Guide
The Forkiee guide to eating out with food allergies
FDA Big 9, allergen disclosure laws, dining out with severe allergies, and travel rules.
Eating out with severe food allergies is part planning, part communication, part trust in the kitchen. This guide gathers what we have published on the medical context (FDA Big 9, anaphylaxis, epinephrine), the practical context (cross-contamination, language to use with servers), and the international context (allergy cards, EU labelling rules).
Start here
The basics of dining out safely with food allergies, including which questions actually get useful answers from restaurant staff.
Traveling with allergies
Allergy cards, translation pitfalls, the cuisines that tend to be safer, and what to put in your travel pack.
Key terms
Definitions that come up across this topic. Each links to the full glossary entry with examples and related posts.
Frequently asked
What are the FDA Big 9 allergens?
Milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame. Sesame was added in 2023; before that, the list was called the Big 8. US packaged-food labels must declare these allergens.
Do US restaurants have to disclose allergens on the menu?
It depends on the state. Some states require allergen statements; many do not. The FDA rule directly governs packaged food labels, not restaurant menu disclosure. Always ask the kitchen for specifics on a dish that involves your allergen.
How does Forkiee help with allergies specifically?
Forkiee checks every dish on the menu against the allergens you set from the FDA Big 9, and handles traces separately. It gives you the sentence to say to the waiter in the local language, with the translation, and an allergy card in nine languages to show the kitchen. When it is unsure, it says so. Always confirm allergens with the staff.