{"id":18451,"date":"2025-03-19T14:28:20","date_gmt":"2025-03-19T19:28:20","guid":{"rendered":"https:\/\/www.partstown.com\/about-us\/?p=18451"},"modified":"2025-03-19T14:29:20","modified_gmt":"2025-03-19T19:29:20","slug":"egg-allergies-in-restaurants","status":"publish","type":"post","link":"https:\/\/www.partstown.com\/about-us\/egg-allergies-in-restaurants","title":{"rendered":"Egg Allergies in Restaurants"},"content":{"rendered":"<p><span style=\"font-weight: 400;\">Stay aware and stay ready for egg allergies in restaurants. Having knowledge and knowing the risks is the first step in <\/span><a href=\"https:\/\/www.partstown.com\/cm\/resource-center\/guides\/gd2\/best-practices-food-safety\" target=\"_blank\" rel=\"noopener\"><span style=\"font-weight: 400;\">maintaining food safety in a commercial kitchen<\/span><\/a><span style=\"font-weight: 400;\">. 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.\u00a0<\/span><\/p>\n<h2><span style=\"font-weight: 400;\">Common Egg Foods and Ingredients<\/span><\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-18452\" src=\"https:\/\/www.partstown.com\/about-us\/wp-content\/uploads\/2025\/03\/shutterstock_2559884667-scaled.jpg\" alt=\"eggs allergies in restaurants\" width=\"2560\" height=\"1707\" srcset=\"https:\/\/www.partstown.com\/about-us\/wp-content\/uploads\/2025\/03\/shutterstock_2559884667-scaled.jpg 2560w, https:\/\/www.partstown.com\/about-us\/wp-content\/uploads\/2025\/03\/shutterstock_2559884667-300x200.jpg 300w, https:\/\/www.partstown.com\/about-us\/wp-content\/uploads\/2025\/03\/shutterstock_2559884667-1024x683.jpg 1024w, https:\/\/www.partstown.com\/about-us\/wp-content\/uploads\/2025\/03\/shutterstock_2559884667-768x512.jpg 768w, https:\/\/www.partstown.com\/about-us\/wp-content\/uploads\/2025\/03\/shutterstock_2559884667-1536x1024.jpg 1536w, https:\/\/www.partstown.com\/about-us\/wp-content\/uploads\/2025\/03\/shutterstock_2559884667-2048x1365.jpg 2048w, https:\/\/www.partstown.com\/about-us\/wp-content\/uploads\/2025\/03\/shutterstock_2559884667-400x267.jpg 400w\" sizes=\"auto, (max-width: 2560px) 100vw, 2560px\" \/><\/p>\n<p><span style=\"font-weight: 400;\">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:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Baked goods<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Breaded\/Battered foods<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Pasta<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Custards<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Cream fillings<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Mayonnaise<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Hollandaise sauce<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Cr\u00e8me br\u00fbl\u00e9e<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Meatloaf\/meatballs<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Quiche\/frittata<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Meringue<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Marshmallows\/candies<\/span><\/li>\n<\/ul>\n<h2><span style=\"font-weight: 400;\">Food Allergy Safety Tips<\/span><\/h2>\n<p><span style=\"font-weight: 400;\">Staying safe in restaurant kitchens doesn\u2019t 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:\u00a0<\/span><\/p>\n<ul>\n<li><strong>Routine audits<\/strong><span style=\"font-weight: 400;\"> &#8211; 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 <\/span><a href=\"https:\/\/www.partstown.com\/cm\/resource-center\/guides\/gd2\/tips-for-preventing-cross-contamination-in-a-commercial-kitchen\" target=\"_blank\" rel=\"noopener\"><span style=\"font-weight: 400;\">prevent cross-contamination<\/span><\/a><span style=\"font-weight: 400;\">.\u00a0<\/span><\/li>\n<li><strong>Dedicated station<\/strong><span style=\"font-weight: 400;\"> &#8211; 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.\u00a0<\/span><\/li>\n<li><strong>Allergy-safe menu<\/strong><span style=\"font-weight: 400;\"> &#8211; 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.\u00a0<\/span><\/li>\n<li><strong>Egg alternatives<\/strong><span style=\"font-weight: 400;\"> &#8211; 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.<\/span><\/li>\n<li><strong>Routine cleaning<\/strong><b> &#8211; <\/b><span style=\"font-weight: 400;\">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.<\/span><\/li>\n<li aria-level=\"1\"><strong>Hand washing<\/strong><b> &#8211; <\/b><span style=\"font-weight: 400;\">Why is handwashing and <\/span><a href=\"https:\/\/www.partstown.com\/cm\/resource-center\/guides\/gd2\/food-safety-hygiene-in-a-commercial-kitchen\" target=\"_blank\" rel=\"noopener\"><span style=\"font-weight: 400;\">hygiene in a commercial kitchen important<\/span><\/a><span style=\"font-weight: 400;\">? 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.\u00a0<\/span><\/li>\n<\/ul>\n<h2><span style=\"font-weight: 400;\">High-Risk Equipment<\/span><\/h2>\n<p><span style=\"font-weight: 400;\">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:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><strong>Mixers\/blenders<\/strong><span style=\"font-weight: 400;\"> &#8211; 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.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><strong>Griddles\/frying pans<\/strong><span style=\"font-weight: 400;\"> &#8211; 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\u2019t an option, reminding staff and training them to send it through the dishwasher between uses will help to maintain sanitary and clean cookware.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><strong>Utensils<\/strong> <span style=\"font-weight: 400;\">&#8211; Don\u2019t 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.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><strong>Countertops<\/strong><span style=\"font-weight: 400;\"> &#8211; 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.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><strong>Ovens\/steamers<\/strong><span style=\"font-weight: 400;\"> &#8211; 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.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><strong>Condiment stations<\/strong><span style=\"font-weight: 400;\"> &#8211; Condiments like mayonnaise can be a risk for cross-contamination at condiment stations or dispensers. If these aren\u2019t 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.\u00a0<\/span><\/li>\n<\/ul>\n<h2><span style=\"font-weight: 400;\">Symptoms of a Food Allergy<\/span><\/h2>\n<p><span style=\"font-weight: 400;\">Don\u2019t 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 <\/span><a href=\"https:\/\/www.fda.gov\/food\/buy-store-serve-safe-food\/food-allergies-what-you-need-know\" target=\"_blank\" rel=\"noopener\"><span style=\"font-weight: 400;\">FDA lists <\/span><\/a><span style=\"font-weight: 400;\">that you can watch out for include:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Dizziness<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Hives\/red splotches on the face<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Flushed skin or rash<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Face, tongue, or lip swelling<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Vomiting<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Abdominal cramping<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Coughing or wheezing<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Throat swelling<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Difficulty breathing<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Loss of consciousness<\/span><\/li>\n<\/ul>\n<h2><span style=\"font-weight: 400;\">Staying Prepared<\/span><\/h2>\n<p><span style=\"font-weight: 400;\">So what are your next steps? Once your staff is <\/span><a href=\"https:\/\/www.partstown.com\/cm\/resource-center\/guides\/gd2\/common-training-certification-requirements-for-kitchen-staff\" target=\"_blank\" rel=\"noopener\"><span style=\"font-weight: 400;\">trained and certified <\/span><\/a><span style=\"font-weight: 400;\">for food safety, it\u2019s 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\u2013ins 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\u2019t have to be difficult when everyone is aware and prepared properly. <\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>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 [&hellip;]<\/p>\n","protected":false},"author":561,"featured_media":18423,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[10,15],"tags":[1853,1854,1721,1855,1495,1475],"class_list":["post-18451","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-foodservice-tips","category-restaurants","tag-egg-allergies","tag-egg-allergies-in-restaurants","tag-food-allergy","tag-food-allergy-safety-tips","tag-foodservice-tips","tag-restaurant-tips","wpautop"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Egg Allergies in Restaurants - Parts Town<\/title>\n<meta name=\"description\" content=\"Egg allergies in restaurants with food allergy safety tips, high-risk equipment for cross-contamination, common foods and more.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.partstown.com\/about-us\/egg-allergies-in-restaurants\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Egg Allergies in Restaurants - 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