Which allergens should staff communicate to guests as a standard precaution?

• A. Nuts, dairy, and gluten; always check ingredients.
• B. Nuts (pecans/walnuts), dairy, and gluten; always communicate and check the allergen matrix for exact ingredients.
• C. Dairy only; ignore other allergens.
• D. Allergen information is only needed for packaging, not service.

Answer: (B)

Understanding allergen safety in service means two core actions: clearly informing guests about potential ingredients that can trigger reactions, and verifying the exact ingredients for each item before it’s served. The best practice is to communicate the major allergens—nuts, dairy, and gluten—to guests and to check the allergen matrix for exact ingredients. The allergen matrix is the internal reference that maps every menu item to its components and flags possible cross-contact, so staff aren’t guessing from memory or relying on packaging alone. Mentioning specific nuts like pecans and walnuts matters because guests may be allergic to particular nuts, and precise disclosure helps prevent exposure. This approach protects guests and builds trust by ensuring both transparent communication and accurate ingredient information. Options that skip guest communication, focus on only one allergen, or treat allergen info as irrelevant to service don’t provide the safety and reliability that standard precautions require.