Is Gluten Cross-Contamination A Real Thing?

YES!

As a small business owner you have an endless list of things to worry about - 100 fold if you run a food operation. Unfortunately, gluten cross-contamination is real. How you handle it can make the difference between a client for life vs. a social media backlash nightmare.

Yes, you really can make your patrons sick. If you care enough the steps to ensure the health and safety of your gluten-free customers are easy-peasy. You can do it and in the process you can welcome in a whole group of customer looking for safe places to enjoy a great cup 'o joe.

👉 Cross-contamination happens when gluten comes into contact with gluten-free foods or surfaces, and then the gluten is transferred to the gluten-free item. It's important to note the gluten will NOT JUMP from one item to another - contact is required.
👉This can occur in various settings, including the kitchen, restaurant, or even during food processing and packaging.
Examples of Cross-Contamination:
👉Using the same cutting board for gluten-containing and gluten-free foods without proper cleaning/sanitizing procedures between uses.
👉Using the same utensils for both gluten-containing and gluten-free dishes without proper cleaning/sanitizing procedures between uses.
👉Sharing utensils like butter knives, which may have gluten residue.
👉Contaminated surfaces, such as tables, countertops, or dishes.
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