{"model": "chatgpt-free", "provider": "ChatGPT web app, logged out (free 'basic model')", "task": "culinary-allergen", "prompt": "Create a one-page allergen reference guide for a high school culinary arts kitchen. List the major food allergens recognized in the U.S., common hidden sources of each, one safe substitution for each where possible, and kitchen cross-contact prevention steps. Format for printing and posting.", "ran_at": "2026-10-16T06:20:08-0700", "output": "ChatGPT\n\n# KITCHEN ALLERGEN SAFETY\n\nHIGH SCHOOL CULINARY ARTS \u2022 PRINTABLE KITCHEN REFERENCE\n\n## STOP. CHECK. PREVENT CROSS-CONTACT.\n\nA small amount of an allergen can cause a serious reaction. Never guess about ingredients or substitutions.\n\nThe U.S. recognizes 9 major food allergens: milk, egg, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans, and sesame. This guide covers the major allergens under U.S. federal law. Other foods can also cause allergies.\n\n## The 9 major food allergens\n\n| Allergen | Common hidden sources | Possible substitution\\* |\n| --- | --- | --- |\n| Milk | Butter, whey, casein, cheese powders, cream sauces, milk chocolate | Verified dairy-free plant beverage or oil instead of butter, as appropriate |\n| Egg | Mayonnaise, aioli, baked goods, breading, fresh pasta, some dressings | Commercial egg replacer or flaxseed gel in suitable baked goods |\n| Fish | Worcestershire sauce, Caesar dressing, fish sauce, anchovy paste, some stocks | Verified fish-free seasoning or vegetable-based stock |\n| Crustacean shellfish (shrimp, crab, lobster) | Shrimp paste, seafood stock, shellfish sauces, cross-contact on grills or fryers | Verified shellfish-free vegetable stock or seasoning |\n| Tree nuts (e.g., almond, walnut, cashew, pecan, pistachio) | Pesto, praline, nut flours, nut milks, desserts, some sauces | Verified nut-free seeds or seed butter, if safe for the individual |\n| Peanuts | Peanut oil, sauces, satay, candies, baked goods, some spice blends | Verified peanut-free oil or seed butter, if safe for the individual |\n| Wheat | Bread crumbs, soy sauce containing wheat, flour-thickened sauces, seitan, some seasonings | Verified wheat-free thickener or gluten-free product suitable for the recipe |\n| Soybeans | Tofu, soy sauce, miso, edamame, tempeh, some processed foods | Verified soy-free seasoning or an appropriate alternative protein |\n| Sesame | Tahini, hummus, sesame oil, sesame seeds, spice blends, some breads | Verified sesame-free oil or another suitable ingredient |\n\n\\*Substitutions are suggestions, not guarantees of safety. Check every ingredient label, including replacement products, and confirm the substitution meets the needs of the person with the allergy. Peanut and tree-nut allergies are distinct; some individuals may have both.\n\n## Prevent allergen cross-contact: every class, every station\n\n1. Check labels every time. Read ingredient lists and allergen statements before using a product. Check updated labels on every new package.\n\n2. Wash, rinse, and sanitize. Clean and sanitize food-contact surfaces using approved procedures. Hand sanitizer does not replace handwashing.\n\n3. Use clean, dedicated equipment when needed. Use separate utensils, cutting boards, pans, and serving tools to prevent allergen transfer.\n\n4. Prevent ingredient mix-ups. Keep ingredients labeled and covered. Never reuse contaminated oil, cooking water, utensils, or shared condiment containers for an allergy-safe dish.\n\n5. Prepare and serve safely. Follow the instructor's allergy-management plan. Keep allergen-safe food separate, covered, identified, and served with clean utensils.\n\n6. Speak up and stop if unsure. Tell the instructor immediately about an ingredient concern or possible cross-contact. Never serve food if its safety cannot be confirmed.\n\n### Remember: cross-contact is not the same as cross-contamination.\n\nIn allergen safety, cross-contact means an allergen is unintentionally transferred to another food. Cooking does not reliably destroy food allergens, and removing the visible allergen may not make the food safe.\n\n## Emergency reminder\n\nIf someone shows signs of a serious allergic reaction\u2014such as trouble breathing, throat or tongue swelling, collapse, or rapidly worsening symptoms\u2014alert the instructor, activate the school's emergency response plan, and call 911. Use prescribed epinephrine promptly according to the student's emergency plan and school protocol. Do not wait to see whether symptoms improve.\n\nEducational reference for classroom use. Follow school policies, food-service procedures, product labels, and individual allergy plans. U.S. major-allergen information: FDA, Food Allergies. This poster is a quick reference and does not replace full ingredient verification."}