In today’s hospitality landscape, transparency isn’t just a courtesy—it’s a necessity.
At Gaylord National Resort & Convention Center in Maryland, just outside of Washington, D.C., we set the stage for our guests to comfortably take part in social events by listing the top eight FDA allergens on our buffet labels. This is a critical step toward safety, trust and operational excellence.
Following is a list of the allergens, in no specific order, so you can make sure your attendees are safe.
[Related: F&B With Tracy Stuckrath: From COVID to Food Allergies and Beyond]
1. Wheat
A common ingredient in breads, pastas and baked goods, wheat can trigger serious reactions in individuals with celiac disease or gluten sensitivity. Clear labeling helps guests make informed choices and avoid discomfort or health risks.
2. Dairy
Found in milk, cheese, butter and cream-based dishes, dairy is a frequent allergen that can cause anything from mild intolerance to severe anaphylaxis. Identifying dairy ensures guests with lactose intolerance or milk allergies can dine with confidence.
3. Egg
Eggs are often hidden in baked goods, sauces and dressings. For those with egg allergies, even trace amounts can be harmful. Labeling helps guests steer clear of unexpected exposure.
[Related: 5 Quick Tips for Vegan and Gluten-Free Catering for Successful Events]
4. Soy
Present in many processed foods, sauces and vegetarian options, soy is versatile, but also a potentially dangerous allergen. Transparent labeling supports guests with soy allergies in making safe selections.
5. Sesame
Increasingly recognized as a major allergen, sesame is found in breads, hummus and dressings. Its inclusion on labels reflects a commitment to staying current with FDA guidelines and guest safety.
6. Nuts (peanuts)
Peanuts are one of the most severe allergens, often requiring immediate medical attention if ingested. Our labeling helps prevent accidental exposure and reassures guests with peanut allergies.
7. Tree Nuts
Tree nuts include almonds, walnuts, cashews and others, and are common in desserts and sauces. Accurate labeling is essential for guests with tree nut allergies to enjoy their meals worry-free.
8. Fish/Shellfish
These allergens are prevalent in many cuisines and can cause serious reactions. By clearly identifying fish and shellfish, we empower guests to make safe dining choices, especially in buffet settings where cross-contact is a concern.
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