We eat anything in my house so I guess there’s a risk of cross contamination with any of the 14 allergens. All my baking stuff is going to be completely separate from my home stuff though but I’d be terrified of anyone consuming anything I hadn’t marked on the label (eg crustaceans 😂). What do you guys do, just mark what’s in the bake or just say it’s not suitable for anyone with allergies and could contain anything? Second - what colour chopping boards do you have? If you cook with nuts etc do you have a separate coloured board, even if you’re highlighting a cross contamination risk? I.e. not a complete nut free kitchen. Thank you!

Good Evening, can I please ask when doing labels, do I need to put my full address on them? Also any other advice, tips & tricks please! I find the whole paperwork/label side of things so hard to get my head around just now 😩

How does everyone store their ingredients for day to day use? I bought some ikea storage tupperware type containers and they are much smaller than I thought (ordered online to avoid the trip!). Was looking for large containers to store multiple closed bags of flour and sugar, then slightly smaller but still large containers to pour opened ingredients in that I can scoop out. If you can let me know where you get these types of things from it would be so helpful! Thanks!