- Make sure that kitchen counters are clean and clear of all allergy producing foods.
- Create allergen free areas by designating separate shelves in larders, and keeping specific counter spaces.
- If possible use a separate set of cooking implements such as knives, cutting boards, griddles, pans, woks, containers etc.
- Place all allergy free foods in containers with lids, and set them aside before handling other food.
- Label all allergy free food containers, and write dates, especially before freezing.
- When using any store bought ingredient, read label very carefully ( eg. dried fruits may be treated with sulphur dioxide, sausages / meats could contain nitrates and nitrites, seasonings and starches may contain wheat)
- Make sure that ‘wheat free is also gluten free’.
- Remember that it is best to prepare allergy free dishes earlier, so that they can be covered, set aside and protected from cross contamination. Cook extra portions of allergen free meals, so some portions can be frozen for later use.
- It is important to use utmost caution before introducing a new food. Some doctors suggest smearing the child’s cheek with the new preparation and leaving it on the skin for a while to check if it creates any redness, rash, itchiness or any other irritation. This is a good preliminary test. In any case, a new food item should be given in a very, very small quantity to begin with. A few hours observation is necessary before serving a larger portion.
When You Begin
April 17, 2012 by Mangal Deshmukh
Can't Believe It's Allergy Free! 
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