EN006
Fish Allergy Card
More information:
- Anchovy
- Bass
- Catfish
- Cod
- Flounder
- Grouper
- Haddock
- Hake
- Halibut
- Herring
- Mahi mahi
- Perch
- Pike
- Pollock
- Salmon
- Snapper
- Sole
- Swordfish
- Tilapia
- Trout
- Tuna
- Walleye
Source: FAACT: Fish
- Caesar dressing
- Caesar salad
- Bouillabaisse
- Imitation crab
- Fish stock
- Seafood flavorings
- Worcestershire sauce
Source: FAACT: Fish
Cross-contact occurs when an allergen is inadvertently transferred from a food containing an allergen to a food that does not contain the allergen. Cooking does not reduce or eliminate the chances of a person with a food allergy having a reaction to the food eaten. Cross-contact can happen through:
- Food to food - e.g. nuts on top of a salad (even if taken off)
- Food to object (cooking surfaces and cookware)