Cross Contamination

What Is Cross Contamination?

  1. Cross contamination is when your gluten free food accidentally comes into contact with gluten. For example, if you use the same toaster for gluten containing and gluten free toast, your gluten free toast could be contaminated.
  2. Unfortunately, even the smallest amount of gluten may cause your symptoms to return in the short term, and, in the longer term, will result in damage to the lining of your gut.
  3. If you continue to suffer from symptoms after you have started following a gluten free diet, we suggest you make an appointment with your doctor or dietitian to discuss this. One of the main reasons for experiencing continued symptoms is due to cross contamination; which is why it is important you try to minimise it.

Avoiding Cross Contamination At Home

Labelling And Separating

  1. Label your containers with a colour or sign if they contain gluten free food
  2. If you have enough space, try keeping separate storage spaces for gluten free foods and gluten containing foods
  3. Keep gluten free foods at the top of the fridge – this ensures that crumbs from gluten containing foods from dishes won’t accidently fall into your gluten free food
  4. Have separate bread boards, bread knives and toasters for non-gluten free and gluten free use
  5. If you don’t have a second toaster, use toaster bags, which are available in many supermarkets
  6. If possible, have separate areas for food preparation
  7. Use separate butter or margarine tubs as knives can transfer crumbs from gluten containing bread
  8. Use a separate flour sieves and pasta strainers

Clean And Cover!

  1. Cover the grill pan with foil
  2. Wipe surfaces thoroughly after preparing foods containing gluten
  3. Wash hands thoroughly before handling gluten free foods
  4. Wash any shared utensils thoroughly after each use (if you cannot use separate utensils for gluten free and non-gluten free food)

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