ServSafe Allergens — All Questions

Under U.S. labeling law (FALCPA), how must a major allergen be declared on a packaged food label?

• a.Only if it makes up more than 10% of the product
• b.By its common name, either in the ingredient list or in a separate 'Contains' statement✓
• c.Only in a language other than English
• d.Allergens do not have to be declared on packaged foods

FALCPA requires that major allergens be declared by their common name, either within the ingredient list (for example, 'whey (milk)') or in a separate 'Contains' statement such as 'Contains: milk, soy.' There is no minimum-percentage threshold; even a small amount must be declared. This is why reading the full label, including the 'Contains' line, is essential before serving a product to an allergic guest.

A supplier reformulates a sauce the kitchen has used for months. What must staff do regarding allergens?

• a.Nothing, because the product name did not change
• b.Assume the ingredients are the same as before
• c.Re-read the new label, because manufacturers can change ingredients and add allergens at any time✓
• d.Wait for a guest to react before checking

Manufacturers can change formulations at any time, so staff must re-read the label every time a product is reordered or reformulated, even if the brand and name are unchanged. A reformulated sauce may now contain an allergen (such as soy, wheat, or sesame) it did not before. Assuming ingredients are unchanged, or waiting for a reaction, puts allergic guests at risk.

Where are allergens MOST commonly hidden in restaurant menu items, making label and recipe checks important?

• a.In sauces, dressings, marinades, breading, and seasoning blends✓
• b.Only in desserts
• c.Only in items whose name mentions the allergen
• d.Never in cooked foods

Allergens are frequently hidden in sauces, dressings, marinades, breading, and seasoning or spice blends, where an ingredient like soy, wheat, milk, egg, or sesame is not obvious from the dish name. Because these components are easy to overlook, staff should check the full recipe and every component label, not just the headline ingredients, before confirming a dish is safe for an allergic guest.