The two levels of allergen disclosure
Effective allergen labeling uses two levels of disclosure for every allergen on every dish:
"Contains" — direct allergen presence
The allergen is a direct ingredient in the dish. Example: "Contains: wheat, milk, eggs." This is the baseline disclosure — any dish that uses an allergen-containing ingredient must be labeled.
"May contain" — cross-contact risk
The allergen is not an ingredient, but cross-contact is possible — for example, from a shared fryer, shared cutting board, or shared utensils. Example: "May contain: peanuts, tree nuts." Omitting this disclosure can mislead guests with severe allergies who rely on this information.
Which allergens to label
Label all nine FDA Top 9 allergens as your baseline: milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybeans, and sesame.
Sesame was added as the ninth FDA allergen effective January 1, 2023. Many older allergen labeling systems still omit sesame — make sure your system covers it. AllerIQ includes all nine allergens including sesame in every allergen map.
If your restaurant serves guests with specific allergies not covered by the FDA Top 9 — such as mustard or lupin, which are major allergens in EU regulations — consider labeling those too.
Allergen labeling formats for printed menus
For printed menus, the most practical approach is a combination of icons and a footnote key:
- Assign a small icon or letter code for each allergen (e.g. 'M' for milk, 'E' for eggs, 'W' for wheat)
- Place relevant allergen codes next to each dish name or in a separate column
- Include a clear legend at the bottom of the menu or on a separate allergen insert
- Add a "may contain" indicator for cross-contact risks — visually distinct from "contains"
- Include a note directing guests to ask staff for more detail or to scan a QR code for the full allergen menu
Why digital allergen menus are more effective
Printed allergen labels are limited. They can't be filtered — a guest with a nut allergy has to scan every dish manually. They go out of date the moment you change an ingredient. And they require guests to have the right physical document in front of them.
A digital allergen menu is filterable. Guests select their allergens and see only dishes that are safe for them. Updates are made once in your dashboard and immediately reflected in the live menu.
AllerIQ's QR code allergy menu is accessible the moment guests sit down — no app required. Your existing printed menu can still include allergen icons, with the QR code providing full filterable detail.
Language to use and avoid
Use this language
- — "Contains: wheat, milk"
- — "May contain: peanuts, tree nuts"
- — "Helps guests make more informed choices"
- — "Supports better allergen visibility"
- — "Communicate allergen information clearly"
Avoid this language
- — "Guaranteed allergen-free"
- — "100% safe for allergies"
- — "Cannot contain any allergens"
- — "Eliminates all allergy risk"
- — "Prevents allergic reactions"
How AllerIQ handles allergen labeling automatically
AllerIQ's restaurant allergy menu software automates the labeling process. You add ingredients to each dish; AllerIQ maps "contains" and "may contain" status across all FDA Top 9 allergens. The result is a fully labeled, filterable allergen-safe menu that updates automatically as your menu changes.
You can also browse allergen menu templates to see how different label formats look across different restaurant styles.
Important: AllerIQ helps restaurants organize and communicate allergen information, but it does not replace proper food safety practices, ingredient verification, staff training, or cross-contact prevention procedures. Restaurants remain responsible for their own food safety standards and any applicable local regulations.
Related resources
Frequently asked questions
Are restaurants legally required to label allergens on their menus?
FALCPA allergen labeling laws apply primarily to packaged food manufacturers, not directly to restaurant menus. However, many US states have enacted restaurant-specific allergen disclosure laws that require restaurants to communicate allergen information — either on the menu, verbally, or via a separate document. Additionally, the FDA and food safety authorities strongly recommend allergen transparency at restaurants.
What is the difference between "contains" and "may contain" labels?
"Contains" means the allergen is a direct ingredient in the dish. "May contain" means the allergen is not an ingredient but cross-contact is possible from shared preparation equipment, surfaces, or fryers. Both disclosures are important for guests with food allergies — "may contain" risks can still trigger serious reactions in highly sensitive individuals.
Should I use allergen icons, written labels, or both?
Both is best. Allergen icons (small visual symbols for each allergen) enable quick scanning, while written labels eliminate ambiguity. AllerIQ uses both in its digital menu format — icons for quick reference and clear text for detail. For printed menus, a footnote key system combined with icon markers per dish is the most space-efficient approach.
Can a digital menu replace a printed allergen chart?
Yes, in most cases a digital allergen menu is more effective than a printed chart. Digital menus update automatically when ingredients change, can be filtered by guests for their specific allergens, and are always accessible via QR code. Printed charts go out of date and require guests to read complex table layouts.
What should I do if I can't guarantee a dish is allergen-free?
Be honest. Use "may contain" language when cross-contact risk exists rather than claiming a dish is free from an allergen when you can't verify it. Guests with serious allergies generally prefer accurate uncertainty disclosures over false assurances.
Automate allergen labeling with AllerIQ.
Import your menu, review auto-mapped allergen labels, and share a filterable QR code menu with guests in minutes.