Dining Out

There are many factors that make dining out risky for food-allergic individuals. Cross-contamination in the kitchen, confusing food labels, and busy wait staff are all issues to be aware of when dining out with food allergies. It is extra important to bring your auto-injector with you and avoid experimenting with any food if you have doubts.

Keep in Mind

• Before you Visit
  

To avoid surprises, it’s a good idea to phone the restaurant beforehand, mentioning your food allergy and asking if there are safe meal options available. Speak to the manager or the chef directly if possible. If you will be eating with friends, tell them in advance about your food allergy and what to do in an emergency situation.

• Be Vigilant
  

It may seem obvious, but reading every bit of available information is vital. This includes the menu, but ask for other sources of ingredient information as well. Some restaurants provide ingredient information for customers or food allergy guides, either in the restaurant or on their website.

• Communicate with Staff
  

It’s important to be clear, polite and direct with restaurant staff about your food allergies without scaring them. If you have any doubts, ask to speak to the chef. Ask about how they prepare the dish you have ordered and if it was prepared in such a way to avoid any possible contact with your allergen.

• Work With the Restaurant
  

The staff may not be as well informed as you are regarding food allergies. Try to work with them on how they can provide a safe meal for you. They may be overwhelmed by learning what you can’t eat, so give them some help in what you can eat.  

Did you know?

• In a recent study of U.S. food service personnel (managers, servers, chefs):
  • 24% thought allergic individuals could safely consume a small amount of an allergen
  • 35% thought that intense heat would destroy an allergen
  • 25% thought that removing an allergen from a finished food (e.g. taking nuts off) was enough to provide a safe meal
     

• In a study of why allergic consumers have taken risks with new foods:
  • 57% - similar foods had not caused a reaction
  • 49% - “it looked good and I wanted to eat it”
  • 23% - did not want to ask about ingredients
  • 23% - hanging out with friends
  • 23% - testing to see if still allergic
  • 18% - “all of my friends were eating the food”
     

• Buffets can pose a major risk for food allergic consumers, since allergic reactions can be caused by cross-contamination, which can occur easily with the sharing of utensils and mixing of food.
   
• Restaurants are not required to list priority allergens on the menu.