Sample Digital Card

• Arachide
• Arachis oil
• Beer nuts
• Cacahouète/cacahouette/cachuète
• Goober nuts, goober peas
• Ground nuts
• Kernels
• Mandelonas, Nu-Nuts (a nut-flavoured peanut confection)
• Nut meats
• Valencias

• Almond & hazelnut paste, icing, glazes, marzipan, nougat
• Asian cuisine such as curries, egg rolls, pad thai, satay, Szechuan and other sauces, gravy, soups
• Baked goods like cakes, cookies, donuts, energy bars, granola bars, pastries
• Candies, such as mandelonas, chocolates, and chocolate bars
• Cereals and granola, granola bars
• Chili
• Chipotle sauce and other Mexican/Latin sauces
• Ice cream and flavoured ice water treats, frozen desserts, frozen yogurts, sundae toppings
• Dried salad dressings and soup mixes
• Hydrolyzed plant protein/ hydrolyzed vegetable protein
• Faux nuts made from re-formed peanut products (Nu-Nuts^TM)
• Peanut oil
• Snack foods such as dried fruits, chewy fruit snacks, trail mixes, popcorn, pretzels, chips
• Vegetarian meat substitutes
• Edible fruit arrangements

Note: even labels that say "may contain" are not recommended.

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)