Cross-Contamination Considerations

Cross-contamination occurs in two primary instances and should be considered each time you serve guests with gluten and allergen-free requirements.

• When the menu item is prepared in the same frying oil or boiling water as other foods containing gluten or other common allergens.
• When microbes or food particles are transferred from one food to another by using the same knife, cutting board, pots, pans or other utensils without washing the surfaces or tools in between uses.

In the case of open flamed grills, the extreme temperature turns most food particles into carbon. Use of a clean wire brush designed for grill racks typically removes residual contaminants.

To avoid cross-contamination, your restaurant should use a dedicated fryer for gluten-free foods, identify oils used for frying and monitor allergen foods prepared in a shared fryer. Also, wash all materials that may come in contact with food in hot, soapy water prior to preparing items for those following a gluten and allergen-free diet. Following these procedures will help to ensure safe dining experiences for your guests.