Cross-Contamination & AllergensQuestion 147 of 319
A regular customer with celiac disease orders the gluten-free pasta. The cook drops the gluten-free pasta into the same boiling water that just cooked regular wheat spaghetti. Why is this a critical error?
a.It will overcook the gluten-free pasta
b.Mixing the two pastas changes the menu price
c.Gluten proteins from the wheat pasta remain in the water and will cross-contact the gluten-free pasta
d.The water is not hot enough to cook gluten-free pasta
Explanation
Wheat gluten proteins dissolve and remain in the cooking water. Reusing that water transfers gluten to the gluten-free pasta, which can trigger a celiac reaction. Gluten-free items must be cooked in fresh water with dedicated utensils and strainers.
Law Reference: FDA Food Code 2-103.11; Cal. H&S Code §114259Practice all 319 questions free — no signup required.
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