You should make foods that have sensitive ingredients _.

Extra tip on food production: It is best if you make foods that contain sensitive ingredients last. In case that's off the table, make sure to thoroughly clean equipment and hands between food handling. The IBBDA recommends the use of dedicated tools for non-sensitive ingredient items to avoid cross-contamination. Oils such as peanuts and soy can cause allergic reactions. So, don't let them spill or splash. Complementary, when washing vegetables, it is safer to bypass the reuse of water. And finally, be careful when reworking products to avoid the introduction of a sensitive ingredient. So, when incorporating an existing food as an ingredient in a new prepared product, make sure the product is still on its sell-by date and allergens-free. When it comes to food preparation, it is better to be safe than sorry!

Photo by Javi_indy on Freepik created by javi_indy Source: cross-contamination training material on iddba.org.