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Peanut Allergy - Guide on Food Preparation and Cross-Contamination Prevention

PeanutMarch 9, 2025· 1 min read· By Michelle HW Hill
CategoryBest Practices
Kitchen & Cooking UtensilsUse separate cutting boards, knives, and utensils for peanut-free meals; wash thoroughly with hot, soapy water.
Food StorageStore peanut-free foods in sealed, labeled containers; keep them separate from peanut-containing products.
Label Reading & PurchasingAlways check labels for 'May contain peanuts' or 'Processed in a facility with peanuts'; opt for certified peanut-free brands.
Dining Out & RestaurantsInform restaurant staff of peanut allergy; ask about shared fryers, sauces, and cross-contact risks.
Food Preparation PracticesPrepare peanut-free meals first, clean surfaces before and after use, and avoid wooden utensils that may retain peanut residue.
Safe Ingredient SubstitutionsSunflower seed butter or soy butter can replace peanut butter, and oat or soy milk can replace peanut-based drinks, if these are tolerated. Avoid tahini (it is sesame, a major allergen) and tree-nut products such as almond milk until an allergist has checked for co-allergies — about 30–40% of people with peanut allergy are also allergic to tree nuts. Some seed butters are made on lines shared with peanuts, so check each brand.

Key Prevention Strategies

  • Use separate cutting boards, knives, and utensils for peanut-free meals to avoid contamination.
  • Wash hands with soap and water (or use wipes) before preparing peanut-free food; hand sanitizer alone does not remove peanut protein.
  • Store peanut-free foods in sealed, labeled containers and keep them separate from peanut-containing products.
  • Always check labels for allergy warnings like "May contain peanuts" or "Processed in a facility with peanuts."
  • These "may contain" statements are voluntary and unregulated in the US. A product without one can still have cross-contact, so contact the manufacturer when in doubt.
  • Inform restaurant staff of peanut allergies and ask about shared fryers, sauces, and cross-contact risks.
  • Prepare peanut-free meals first and avoid using wooden utensils, which may retain peanut residue.
  • Opt for peanut-free alternatives like sunflower seed butter, soy butter, and oat or soy milk.

Sources

Key sources used to check the facts on this page (reviewed November 2026). They are not endorsements of this site.

  1. Boyce JA, et al. Guidelines for the diagnosis and management of food allergy in the United States: report of the NIAID-sponsored expert panel. J Allergy Clin Immunol. 2010. doi:10.1016/j.jaci.2010.10.007
  2. Golden DBK, et al. Anaphylaxis: a 2023 practice parameter update. Ann Allergy Asthma Immunol. 2024. doi:10.1016/j.anai.2023.09.015
  3. U.S. Food and Drug Administration. Questions and Answers Regarding Food Allergens, Including the Food Allergen Labeling Requirements of the FD&C Act (Edition 5). Guidance for industry, January 2025. fda.gov