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©2013 UpToDate ® Print Email Potential allergen avoidance pitfalls in restaurant meals Shared food preparation (blender, pan, fryer, grill, etc) Cross contact of primary food with allergen (eg, vanilla ice cream previously contacted with peanut ice cream from prior scoop, vegetable tray containing walnut from a prior spill) Poor communication between consumer and chef Hidden or "secret ingredients" (allergen in sauces, powder forms) Cross contact during serving (buffet, preparation trays, garnish, spills) Addition of allergen after final preparation (added butter, etc) Removal of ingredient with residual allergen (removing nuts from a salad) Foods prepared in advance and ingredients unknown Allergen used without notion of "ingredient" (peanut butter to seal an egg roll, nuts for decoration)