Tag: Cross contamination prevention

According to the Celiac Disease Foundation, approximately 1 in 133 Americans have celiac disease, a serious autoimmune disorder triggered by consuming gluten. Learning what can I serve that's gluten-free is essential for hosts and cooks to ensure everyone can enjoy a safe and delicious meal without worry, whether for a small gathering or a large event.

According to a 2020 study, cross-contact occurs when gluten-free foods are cooked in shared deep fryers, indicating a significant risk for those with coeliac disease. This raises the critical question: do coeliacs need a separate air fryer for safe cooking?

According to the FDA, disposable gloves used for food contact must be composed of a material "generally recognized as safe". This means you can indeed touch food with nitrile exam gloves, provided they are certified as food-safe. However, not all nitrile gloves are created equal, and proper handling practices are crucial to ensure safety and prevent contamination.

Over 3 million Americans have celiac disease, requiring a strict gluten-free diet to manage their condition. For these individuals, determining which foods are safe can be a challenge, prompting the question: is shrimp good for celiac disease? The good news is that fresh, unseasoned shrimp is naturally gluten-free and a safe and nutritious choice for those with celiac disease.

According to ServSafe, chemicals are one of the three main types of food safety hazards, alongside biological and physical agents. Knowing which is a chemical hazard ServSafe focuses on is critical for any food handler, as improper use or storage can lead to serious illness or injury from contaminated food.

According to the CDC, approximately 48 million people get sick from a foodborne illness each year. Learning what are 5 things you can do to prevent cross contamination is a critical step for anyone who handles food, from home cooks to professional chefs, to reduce these health risks. Implementing simple habits can make a significant difference in kitchen hygiene and safety.