Gluten-Free Handling Guidelines

Cross-contamination is the biggest risk when serving gluten-free food in a mixed kitchen environment. Those who are gluten-intolerant can easily get sick from any traces of gluten in food.

Here are some recommended guidelines and best practices for helping to minimize cross-contamination between Mariposa’s gluten-free baked goods and gluten-containing foods:

Always prepare gluten-free foods on a surface that has been designated as a gluten-free prep area and has been washed and sanitized properly.

Hands should be thoroughly washed and/or gloves changed before preparing, topping, cutting and plating gluten-free food.

Review your recipes and determine which menu items and ingredients may contain gluten. Source and check all your sandwich or pizza toppings, to identify which items are 100% gluten-free.

Have dedicated containers of gluten-free toppings, with designated gluten free lids.

Have a dedicated set of utensils for gluten-free food preparation. If this is not possible, utensils must be thoroughly washed and sanitized before use.

Avoid using gluten containing flours near workspaces used to prepare gluten-free food. Wheat flours stay airborne for many hours and can contaminate surfaces.

When baking pizza, have clean dedicated trays for gluten-free pizzas. If regular pizzas share the same oven, try to make sure flour does not blow onto gluten-free crusts.

When preparing sandwiches, ensure that bread or rolls are not toasted in the same toaster as other gluten containing breads. Consider toasting bread on a dedicated gluten free tray in the oven, or on top of foil sheet on the grill top.

Educate your kitchen staff about the importance of following all procedures to reduce the risk of cross-contamination with gluten-containing foods.

Train wait staff and kitchen staff on allergen-free ingredients, menu items, and food preparation protocols.

Diners may inquire about your processes and ingredients to be sure they can safely enjoy your gluten-free offerings. A well trained, allergen-educated and friendly staff is the best way to ensure your patrons enjoy their gluten-free dining experience!