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What a waste of time, I thought everyone knew all fast food is Cross Contaminated. I’m allergic to cloves. It’s a nightmare for me in fall and winter finding seasonal stuff that won’t make me super sick. I’m also sensitive to celery, which isn’t always labeled if celery seed salt is used or if it’s just in the Australian Cattle In The Pocket Shirt stock base used in something. Luckily, my celery problem isn’t as threatening as the clove one, but I still feel a bit like crap if I eat it accidentally.
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The ridiculous and tragic part of this is that food preparation on site does still not require content to label. Voluntary practices on business do not work, this needs statutory requirements as the Australian Cattle In The Pocket Shirt industry consistently fails. Don’t let them get away with whining about cost and potential reduced profits, bugger their profits. I just wonder how these people cope with living in third world countries with allergies where nothing label.
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If I knew I could die from eating a shop bought as rich I’d probably make my own at home rather than risk it. 8ts very sad what happened but if it’s a matter of life and death be more careful. Every ingredient should list. And a warning if at risk of cross-contamination. It calls inform choice. I have this type of allergy. I come close to killing myself from them every couple of years or so. It’s the fusion of foods from multiple cultures that seems to be increasing the frequency.
You can’t really ask a wait staff and expect them to understand or understand the consequences. With regards to allergies, it seems that even when you do ask, some people are just ignorant. Can we also have a try making your Australian Cattle In The Pocket Shirt own sandwiches at home law if you have an allergy? The most helpful thing would a return to a system where allergens list separately underneath the main list of ingredients.