Allergens & Anaphylaxis Response for Front of House Staff

Front of house staff play a critical role in preventing allergic reactions and responding quickly when a guest reports an allergy concern. This course provides practical guidance to help you handle allergy-related requests with confidence, communicate clearly with guests and the kitchen, and reduce the risk of cross-contact in a busy service environment.

You’ll learn how food allergies differ from intolerances and sensitivities, which allergens are most common, and where “hidden” allergens may appear in menu items, sauces, garnishes, and shared equipment. The course also covers essential front of house procedures: taking accurate allergy information, confirming what the kitchen can safely prepare, documenting and communicating allergy orders, and avoiding assumptions.

Learning Outcomes

• Explain the difference between food allergies, intolerances, and sensitivities in a restaurant context.

• Identify the most common food allergens and common “hidden” sources in menu items and beverages.

• Follow clear front of house steps for receiving, confirming, and communicating allergy-related orders.

• Use professional language with guests to clarify needs, set expectations, and avoid assumptions.

• Recognize signs of allergic reactions, including symptoms consistent with anaphylaxis.

• Respond appropriately during an allergy emergency by escalating quickly and following workplace emergency procedures.
  
  

Estimated Time: 60–90 minutes