When accommodating a gluten allergy, which action directly helps prevent cross-contact?

• A. Use separate prep surfaces.
• B. Cook gluten-containing items first.
• C. Combine surfaces to save time.
• D. Use the same utensils for all items.

Answer: (A)

Preventing cross-contact comes down to keeping gluten-free foods from touching anything that has gluten. Using separate prep surfaces creates a physical barrier so gluten residues on one surface can’t transfer to gluten-free foods, even if other steps aren’t perfect. This is why dedicated boards, mats, and countertops for gluten-free work are a core practice—it minimizes the chance that tiny crumbs or flour will contaminate safe foods.

Other approaches don’t offer the same reliability. Cooking gluten-containing items first can help only if the surfaces and utensils are thoroughly cleaned afterward, but that’s easy to get wrong in a busy kitchen. Combining surfaces or using the same utensils for all items increases the risk of gluten contacting gluten-free foods, making cross-contact more likely.