The standard
What it takes to be AllergyTable Approved
The badge is earned, not bought. It recognizes restaurants and brands that make food-allergy diners’ lives easier in two concrete ways: they communicate allergens clearly, and they genuinely understand cross-contamination. Here is exactly what we look for.
What Approved does not mean. It is not a certification that any dish is “safe” for any individual. Every allergy is different, kitchens have busy nights, and menus change. Approved means a business meets a transparency-and-handling standard — the diner still makes the final call with staff. We hold this line on purpose; it’s why the badge is worth trusting.
Clear allergen communication
- Allergen information is available for menu items — a matrix, menu tags, or staff who can produce it on request.
- Staff can tell a diner which of the 9 major allergens are in a given dish.
- There is a named point of contact for allergy questions.
Cross-contamination knowledge
- Staff are trained on cross-contact: shared fryers, grills, prep surfaces, and utensils.
- You know which common allergens are present in the kitchen (airborne flour, peanuts, shellfish, etc.).
- There is a known process to prepare an allergy-aware meal with reduced cross-contact.
Data transparency
- You provide an up-to-date menu (or product) link.
- You complete the allergen operations form honestly and completely.
- You agree to keep your information current as the menu changes.
How review works
You complete the application form once. We review it against the three pillars above and turn your answers into a structured allergen profile for your AllergyTable listing. If something is unclear, we’ll ask — we’d rather get it right than approve thin data.
Approval is a snapshot of what you told us, and menus change. We ask approved businesses to update their information when the menu or kitchen setup changes. If a listing goes stale or diners repeatedly report a mismatch, we’ll reach out, and we can pause the badge until it’s accurate again.