⚠️ Cooking for allergies checklist

This is the list where getting it wrong isn't a ruined dinner — it's a reaction. Ask, check labels every single time, and never guess.

18 items

1. Ask the guest directly what they can't eat, and how serious it is'Doesn't really like' and 'ends up in hospital' are different conversations. Ask which one this is.
2. Ask about cross-contamination, not just the ingredient itselfSome people react to a shared fryer or board; others don't. It's specific to the person, not the allergen.
3. Read every label, even for something bought a hundred times beforeRecipes on a packet change without warning. 'Same brand, same product' isn't a guarantee twice over.
4. Check for the allergen hiding under another nameMilk powder in 'dairy-free' crisps, egg in fresh pasta, nuts in a pesto — the obvious dishes aren't the only risk.
5. Treat 'may contain traces' as a real warning, not small print
6. A separate board and knife for anything made allergen-freeA board wiped down isn't a clean board. Use one that's never touched the allergen at all.
7. Separate utensils and pans, not just a rinse in betweenTrace amounts survive a quick wash. A dedicated pan removes the guesswork entirely.
8. Cook the allergen-free dish first, before the allergen enters the kitchen
9. Wash hands between handling the allergen and anything else
10. Clean surfaces down properly before starting, not just a wipe
11. Keep the allergen-free plate covered or separate until servingSo it isn't set down next to a dish shedding crumbs or steam that carries the allergen.
12. Label dishes clearly at a buffet or shared tableSo a guest doesn't have to ask which one, in front of everyone, at every single dish.
13. Know where the guest keeps their own medication, if they carry anyThis is theirs to manage and their doctor's guidance to follow — the job here is knowing where it is, nothing more.
14. Agree a plan in advance for what happens if something goes wrongWorked out with the guest ahead of time, not improvised on the night.
15. Check any takeaway or delivery element of the meal too, not just home cooking
16. Don't assume a dish is fine because it looks safeA sauce, a stock or a glaze is often where the allergen actually is, not in the part that looks like the ingredient.
17. Ask again on the day, if anything's changed since the invitationNew diagnoses happen, and reactions get worse. Last month's answer isn't guaranteed to still be current.
18. Say 'I'm not sure' rather than guessEvery guest would rather hear that than find out afterwards that a guess was made instead.