A-Z Allergen Knowledge

Emergency Response
Call 111 immediately in any emergency, and always put safety first. For allergen reactions, stay with the guest at all times; do not let them walk or use the restroom alone. Then follow these steps:
  •  Alert & Assess
    Call for a First Aider
    Check for an EpiPen
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  •  Critical Signs (Anaphylaxis)
    If you see swelling (tongue/throat), difficulty breathing, or fainting:
    Dial 111 immediately. Tell the operator: “Anaphylaxis.”
    Keep them flat/laying on the floor. Do not let them stand up.
    Assist with Medication. If they have an EpiPen, help them administer it into the outer mid-thigh. Note the time.
  •  Staff Actions
    Clear a path so paramedics can reach the guest quickly.
    Meet the Ambulance, send one staff member to the front door to wave them in.
    Save the Food: Keep the plate and any packaging for medical analysis.
  •  Post-Incident
    Record all details in Humanforce immediately.
    Meet with the team to review the response and identify any process improvements. If we have a contact number for the guest, management must follow up directly.
    • About
    There are 14 major allergens which must be listed (either on a label or through provided information such as menus) when they are used as ingredients in a food. However, other allergens exist, as we have highlighted below and they can be just as deadly.
    Managing allergens is about clear communication, accurate ingredient knowledge, and preventing cross-contamination. When a guest mentions an allergy or intolerance, treat it seriously and follow the right process every time.
    This chart outlines an A-Z of Allergens List of common and uncommon allergens, and some examples of where they can be found.
    You must always exercise diligence when a customer expresses an allergy as some allergies can be extremely rare, so this is not an exhaustive list. It is really important to check ingredients lists, especially with sauces, as we may change suppliers frequently due to price, preference or availability. Exercise diligence and be extra careful when an allergy is notified as severe.
    FOH Process — Front Of House
    When an allergy is raised by one of our guests, you must:
  •  Ask the Right Questions
    Confirm what the allergen is. Explain our kitchens are not allergen-free.
    Ask:
    “What allergen is it?”
    “Is it an allergy, coeliac, intolerance, or preference?”
    “How severe is it?”
    “Do you react to traces or cross-contact?”
    “Is there anything else we should avoid?”
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  •  Notify the Right People
    If the allergy is severe, notify a Manager (Business Leader or Assistant Business Leader). Also inform the Head Chef / Senior Chef and Kitchen team immediately.
    		•
  •  Confirm the Dish is Safe
    Check the full recipe and ingredients, not just the menu description.
    Look for hidden ingredients (stocks, sauces, marinades, dressings, spice mixes, garnishes). If unsure, do not guess. Ask a chef or manager.
    Refer to the Central Kitchen Food Bible to double check ingredients.
    		•
  •  Serve Safely
    Keep the allergy dish separate or covered where possible.
    When serving, confirm: “This is the [dish], prepared without [allergen].”
    Do not add garnishes, sauces, butter, or crumbs unless confirmed safe.
    		•
    BOH Process — Back Of House
    When front of house or management advise you of an allergy from one of our guests, you must:
  •  Take a Minute, Slow Down and Consider the Dangers
    Allergies require time and thought to ensure we do not make any fatal mistakes. If it is an allergy you have never heard of, do not make any guesses.
    Golden rule: If you can’t confirm it’s safe, don’t serve it as allergen-safe — offer an alternative you can confidently control.
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  •  Check the docket and ask any relevant questions
    Double check the docket, what does it say? Does it mention how sever it is? E.g. “SEVERE ALLERGY: PEANUT”, or “COELIAC: GLUTEN”.
    If the kitchen cannot guarantee safety due to cross-contact/cross-contamination risk, communicate clearly with the front of house member/manager on shift.
    		•
  •  Confirm that the dish is safe for consumption:
    Check the full recipe and ingredients, including potential hidden ingredients (stocks, sauces, marinades, dressings, spice mixes, garnishes, creams etc). Think about the stabilisers, for example our vegan aioli is made with pea protein as a stabiliser. Is there anything that could be hidden in pre-prepared or manufactured ingredients?
    If there is any uncertainty about the allergen, the Central Kitchen Food Bible must be referred to (to double check all ingredients).
    If you are not 100% certain: do not serve the dish.
    		•
  •  When preparing allergy orders (must be a Senior Chef):
    Wash hands, change gloves, use clean apron/cloths.
    Use clean utensils, boards, pans, and a clean prep area. Consider any points of cross-contamination.
    Avoid shared equipment when needed (e.g., shared fryer, toaster, blender, grill space).
    Use separate containers for garnishes and sauces — no “same spoon” dipping.
    Confirm and clearly communicate with front of house to ensure safe delivery to guest.
    		•
    Alcohol
    Alcohol can be found in obvious drinks such as beer, wine, cider, and spirits. However, it can also appear in foods and ingredients where it may not be expected.
    Found in sauces and marinades that use wine, mirin, or sake.
    Present in desserts such as tiramisu, rum balls, trifles, and some cakes where alcohol is used for flavour.
    Found in flavourings and extracts (like vanilla extract), bitters, and liqueurs that may be added in small amounts to food or drinks.
    Present in fermented drinks such as kombucha.
    Some low- or zero-alcohol products can still contain small trace amounts due to fermentation.
  •  Tip: Always check premade sauces, desserts, flavourings, bitters, or liqueurs for hidden alcohol and review ingredient labels carefully.
    		•
    Bee Products
    Bee products such as honey, bee pollen, propolis, royal jelly, and beeswax.
    Honey can be found in obvious foods like dressings, glazes, desserts, and hot drinks, but it can also appear in less obvious products.
    Present in granola and muesli, as well as energy products containing pollen or royal jelly.
    Found in candies and beeswax coatings.
    May be included in specialty sauces or used as a hidden ingredient in marinades and dressings.
  •  Tip: Watch for unlisted honey in marinades, dressings, or “healthy” add-ins, and be mindful of cross-contact from shared bottles or garnish containers. Always check ingredient labels carefully.
    		•
    Celery
    Celery allergens can come from stalks, leaves, seeds, and root (celeriac), and may appear in both obvious foods and less obvious products.
    Found in celery salt, salads, soups, stock cubes, meat products, spice rubs, Bloody Marys, and dressings
    Can be hidden in pre-packaged soups, stocks, sausages, and processed meats, so always check ingredient labels carefully.
    May also appear in seasoning blends, marinades, and ready-made sauces.
  •  Tip: Celery allergens are heat-stable, meaning cooking does not destroy them. Cross-reactivity may occur with birch pollen, mugwort, and other Apiaceae plants such as carrots, fennel, coriander, and parsley. Always be vigilant with both fresh and processed foods.
    		•
    Citrus
    Citrus is a frequent “hidden” allergen because it is used for preservation, texture, and pH balance.
    Includes lemon, lime, orange, grapefruit, often used in juices, marinades, dressings, sauces, and beverages. Citrus is frequently used for preservation, flavour, and acidity in many dishes.
    Ingredients to watch:
    Citrus juice, lemon/lime juice, citrus zest, citric acid (E330)
    Hidden sources:
    Marinades & curing — e.g. ceviche or meat marinades
    Drinks — bitters, gin botanicals, tonic waters
    Food prep — lemon/lime used to stop browning on avocado, apples, artichokes.
  •  Tip: Watch for cross-contact from shared cutting boards or bar knives used for citrus garnishes.
    		•
    Crustaceans
    Crustaceans are a major allergen group and are distinct from molluscs, though they are often grouped together under the “shellfish” label.
    Did you know? Crustaceans are characterised by their hard exoskeletons and jointed limbs.
    Includes crabs, lobster, prawns/shrimp, crayfish, scampi. Found in shrimp paste (Thai/Southeast Asian curries or salads), stocks, and sometimes hidden in prawn crackers.
    Examples on our menus:
    Master Kong — prawn crackers
    Thai curry dishes — shrimp paste
    Some soups or sauces — crustacean-based stocks.
  •  Tip: Always check curries, sauces, and pre-packaged items for hidden crustacean ingredients.
    		•
    Eggs
    Eggs are commonly used in many different baking items, pastas, sauces and can even be brushed on things.
    Found in cakes, omelettes, mayo/aioli, mousses, fresh pasta, quiche, hollandaise, custard, meringue, baked goods, desserts, and sometimes hidden in batters, crumbs, dressings, processed foods, or brushed-on pastries/breads.
    Examples on our menu:
    Biscotti — egg
    Red Velvet — egg
    Gorilla Sauce — egg from horseradish sauce
    Pumpkin Seed Crunch — egg used as a binder.
  •  Tip: Egg can appear in unexpected items like horseradish creams, mayo-based sauces, batter mixes, and glazed/brioche-style doughs.
    		•
    Fish
    Fish is found in obvious menu items (Fresh fish, battered fish, seafood dishes).
    Found in fresh/battered fish, seafood dishes, and sometimes hidden in stocks, soups, sauces, pizzas, relishes, dressings, marinades, curry pastes, and condiments (fish sauce, Worcestershire, Caesar-style dressings).
    Examples on our menu:
    Caesar Dressing — anchovies + parmesan
    Nam Jim — fish sauce
    Ranch Dressing — Worcestershire with anchovies
    Peanut Sauce — fish sauce
    Roychoi Sauce — oyster sauce (mollusc, soy, wheat).
  •  Tip: Some guests react to specific fish species; always check ingredients carefully, especially in dressings, umami sauces, and condiments.
    		•
    Gelatine
    Gelatine is a protein substance derived from animal skin, bones, and connective tissue.
    Typically sourced from animal skin, bones, and connective tissue (cow, pig, or fish), which may also be a concern for religious or lifestyle dietary restrictions.
    Hidden Sources:
    Marshmallows
    Lollies
    Puddings
    Mousses
    Panna cotta
    Store-bought cheesecakes
    Sometimes low-fat yogurts, sour cream, and some margarines where it is used as a thickener or setting agent.
  •  Tip: Always check desserts and processed dairy products, as gelatine is often used to set or stabilise texture.
    		•
    Gluten
    Gluten products
    Barley: Beer, malt, cereals, baked goods, soups, sauces, gravies
    Oats: Porridge, muesli/granola, baked goods, oat milk, smoothies
    Rye: Rye bread, pumpernickel, some crackers/cereals, rye beer/whisky
    Wheat: Flour-based foods, spelt, Kamut; hidden as gluten, wheat protein, hydrolysed wheat, modified starch, dextrin, soy sauce, natural flavours
    Gluten where chefs don’t expect it
    Even “gluten-free looking” sauces contain gluten from: wheat-based thickeners, soy sauce (non-GF), gochujang, hoisin, seasoning mixes
    Examples:
    Cauliflower Korean Sauce — wheat from soy extracts
    Secret Beef Burger Sauce — tomato sauce with malt vinegar + wheat component
    Pibil Sauce — vanilla wine biscuits containing wheat
    Master Kong Brisket — Shaoxing wine + soy sauce contain wheat
    Korean Sticky Nguyen Sauce — gochujang often contains wheat.
  •  Tip: Even “GF-looking” sauces can have wheat via thickeners, soy sauce, gochujang, hoisin, vinegar, or seasoning mixes (e.g., Korean sauces, burger sauces, dessert biscuits).
    		•
    Legumes
    Common legumes are peanuts, soy, lentil, chickpea (garbanzo), pea, lupin, mung bean, and various beans (kidney, black).
    Includes soy and pea proteins, often hidden in processed foods, sauces, soups, vegan/vegetarian meals, and gluten-free products. Look for chickpea flour, lupin flour, soy lecithin, pea protein.
    Examples on our menu:
    Aioli — vegan mayo with pea protein
    Base Mayo — pea protein listed
    Chipotle Mayo — same vegan mayo base
    Secret Beef Burger Sauce — vegan mayo
    Gorilla Sauce — vegan mayo with pea protein.
  •  Tip: Always check processed sauces, dressings, and vegan products for hidden legume proteins.
    		•
    Lupin/Lupins/Lupine
    Lupin (or Lupine) is a legume which is similar to soy and peanut.
    Lupin is a major allergen that can be found in many forms, including kernel, beans, bran and flour.
    It’s most often found as lupin flour/meal in gluten-free or high-protein baked goods (bread, pastries, cakes, pasta), and it can also appear in crumbs/batters, meat-free/vegan products, crumbed foods (e.g. fish, croquettes), sauces, dips, spreads (e.g. mayonnaise), desserts (e.g. ice cream, wafers, waffles, pancakes), lollies, glazes, tofu/tempeh, creams and milks (e.g. lupin milk) and some processed foods where it’s used to boost protein or improve texture.
    Ingredients to watch
    include lupin, lupine, lupin flour, lupin meal, lupin bran, lupin protein, and it’s especially important to note that people with peanut allergy can sometimes also react to lupin (both are legumes).
  •  Tip: People with peanut allergy may also react to lupin.
    		•
    Milk
    (Note this may also be a common intolerance, Lactose intolerance)
    Milk is a common ingredient in butter, cheese, cream, milk powders and yoghurt.
    Found in butter, cheese, cream, milk powders, yoghurt, and in baked goods, chocolate, dressings, soups, mashed potatoes, sauces, or any product with whey, casein, milk powder, skim milk, curds, ghee, or buttermilk.
    Hidden in savoury items:
    seasoning mixes, Korean sauces, BBQ mixes, fondue-style sauces
    Examples on our menu:
    Korean Sticky Nguyen Sauce — butter
    Green Chilli Fondue — cream cheese + mozzarella
    Mashed Potatoes — cream + butter + milk.
  •  Tip: Milk is often overlooked because the dish may not look creamy.
    		•
    Molluscs
    Molluscs are a broad category of shellfish that are distinct from crustaceans (like shrimp or lobster).
    Types:
    Bivalves: clams, mussels, oysters, scallops
    Gastropods: snails (escargot), whelks, periwinkles
    Cephalopods: squid (calamari), octopus, cuttlefish
    Hidden Sources:
    Squid ink — truffle sauces, aioli, pasta dough, black risotto, specialty breads, seafood pastes
    Oyster sauce — Asian stir-fries, glazes
    Bouillabaisse & Paella — mollusc stocks
    Surimi — imitation crab with mollusc extracts.
  •  Tip: Allergy to one type does not always mean allergy to others, but cross-reactivity is common.
    		•
    Mustard
    Mustard can appear as mustard seeds, mustard powder, or prepared mustard.
    Found as mustard seeds, powder, or prepared mustard in mustard sauces (yellow, Dijon, wholegrain), salad dressings, mayonnaise, vinaigrettes, marinades, chutneys, pickles, relishes, and in spice blends, curry powders, seasoning rubs.
    Also hidden in processed meats, sauces, soups, gravies, ready-made meals, snacks, chips, and crackers.
  •  Tip: Mustard can be hidden in sauces and dressings, and cross-contamination can occur from shared utensils, prep areas, or condiment containers..
    		•
    Nightshades
    Nightshades, or solanaceae, are a family including thousands of species of flowering plants.
    Many nightshades are commonly used in cooking throughout the world. They include bell peppers, eggplants, potatoes, tomatoes, chili pepper, cayenne pepper, paprika.
    Unlike many other allergens, the trigger in nightshades is often alkaloids (like solanine or capsaicin) rather than just a specific protein.
    The nightshade family is diverse, covering staple vegetables, spices, and even tobacco.
    Vegetables: Potatoes (white, red, yellow — but not sweet potatoes or yams), tomatoes, eggplant (aubergine), and tomatillos.
    Peppers: All varieties of bell peppers, chili peppers (jalapeños, habaneros, etc.), and Thai chilies.
    Fruits: Goji berries and ground cherries (cape gooseberries).
  •  Tip: Watch out for the ingredients in pre-made spice mixes or sauces, like paprika, cayenne pepper, chili powder, and curry powder. Another watch out is the use of thickening agents like Potato starch or potato flour.
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    Nuts (tree)
    Not to be mistaken with peanuts (which are a legume and grow underground.
    Includes cashews, almonds, walnuts, pecans, pistachios, Brazil nuts, macadamia nuts, pine nuts, hazelnuts (not peanuts). Found in breads, biscuits, crackers, desserts, nut powders (Asian curries), stir-fries, ice cream, marzipan, nut oils, sauces, pesto, granolas, and cereals.
    Examples on our menu:
    Dukkah — hazelnut, almond, cashew, pistachio, sesame
    Peanut Sauce — peanut + candlenut + soy + fish
    Granola — almonds + peanuts
    Breaded/crumbed items — almond meal.
  •  Tip: Nut-based crumbs or garnishes can raise cross-contact risks.
    		•
    Peanuts
    Peanuts are a legume (groundnut) that grows underground, not a tree nut, but they are commonly found in many foods and products.
    Found in biscuits, cakes, curries, desserts, sauces (e.g., satay), peanut flour, and groundnut oil.
    Can be hidden in snack foods, Asian dishes, baked goods, and processed products where peanuts are used for flavour, texture, or oil.
    May also appear in ready-made sauces, spreads, and confectionery.
  •  Tip: Always check sauces, desserts, and packaged foods for hidden peanuts, and be cautious of cross-contact in shared utensils, fryers, or preparation areas.
    		•
    Sesame
    Sesame or sesame products like seeds or oil.
    Found in bread (e.g., buns, breadsticks), hummus, sesame paste, sesame/gingelly/til oil, sesame flour, tahini, and often toasted as a garnish in salads or dishes.
    Hidden in sauces & pastes:
    Sesame frequently appears unexpectedly in Asian sauces, BBQ mixes, and seasoning blends.
    Examples on our menu:
    Bao Buns — sesame oil
    Korean Sticky Nguyen Sauce — sesame seeds + gochujang
    BBQ Star Group Sauce — sesame seeds, gochujang, seasoning mixes
    Chilli Crisp — sesame seed + soy + peanut
    Dukkah — sesame + nuts.
  •  Tip: Sesame is a high-risk allergen; present as oil, paste, or seeds (white & black), and even a tiny amount can trigger a reaction.
    		•
    Soy/Soya/Soybeans
    Soy/Soya, comes from soybeans, a type of legume.
    Found in soybeans, soy flour, soy milk, tofu, soy oil, soy sauce, miso, TVP, and edamame, and in desserts, sauces, spice mixes, meat, and vegetarian products.
    Ingredients to watch soy, soya, soy protein, TVP, lecithin, miso, tamari, soybean oil.
    Hidden in sauces: gochujang, sweet soy, hoisin, chipotle blends, mirin, seasoning mixes
    Examples on our menu:
    Birria Pastes — soybean oil
    Cauliflower Korean Sauce — sweet soy + gochujang + sesame
    Salsa Roja — gochujang
    Master Kong Brisket — soy sauce + Shaoxing wine
    Roychoi Sauce — soy + wheat + oyster + sesame.
  •  Tip: Soy often hides in fermented pastes, not just soy sauce.
    		•
    Sulphites/Sulphur Dioxide
    Sulphur dioxide (sometimes known as sulphites).
    Found in dried fruits (raisins, apricots, prunes), meat products, pickled foods, bottled lemon/lime juice, soft drinks, vinegars, gravies/sauces, processed meats, salads/vegetables, wine, and beer.
    Ingredients to watch sulphur dioxide, sulphite additives (E220–E228)
    Examples on our menu:
    Caesar Dressing — vinegar components
    Korean Sauces — sulphite-preserved ingredients
    Pibil Sauce — vinegars, biscuits
    Red Eye Gravy / Port Wine Jus — wine = sulphites.
  •  Tip: Always check sauces, dressings, and alcohol-based ingredients when a sulphite allergy is disclosed.
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    In Summary: Your Daily Checklist
    Allergen safety is a non-negotiable part of our daily routine. To be successful, remember these core principles:

    Always Treat it Seriously: Every allergy, whether mild or severe, deserves your full attention.
    Communication is Key: Talk to the guest, talk to your manager, talk to the kitchen team.
    Don’t Guess: If you don’t know, check the Food Bible or ask a Chef. If it’s not 100% certain, it’s not safe to serve.
    Prepare with Care: Slow down, follow the BOH process for allergen orders, and always be vigilant about cross-contamination.
    Keep this guide handy, refer to it often, and never hesitate to ask questions. Your vigilance is what makes our guests want to come back again and again.

    Remember: When in doubt, ask. If you can’t confirm it’s safe, don’t serve it.

    Request a quote for your event today.

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