Don't Cross Me! Guiding Patients with Food Allergy Regarding Cross Contact, Ingredient Allergenicity and Precautionary Labeling

Learners completing the PI Pro: Food Allergy Practice Improvement Module should watch this video when addressing their counseling of patients on allergen avoidance.

The presentation was originally recorded at the 2012 AAAAI Annual Meeting in Orlando, FL on March 3rd, 2012.

Target Audience


Allied health providers working in allergy/immunology clinics

Other physicians and healthcare providers who treat patients with food allergies

Learning Objectives

1: Identify risk factors associated with manufactured foods

2: Explain food science principles and how they apply to the allergen content of various foods

3: Apply knowledge of food science and cross-contact risk in assessing ingredients and products for families on allergen avoidance diets

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