Foodservice Professionals

It’s not just at home that peanuts and peanut butter are popular. Over the past six years, peanut mentions on American menus have increased 122 percent as chefs are finding creative and innovative ways to add them to appetizers, salads, main dishes, sides and desserts17.

Managing food allergies in a restaurant or other foodservice environment is no different from managing other food safety issues. Proper planning and training for all staff are critical.

The good news is that more than 99 percent of Americans can enjoy peanuts without any issue. According to the National Institute of Allergy and Infectious Diseases (NIAID) Expert Panel, peanut allergies affect just 0.6 percent of us – and fall behind milk and eggs in children and behind shellfish among adults in prevalence18.

The National Restaurant Association and Food Allergy Research and Education have partnered to develop a comprehensive program for training staff to safely prepare and serve food to guests who have food allergies.

Because dining out is one of the vulnerable areas of exposure for the food allergic, National Peanut Board offers presentations and trainings for large foodservice operators, manufacturers and others to help educate them about strategies for meeting customers’ needs without unnecessarily eliminating foods from their menus.