Food allergies pose a significant public health concern, particularly in the hospitality industry, where food handlers play a critical role in ensuring guest safety. This study examines the current state of food allergy training among food handlers at five-star hotels in Greater Cairo and identifies training needs and preference. A cross-sectional survey was administered in person using a questionnaire to 424 food handlers (such as executive chefs, food and beverage staff, kitchen staff, and managers) working in five-star hotels in Greater Cairo, achieving a response rate of 75.7%.  The findings reveal that wheat, peanuts, and milk are the most common allergens encountered. A large majority (86.8%) of food handlers frequently engage with customers who have allergies. Despite this, they tend to favor traditional training methods such as workshops and lectures, while modern digital tools remain underutilized. Although food handlers receive some level of food allergy training, its depth and frequency need significant improvement. Notably, 71.7% of food handlers have not undergone specific training on food allergy and allergen management. While there is a strong awareness among staff about the need for thorough training, there remains a significant gap in understanding the importance of effective communication practices. Conclusion: This study recommends that five-star hotels in Greater Cairo implement regular, targeted workshops to enhance food handlers' knowledge and practices in food allergy management. These workshops should cover key areas such as allergen identification, prevention strategies, and emergency response protocols. By integrating food allergy management into standard operating procedures and fostering a culture of proactive safety, hotels can improve staff preparedness, reduce the risk of allergic incidents, and maintain high standards of guest safety and satisfaction.