The main focus should be on preventing Cross-Contamination - the easiest way to deal with this is to use separate equipment whenever possible and schedule your cooking so that you can do your allergen free products at a separate time so there is no risk of accidentally contaminating an allergen-free food with an allergen from a different product. For example, if you make toffee with almonds and you also make nut-free products - make your toffee one day, clean and sanitize everything, then make your nut-free product another day. You may think you'll be fine making both at once but there is too much risk for contamination - better safe than sorry!
It should go without saying, but it is vital to take all allergies seriously! If you have ever seen someone go into anaphylactic shock, you know what I'm talking about
Here are some things to remember:
Keep equipment separate, clean everything thoroughly
Do not guarantee that your product is free of an allergen unless you are absolutely confident that no cross contamination has occurred
Label your products with a disclaimer stating that they are produced in a facility shared with Dairy, Eggs, Wheat, Soy, Peanuts, Tree Nuts, Fish & Shellfish (if that is the case)
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