Food allergies are a life-or-death issue in restaurants. As a food worker in the DC, Maryland, or Virginia area, you are legally and ethically responsible for understanding food allergens. This knowledge is also heavily tested on the food handler exam. Whether you work in an Ethiopian restaurant in DC, a Korean kitchen in Annandale, or a seafood house in Baltimore, you need to know the 9 major food allergens and how to keep your customers safe. Start by taking a free practice test at SafeFoodExam.com to see how well you know allergen safety.

The 9 Major Food Allergens

The FDA identifies 9 major food allergens that are responsible for the vast majority of serious allergic reactions. Every food handler must be able to identify all nine:

1. Milk — Includes all dairy products: cheese, butter, cream, yogurt, whey, casein. Found in sauces, baked goods, soups, and many processed foods.
2. Eggs — Both whites and yolks. Common in baked goods, pasta, mayonnaise, dressings, batter, and meringue.
3. Fish — Includes all fin fish: salmon, tuna, cod, bass, anchovies. Found in fish sauce, Worcestershire sauce, and Caesar dressing.
4. Shellfish — Includes crustaceans (shrimp, crab, lobster) and mollusks (clams, mussels, oysters, scallops). Used in stocks and broths.
5. Tree Nuts — Almonds, cashews, walnuts, pecans, pistachios, macadamia nuts, Brazil nuts. Found in pesto, baked goods, sauces, and ethnic cuisines.
6. Peanuts — Technically a legume, not a tree nut. Found in sauces, satay, African and Asian cuisines, baked goods, and many processed foods.
7. Wheat — Found in bread, pasta, flour, crackers, breadcrumbs, soy sauce, and many thickeners.
8. Soybeans — Includes soy sauce, tofu, tempeh, edamame, miso, soy milk. Extremely common in Asian cuisines and processed foods.
9. Sesame — Includes sesame seeds, sesame oil, tahini, hummus, halva. The newest addition, officially recognized in 2023.

Why Sesame Was Added — The FASTER Act

Sesame became the 9th major food allergen when the FASTER Act (Food Allergy Safety, Treatment, Education, and Research) took effect on January 1, 2023. Before this, only 8 allergens were officially recognized, and sesame was not required to be declared on food labels.

This matters for DMV workers because:

• Many workers do not know about it. If your original food handler training was before 2023, you may not have learned about sesame as a major allergen. It will be on the current exam.
• Sesame is everywhere in DMV cuisines. The diverse DMV food scene means sesame appears in Ethiopian, Korean, Middle Eastern, Chinese, and many other cuisines served throughout the region.
• Labeling is now required. Food manufacturers must declare sesame on ingredient labels. As a food worker, you must also be aware of sesame in recipes.

Take the allergens practice test to make sure you know all 9 allergens and can answer exam questions about the FASTER Act.

Allergens in DMV Cuisines

The DMV area is one of the most culinarily diverse regions in the United States. Each cuisine brings its own allergen profile that workers must understand. Here is what to watch for in the cuisines most common in DC, Maryland, and Virginia restaurants:

Ethiopian Cuisine

Ethiopian food is a cornerstone of the DMV food scene, especially in DC and Silver Spring. Key allergens include sesame (tahini in many dishes and sauces), tree nuts (used in some stews), and various spice blends that may contain allergens. Injera bread is typically made from teff flour (not wheat), but some restaurants blend in wheat flour.

Korean Cuisine

Korean restaurants are abundant in Northern Virginia, particularly in Annandale and Centreville. Watch for sesame oil (in virtually every dish), soy (soy sauce, doenjang, gochujang), shellfish (dried shrimp, fish sauce), wheat (noodles, fried items), and eggs (bibimbap, pancakes).

Indian and South Asian Cuisine

Common in the DMV corridor. Key allergens: tree nuts (cashews and almonds in curries and desserts), dairy (ghee, paneer, yogurt in most dishes), wheat (naan, roti), and sesame (used in some breads and condiments).

Vietnamese Cuisine

Found throughout the DMV, especially in the Eden Center area. Watch for shellfish (shrimp paste, fish sauce), peanuts (garnish on many dishes), fish (fish sauce is in almost everything), and soy (soy sauce, tofu).

Salvadoran and Central American Cuisine

Large Salvadoran community in the DMV. Key allergens: dairy (cheese in pupusas, crema), wheat (some bread products), and occasionally tree nuts in desserts and mole sauces.

Chinese Cuisine

Widespread across the DMV. Multiple allergens are present in most dishes: soy (soy sauce in nearly everything), shellfish (oyster sauce, shrimp), sesame (sesame oil, seeds), peanuts (kung pao, satay), wheat (noodles, dumplings, soy sauce), and eggs (fried rice, egg rolls).

Cross-Contact vs. Cross-Contamination

This is an important distinction that appears frequently on the food handler exam. Many workers confuse the two terms:

Cross-contact occurs when a food allergen is unintentionally transferred from a food containing an allergen to a food that does not. For example, using the same knife to cut a peanut butter sandwich and then a plain bread sandwich. Cross-contact cannot be eliminated by cooking — heat does not destroy allergens.

Cross-contamination occurs when harmful microorganisms (bacteria, viruses) are transferred from one surface or food to another. For example, using the same cutting board for raw chicken and then vegetables. Cross-contamination can often be reduced by cooking to proper temperatures.

To prevent cross-contact with allergens:

• Use separate utensils, cutting boards, and cookware for allergen-free orders
• Clean and sanitize all surfaces between uses
• Change gloves between handling different foods
• Never reuse frying oil that has been used for allergenic foods
• Store allergen-free ingredients separately from allergenic foods

Study this topic in depth with our complete study guide and cheat sheet.

How to Handle Allergen Requests

When a customer tells you they have a food allergy, follow these steps every single time:

1. Never guess. If you are not 100% sure whether a dish contains an allergen, do not guess. Tell the customer you will check.
2. Check with the kitchen manager. Verify every ingredient in the dish, including sauces, marinades, and garnishes. Hidden allergens are the most dangerous.
3. Use separate utensils. Prepare allergen-free orders with clean, dedicated equipment. This prevents cross-contact.
4. Communicate clearly. Make sure the kitchen staff knows about the allergy. Use allergen tickets or verbal confirmation. Repeat the information.
5. When in doubt, do not serve. If you cannot confirm that a dish is safe for the customer, recommend an alternative or advise them not to order it. A disappointed customer is always better than a hospitalized one.

Frequently Asked Questions