If the transfer of bacteria from raw chicken to other foods can be prevented, then transfer of gluten to gluten-free foods can also be avoided. This training video highlights areas of concern for gluten cross-contact in shared kitchens and offers strategies for food purchasing, storage, and handling to prepare gluten-free meals for children with celiac disease in a kitchen environment where gluten-containing foods are also prepared.

Learning Objectives: Participants will be able to:

1. Describe common ways that gluten cross-contact occurs in shared kitchen spaces.
2. Identify two strategies to reduce the risk of gluten cross-contact.
3. Explain how to determine if a product is gluten-free.

You must first complete Introduction: The 2020 Voluntary Recommendations for Managing Celiac Disease in Learning Environments before viewing this Lesson

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