What Cross Contamination Actually Involves
Cross contamination happens when allergens or gluten transfer between foods, often through shared equipment or surfaces. Understanding where it happens helps explain why kitchen setup matters so much.
- Shared fryers or cooking water between dishes
- Utensils or surfaces used across multiple orders
- Ingredients stored without clear separation
We address the equipment side directly, using separate fryers and blanching pots for coeliac orders.
How We Reduce the Risk
Careful handling starts before cooking even begins.
Dedicated Equipment for Coeliac Orders
Separate fryers and blanching pots keep coeliac dishes away from gluten containing ingredients during preparation.
Made Fresh, Not Pre-Prepared
Every dish is cooked once you order it. That gives our kitchen the flexibility to prepare your meal carefully, rather than pulling from something already made.
