Is Your Gluten Free Pizza Really Gluten Free?
Domino’s Pizza has gotten into big trouble by offering gluten free pizza that, when tested, turned out to not really be gluten free. But how did this happen? And how can you make sure that the pizza dough you’re showcasing as gluten free, really is just that?
When it was put under strenuous testing for proteins and other nutrients that can contain gluten, it was actually found that Domino’s’ dough really was in fact gluten free. But the problem came in when it was found that they were preparing it in the same work stations that they were preparing other dough that did in fact contain gluten. It was when these same work stations were used that traces of gluten cross-contaminated the dough that was gluten-free, and therefore made its way into the dough that shouldn’t have contained any of those contaminants.
Within this mess, is a lesson for every restaurant, cafeteria, and pizzeria that’s been offering dough that’s gluten-free. Simply put, you need to ensure that different types of package dough are only worked on in different work stations. This is the only way to ensure that none of the gluten from one product finds its way into another product that’s supposed to be gluten-free.
Keep yourself, and your customers, safe. It’s as simple as using a different counter for different types of dough and ensuring that there’s no way anything can be cross-contaminated. This is something that should be done with all types of allergens, including things like eggs, nuts, and shellfish – some of the other most common types of allergens that can be very harmful to certain individuals.