Seafood Allergies in Restaurants

Food safety is an important part of running a restaurant and should be a priority for everyone involved. From safety training to strict cleaning schedules, there are a variety of steps that are involved when handling seafood allergies in restaurants. Allergies are a serious hazard in the food industry, so make sure you are informed, aware and ready to handle them while cooking, serving and managing. You can make dining a safe and happy experience when you read up on our seafood information below. 

Common Seafood Ingredients

Some shellfish can be easy to spot in a dish, like shrimp in a pasta bowl. However, they can still be hidden in a variety of ingredients and dishes that you might not think of. Many Asian cuisines and Asian-inspired dishes include sauces and broths that include fish or a shellfish allergy. Some foods and ingredients to watch out for include:

• Fish sauce – Ingredients like oyster sauce or fish sauce can be found in a variety of dishes and dipping sauces. 


• Worcestershire sauce – A common ingredient in this sauce is anchovies, so being aware of what dishes include this sauce is vital for kitchen and serving staff. 


• Dashi broth – While this broth is typically a seaweed based broth, it can also be made with dried fish flakes.  


• Gumbo – A delicious dish that can be found on many southern menus, this dish often includes shrimp or crab. Even if it isn’t a seafood gumbo, make sure the entire ingredients is noted for this dish. 


• Caesar dressing – Traditionally, this dressing is made with anchovies. Not all caesar dressings will include this, so be aware of what your kitchen uses so staff can stay informed.


• Asian-inspired dressings & marinades – Many different Asian-inspired dressings and marinades could be a shellfish hazard. Oyster sauce is a big ingredient in a variety of soups, dressings and marinades, but they can also contain a variety of other fish-based allergens. 


• Crab meat substitute (Surimi) – There are many sushi rolls that might include this fish-based substitute. Crab meat substitute can also be found in Asian-fusion dishes or sandwiches like poi boys. 

Food Allergy Safety Tips

An essential part of handling seafood allergies in restaurants is preventing cross-contamination. Some food allergy safety tips you can implement to ensure your restaurant stays safe are: 

• Allergy-menus – A great way to keep patrons safe while having allergies in restaurants is having allergy-specific menus. These menus can be separated by allergy-type and have a list of approved dishes that don’t contain that allergen.


• Hand washing – Stopping the spread of cross-contamination starts with frequent handwashing. Before and after cooking a dish, hand washing should be a part of the process, so the last order won’t end up on hands cooking the new order. 


• Separate allergy station – Having a separate station to cook any dishes for customers with allergies is a great way to prevent cross-contamination. This station should remain clean and be wiped down after cooking each dish. 


• Seal and separated ingredients – Ingredients that are properly sealed and separated are safer from cross-contamination. Any scoops and utensils used for one food product shouldn’t be used for a different food product and should also be properly labeled. 


• Proper labeling – Having clearly labeled food storage and ingredients is a great way to keep commercial kitchens safe and efficient. 


• Routine cleaning – Routine cleaning is a huge step in keeping kitchens safe. Properly wiping down countertops, stations and equipment can make a difference in preventing cross-contamination. 

High-Risk Equipment

• Cutting boards and knives – Smallwares like cutting boards and knives are a huge-risk factor for cross-contamination. Deveining shrimp and cutting up any fish means that after prep-work, these kitchen pieces need to be cleaned and sanitized immediately. 


• Grills – Grills are a larger equipment that you need to watch out for. Grilling seafood should happen separately from other proteins and foods to prevent any seafood from getting into someone’s grilled chicken. 


• Fryers – Fryers are a huge risk for cross-contamination in equipment. Any seafood that is fried means the oil is then contaminated and needs to be replaced. 


• Prep areas – Don’t forget about the prep area when cleaning up food prep equipment. Wiping down counters and sanitizing prep areas are a key part of managing food safety. 


• Dishwashers – It isn’t just cooking equipment that can be high-risk for food safety. When dishwashers aren’t routinely cleaned or are reaching optimal temperatures for sanitization, this can have serious consequences. Keep these units maintained and running correctly so dishware can stay sanitized and safe. 

Symptoms of a Food Allergy

Being aware of the symptoms of someone in the middle of an allergy attack can help you be proactive. The FDA lists some symptoms that you can watch out for:

• Red skin or rashes


• Wheezing or coughing


• Hives


• Difficulty breathing


• Face, tongue or lips swelling


• Loss of consciousness


• Vomiting and/or diarrhea

Take Action

So you took the steps to prevent cross-contamination, but notice someone is having an allergy attack. What do you do? Staying calm and alerting management to an emergency can make a huge difference. Having kitchen training and certification and knowing your restaurant’s emergency protocols well is a key part of staying safe in a restaurant. Stay up to date on procedures and have management review protocols with existing and new staff to keep restaurants safe. 

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.