Diet and Nutrition

Making Gluten-Free Foods in a Non-Dedicated Kitchen

Cross-contamination needs containment

Cross-contamination is a problem in the food industry and mostly in non-dedicated baking and milling facilities. Small amounts of gluten, more than 20 ppm, are dangerous to those with celiac disease. Flour dust in the air, shared equipment covered with dust particles, and use of common utensils and baking equipment are significant causes of cross-contamination.