Gluten cross-contamination occurs when gluten-free foods or ingredients come into contact with gluten, generally through shared utensils or a shared cooking/storage environment. Cross-contamination of gluten-free foods can cause adverse effects in people with celiac disease or gluten sensitivities, so it is important to prepare an adequate area for gluten-free prep in your operation. 

• Identify a 3’x3’ space for dedicated gluten-free prep –
  that’s all you need! (Don’t forget your Udi’s® cutting mat!)

• Designate certain utensils to be used only with
  gluten-free foods.

• Choose which Udi’s® gluten-free products you’ll be
  offering – consider individually wrapped for easy and
  convenient prep, plus added protection from gluten
  cross-contamination.

For more information on safe gluten-free handling, download 
Udi’s® Gluten-Free Preparation and Handling Tips (bilingual).​

Watch how easy gluten free setup can be!​