risky for egg allergies. Eggs are commonly cooked in these and can leave a residue behind. Having a separate pan for non-egg dishes is a great way to combat cross-contamination. If that isn’t an option, reminding staff and training them to send it through the dishwasher between uses will help to maintain sanitary and clean cookware. 


• Utensils – Don’t forget about utensils and smaller equipment when looking for high-risk units. Things like whisks, spatulas and tongs are used frequently while cooking, which means these can transfer and spread egg residue. Make sure utensils are thoroughly washed and sanitized between uses to reduce risks and keep eggs out of specific dishes. 


• Countertops – When it comes to high-risk equipment, you might not think about countertops right away. However, these are a large area of the kitchen that need attention to promote safety. Frequently wiping down countertops and sanitizing them is a great way to promote food safety and help reduce cross-contamination. 


• Ovens/steamers – Ovens and steamers are some high-risk equipment in commercial kitchens. They can have egg residue inside or on surfaces and this can lead to dishes and foods being contaminated. Proper cleaning is the right way to combat risks and keep these machines safer. 


• Condiment stations – Condiments like mayonnaise can be a risk for cross-contamination at condiment stations or dispensers. If these aren’t cleaned properly and frequently, it is a risk for cross-contamination. Condiment stations are also risky when they are used by patrons, as people might unknowingly drip sauces and condiments around the station. 

Symptoms of a Food Allergy

Don’t forget to train staff on the symptoms of a food allergy. The more widespread this knowledge is, the easier it will be for staff to identify and take action. Some symptoms the FDA lists that you can watch out for include:

• Dizziness


• Hives/red splotches on the face


• Flushed skin or rash


• Face, tongue, or lip swelling


• Vomiting


• Abdominal cramping


• Coughing or wheezing


• Throat swelling


• Difficulty breathing


• Loss of consciousness

Staying Prepared

So what are your next steps? Once your staff is trained and certified for food safety, it’s time to get them updated and aware of restaurant protocols. Have a set plan in place for when someone shows signs of an allergy attack. Create a schedule on when to do audits and check–ins for kitchen processes. Make sure everyone in the kitchen is alerted to a patron with an allergy and label it accordingly. Handling egg allergies in restaurants doesn’t have to be difficult when everyone is aware and prepared properly.