Follow our cooking tips below to help make your kitchen allergy-friendly. The tips below cover ways to manage the risk of cross-contamination, label reading, and more!
- Read food labels each and every time you buy something. Manufacturers can change their production process and alter their products at any time without warning.
- Do the triple check when purchasing food products. Read the list of ingredients:
- 1. Once at the store before buying it.
- 2. Once when you get home and put it away.
- 3. Once again before you serve or eat the product.
- If you’re preparing a snack/meal for someone with a food allergy, cook meals that are free of the person’s allergens first, using separate cookware and serving utensils.
- Keep the food without the allergen(s) covered in a separate space where it will not come into contact with other foods, while preparing foods that contain allergens.
- Wash hands often, especially between preparing meals that contain an allergen, and those that do not.
- Use two different cutting boards (colour coded if possible): one dedicated to allergy-friendly meal preparation.
- Do not use the same utensils when cooking or serving food to the person who has the food allergy.
- Carefully wash all utensils (forks, spoons, servers), pots and pans and cutting boards with dish detergent and water.
- Have two dishwashing cloths: one for cleaning pots and pans that contain the allergen, one for cleaning pots and pans that are used for allergy-friendly meals.
- Do not pick an allergen out of a food (e.g. removing nuts from a salad). This will not make it safe. The person with the food allergy will need a new meal prepared for them.
For more tips on cooking safely, visit our allergy safety at home page.