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What is Cross Contamination?
Usually when the term ‘cross contamination’ is used it is referring to the spread of bacteria or other harmful organisms during cooking. This can often to lead to food poisoning or other illness. However, this term can also be applied to people on diets that eliminate particular ingredients. The exact ingredient the person is trying to avoid may inadvertently end up in foods or products. Without proper safety precautions someone with a severe food allergy may become affected.
Where does Cross Contamination occur?
Cross contamination can start at the food’s point of origin. For example, cross contamination might happen when a company produces wheat-free flour on machines that are also used for wheat flour. Most companies follow safety procedures and clean their machines between runs of different products. However, there is always a possibility of residue left behind on the machines. One of the few definite ways to be sure that this will not happen is for a company to use dedicated equipment in the manufacture of products. It must also be considered that foods such as yeast and flour may become airborne during production. Unless a separate facility is used for certain products there is a risk of contamination.
At home the process of cross contamination is similar. There is a higher incidence in households where multiple diets are observed. Once a restricted ingredient enters the house there is always a chance of contamination unless precautions are taken.
Tips to avoiding Cross Contamination
- All special foods should be stored in a separate area than foods that include restricted ingredient. Find a drawer, cabinet, or closet to serve this purpose. If you find that there is limited space in the kitchen you can use a rolling cart.
- Use glass or plastic containers to store all flours and ingredients. Label these clearly. Many people purchase different colored labels/stickers to mark their special foods. This is a great idea where children are concerned. An example might be green labels for safe foods and red labels for unsafe foods. This type of labeling is also useful when babysitters are employed.
- A second set of cooking and baking supplies may be required, especially in homes without a dishwasher. Keep your dishes, pans, bowls and utensils in a separate cabinet.
- The dishwasher can effectively sanitize glass, porcelain, metal, or other non-porous substance making it safe to share dishes among a household of different diets. Wooden utensils and bowls are not recommended to be shared, as well as frying pans or pots with scratched teflon coating.
- Try to arrange your fridge so that restricted food items are kept in a localized area. Remember to put a label on all safe foods even in the fridge.
- Wash counters and tables with hot, soapy water or industrial cleaners to remove any crumbs or residue left behind.
- The most common form of cross contamination occurs when a family member uses a contaminated utensil in a safe food. Example, spreading mustard on bread and then dipping back into the jar.
- Instruct your family on the importance of washing their hands and using clean utensils with the safe foods.
- Do not share foods or plates with others.
- A separate toaster is advised for gluten-free or special breads.
- Ingredients such as yeast and flours can easily become airborne during cooking. Avoid preparing foods with these ingredients around other foods that you do not wish to contaminate.
- Remember to wash hands thoroughly before and after cooking. Also, food service gloves can be purchased for handling foods. This may be necessary for people who follow special diets, but prepare foods for others.
- Teflon or other coated frying pans and pots are only safe when they are in unblemished condition (no scratches) and are dishwashed between uses. Scratches can harbor residue from previous cooking, especially substances such as gluten, that is not easily removed with dishwashing.
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