Shared food preparation (blender, pan, fryer, grill, etc) |
Cross contact of primary food with allergen (eg, vanilla ice cream previously contacted with peanut ice cream from prior scoop, vegetable tray containing walnut from a prior spill) |
Poor communication between consumer and chef |
Hidden or "secret ingredients" (allergen in sauces, powder forms) |
Cross contact during serving (buffet, preparation trays, garnish, spills) |
Addition of allergen after final preparation (added butter, etc) |
Removal of ingredient with residual allergen (removing nuts from a salad) |
Foods prepared in advance and ingredients unknown |
Allergen used without notion of "ingredient" (peanut butter to seal an egg roll, nuts for decoration) |
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