Posted 02 July 2013 - 05:51 AM
Having worked in restaurants and used this method myself, I can say it is pretty rare to see any significant length of time pass without any small food particles ending up in the rinse water. If you wash the gluten free dishes first, it shouldn't be a problem. If not, you could end up with an issue. I wonder also if the pans are stainless steel or non-stick. If they are non-stick they would be absolutely not safe to place into gluteny dish water at all. Once the smallest scratches are in the coating, gluten can get in and contaminate the pan. I think as long as you wash these first, and your other gluten free prep items, it shouldn't be a problem. Or, as much as this will seem a burden and waste of time and resources, drain and wipe out the sinks and refill with fresh water if you need to wash.
I think it is great that you are taking the steps needed to keep your student safe. Other things that you may not thought of, cutting boards and utensils are big ones. If they are in a different color they will be easy to identify. I short but extremely emphasized "training" on gluten free will help your entire staff. You could look into local(ish) certification trainings for the head chef.
Gluten free January 2012.
Tyramine free June 2012 - slowly getting a few foods back at a time.... scratch that
Low Histamine April 2013 - I swear this better be the last time I have to restrict my diet because giving up chocolate is the final straw
Iodine free briefly fall 2012
If ever you are feeling like you’re tired, And all your uphill struggles leave you headed downhill
If you realize your wildest dreams can hurt you, And your appetite for pain has drinken its fill
I ask of you a very simple question, Did you think for one minute that you are alone
And is your suffering a privilege you share only, Or did you think that everybody else feels completely at home
Just wait.... and it will come -- Just Wait by Blues Traveler