From Cafés to Catering: Allergen Information & Food Allergy Disclaimer Examples That Build Trust

As a Registered Holistic Nutritionist with over a decade of experience helping my clients navigate dietary restrictions, I’ve seen first-hand how vital clear food allergy disclaimer examples are.

For people with severe food allergies, severe allergic reactions, or other medical conditions, food allergen disclaimers aren’t just legal formalities. They can actually be the difference between someone’s safety and serious health risks–or even life and death in cases of severe reactions.

Understanding the Severity of Food Allergies

The severity of food allergies can range from mild symptoms to severe reactions such as life-threatening anaphylactic reactions.

For some people, exposure to even the trace presence of allergens can trigger severe adverse reactions, which require immediate medical attention. This is why accurate allergen information isn’t just helpful; it’s essential for public safety.

There are many ways someone can come into contact with a food allergen, each carrying different levels of risk.

The most obvious route is ingestion, where consuming even small amounts of common food allergens can cause symptoms. For example, someone with wheat allergies who eats wheat could experience symptoms ranging from mild itching to anaphylaxis.

However, allergens can also pose a risk of cross-contamination. This is when traces of an allergen transfer from one food, or from one surface, to another. This often happens through shared kitchen utensils, grills, or deep fryers.

In certain cases, skin contact with an allergen can cause localized reactions, such as hives or irritation. Skin exposure alone may not always trigger a systemic immune reaction. However, it becomes dangerous if the person accidentally transfers the allergen to their mouth, eyes, or an open wound.

Inhalation is another risk factor. Airborne allergens, such as peanut dust or steam from cooking shellfish, can cause respiratory symptoms in people with hypersensitivity reactions.

With food allergies becoming increasingly common, restaurants, catering and food preparation services, food manufacturers, and other food businesses must prioritize accurate information about common allergens, especially major allergens.

Proper labelling and ingredient disclosures are essential for protecting the health and safety of consumers.

Understanding the Difference Between Food Allergy and Food Intolerance

While food allergies and food intolerance can share some symptoms, they fundamentally differ in how they affect the body.

A food allergy triggers an immune response. Immune system responses can mean that even a small amount of the allergen can cause serious reactions such as hives, swelling, difficulty breathing, or even life-threatening anaphylaxis. Because of this, individuals with food allergies must avoid even trace amounts of the allergen, making food allergen labelling essential for their safety.

A food intolerance, on the other hand, does not involve the immune system. Instead, it primarily affects the digestive system, making it difficult for the body to process certain food items.

For example, lactose intolerance occurs when the body lacks sufficient lactase enzyme to properly digest dairy products. This can lead to bloating, gas, and other digestive discomforts. 

Wheat is a common allergen, and it contains a protein called gluten. Both can be food intolerances for people with wheat allergies and/or gluten allergies. People with celiac disease, an autoimmune-related medical condition, are intolerant to gluten. Long-term ingestion can lead to severe nutrient deficiencies. People may be sensitive to or intolerant of gluten, even if they have not been formally diagnosed with celiac disease.

While food intolerances can cause significant distress, they are generally not immediately life-threatening (in an acute situation) like food allergies.

Essential Information for Food Allergy Disclaimer Examples

All food businesses should include several key elements in an effective food allergy disclaimer.

1. Clear Identification of Common Food Allergens on Food Labels

Statements must mention the presence of all common food allergens on food labels.

In Canada, the most common food allergens, which are also called priority allergens, are:

• Crustaceans and molluscs (Crustacean shellfish such as crab, lobster, and shrimp)
• Eggs
• Fish
• Milk
• Mustard
• Peanuts
• Sesame seeds
• Soy
• Sulphites
• Tree nuts (almonds, Brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios and walnuts)
• Wheat and triticale (a hybrid of wheat and rye)

Health Canada requires all priority allergens to be listed in the ingredients section of pre-packaged food. Failure to comply can lead to enforcement measures, including food recalls (voluntary or otherwise).

The United States specifies virtually the same common food allergens, except for mustard. In addition, sulphites are not “major” food allergens; however, they must be declared on food labels.

Common Food Allergens and Hidden Sources of Them

Of course, identifying the food source of some major food allergens can be tricky. These common food allergens are found in a wide range of everyday foods, both processed and unprocessed, and sometimes in unexpected places. 

Here are some examples:

• Tree nuts are in baked goods, granola, and some sauces. 
• Milk and eggs are staples in dairy products, baked goods, and sauces. 
• Peanuts are in snacks, candies, and processed foods.
• Fish and shellfish are in seafood dishes, and can also be found in broths and sauces. 
• Wheat is a primary ingredient in bread, pasta, baked goods, soups, sauces, and other processed foods.
• Soy is in soy sauce, tofu, and various processed foods, including breads and protein bars. It may also be a common ingredient in your favourite protein powder!
• Sulphites are in processed foods and beverages. They are often used as preservatives to extend shelf life, prevent spoilage, and maintain freshness and colour. Sulphites are common in dried fruit, wine, beer, canned vegetables, pickled foods, and condiments like vinegar and sauces.

Because these food allergens can be present as ingredients or contaminants, clear food labels and accurate information are essential for those managing food allergies. This is important for packaged food as well as non-prepacked food.

2. Understanding “Free-from” and “May contain” Claims on Food Labels 

Free-from claims, such as “gluten-free”, “dairy-free”, or “nut-free” are meant to inform consumers that a product does not contain a specific allergen.

However, the accuracy of these claims depends on strict manufacturing, cleaning, and testing protocols to prevent cross-contamination. Please take this statement to heart if you have severe food allergies!

Even with products labelled “free-from”, there is always a risk of cross-contamination during manufacturing, transportation, or packaging.

Instead, many companies include precautionary allergen statements, such as “May contain traces of [allergen]” or “Made in a facility that also processes [allergen]”, to inform consumers of potential risks.

However, precautionary statements are voluntary and not legally standardized, which can lead to confusion about allergen information.

Food businesses that cannot manage all risks of food allergens should avoid misleading claims and instead provide clear, transparent information to consumers and help prevent potentially serious allergic reactions.

Food labels should clearly state whether a product is made in a shared facility or on shared equipment to help consumers make informed choices. It also helps consumers when companies provide additional allergen information on websites, packaging, or customer service channels. Food businesses should also consider performing third-party testing, whenever possible, for common food allergens, especially gluten, nuts, and dairy.

In addition, although this article focuses on food, much of this information can also apply to dietary supplements.

Regulatory Standards for “Gluten-Free” Claims

Gluten-containing ingredients (which can include wheat and other grains) are found in foods like soy sauce, salad dressings, soups, and processed meats. In addition, although oats are naturally gluten-free, they can often become contaminated during processing.

The American Food and Drug Administration (FDA) and Canada’s Canadian Food Inspection Agency (CFIA) have both set guidelines for “gluten-free” claims.

• In the United States, the FDA’s Gluten-Free Labeling Rule mandates that any product labelled “gluten-free” must contain less than 20 parts per million (ppm) of gluten. This threshold is considered safe for most individuals with celiac disease. Manufacturers must also ensure that cross-contact with gluten-containing ingredients is minimized during production.

• In Canada, the CFIA mandates that gluten-free products must be free from gluten-containing grains (wheat, barley, rye, triticale, and oats unless certified gluten-free) and cannot contain detectable gluten above 20 ppm. It also specifies that “any gluten that is present due to cross-contamination in a food labelled gluten-free should be as low as reasonably achievable and must not surpass 20 ppm of gluten“.
• In addition, free-from claims for other allergens (e.g. “peanut-free” or “dairy-free”) must be truthful, verifiable, and not misleading. Food businesses must also take reasonable steps to prevent cross-contamination.

Your info is safe with me. I will guard it with my life and promise no spam, ever. I genuinely hate it as much as you do!

3. Cross-Contamination Warnings

Many food establishments process multiple ingredients in shared spaces, creating a risk of cross-contamination.

Food allergy disclaimer examples could look like:

“While we take precautions to keep allergens separate, our food production staff works with all ingredients in a shared kitchen. We cannot guarantee that any menu items are completely free from potential common allergens due to the risk of contamination during food preparation.”

OR

“ALLERGEN DISCLAIMER: This product is packaged in a facility that also processes [peanuts, tree nuts, wheat, soy] and other common allergens. While we follow strict protocols to reduce the risk of cross-contamination, we cannot guarantee that this product is completely free from trace amounts of allergens. If you have a severe allergy, please exercise caution and consult a healthcare professional before consuming.”

Real-World Food Allergy Disclaimer Examples

Let’s look at some effective food allergy disclaimer examples used by restaurants, caterers and food preparation companies, food manufacturers, and other food businesses.

Food Allergy Disclaimer Examples for Food Service or Food Businesses

Restaurants and food service establishments play a vital role in food allergy safety by providing clear menu item disclosures and staff training on food allergies.

Here’s a food allergy disclaimer example: 

“ALLERGEN NOTICE: Please inform your server of any special dietary requirements or food allergies. Our menu items may contain or come into contact with tree nuts and other common allergens. While we make every effort to accommodate guests with food allergies, we cannot guarantee that food items will be completely free of allergens due to shared preparation areas. Guests with medical conditions related to diet should exercise caution.”

Food Allergy Disclaimer Examples for Food Products

For pre-packaged foods, clear and accurate food allergy labelling is crucial to ensure consumer safety, especially for individuals with severe food allergies.

Here’s a food allergy disclaimer example: 

“ALLERGEN INFORMATION: Contains wheat, milk, and soy. Manufactured in a facility that also processes tree nuts and peanuts. Despite careful food production procedures, there remains a risk of contamination from equipment used to process multiple food items. Please review ingredient labels carefully if you have food allergies or food intolerance.”

Food Allergy Disclaimer Examples for Catering, Chefs and Food Preparation Services

Food businesses involved in food preparation also have a responsibility to provide accurate information about common food allergens.

Here are two more food allergy disclaimer examples:

• “FOOD ALLERGEN LABELLING NOTICE: We’re committed to providing accurate allergen information for all our food items. However, due to the nature of our kitchen operations and shared equipment, we cannot guarantee the absence of potential allergens, including [food allergen(s)], in any of our food preparation. The risk of cross-contamination exists despite our best efforts. Please discuss any severe food allergies or special dietary requirements with our staff at least 72 hours before your event.”
• “Our kitchen team takes food allergies seriously and follows strict protocols to minimize cross-contact. However, we prepare all dishes in a shared kitchen where allergens such as [nuts, dairy, gluten, and shellfish] are present. Despite our best efforts, we cannot guarantee that any menu item is completely allergen-free. If you have a severe food allergy, please inform our staff before placing your order so we can discuss your options and accommodate your needs to the best of our ability.”

Going Beyond Legal Requirements for Food Allergen Disclaimers

All food businesses need to treat allergy concerns and ingredient information seriously.

Basic food allergen labelling requirements provide a foundation for safety, but as a Registered Holistic Nutritionist, I always encourage going beyond the minimum. Transparency builds trust and shows care for customer well-being.

Consider adding these elements to your disclaimers:

• Detailed ingredient lists beyond legally required disclosures
• Sourcing information for individuals sensitive to environmental or chemical factors
• Easy-to-read food allergy icons on menu items or ingredient labels
• Contact details for customers needing more information on specific food items

A Safer, More Inclusive Food Industry

As awareness of food allergies and food intolerances continues to grow, so does the responsibility to provide clear, comprehensive information about potential allergens in food.

Whether you’re a restaurant owner, food manufacturer, caterer, chef or food preparer, or other food business, it is important to provide clear, accurate food allergy information to protect your customers and your business.

Behind every allergy concern is a person trying to navigate a complex food landscape while managing medical conditions that impact their daily lives.

Hopefully these food allergy disclaimer examples will help you do just that! Be sure to modify as needed and check with a trusted legal professional to make sure your disclaimers follow the rules in your area.

And a disclaimer on these food allergy disclaimer examples 😉 Please note that this article provides general information about common food allergens and food allergen labelling. It is not intended as legal or regulatory advice. Regulations regarding ingredient labels and food allergen labelling vary by location. Consult your trusted legal professionals to ensure compliance with applicable requirements in your jurisdiction.

Life is a plate… Eat up!

Ashleigh

Resources for Further Information

• Food Allergies and Intolerances (Government of Canada)
• Allergen-free, gluten-free and cross-contamination statements (Government of Canada)
• Evaluating the Public Health Importance of Food Allergens Other Than the Major Food Allergens Listed in the Federal Food, Drug, and Cosmetic Act: Guidance for FDA Staff and Interested Parties (U.S. Government)