Does "made in a facility that processes (allergen)" cause issues if the food itself doesn't contain it?
I'm asymptomatic so there's no way for me to tell if I'm having any reactions from an allergen or not. I know everyone is different but I have nothing else to go on, so I'm looking for general consensus.
Say your trigger is dairy, and something is made in a facility that processes dairy but the food itself doesn't, would that cause an issue?