Kitchen Safety & Food Allergies

Be Safe in Your Kitchen: How to Avoid Cross-Contamination of Food and Food Allergy Triggers Infographic

 

This information has been reviewed and approved by Brandon Engel, Production Manager - Food & Clinical Nutrition Services (June 2013).

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Summary: Be Safe in Your Kitchen: How to Avoid Cross-Contamination of Food and Food Allergy Triggers

 

Common Food Allergens

  • Milk
  • Eggs
  • Soy
  • Peanuts and tree nuts
  • Wheat
  • Fish
  • Shellfish

 

Kitchen Safety

  • Don't eat or drink while cooking- cross-contamination occurs when touching glasses or eating food
  • Use one cutting board for each food group- raw beef, raw poultry, produce, dry goods; wash thoroughly after each use
  • Use lots of towels- disposable are best; one for hand wiping, one for wiping countertops, and don't wipe hands on aprons
  • Wash your hands - after handling potentially hazardous foods, coughing, sneezing, smoking, restroom breaks, eating, drinking; before eating and handling foods; before grabbing food out of a container

 

Cooking for Food Allergies

  • Don't cook items side-by-side. Food may splatter and cross-contaminate.
  • Store foods individually wrapped and sealed.
  • Store nuts separately from other food and buy only what you need.
  • Use specific color -designated knives and cutting boards for each allergenic food.
  • Properly sanitize dishes to avoid contamination and designate specific dishes to be used only by the food-allergic person.
  • Clean equipment thoroughly - all pots and pans should be cleaned, dried and stored properly.
  • Clean kitchen surfaces - don't forget front edges of countertops and drawer handles/knobs.

 

More Information on Food Allergies

 

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