Cross Contamination of GlutenCross Contamination of GlutenUniversity of New Hampshire Dining Services

Objectives of the TrainingObjectives of the TrainingAfter 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 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?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 Gluten is a common ingredient in many foodsmany foods1. Check the allergy warning on the

nutrition label: Does it contain wheat?2. Check the ingredient list for other

sources of gluten◦Please refer to the provided handout for a

more complete list.

Common foods that contain Common foods that contain gluten include:gluten include:

BreadsPastasTortillasCrackersCerealsPizza doughOats

Why do we worry about gluten?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?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 The degree of gluten sensitivity variesvariesSome 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…It is important to know that…

UNH kitchens will never be entirely

gluten free!

We need gluten free areasWe need gluten free areasGluten-free products should

NEVER:◦ touch foods that contain gluten◦ touch surfaces in contact with gluten

Preventative actions in the Preventative actions in the kitchenkitchen

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 thePreventative 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…Questions to think about…

Why can’t everyone use the gluten-free 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 Ingredients that may indicate the presence of wheatpresence 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 Foods That May Contain Wheat Alcoholic Beverages Made From Grain Alcohol Wine Baked Goods Cakes Baking Mixes Battered Foods Breaded Vegetables Chocolate Candy Cereal Grains Hot Dogs Luncheon Meats Malt Noodle Products Pies Semolina Soup Mixes

Ale Bourbon Biscuits Cookies Barley Bread Bouillon Cubes Breakfast Cereals Canned Meat Couscous Ice Cream Licorice Malted Milks Pasta Processed Meats Snack Foods Soups

Beer Whiskey Breads Crackers, etc. Barley Drinks Breaded Meats Candy Gravy Ice Cream Cones Macaroni Milk Shakes Pepper Sausage Spaghetti

Test Your UnderstandingTest Your Understanding1. Which two foods contain gluten?.

Bread Rice Lettuce Potatoes Barley

2. No UNH kitchen will ever be entirely gluten-free. ◦ 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 Great Job! Compare Your Answers.Answers.

1. Bread & Barley.2. True. 3. Nausea. 4. True.5. Wash hands and change gloves

appropriately.

BibliographyBibliography

http://gluten-intolerance-symptoms.com/#a3

http://www.eatright.orghttp://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.