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In this video tutorial, Cara Miller, a campus dietitian, discusses the importance of food allergy training for employees in preparation for college students with food allergies returning to campus. She emphasizes the risk of cross-contact, where allergen-containing ingredients come in contact with non-allergen ingredients, leading to potential allergic reactions. This can occur even if the allergen is not directly consumed, such as with a shared toaster. It is crucial for employees to understand the implications of cross-contact to ensure the safety of students with food allergies.
