Handaan for Mixed Diets: Mark Shrimp, Peanuts, Milk and Egg Before the First Serving

Write ingredient cards before the first serving, especially for sauces and toppings that a guest cannot identify by looking. Kare-kare may contain peanuts; bagoong may contain shrimp or fish; creamy dishes may contain milk or egg; noodles and sauces may contain wheat or soy. Name the actual ingredients and leave uncertain items clearly unverified rather than guessing. Source 1

Set the quantities and equipment

Use one card per dish: name, ingredient list, relevant allergens, and the person who can answer questions. Keep product labels or photographs. Ask a guest with an allergy about their avoidance needs before cooking. A separate serving spoon cannot undo contact that already happened in the pan, oil, chopping board or storage container. Source 1 Source 2

Prepare in this order

1. Before shopping, ask hosts and contributors for a written ingredient list rather than only a dish name; record whether sauces or toppings will be added at service.
2. Read each ingredient label, including oyster sauce, peanut butter, commercial broth, mayonnaise and pre-mixed seasoning. Mark any unclear ingredients as unverified.
3. Write one short food card per platter: dish name; milk, egg, fish, shrimp, peanut, wheat, soy or other relevant allergens; and any cross-contact uncertainty.
4. Place allergen-sensitive alternatives on a separate clean part of the table, with their own utensils, plates and preparation route where safe separation is possible.
5. Brief everyone replenishing the buffet, so a spoon from kare-kare is not moved into a vegetable dish and a shrimp garnish is not scattered over a previously separate portion.
6. Keep packaging or the contributor's contact information available so questions can be answered before a guest takes food, not only after an allergic response.

Sources: Source 1 Source 2

Where the plan saves work

Include sesame in the check when using sesame oil, seeds or sauces, and ask about allergies beyond a short standard list. A vegetarian or vegan label is not an allergen guarantee. If an ingredient or preparation history is uncertain, do not offer the food to someone as safe for their allergy; use a clearly verified alternative that fits their plan. Source 1 Source 2

Adapt the portions

This need not be expensive. Plain folded cards and a marker are often sufficient, provided the information is accurate and someone actively manages the serving tools. Ask potluck contributors to send an ingredient photo when they cannot supply a list. The operational benefit is reduced confusion and more inclusive participation—not a false impression that every dietary restriction has been solved by printing the word “vegetarian.”

Serve and store

Brief everyone replenishing the table so the ingredient card still describes the food after a garnish or sauce is added. Keep dedicated tools with each dish and update cards when a recipe or brand changes. Never use a small taste to test whether an uncertain food is safe for an allergy. Source 1 Source 2