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Cross-contact vs. Cross-contamination

What is the difference?

While these terms are often used interchangeably, there is a difference in their meanings. It's important for you and anyone preparing your food to understand the difference because it can effect how someone practices safe food preparation.

Cross-contact

According to Beyond Celiac, cross-contact is defined as follows:​

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Cross-contact is when a gluten-free food or food product is exposed to a gluten-containing ingredient or food – making it unsafe for people with celiac disease to eat.

Cross-contamination

According to Beyond Celiac, cross-contamination is defined as follows:​

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Cross-contamination is a term that implies that a food has been exposed to bacteria or a microorganism, which could result in a food-borne illness like salmonella.

Why does it matter?

It's important to distinguish between the two terms because food service workers might assume gluten can be "cooked off" through heat, similarly to a food-borne illness. However, this is not true. Gluten is a protein, not a bacteria, so it cannot be "cooked off" through heat during the cooking process.

 

The only way the gluten protein can be destroyed through heat is if it is subjected to very high extreme temperatures for an extended period of time (which would not occur in a kitchen or conventional recipes, because the food would also be completely burned and charred).

Questions You Might Be Asked

The risk of cross-contact with gluten should be treated with the same caution as you would an allergen (nuts or shellfish, for example).

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Some questions you might be asked by a gluten-free customer:

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  • Do you take any precautions to minimize the chance of cross-contact with gluten?

  • Can you have the person preparing my food change their gloves and/or wash their hands before making it?

  • Can my meal be made in a separate prep space or using separate cookware and utensils?

  • If not, can you wipe down the prep space and use freshly washed cookware and utensils for my meal?​

Common Sources of Cross-contact

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  • Deep fryers: for fried food, you may be asked if it is prepared in the same fryer as gluten containing items. If so, there is a risk for cross-contact.

  • Toasters: for toasted items, you may be asked if they are toasted in the same equipment as gluten containing items. If so, there is a risk for cross-contact.

  • Grills: for grilled (and sometimes toasted items) you may be asked if they are grilled on the same surface as gluten containing items. If so, there is a risk for cross-contact.

  • Ingredients that are grabbed by hand: for ingredients like lettuce, shredded cheese or toppings, you may be asked if a fresh container can be opened for their meal. If items are frequently touched with hands after touching gluten, there is a risk for cross-contact.

  • Ovens/Pizza Ovens: for items cooked in the same oven as items containing gluten, there is a risk of cross-contact. Some pizza places may wrap gluten-free items in foil or cook them on a separate pan in the oven to try and reduce this risk.

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