Soy Allergies in Restaurants

Allergies are a huge deal in restaurants and in life. Allergies can be life-threatening, and sometimes a serious roadblock to eating out. From cross-contamination to high-risk equipment, it’s essential to get a full scope on food allergies and food safety, common ingredients they are in, the equipment with the highest risk and what to do during an emergency. Below we will cover a variety of information on soy allergies in restaurants. Stay prepared and informed on food allergies for a safer dining experience. 

Common Soy Ingredients

Soy can be found in easy-to-spot food items, but also in some food products you might not have realized. Always check the labels on ingredients and products for any information on allergens. Soy can also go by the name lecithin so make sure to check the label for that. Here’s a short list of soy-based items you might run into:

• Soy sauce


• Miso paste


• Tofu


• Tempeh


• Edamame


• Soy Milk


• Soybean oil


• Meat substitutes (textured vegetable protein (TVP))


• Cereals


• Vegetable broth

Food Allergy Safety Tips

Food safety in the kitchen is the key to preventing allergy accidents and keeping people safe. Preventing cross-contamination is a major factor in preventative action, so follow some of these essential steps:

• Hand washing – Hand washing is the foundation for all kitchen safety! Keeping hands clean and washed should already be second nature for kitchen staff. Before preparing to make an order with a soy allergy, start by thoroughly washing hands. 


• Separate allergy station – Many commercial kitchens have separate cookware and stations that are designated for preparing and cooking dishes for those with allergies. These stations are separate from all allergens and properly cleaned afterwards. 


• Separating ingredients – Keeping ingredients separate and sealed will help prevent cross-contamination. This also means any scoops or utensils you use for one food product shouldn’t be used for a different food product. 


• Proper labeling – Labeling food products and ingredients can make a huge impact on safety. Labeling all those ingredients you separated makes everything identifiable, so you don’t accidentally mistake the almond flour and all purpose flour.


• Keeping stations clean – Wiping down and cleaning countertops and cooking stations makes a large impact in cross-contamination prevention. Food residue isn’t always visible on countertops and food can get contaminated without notice.

High-Risk Equipment

Cross-contamination is a major factor in food allergy safety, but it’s more than just washing hands and changing knives. Some major commercial kitchen equipment can pose a risk for those with severe food allergies from cross-contamination. Below are some of the high-risk equipment when handling soy allergies in restaurants:

• Fryers – Fryers pose a major risk for cross contamination. Soybean oil can be used in fryers and foods fried in the oil will be contaminated. Fryer oil is also a risk if soy-based foods and non-soy foods are fried together in the same oil. 


• Grills and griddles – Just like fryers, grills pose a risk for cross-contamination when cooking soy and non-soy foods together. Grilling can leave behind burnt food pieces that could potentially get cooked onto the next food. 


• Utensils and cookware – Utensils and cookware pose a huge risk for cross-contamination in commercial kitchens. Cleaning spoons and knives before preparing soy-allergy meals is a standard safety practice for all commercial kitchens.


• Conveyor ovens – Another equipment to watch out for food allergy safety is conveyor ovens. Food that sits on the conveyor belt can cause soy contamination when not cleaned routinely. 


• Food processors – An iconic food prep unit, processors can be a hazard for allergies. These units need to be thoroughly cleaned between uses, especially before preparing a dish for someone with an allergy. 

Symptoms of a Food Allergy

Allergy attacks can be scary, but sometimes aren’t always noticeable right away. Some signs the FDA says to watch out for include:

• Hives


• Red skin or rashes


• Face, tongue or lips swelling


• Vomiting and/or diarrhea


• Wheezing or coughing


• Difficulty breathing


• Loss of consciousness

Take Action

If you notice someone struggling with any of these symptoms after eating, it might be time to take action and get help. Staying calm is important during an emergency, so panicking is the last thing you want to do. Having kitchen training and certification and knowing your restaurant’s emergency protocols well is a key part of staying safe in a restaurant. Serving staff can alert managers to the emergency and have them take charge. Make sure to always stay up to date on procedures, that way you are prepared and ready for everything. 

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.