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More information:
Types of seeds
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Buckwheat
Mustard seed
Poppy seed
Pumpkin seed
Sesame seed
Sunflower seed
Source: FARRP - Seeds
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Possible sources of seeds
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Breads
Sauces & Salad Dressings
Sesame Oil
Granola Products
Soups
Canola Oil
Cereals
Margarine
Cottonseed Oil
Rice Cakes
Seed Oil Based Cosmetics
Pumpkin Seed Oil
Veggie Burgers
Sunflower Oil
Grapefruit Seed Oil
Source: NY Allergy - Seeds
How to prevent cross contact
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)
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Foodservice Training Resources