- Gluten & Coeliac safety: Even tiny crumbs matter. Separate boards/knives. No shared toasters or fryers. Control airborne flour—schedule gluten-free prep before flour work, clean down afterward.
- Sesame: Oils and seeds are sticky. Grills, pans, and fryers hold residue. Treat like nuts.
- Nuts & Peanuts: Track specific nuts in the EU (almond vs. walnut) and disclose precisely. Use sealed, labeled containers and dedicated scoops.
- Fish vs. Shellfish vs. Molluscs: Ask for specificity—some guests react to one group only. Avoid steam and splash from neighboring pans.
- Sulphites: Mind wines, vinegars, dried fruits, chips. EU threshold labeling at >10 mg/kg or L.
- Lupin: Common in EU gluten-free flours and pastries—verify blends.
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