Cross-Contact

Potential Sources

  • Unclean hands or gloves
  • Cooking oils
  • Splashed or spilled food
  • Fryers or grills
  • Tables/chairs and desks
  • Counter surface or food prep areas
  • All utensils, dishes, pots/pans and cutting boards
  • Meat/cheese slicers
  • Soiled linens/cleaning cloths and sponges

 

Ways to AVOID/PREVENT

  • Know what foods the child can or cannot have
  • Read ALL food labels, everytime — every line
  • Use clean utensils, dishes, pot/pans — must be washed thoroughly in hot soapy water and sanitized
  • Practice good hand washing and use clean gloves
  • NO food sharing or trading
  • Clean tables, counter surfaces and food prep areas
  • Have an emergency plan

 

It is important to always read food labels due to hidden food allergens.

Hidden Allergens

  • Eggs: egg substitutes, mayonnaise, baked goods, noodles
  • Fish/Shellfish: seafood flavoring, worcestershire sauce
  • Milk: cheese, bread/buns, soup, hot dogs, canned tuna, deli meat
  • Wheat: flours, soup/gravy mixes, snacks
  • Soy: baked goods, breads/buns, candy
  • Peanut/Tree Nuts: candy, chocolate, ice cream, baked goods, salads, salad dressings, barbecue sauce, cereal/granola bars

 

In case of an Allergic Reaction Give Epinephrine then Call 911