Labels, shared equipment, communication, and emergency readiness
Food allergy and label safety
Food-allergy management is more than spotting a bold word. Learn what U.S. labels require, where cross-contact occurs, how related conditions differ, and which questions make a restaurant or school plan more concrete.
Read U.S. allergen labels
Find major-allergen declarations and understand legal limits.
Allergy safetyPrevent cross-contact
Trace unintended transfer through tools, surfaces, storage, and shared equipment.
Allergy safetyMilk allergy vs. lactose intolerance
Separate immune risk from difficulty digesting lactose.
Allergy safetyUnderstand gluten-free labels
Distinguish gluten-free, wheat-free, ingredients, and restaurant claims.
Allergy safetyCommunicate at restaurants
Ask about recipes, equipment, handoffs, and unsafe answers.
Allergy safetyPlan for school and activities
Coordinate prevention, medicine, training, inclusion, and field trips.
Practice on sample labels
Work through ingredient lists, Contains statements, advisory language, wheat-versus-gluten distinctions, and shared-equipment scenarios with immediate explanations.