Safer Gluten Free Food Handling in Restaurants

Kitchen & Work Space Set Up

Label all gluten free flours and products in your kitchen clearly. Mark the containers and lids "gluten free." Keep these containers in a different area of your kitchen.

Purchase duplicate containers of any spread you will be using and label the containers and lids of one set gluten free. Even one wheat breadcrumb falling into a tub or jar can make a gluten intolerant or Celiac customer sick.

Purchase a new toaster oven and dedicate it to your gluten free food preparation. This is the simplest way to toast and heat gluten free breads and avoid cross contamination.

Choose a dedicated area of your kitchen to prepare and plate your gluten free dishes. Purchase new cutting boards, utensils, colanders and pans and store them here to be used only for gluten free preparation.

Wheat flour can stay airborne for many hours and will contaminate the surfaces in your kitchen. If you cook with wheat or other gluten containing flours, be sure to do so as far as possible from your gluten free preparation area. Have the gluten free area covered or closed off during this process. Be sure to thoroughly wipe down any exposed surfaces with a clean cloth to gather any gluten that may have settled there.

Clean all countertops and surfaces, in the gluten containing area of the kitchen, often to reduce the chance of spreading crumbs.

Food Preparation

Gluten free items can NOT be fried in the same oil used to fry items breaded in gluten containing mixtures. If you will be offering gluten-free fried foods, you'll need a dedicated fryer and a plan to prevent contamination by splatter from the gluten filled fryer.

Gluten free pastas can NOT be boiled in the same water used to boil a gluten containing pasta.

Any gluten free food that is going into a shared microwave must be covered to guard against cross contamination.

Anyone preparing gluten free foods must remove any contaminated aprons and gloves. Wash hands thoroughly and wear a fresh pair of gloves.

Food Service

Take care to educate your servers about what it means to be gluten free. Most customers have had at least one bad dining out experience that left them sick and shook their confidence. The more your servers understand the dietary needs of your gluten free customers, the more your customers will enjoy their dining experience.

Some restaurants choose to use a dedicated server to deliver all gluten free foods. This can help avoid cross contamination.

Any servers coming into contact with gluten free plates must remove any contaminated aprons and wear clean gloves.

When serving a gluten free diner bread, offer them a separate dish of butter for spreading and/or olive oil for dipping. This will allow them to enjoy their bread fully without having to worry about cross contamination.