GCC Allergen Awareness Guide for Restaurants

## Allergen Awareness Across the GCC The GCC Standardization Organization (GSO) provides a unified framework for allergen labeling that applies across all member states. ### The "Big 8" + Regional Additions International standards identify 8 major allergens, plus regional considerations: 1. **Cereals containing gluten** (wheat, rye, barley, oats) 2. **Crustaceans** (shrimp, crab, lobster) 3. **Eggs** 4. **Fish** 5. **Peanuts** 6. **Soybeans** 7. **Milk and dairy** 8. **Tree nuts** (almonds, cashews, walnuts, pistachios) 9. **Sesame seeds** — particularly important in Middle Eastern cuisine 10. **Sulfites** (above 10mg/kg) ### Regional Cuisine Considerations Middle Eastern cuisine has specific allergen hotspots: - **Tahini** (sesame) in hummus, baba ghanoush, and dressings - **Nuts** in baklava, kunafeh, and rice dishes (pine nuts) - **Dairy** in labneh, ayran, and cheese-based dishes - **Gluten** in flatbreads, sambousek, and pastries ### Implementation Best Practices 1. Create an allergen matrix for your entire menu 2. Train all staff (kitchen and service) on allergen protocols 3. Use standardized visual icons on digital menus 4. Offer allergen-filtered menu views 5. Establish a clear process for handling allergen requests ## How Qaima Helps Qaima's allergen system is designed for GCC cuisine — comprehensive allergen tags, visual icons, filterable views, and bilingual allergen names ensure diners can dine safely and confidently.