There are several steps people can take to reduce their chances of an accidental exposure to a food allergen (any food component or additive that is mistakenly perceived as a threat, triggering an allergic reaction) . These include:

• Checking food ingredient labels on the outside of packaged foods. The U.S. Food and Drug Administration (FDA) requires that food manufacturers list every type of food ingredient on food packaging. Checking these labels for problem foods is vitally important to anyone with a food allergy. Many times a food will contain a seemingly unrelated type of food as an ingredient. For example, some types of root beer contain eggs.
  
  
• Learning the names of dangerous ingredients. Many types of ingredients contain proteins from other foods – even if they are not listed. For example, albumin contains egg proteins. By checking food labels to make sure there are no alternate ingredients present, a person can greatly reduce the chance of accidentally encountering a food allergen.
  
  New legislation may make it easier for people to determine if a food item contains a potential allergen. As of January 2006, food manufacturers are required by the FDA to clearly list food allergens on their product labels.
  
  
• Checking to see if the ingredients have changed. Food manufacturers often change the ingredients of their foods. A person should never assume that a product is safe. If a label contains any unfamiliar terms, people should call the manufacturer for a definition, or avoid the food.
  
  
• Avoiding foods that do not have a label.
  
  
• Being careful about inhaling food gases and fumes. Some people with food allergies can have a reaction triggered from a trace amount of an allergen, including the tiny amounts of allergen that are released into the air when some foods are cooked (e.g., fish).

Tips to avoid accidental exposure while eating out include:

• Ask about ingredients in restaurants. Because restaurants rarely have labels listing the ingredients of their dishes, they can be dangerous places for a person with a food allergy. To be safe, a person should always ask questions about the ingredients in the food. Be sure the person asked is qualified to answer the question. Waiters are often not aware of every single ingredient found in a food dish. If in doubt, speak with the owner directly.
  
  
• Ask about kitchen procedures when at a restaurant. Always inquire about a kitchen's preparation techniques and whether there are any types of dangerous foods present. Some people can have an allergic reaction if a kitchen utensil or cooking surface shares contact with a problem food and their own meal. Passing along an allergen in this manner is called cross-contamination. Make sure to question someone familiar with the restaurant's kitchen procedures, such as the owner.
  
  
• Avoid buffets and bakeries. Foods in the buffet line and at bakeries are kept very close to each other. In addition, tongs and utensils are frequently reused.
  
  
• Order simple dishes when eating at a restaurant. Ordering a simple dish, such as a baked potato or steamed vegetables, is safer than ordering a dish with several ingredients.
  
  
• Avoid sauces and order plain dishes. Allergens are often found in condiments such as sauces and gravies.
  
  
• Avoid eating desserts when dining out. Caterers and restaurants often bring in desserts (e.g., cookies, cakes) from outside bakeries. As a result, the staff is often unaware of the ingredients in the items. Because desserts may have significant allergens in them, patients should avoid eating them when eating outside the home.
  
  
• Ask about ingredients and preparation techniques when eating at a friend's home. Do not assume that friends know what is safe to serve and what is not. Always ask to be sure.
  
  
• Bring food when eating somewhere unfamiliar. Sometimes it is almost impossible to tell what is in a food or how it was cooked. In these situations (e.g., group cookouts, pot-luck dinners) it is best for people with a food allergy to bring their own food.