Cooking and Food Allergies


This information has been reviewed and approved by Melanie Bongiovanni, MS (May 2026).

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Summary: Cooking and Food Allergies

Common Food Allergens

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

 

  • Clean hands with soap and water before preparing/serving - Clean surfaces with soap/water or cleaning agents. Hand sanitizer is not effective for removing allergens.
  • Don't eat or drink while cooking - Cross-contamination occurs when touching glasses or eating food
  • 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

 

7 Ways to Avoid the Dangers of Cross-Contamination 

  • Properly sanitize dishes and utensils after each use 
  • Don't cook items side-by-side to avoid food splatter
  • Store food individually wrapped and sealed 
  • Clean all cooking equipment and dishes thoroughly with soap and water 
  • Designate specific dishes to be used only by the food-allergic person 
  • Clearly label allergenic foods and consider storing separately from other foods 

 


 

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