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there are 3 adults living in my home, in addition to my three dcs. my dcs & i eat all the same things - my dh is DF & DF & my father eats the SAD (standard american diet) <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/greensad.gif" style="border:0px solid;" title="greensad">. he doesn't eat that stuff in our kitchen nor does he use our pots/pans. he does use our silverware & sometimes bowls.<br><br>
up until this point, other than rinsing stuff well, we haven't done anything (well, i have, but not others) to avoid CC in the sink & dishwasher. i'm hoping to implement a new plan to avoid CC in a couple of weeks (we're going away next week).<br><br>
so, if you have others who eat/cook/heat up different foods from what you eat at home (or elsewhere?), what do you do to avoid CC?<br><br>
thanks for sharing your ideas.<br><br>
sus
 

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Something I stubled accross early is a need for double condiments<img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/greensad.gif" style="border:0px solid;" title="greensad"> Any time some one uses the jelly on wheat bread then goes back for more they have just contaminated the jelly, or mayo or mustard or butter ect, ect. We have one set of condiments with a big black X on the top and another set with a bif GF on the top. Obviously anything that squarts like ketchup does double duty without CC. Toasters can be a big CC but I never buy GF bread cause it's so expensive, lol.
 

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I'm pretty much the only one who cooks, and definitely the only one who cleans. We have a 4 slot toaster. The right hand two slots are gluten, the left two slots are gluten free (we don't do much gluten free toasting though). If anything is going in the dishwasher, I don't worry about the washing, because we have ridiculously scalding water in the house, and it's heated besides in the dishwasher. With pots and pans, if they can't go in the dishwasher (and knives), they get washed at least twice (usually 3 times). If it's something sticky like dough that's getting cleaned out, I chuck the sponge, and get a new one. For us, DH and DD1 eat "normal". DD2, DS and I are all restricted. We don't have an issue with condiments, because for the restricted people, I make all the condiments. Spoon rests get washed right after use so they're clean for the next thing. I tend not to bake restricted and non-restricted things in the same oven, though I don't know if it matters. I have two ovens so I keep them separated.
 

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The G-Free Diet has some good suggestions (book). I know not everyone can do this, but we cut gluten out of our house. It was my toddler that needed to be gf and I was worried about her picking things up off the floor and eating them. Now we just all do better gf.<br>
I think with kids, it may need a seperate toaster completely to control cc. Have a special section in the fridge reserved for your allergen free items as well. (i'd pick a closed drawer or the top section of the fridge for that).
 

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When DD2 was younger, we had a lock on our pantry, only canned goods were on shelves she could climb to, and things in the fridge that were unsafe for her were on the top shelf. Other things I've done is put big letters with sharpie on things. For us it was S-safe or G-safe (for the kids' first initials). Then they'd know what they could have.<br><br>
They also make some sort of sleeve that you can put things in for the toaster, to keep them from being contaminated.
 
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