Food allergens: the major 9
Works in the UK and the US. This version uses US words and measures (stove, cups, °F); the UK version uses hob, grams and gas marks. · UK version of this page
The main food allergens, where they hide, how to read a label and how to cook safely for someone with an allergy.
What is a food allergy?
A food allergy is when the body reacts to a food as if it were harmful. Reactions can be mild (an itchy mouth or hives) or very serious (difficulty breathing). In the US, food labels must list nine major food allergens.
Reading a label
Allergens are listed in the ingredients or in a "Contains" line on US food labels. "May contain" means the food could have traces of an allergen from the factory. If someone has that allergy, do not give it to them.
The major allergens
| Allergen | Major 9? |
|---|---|
| Wheat (and other grains with gluten) | Yes |
| Crustacean shellfish | Yes |
| Eggs | Yes |
| Fish | Yes |
| Milk | Yes |
| Tree nuts | Yes |
| Peanuts | Yes |
| Sesame | Yes |
| Soy | Yes |
The UK and EU also list celery, lupin, mollusks, mustard and sulfites – worth knowing if you cook for visitors.
Lesson and quiz
Step by step: a quick safety check, questions graded by Classfern, timers for each cooking step, then an honest look at how it went – a teacher or parent judges the cooking, and learners rate their own work. Photos of the finished dish stay at home.
Use the code your teacher gave you – never your name. Progress is kept on this device.
Put it into practice
- Rainbow fruit cupsA no-cook treat of fruit in rainbow layers with yogurt – perfect for first knife skills.
- Overnight oatsA no-cook breakfast you make the night before: weigh, measure, grate and mix.
- Fresh tomato salsaA bright, no-cook dip that teaches dicing, the bridge hold and the claw grip.
- HummusA smooth chickpea dip – and a real example of an allergen (sesame in tahini).