<<Disclaimer: Verify this information before applying it to your situation.>> On a recent cruise I observed a chef preparing scrambled eggs and French toast on the same flat grill; eggs on one half and toast on the other. I also noticed that during serving he used the same tongs to pick up the French toast as he did to pick up a potato patti, which I was told was gluten free. For whatever reason I did not think of it as a cross contamination issue at that moment and chose some scrambled eggs and potatio patties. I did not have a reaction of any kind. This prompts me to ask the following question. The potential for cross contamination is certainly there, however, when you have scrambled eggs perhaps touching French toast which is covered in egg, both being cooked, how high is the potential for cross contamination? After all, the scrambled egg is not directly touching the bread. As well, when using the same tongs to pick up French toast and potato patties where is the cross contamination when you have the tongs touching the cooked egg surface and then the potato pattie. I'm not saying the above is totally free of potential cross contamination but one could look at it as being very minimal. Your thoughts and comments would be appreciated. Dennis *Support summarization of posts, reply to the SENDER not the CELIAC List* ******* To unsubscribe, email: mailto:[log in to unmask] *******