<<Disclaimer: Verify this information before applying it to your situation.>>

Carol Ray, in a post about the availablility of sandwiches on GF
bread at the Wild Oats delis wrote:

> Some of you brought up a very valid point regarding cross
> contamination issues. I have emailed the company and I am awaiting
> their response which I will post to the list. In a nutshell:I asked if
> they could serve the sandwich un-contaminated.

This is an issue that all of us face, all the time. About 7 years
ago, I wandered into the hospital cafeteria at Cedars-Sinai Hospital
in Los Angeles wanting something edible besides the usual packaged
stuff (Fritos, etc.). It had been a *long* week... I explained to the
sandwich maker that I was violently "allergic" to wheat, but a
sandwich on *corn tortillas* would be greatly appreciated. What he
did without my asking is what I ask for now whenever I order a
sandwich.

He placed his knife and cutting board in the "dirty" stack. He then
tossed the gloves he was wearing on top of them. He donned fresh
gloves, and pulled out a fresh cutting board and knife. Condiments
were in squeeze bottles (and spread with the knife), so there was no
problem there. He proceeded to open fresh packets of meat, cheese,
tomatoes and lettuce and make my sandwich (most high-volume delis and
sandwich shops package these items in packets good for 3-5
sandwiches). Needless to say, the sandwich was delicious, and I was
perfectly safe.

Note that this manuever can be difficult to pull off if the shop is
very busy - I was there at 2 p.m., and tend to frequent restaurants
where I will need special treatment in off-hours for just this
reason...

karen
Karen Davis
Davis and Associates Consulting
[log in to unmask]
The light at the end of the tunnel may be an oncoming train...

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