Discover published sets by community

Foods: Lupin flour, certain breads, pastries, and pasta. Prevention: Educate staff about lupine, have alternate flour options, and avoid using the same baking equipment.

Foods: Bread, pasta, cereals, and many baked goods. Prevention: Provide gluten-free options, separate preparation areas, and avoid using the same fryers.

Foods: Shrimp, crab, lobster, and dishes like paella or gumbo. Prevention: Have distinct shellfish-free tools, inform staff about risks, and clarify menu items with shellfish.

Foods: Celery sticks, salads, soups, and some snack foods. Prevention: Offer celery-free options, prevent cross-contact with separate utensils, and ensure clear labeling.

Foods: Corn syrup, popcorn, tortillas, and cornstarch-containing products. Prevention: Identify corn-free substitutes, maintain clean separate surfaces, and provide detailed menu information.

Foods: Butter, cheese, yogurt, and any dairy-containing products. Prevention: Use separate utensils and surfaces, label dairy-free options, and always check ingredient labels.

Foods: Fish fillets, sushi, seafood restaurants, and Worcestershire sauce. Prevention: Dedicated cooking areas, separate utensils, and careful label reading for hidden fish ingredients.

Foods: Dried fruits, wine, pickled foods, and some condiments. Prevention: Use sulfite-free ingredients, label items with sulfites, and inform guests about sulfite content.

Foods: Almonds, walnuts, pesto, some chocolates, and snack bars. Prevention: Store tree nuts separately, clean surfaces thoroughly, and offer nut-free versions of dishes.

Foods: Mustard seeds, condiments, dressings, and marinated foods. Prevention: Create mustard-free recipes, communicate ingredient lists, and avoid cross-contamination.

Foods: Sesame seeds, tahini, hummus, and various breads. Prevention: Substitute sesame ingredients, label sesame-free foods, and keep sesame products in a separate area.

Foods: Baked goods, pasta, mayonnaise, and many breakfast foods. Prevention: Separate cooking tools, communicate with diners, and read labels for ovoproducts.

Foods: Tofu, soy sauce, many processed foods, and vegetarian products. Prevention: Label soy-free options, use soy alternatives, and clean equipment after use with soy.