Answer:
The top eight ingredients that people in the US are found to be allergic that can be served in the restaurant to include:
1) Milk,
2) Eggs
3) Fish (e.g., bass, swordfish, cod, bluefish, herring, snapper)
4) Crustacean shellfish (e.g., crab, lobster, shrimp)
5) Nuts (e.g., almonds, walnuts, chestnut, hazelnut,)
6) Peanuts
7) Wheat
8) Soybeans
These are the eight ingredients that are claimed by the U.S food and drug administration by which people can be allergic
The customer who has food allergy has 90% chance that his or her allergy must be from one of these eight foods:
Further Explanation
Although there are more than 160 foods that can cause allergic reactions in people with food allergies, the law only identifies these eight most common allergenic foods. These are designated as “Major Food Allergen” because they account for 90% of food allergic reactions and the food sources from which many other ingredients are originated.
How Major Food Allergen are Written in Food Label
All food labels are required by the law to identify the food source names of all major allergen used to make the food. This applies if the common or usual name of an ingredient that is a major food allergen already identifies that allergen’s food source name. Otherwise, the allergen’s food source name must be declared at least once on the food label on one of two ways.
The name of the food source of a major food allergen must appear:
1. In parentheses following the name of the ingredient.
Examples: “flour (wheat),” and “whey (milk)”
2. Immediately after or next to the list of ingredients in a “contains”
statement.
Example: “Contains Wheat, Milk, and Soy.”
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Keywords: Food Allergy, Allergen, Food Label
