Tips to Avoid Cross Contamination/Cross Contact at Restaurants
I have known about my Celiac Disease for almost 15 years now. It’s a long road and I am still learning more about the history of the disease, food that has contamination issues and the direction of research for a future cure for the difficult ailment. Most people don’t realize how severely ill less than a crumb of gluten makes people with Celiac disease. A lot of aspects of our food and drug system are lacking for those of us who suffer with the disease. The only allergens that are required to be listed on a label are wheat, dairy, shellfish, fish, tree nuts, peanuts, and soy. Wheat is not the only food item that contains gluten. Other grains such as barley, non-certified oats, spelt, and rye all contain gluten. Some companies have voluntarily labeled their food as gluten free. Yet, if you look further into the requirements for such labeling, you will understand that since voluntary labels are not regulated, they can allow a small amount of gluten via manufacturing and still be “gluten free.” This is where it gets very complicated, because those of us with Celiac disease must navigate through food company websites, celiac specialized social media group threads, and other means to determine if an item is safe for consumption. It is imperative for Celiacs to steer clear from anything made on shared equipment with gluten. In fact, to be safe, one must eat food that is certified by a specialized and trusted Celiac focused group. When it is that much of an issue just to purchased labeled food and medications from the store, it is an even more daunting task to figure out how to safely dine at a restaurant! Can one successfully eat out with Celiac disease and not get sick? The short answer is yes. However, dining with Celiac is much more complicated than the short answer. It takes great care and communication to eat out with Celiac disease. You are ALWAYS taking the risk of getting sick. In fact, if you eat out often enough, you will every so often get accidently contaminated. The idea is to decrease the possibility of getting sick as much as possible by ordering smart, researching and clearly communicating of your needs. I have listed 11 Tips for safely eating out. These tips do not guarantee that you will be safe every time, because you are relying on others to handle your food. However I have found that they help me to be as safe as possible while dining out.
1. LEAFY GREEN AT YOUR OWN RISK– Ok, so most people think – “ohhh gluten free, just eat a salad, that’s simple!” Well, it is much more complicated than that. If you have celiac disease, you must take great care in ensuring that your food is not cross contaminated. In most restaurant kitchens, the salad materials are located in sunken bins on a line. The person preparing often has dozens of ingredients at his or her fingertips. Reaching in and out of the bins to create salads is common practice in most kitchens. At every reach, salad ingredients in the entire bin are compromised for a person with Celiac disease. Even if the preparation surface is cleaned, the chef changes gloves, and new bowls and utensils are used for prepping your salad, you would have to have all new and untouched ingredients for it to be safe. Most restaurants just are not going to take the care you need for a salad to be 100% safe, so proceed with caution.
2.. BUFFETS ARE FOR THE BIRDS – For the same reason that salads are not safe, buffets are not safe, especially if it is a serve yourself situation. People are impatient and will use designated utensils for whatever food they want if they can reach across far enough to grab it. For this same reason, any buffet which gluten free food is next to gluten containing food is subject to cross contamination. .
3. VEGAN RED FLAG - A lot of vegetarian and vegan specialty products are not gluten free. Gluten is an excellent food adhesive – it can make almost anything that is going to be cooked stick together. This is why it is popular in vegan and vegetarian foods like veggie burgers and other meat substitutes. Popular specialty items like tempeh are literally only gluten. Luckily, there is a growing number of vegan-gluten free consumers, so the market has answered with vegan friendly gluten free (and even soy and nut free for those with other allergens). If you search hard enough, you can find almost any vegan/vegetarian specialty product to meet your needs, however it might not be as accessible or as affordable as non-veg options.
4. SOY SAUCE NATION - Soy Sauce is usually brewed with wheat. A lot of people that work at restaurants don’t even realize that it is not gluten free. In fact, they will swear that it is “just made of soy and salt.” This is incorrect. Only the Thai Tamari style Soy Sauce is gluten free. Coconut Aminos is another alternative but it is not often used in restaurants. Soy Sauce is often used when cooking vegetables in non-Asian cuisine from Mexican Fajitas to vegetables side dishes like Brussels sprouts to home fries. Chefs that are not committed to gluten free cooking and are only trying their best, often forget about soy sauce. It is important when you eat out that you ask about all of the spices, sauces and marinades for everything in every dish. Ask several times if there is soy sauce, teriyaki sauce, hosin sauce, BBQ sauce, marinades, thicker, stocks and anything else that might contain hidden gluten.
5. SAMMIE HANDS If they make sandwiches, chances are, the counter is full of crumbs and the chefs hands have crumbs on them. Basically, nothing they touch is safe. None of the ingredients are safe, no matter how barebones you go. Places like Chipotle, Taco Bell, and Jimmy Johns have “gluten free” ingredients that are probably unsafe from cross contamination via handling. Places that make things like burritos with flour tortillas or sandwiches often have contaminated all of their ingredients long before you finished your morning coffee.
6. ITALIAN IS HARD Gluten can travel on water vapor when cooking pasta. Be careful of Italian restaurants and other places with pasta cooking. Gluten can travel and contaminate everything. I never really eat at Italian restaurants. I have worked at so many Italian restaurants that I have a keen understanding in just how unsafe most Italian restaurants are to celiacs. Gluten in the dishwasher can leave residues and the vapors from the pasta seem to stick on literally everything. Even intensive daily cleaning can’t remove the risk of contamination. However, interestingly, Italy has the highest number of Celiacs in the world and in Italy you can find a lot of safe gluten free food. And the cultural difference of some countries like Italy and Spain is that Celiac is recognized as a very serious disease instead of a food fad hoisted by celebrities. I digress, unless the Italian restaurant is heavily committed to their Celiac customers, it is best to steer clear. Sorry, I know that’s a hard one, I love a big Italian style steak.
7. RESEARCH The first thing you want to do is check out via the internet local gluten free friendly restaurants – try to fid reviews or see if there is a dedicatory statement on the establishments website. Then, call the place. You need to call at a time that is convenient for them, a time that they are likely not busy. Check and double check again whether or not there are any of the following cooking methods and other key words so that you know to ask more questions: tempura, fried, thickened, battered, fluffy, dusted, pan seared, chargrilled, crispy, flaky. Ask if they know how to keep people with extreme sensitivity from getting sick. Be sure that you let them know that the person that would be dining must be kept from less than a crumb of gluten. If you get an iffy response at all whatsoever, then don’t risk it. This is why eating out while traveling can be difficult. However, once you do find those that you feel safe at, the reward is worth it!
8. SIDE OF WHAT? Always check if crackers, croutons, bread sticks, or rolls are served on the side. Very often a server will write gluten free instructions on everything about your order, but neglect to write not to serve with bread on the side. I’m not sure why there is a disconnect, but it happens more than one would like for it to. Ask and ask again, that no bread is near your plate. Be sure that hands are washed and gloves are changed before your food is handled.
9. OVER STATE YOUR NEEDS No matter where you go, it is imperative that you and your loved ones are comfortable with HARD CORE DRILLING of the staff in order for your meal to be safe. If you don’t state and state again and check again with multiple people, you CAN EASILY be contaminated. Your family and friends must be a part of the story – letting the server know – yes, indeed, this is serious. Its good for them to be asking questions along with you. When it becomes a conversation instead of a demand, the staff acts much more attentive. If you have people that are negative about your ordering needs, then you should not dine with them as they can make your food vulnerable.
10. ORDER AND EDUCATE You should always order for yourself until you are comfortable with your family and friends ordering with you. It is up to you to educate your friends on how to keep you safe. Letting friends know about cross contamination is the best way they can relate to how extremely sensitive you are. We often tell our friends how Tom can’t kiss me if he has had a beer and how he eats 90% gluten free because of me. Also, how we have no gluten on the boat at all. Peanut butter jars and the like often can be a source of family cross contamination. Giving practical examples will help your family and friends keep you safe.
11. LISTEN TO YOUR GUT You can find places that are safe but it does take a lot of work and a little bit of risk. If you ever get even slightly sick after a restaurant, then you should assume that you got cross contaminated. If you believe that maybe your communication could have been better and it is worth another try and you get sick again, you must not got back. Not only do you have to listen to your body and read your symptoms, but if you get a gut feeling that the staff is misunderstanding your needs, you need to abort mission. Being safe from cross contamination is much more difficult than what most people realize so if someone’s eyes glaze over while you are speaking or they seem to not know how to react, you probably are not going to be safe. If you have a bad experience more than once at a restaurant, there is likely no way to be certain that you are safe. Unfortunately, we have to gauge the safety of our food in this way. It is tedious but it is worth it when you can find something that works.
Celiac disease is hard and gluten is literally everywhere. However diligence helps you get better at avoiding harm as time goes on. Once you get the hang of it, gluten free dining becomes second nature. Education and awareness advocacy is vital for those with Celiac disease to be safe in normal life situations, like dining at restaurants, eating hospital food, or enjoying a family gathering. Supporting restaurants with dedicated gluten free kitchens is an important part of supporting our community. Whenever possible, frequent places that work hard to keep you safe. Let others know and put your money where your mouth is. Sure, gluten free specialty products are expensive and best in moderation, but these people are on the forefront of future culinary freedom for those of us with food issues. As demand for gluten free dining rises, more restaurants will respond. I hope these tips helps you dine more successfully! Following these tips will not guarantee that you will be safe at restaurants. All cross contamination issues are determined by an overwhelming amount of factors, variables and most importantly – human handling. I warn you now, that there will be times that you try hard and can still be cross contaminated unless the restaurant is dedicated to being 100% gluten free.