A safer nut-free kitchen depends on clear rules that everyone can follow, especially when food enters from outside.
Define the boundary
Decide whether the whole kitchen is nut free or whether specific sealed products are allowed. A complete exclusion policy is usually easier to understand and manage than a complicated system of separate cupboards and utensils.
Check incoming food
Read labels every time groceries arrive. Recipes and factory controls can change, so a product that was previously suitable may no longer be. Check bakery items, snacks, sauces and imported products particularly carefully.
Store ingredients clearly
Keep approved foods in labelled, closed containers. Do not reuse jars or tubs that previously held nut products unless their suitability can be confidently established. Prevent unidentified food from being added to shared storage.
Clean before preparation
Wash hands with soap and water, clean work surfaces and use freshly cleaned utensils. Cloths, chopping boards, toasters and food processors deserve attention because crumbs or residue can remain in hard-to-see places.
Make communication routine
Tell visitors, carers and anyone preparing food about the kitchen rules before food is brought in. Keep emergency plans and prescribed medication accessible where relevant, and ensure responsible people understand what to do.