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Preventing Cross-Contact at Home

Contributors: Rachel Begun, MS, RDN

Reviewers: Academy Nutrition Information Services Team

Published: October 02, 2020

Reviewed: August 29, 2023

bread on cutting board

Food poisoning often is what comes to mind when you hear the words "home food safety." But for the millions of Americans with food allergies, celiac disease and many more with other sensitivities, avoiding contact with an offending food is every bit as much of a concern. Coming into contact with even the smallest amount of the offending food may cause life threatening reactions in people with food allergies or cause damage to the intestines of those with celiac disease.
Many of us know someone with celiac disease, gluten sensitivity or a food allergy, so knowing how to keep foods separate when cooking at home is important.
You've probably heard the terms "cross-contamination" and "cross-contact." While used interchangeably, they are different.

Cross-contamination is when harmful bacteria are transferred to a food from another food or surface. Most dangerous bacteria can be killed through proper cooking.

Cross-contact is when the food allergen or gluten is transferred to a food meant to be allergen- or gluten-free. A key difference is that offending food proteins remain dangerous after cooking.

Safety Starts at the Store

The U.S. Food and Drug Administration's Food Allergen and Labeling Consumer Protection Act and Gluten-Free Food Labeling Rule have made shopping much easier, but care and attention are still required when selecting items from store shelves:

  • When shopping for others, store problematic foods in plastic produce bags and consider placing them in a second cart. Keep them separate through checkout, and until you store them back at home.
  • Avoid foods from bulk bins, hot/cold salad bars and the deli counter, as these are common sites for cross-contact.
  • Read ingredient labels each and every time you shop, as recipes can change without warning.

Set Up a Storage System

If you can't keep the entire house free from an offending food, try the following:

  • Cross-contact with an allergen or gluten through condiments is common, due to double-dipping with utensils. Choose squeeze bottles when possible to eliminate cross-contact. Try to use condiments free from the problematic food for everyone in the family to enjoy, but if this is not possible, clearly label the option that is gluten- or allergen-free.
  • Dedicate shelves to allergen and/or gluten-free foods to avoid confusion.
  • Place gluten- and allergen-containing foods on shelves below allergen- or gluten-free foods — in the pantry, refrigerator and freezer.

Conscious Cooking is Key to Preventing Cross-Contact

  • Depending on the food that needs to be avoided and where practical, use separate sets of utensils and small appliances such as toasters, pots, strainers, cutting boards, rolling pins, whisks and pizza cutters.
  • Prepare and cook allergen- or gluten-free dishes first and use cleaned equipment and surfaces.
  • If possible, dedicate a kitchen space to allergen- or gluten-free food preparation.

Wash and Wash Again

  • Wash and sterilize everything the allergen- and gluten-free food being prepared may touch.
  • Wash hands with warm, soapy water for 20 seconds.
  • Change gloves and aprons.
  • Wash plates, small equipment and utensils with hot, soapy water or rinse off residue and put it in the dishwasher.
  • To clean surfaces and larger appliances, use a dry towel to wipe off crumbs first, then wash or sterilize.

Consider Cross-Contact Through Service

  • Serve guests who need allergen- or gluten-free foods first and carry their dishes separately from others.
  • For family-style meals, allow guests with allergies or intolerances to serve themselves first.
  • Avoid "make-your-own" dishes with high risk for cross-contact, including sundaes, salads and topping bars.

If, after taking all these precautions, you think cross-contact has occurred, let your guest know. They will happily wait to be served a dish that is safe to eat.

Rachel Begun, MS, RDN, is a food and nutrition consultant and writer based in Boulder, CO.

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