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Cross Contamination


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3 replies to this topic

#1 Happyw5

 
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Posted 24 June 2012 - 05:00 AM

I am working as a waitress right now, and I am so careful with food. I never eat while I am working and I never have my hands near my face. However, I feel like I am getting cross contamination from some where and wondering if it could be from there. I do not live in a completely gluten free home, but I feel like I am being careful at home as well. I have my own seperate toaster oven and my own cubbbord. Any advice on what I may be doing wrong? Thanks
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#2 Razzle Dazzle Brazell

 
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Posted 24 June 2012 - 07:43 AM

I am working as a waitress right now, and I am so careful with food. I never eat while I am working and I never have my hands near my face. However, I feel like I am getting cross contamination from some where and wondering if it could be from there. I do not live in a completely gluten free home, but I feel like I am being careful at home as well. I have my own seperate toaster oven and my own cubbbord. Any advice on what I may be doing wrong? Thanks


I am having my own kitchen supplies myself to prevent cross contamination. Much of our pans have scratched nonstick coatings so I cant use them. I cant use the same silverware unless i wash it off because it sits in a container full of bread crumbs. Sometimesi wonder whether it could be getting in the air, being inhaled and then swallowed. Evidently there is nothing to prove that risk though.
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#3 saintmaybe

 
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Posted 24 June 2012 - 08:34 AM

I am working as a waitress right now, and I am so careful with food. I never eat while I am working and I never have my hands near my face. However, I feel like I am getting cross contamination from some where and wondering if it could be from there. I do not live in a completely gluten free home, but I feel like I am being careful at home as well. I have my own seperate toaster oven and my own
cubbbord. Any advice on what I may be doing wrong?

Thanks




Some members here have difficulty with airborn flour, which of course can get all over everything. If the restaurant at which you work uses it for baking or for creating a nonstick coating, there may not be much you can do to avoid it. I've always felt bad for gluten intolerantsnin the food industry, because gluten is everywhere. I know I felt terrible when I was working as a Barista in a bakery, but I had other health issues going on and this was long before I had any kind of formal diagnosis for anything.
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#4 Skylark

 
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Posted 24 June 2012 - 10:03 AM

I am working as a waitress right now, and I am so careful with food. I never eat while I am working and I never have my hands near my face. However, I feel like I am getting cross contamination from some where and wondering if it could be from there. I do not live in a completely gluten free home, but I feel like I am being careful at home as well. I have my own seperate toaster oven and my own cubbbord. Any advice on what I may be doing wrong? Thanks

If you never eat while you are working, I'd personally focus on home first. If I lived in a kitchen with gluten I would have separate condiments and a separate cutting board as well as the toaster. If someone gets breadcrumbs in the mayo, you're CC'd. Also is anyone using wheat flour in the kitchen at home? It gets in the air and goes everywhere. If someone bakes with flour and you cook your gluten-free meal shortly afterwards it probably isn't gluten-free.

Also check your toothpaste and lipstick. Rarely board members have gotten CC'd from gluten pet food. For example, you might fill the dog bowl or give the dog a treat and don't think to wash your hands. Also beware gluteny kisses from a spouse or boyfriend/girlfriend.
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