It’s more than just switching your diet. When it comes to Celiac Disease and food allergies, cross-contamination prevention must take number one importance. Here is the quick and “dirty” guide to keeping things safe!
What is cross-contamination? “The process by which bacteria or other microorganisms are unintentionally transferred from one substance or object to another, through improper or unsterile equipment, procedures, or products, resulting in with harmful effects.”
Whether you need to convert your life to gluten-free, dairy-free, egg-free, tree nut-free, peanut-free, soy-free, corn-free, shellfish-free, etc., cross-contamination prevention must take precedence right off the bat. These practices are not only for the first few months or when you’re preparing food for a gluten-free loved one. They must always be set in place and must always be practiced with care. Mainly focusing on gluten contamination, but these guidelines apply to any allergen (swap the word gluten with your chooses allergen!). Here is a quick and dirty clean guide to follow to ensure that evil gluten ninjas don’t end up karate chopping your stomach!
- Remove the Contaminant – If you are converting your entire house to be gluten-free, than the first step that could potentially eliminate all cross-contamination worry in the home is to go through the house and purge all gluten-filled products. Now, we don’t want to waste food, so any non-perishable items should be given to a friend or donated to a food pantry, same goes with hygiene and cleaning products.
- Take an Appliance Inventory – There are the big culprits like the toaster and oven racks, but let’s break it down.
- Microwave: Yes, you need to clean out your microwave. Food splatters when uncovered and the inside will become contaminated. If you don’t want to buy a separate new microwave, frequent cleaning is a must in a shared household.
- Toaster: Those bread crumbs are bombs of contamination and the metal racks are gluten-contaminated cages. This is a must to buy a new toaster as well as keep it covered when not in use so no contaminant falls inside. This is one of the easiest places to get cross-contamination.
- Convection Oven/ Normal Oven: Here you will want to deep clean the wire racks in all ovens you own. To avoid any cross-contamination in a shared appliance, never put gluten-free food (like a pizza) directly on a contaminated rack.
- Specialty Items (Food Processor, Blenders, Waffle Iron, Muffin Pan, Etc.): Thoroughly keep these appliances clean or, just like the toaster, get a separate and labeled appliance.
- Utensils, Plates, & Serving Dishes – For the most part all metal and stainless steel, glass, ceramic, hard plastic types of these dishes and utensils are fine when thoroughly washed. Just make sure they are thoroughly washed and dried with no stuck on gunk (like in between the fork prongs), before using in a gluten-free meal.
- But, Wood or Plastic? – No wooden utensils! Unless they are strictly only used for gluten-free foods and kept in a gluten-free drawer. Wood is porous and gluten gets trapped in there no matter how many times you wash it (i.e. that old wooden spoon). Nix the wood and opt for metal. Now a note on plastic. Most hard plastic is fine, but some plastic is porous like wood. So when it comes to things like cutting boards and colanders, get new gluten-free only ones. Gluten particles are too easily trapped in these things.
- Keep Gluten-Free Shelves/Cabinets – To avoid cross-contamination in the pantry and on the shelves, never put a box of whole wheat pasta next to a box of Banza, get my drift? Make designated gluten-free shelves and cabinets (above!) any non-gluten-free foods and products.
- Before You Cook or Eat, Clean the Table & Counter – Keep you “prep” are sterilized! Don’t place your gluten-free cutting board down on a crumb covered counter. Don’t set your apple down on the bare table where gluten contamination could be. Always wipe everything down with cleaner or disinfecting whips. This always goes for oven handles, microwave screen buttons, etc.
- How About Those Sponges? – If you’re getting rid of porous wooden spoons and cutting boards, a sponge is the same way. Even though it is coated in soap, a sponge also breeds bacteria and traps gluten particles. You need to have a separate sponge. If you’re cleaning you plate after you just cleaned a pasta coated dish, you are basically rubbing your dishes down with gluten. Nix the gluten sponge, microwave the sponge you use frequently (60 seconds to zap bacteria), and change it often.
- Gluten-Free First – With the clean counter in mind, if you are preparing a duel meal (gluten-free and non-gluten-free) always prepare the gluten-free dishes/component first and then keep it far away, covered, sealed when finished, before starting any other dish. This is the easiest way to avoid cross-contamination in bulk preparation (like for a party).
- Label Everything – So you’re smart enough to get 2 jars of peanut butter and hummus, but you need to make sure they are clearly marked and labeled as GLUTEN-FREE. This also goes for appliances, plates, utensils, and dishes you will be serving or bringing to serve somewhere else.
- Split It Up – So you made safe gluten-free cupcakes and now they are ready to be stored and taken to that party. Make it easy for yourself (or the other gluten-free eaters) and make up 2 containers. Place a few on one and the rest in the other. Put out the extra containers for any grubby hand to take from, but keep yours separate. Even though they are gluten-free cupcakes, just make it easy and already have yours set and safe for the taking without having to worry about contaminated hands or serving utensils.
- Serve Yourself First – Along with #9, if you are at a party and there are gluten-free dishes, ask your host or (if you are hosting), to be served or take your food first before anyone else has a chance to “gluten” things up. This is essential in buffet-style settings as well since most of the time people get lazy and a serving spoon for this, gets thrown in to that or a drip of gluten-containing sauce drips into your pan of gluten-free pasta.
- Wash Your Hands – It may seem obvious, but before you touch ANY food or start to prepare ANY dish, wash your hands! You could have touched the door knob to your own bedroom which was just contaminated from the sandwich your husband was eating and the gluten from his hands transferred to the knob.
- Know the Sources – Maybe the most important thing to do to prevent cross-contamination is to know the sources! Print this list and put it on the fridge, give it to loved ones, friends, anyone who may be preparing food for you. Educate them and yourself not only on the sources of gluten, but also on safe preparation practices and methods for avoiding cross-contamination.
So tell me:
+ Do you live in a “duel household” where cross-contamination is an even bigger concern?
+ Do you struggle with keeping your home safe? If so, with what aspect? Let me know! I can offer help!
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Mandy says
I have no idea how I missed this post, but I’m glad you referred back to this from your pizza post! Wow! This is so informative and I’ll definitely be passing this along to the family members who think I’m crazy 😉 My husband’s parents stayed with us for a couple of weeks last year and used our wood cutting board for cheese, meat, and bread…I threw it away after they left! Not to mention they contaminated a jar of PB with lots of bread crumbs. And they all looked at me funny when we showed up to a family vacation a few years ago with our own sponges to wash dishes. Haha! So sorry for rambling! Reading this post made me feel normal, so thank you! 🙂
Rebecca @ Strength and Sunshine says
I’m glad you found it now 😉
Sometimes I find family members are the most stubborn in listening and being compassionate about changing their habits :/
Cait says
Wow, what a thorough and comphrenseive guide, Rebecca! My daughter was recently diagnosed with Celiac and while this means major lifestyle changes for her and our family, we are thankful for finally knowing the root cause. Thanks for the great post!
Rebecca @ Strength and Sunshine says
I hope this helps you all stay safe on your new journey! xoxo
Audrey @ Unconventional Baker says
Yep, dual household right here. The biggest struggle was sharing wooden spoons — like if I made pasta for husband I’d have to use a separate spoon than the gf pasta spoon. Had them labeled, but sometimes things would get swapped anyhow. Luckily I’ve converted him to gf pasta to make life easier, so that’s no longer an issue. I also struggle with baking things for him with real wheat — I used to do that but find I’m too sensitive to inhaling it in the process — at least the last two times I attempted I ended up feeling sick.
Rebecca @ Strength and Sunshine says
Mmmm I’ve baked some non-gluten-free things for my brother and I either don’t breath when I pour in the flour or wear a mask (no joke!) But really, it’s scary so I’d rather just make his favorite GF!
Mistie says
Amazing resource for awareness! We removed all sources of tree nuts in our home, but if they make a surprise visit we do allocate a labeled box for them up high on a shelf. I think this would be great to share with those who forget cross-contamination exists. Thank you and Pinning!
Rebecca @ Strength and Sunshine says
Yes! It goes to an entire new level when we leave our safe space!
Thanks Mistie!
Angela @marathonsandmotivation.com says
Great Post! Pinning, so I can pass this good info. along 🙂
Rebecca @ Strength and Sunshine says
Great!
Emily @ Recipes to Nourish says
These are really helpful tips! We are a gluten free home, but my husband isn’t gluten free so I really appreciate the tips and totally understand how important this is.
Rebecca @ Strength and Sunshine says
Yes! Haha! I love in a duel household too!
Marie says
These are great tips! No one in our family suffers from food allergies so I would have never thought of cross-contamination issues. This is an excellent resource for friends and family who do have or know people who have food allergies.
Rebecca @ Strength and Sunshine says
Thank you! Well now you will be prepared!
Deborah Davis says
This Quick & Dirty Guide To Cross-Contamination Prevention is such a valuable and important reference. It’s the kind of information that can make such a difference in our health. I would print and post this guide on our bulletin board.
Rebecca @ Strength and Sunshine says
Well share it around!
Amberjane says
Great tips Rebecca especially as I have family with gluten issues
Rebecca @ Strength and Sunshine says
Thanks!
Nikki says
These are really great tips. Some of them I have already thought of, but others were surprising to me. I love using my wooden utensils but I do use them in items that contain gluten also. This needs to stop, there were times when I thought I might have gotten glutened and I am thinking this may be the culprit. I always make the gluten-free items first and set them to the side away from the items containing gluten. And we always store them in separate places. I have found at a get-together or Buffet I do need to make sure I serve myself first as it is easy for others to cross-contaminate as they go through the line. Thank you so much, this will help me to be more careful for myself and my health.
Rebecca @ Strength and Sunshine says
Yes, please ditch the wood! That is a no go!
kimmythevegan says
Yikes! Wood utensils – I would have never thought about that. I am such a lucky duck that my husband is ok with having a completely vegan household (dairy allergy). If only Whole Foods would follow such strict guidelines. I saw shredded cheese floating in their “dairy free” guac today
Rebecca @ Strength and Sunshine says
Haha yea. While I would like it to be, vegan does not equal allergy-free!
Aimee / Wallflower Kitchen says
I’m very lucky that I only have mild allergies so don’t need to worry about cross contamination but this stuff is really good to know for entertaining celiacs! There are a lot of things here I never would have thought of. You have to be so careful don’t you!
Rebecca @ Strength and Sunshine says
Yes, it’s all about vigilance!
The Vegan 8 says
Wow, Rebecca, this is an amazing resource!! So much necessary to be careful and you have outlined it all so perfectly. When I bake for my friend’s daughters I have to buy new flours, just to be safe and use separate utensils because of a nut allergy!
Rebecca @ Strength and Sunshine says
O that’s great! I feel like you’re someone I could and would totally trust!
Jenn says
Wow, some great tips here. This is going to be such a useful resource for those just starting on this journey and good reminders for those already on it.
Rebecca @ Strength and Sunshine says
Thank you Jenn!
Melanie@Toots + Dill says
I personally am not highly allergic to anything but when I make cupcakes for my in-laws I have to be careful of nuts! I will definitely be more of things after reading this post! I usually use plastic spatulas and metal spoons but it’s good to be on the safer side! Thank you! Pinning this to a blog group board too because this was fantastic! =)
Rebecca @ Strength and Sunshine says
I’m glad you found it helpful! Thank you!
Danielle Omar says
What an awesome resource, Rebecca! I’m going to share this with my gluten free clients. Thank you for putting this together!
Rebecca @ Strength and Sunshine says
Thank you so much Danielle!
Marla says
Hi Rebecca,
Some very good tips! Pinned & tweeted!
Rebecca @ Strength and Sunshine says
Thanks!
Linda @ Veganosity says
Great post! I think that I’d have to insist on a totally gluten-free household if one of my family members had Celiac. I’d drive myself crazy scouring the kitchen all day long if I didn’t.
Rebecca @ Strength and Sunshine says
Haha, it can be a struggle. My brother has seen my wrath!
Tara | Treble in the Kitchen says
This is such a handy and useful guide, Rebecca! With so many people being diagnosed with food intolerances and celiac, this is definitely a need for many!
Rebecca @ Strength and Sunshine says
Thank you Tara!
Kristy @ Southern In Law says
YES YES YES to this! Cross contamination is a coeliac/allergy sufferers nightmare and all of these tips are must-know’s!
Rebecca @ Strength and Sunshine says
Yes! I knew you’d appreciate it 😉
Cayanne Marcus @healthyezsweet says
Thank you for this, Rebecca. Honestly I don’t LOVE reading things like this because it makes me nervous as a “new” Celiac. But I know the more I educate myself the easier and less daunting it will become, so thank you for helping me ease into it! Best wishes xo
Rebecca @ Strength and Sunshine says
Yes! That is exactly right! I’m always here to help if you need me! xoxo
lacey@fairytalesandfitness says
Great tips! We are extra careful in our house bc my dad is a food inspector so we are always used to keeping things very clean.
Rebecca @ Strength and Sunshine says
That’s interesting.
Cristina @ I Say Nomato says
Such a great guide! People forget that all it takes a little speck or some leftover residue to set off some people’s allergies – or wonder why they keep getting sick. Awesome!
Rebecca @ Strength and Sunshine says
Exactly! And it can happen anywhere, with anything!
Rachel @ Delicious Balance says
This is such a good reminder! Thanks for putting this together. It will definitely be helpful when talking to patients.
Rebecca @ Strength and Sunshine says
Thanks Rachel! It’s so easily overlooked, which is way it can be such a problem for us!
Cailee says
Such great tips! Cross contamination is so important to prevent. Thanks for sharing!
xoxo Cailee!
Rebecca @ Strength and Sunshine says
Thanks Cailee!
Gin says
If I get a chance to entertain someone with food allergies now I’ll be able to proactively take steps to keep things safe, so they won’t even have to ask! Awesome post Rebecca, great info!
Rebecca @ Strength and Sunshine says
I’d trust you, Gin 😉 xoxo
Megan @ Skinny Fitalicious says
Wow! I hadn’t thought about some of these things. Some good tips Rebecca!
Rebecca @ Strength and Sunshine says
Yea, that’s why cross-contamination is such a concern for us with food allergies!
Trish says
This is a great guide for people with food sensitivities! I have a friend who has a gluten free family — will share this link.
Rebecca @ Strength and Sunshine says
Thanks Trish!
Emily @ My Healthyish Life says
Yes! So many great points. I think serving myself first at a family dinner (and always labeling GF food and keeping it separate) has helped remain stress free. I do live in a gluten household, but it’s very minimal and we have it down to a science now after 8 years!
Rebecca @ Strength and Sunshine says
Yea, when we are all together int he house (meaning when my brother is home) these is gluten…and he is not very good and prevention, but you know I am!
Janet Vinyard says
Good advice for folks who don’t have celiac disease as well! Thanks for sharing this needed information! Blessings, Janet
Rebecca @ Strength and Sunshine says
Yes, everyone should know safe practices!
Alexis @ Chemistry Cachet says
It’s amazing how careful you have to be with food allergies or sensitivities! This is a great guide for people to be safe! Pinning
Rebecca @ Strength and Sunshine says
Thanks Alexis!