Gluten‑Free Prep

1. Ingredient & Label Compliance

• Only use ingredients that are inherently gluten‑free or verified gluten‑free under FDA’s <20 ppm standard.

• Avoid any ingredients derived from wheat, barley, rye, or un‑certified oats unless proven processed to below 20 ppm gluten.

• Ensure any product labeled or advertised as gluten‑free does not exceed 20 ppm, per FDA rule.

2. Dedicated Preparation Space

• Maintain a separate gluten‑free prep area whenever possible to prevent cross‑contact.

• Store gluten‑free ingredients on dedicated shelves or sealed bins away from gluten-containing items.

3. Clean Equipment & Tools

• Use separate utensils, mixing bowls, baking trays, piping bags, sifters, fryers, and other tools exclusively for gluten‑free baking.

• If exclusive equipment isn’t possible, thoroughly wash, sanitize, and dry all equipment before gluten‑free use.

4. Handwashing & Personal Hygiene

• Wash hands, change gloves, and change aprons before starting gluten‑free prep.

• Train all staff in gluten‑free procedures and refresh training whenever roles change.

5. Avoid All Cross‑Contact

• Never prepare gluten‑free products next to gluten‑containing dough or flour where airborne particles can contaminate.

• Keep gluten-free items physically elevated or covered to prevent flour drift.

• Avoid steaming, warming, or rinsing gluten-free foods in water that touched gluten items. (e.g., pasta water).

6. Baking & Cooking Protocols

• Use cleaned or dedicated ovens and grills; wipe surfaces before gluten‑free baking.

• When toasting or heating, place gluten-free items on foil or dedicated pans.

7. Packaging & Labeling

• Clearly mark all take‑out or packaged gluten-free goods with GF labels.

• Ensure packaging processes avoid contamination (clean surfaces, sealed containers).