Cross Contamination of Gluten University of New Hampshire Dining Services
Objectives of the Training
After this training module, you will be able to: ◦ Understand gluten intolerance and its symptoms ◦ Identify foods that contain gluten ◦ Learn the importance of and ways to limit gluten cross-contamination
What will I be learning? What is gluten? What foods contain gluten? Why should I worry about gluten? What is my role in limiting gluten cross-contamination?
What is gluten? A
substance found naturally in certain grains: wheat, rye and barley Gluten digestion is impaired in some people…
Gluten is a common ingredient in many foods 1. Check the allergy warning on the nutrition label: Does it contain wheat? ď‚— 2. Check the ingredient list for other sources of gluten ď‚—
â—Ś Please refer to the provided handout for a more complete list.
Common foods that contain gluten include: Breads Pastas Tortillas Crackers Cereals Pizza dough Oats
Why do we worry about gluten?
An individual’s tolerance to gluten varies.
Symptoms can range from mild to severe and even life threatening.
Common symptoms include stomach problems such as: ◦ ◦ ◦ ◦ ◦
Nausea Diarrhea Stomach cramping Constipation
Why do we worry about gluten?
Continuous consumption of gluten may result in long-term health problems such as: ◦ ◦ ◦ ◦
Skin rash Malnourishment Loss of bone strength Depression and anxiety
The degree of gluten sensitivity varies
Some people cannot digest gluten!
Some people cannot touch gluten!
Some people cannot even eat foods that have been in contact with gluten!
Therefore, these are the following actions that must be taken…
It is important to know that‌
UNH kitchens will never be entirely gluten free!
We need gluten free areas
Gluten-free products should NEVER: ◦ touch foods that contain gluten ◦ touch surfaces in contact with gluten
Preventative actions in the kitchen
Scrub, scrub, scrub before touching or preparing food
Wash hands carefully and thoroughly.
Change gloves.
Clean all surfaces and prep areas thoroughly with a fresh bucket of sanitizer and a clean cloth.
Clean thoroughly or use labeled gluten-free utensils and equipment
Cover gluten free meals promptly.
Preventative actions for the
Food containing gluten should not be in this zone! What do you do if a student brings food containing gluten into the gluten-free zone? ◦ Kindly inform them that they are at risk of contaminating the area; remove food item immediately. ◦ Promptly clean area using fresh sanitizer and designated gluten-free rags.
What have you observed at the gluten free zone in the past?
Questions to think about… Why can’t everyone use the glutenfree zone? Why is there a separate toaster in the gluten-free zone? If peanut butter doesn’t contain gluten, why are there individual packets of peanut butter in the gluten-free zone?
In Conclusion‌ 
Although we know that UNH kitchens will never be entirely gluten free, we can do our best to make them as safe as possible.
Ingredients that may indicate the presence of wheat
All-Purpose Flour
Bleached Flour
Bulgur
Bran
Cornstarch
Couscous
Durum Wheat
Enriched Flour
Farina
Gelatinized Starch
Gluten
Graham Flour
Hard Durum Flour
High Protein Flour
High Gluten Flour
Hydrolyzed Vegetable Protein Kamut
Miller’s Bran
Modified Food Starch
Modified Starch
MSG
Protein
Semolina
Spelt
Starch
Unbleached Flour
Vegetable Gum
Vegetable Starch
Vital Gluten
Wheat Bran
Wheat Flour
Wheat Germ
Wheat Gluten
Wheat Starch
White Flour
Whole Wheat
Whole Wheat Flour
Foods That May Contain Wheat
Alcoholic Beverages Made From Grain Alcohol
Ale
Beer
Wine
Bourbon
Whiskey
Baked Goods
Biscuits
Breads
Cakes
Cookies
Crackers, etc.
Baking Mixes
Barley Bread
Barley Drinks
Battered Foods
Bouillon Cubes
Breaded Meats
Breaded Vegetables
Breakfast Cereals
Candy
Chocolate Candy
Canned Meat
Gravy
Cereal Grains
Couscous
Ice Cream Cones
Hot Dogs
Ice Cream
Macaroni
Luncheon Meats
Licorice
Milk Shakes
Malt
Malted Milks
Pepper
Noodle Products
Pasta
Sausage
Pies
Processed Meats
Spaghetti
Semolina
Snack Foods
Soup Mixes
Soups
Test Your Understanding 1.
Which two foods contain gluten?. Bread Rice
Lettuce
Potatoes
Barley
2. No UNH kitchen will ever be entirely gluten-free. â—Ś True
False
3. Name one symptom of gluten sensitivity.
4. Gluten-free products should never touch surfaces that have been contaminated with gluten. True
False
5. Name one thing you can do to prevent gluten cross-contamination.
Great Job! Compare Your Answers. 1. Bread & Barley. 2. True. 3. Nausea. 4. True. 5. Wash hands and change gloves appropriately.
Bibliography http://gluten-intolerancesymptoms.com/#a3 http://www.eatright.org http://allergyadvisor.com/index.html
Created by UNH Dietetic Interns, 2011-2012 Updated for online use by Hillary Pride, UNH Dietetic Intern at Stillings, Fall 2011.