Does anyone know if when a Kosher item is made on shared equipment with non kosher products which have allergens (for me its shellfish) Does the cleaning process used for the Kosher product to be certified Kosher, clean enough of the protein off the shared equipment to make it safe for us who have allergies?
Not necessarily is the answer, so far as I can tell.
Now, I am comfortable ENOUGH with it, mostly, for finned fishes, though I recognize that it isn't 100% foolproof, and relies on ocean-to-processor handling as well as preparation and packaging...
with dairy-- not-so-much, and it's a good idea to be wary when food manufacturers think that Kosher D is good enough for someone to trust a life-threatening milk allergy to that rabbinical reassurance, by the way.
I don't know if I would trust Kosher fish for a child with a SFA, but I trust it (mostly-- and when my gut says "no" then I listen) for me.