Food Allergies and Anaphylaxis - KFL&A Public Health

How can we prevent an allergic reaction?
When Shopping:
Read the ingredient list every time you shop.
Ingredients often change without warning—a
product that was safe last week may not be safe
this week.
Be aware of the words on the ingredient list that
may indicate the presence of an allergen.
Avoid foods with the disclaimer “may contain
traces of allergen (e.g. peanuts).” There is no
guarantee that these foods are safe for the
food-allergic person.
Avoid foods without a complete ingredient list,
such as bulk foods or on-site bakery items.
Choose less processed foods. Generally, the
less processed a food, the easier it is to identify its
ingredients.
Avoid imported food with foreign language
ingredient lists and those foods that do not follow
the Canadian Food Inspection Agency guidelines.
If you do not know what an ingredient word
means, do not buy the food.
Have a pad and pen with you when you shop. If
you have a question about a product, record the
manufacturer’s name, phone number, and address.
Contact the manufacturer when you get home.
State that you have a food allergy and ask whether
the product contains a particular allergen.
Most allergic reactions are due to cross
contamination. “Safe” foods become “unsafe”
through contact with allergen particles. For
example, the same knife from the peanut
butter jar is put into the jam jar. The jam is
now unsafe for people with a peanut allergy.
Or, the same cutting board is used the make
both an egg-salad sandwich and a turkey
sandwich without being washed in between.
The turkey sandwich is now unsafe for people
with an egg allergy.
How can we prevent an allergic reaction?
When preparing foods:
Use soap and water to clean hands before and
after eating. Hand sanitizers are not suitable, as
they may not rid traces of an allergen.
Wash all utensils, counters, and eating surfaces
with a household cleaner before and after food
preparation. This will help to avoid “cross
contamination.”