Food Allergy Quick Guide
If a child in your classroom has a life threatening allergy to peanuts, you should avoid these ingredients in the classroom:
- Arachis oil
- Gianduja (a creamy mixture of chocolate chopped toasted nuts found in premium or imported chocolate)
- Ground nuts
- Hickory nuts
- Hydrolyzed plant protein
- Hydrolyzed vegetable protein
- Lupine oil
- Mixed nuts
- NuNuts® and other artificial flavored nuts
- Nut butters, i.e., cashew butter, almond butter
- Nut oils
- Nut paste (i.e. almond paste)
- Peanut butter
- Peanut flour
- Peanut oil (cold pressed expressed or expelled)
Some Unexpected Sources of Peanut
- Asian and Mexican dishes
- Beer nuts
- Egg rolls
- Foods that contain extruded, cold-pressed, or expelled peanut oil, which may contain peanut protein
- Glazes and marinades
- Pet food
- Potato pancakes
- Sauces such as chili sauce, hot sauce, pesto, gravy, mole sauce and salad dressing
- Sweets such as pudding, cookies, and hot chocolate
- Specialty pizzas
- Some vegetarian food products, especially those advertised as meat substitutes
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