Safe Handling Resource

Safe Prep, Handling & Service of Gluten-free Foods for Foodservice Operations Standards of Practice and Resources
    
Many foodservice operators are recognizing the need to offer gluten-free foods to their consumers. Whether in restaurant settings or in schools, theme parks, healthcare settings or on a cruise ship; chefs and directors of foodservice understand the importance of providing “safe” and uncontaminated foods for those with food allergies, intolerances or Celiac Disease.
   
Safe protocol for gluten-free meal service is more than important- it is necessary. Once an operator has taken the step to purchase gluten-free foods from certified manufacturers, it would benefit them to seek out specific training programs suited to their unique setting.
    
Currently, three certification/training programs from reputable organizations are considered thorough, adaptable and affordable. The gluten-free customer sees these programs as reliable gold standards. As you advertise the use of these programs, your foodservice organization will be adopting high standards in quality gluten-free meal service and will attract not only one gluten-free customer but also the entire family.
    
Once this specialized training is completed, these national websites (www.gluten.net & www.celiacentral.org) post and advertize your organization to thousands of members nationwide. Typically, those on a gluten-free diet trust and use these websites regularly for guidance on foodservice.
    
Ultimately, the foodservice operation that implements a “back of the house” certified gluten-free program would draw in more customers. In turn, these customers become loyal, spread the “good word” and make more frequent trips bringing in family and friends thus increasing sales exponentially! The following are considered industry standards for training.
            
1) The Gluten Intolerance Group of North America (GIG): www.gluten.net Contact: Cynthia @ Cynthia@gluten.net Cynthia Kupper RD is the Executive Director of this national group which focuses on education for the gluten-free consumers and the food industry. She has developed programs for restaurants menu review and training; food service accreditation using best practices in management and training. The accreditation program is an audit program to help all types of food service operations to develop and implement the highest standards in management, food preparation, training and monitoring. Upon completion of either program the restaurant or food service operation is listed on the website and PR announcements are sent to consumers and industry. Cynthia has an in-depth understanding of both the needs of the consumer and foodservice operator. She also understands the needs of the gluten-free food manufacturer since she heads GIG’s gluten-free certification program (GFCO).
 
            
2) The National Foundation of Celiac Awareness. www.celiaccentral.org Contact: Nancy @ nbaker@celiaccentral.org Nancy Baker developed a program called G.R.E.A.T. which is now administered by this group. Her background is in education, which is reflected in the user-friendly manuals, web lessons and on-line exam she provides for the operator. This comprehensive tool will work with large and small organizations alike and it can be modified for specific needs. Long term support, gluten-free meal options, and gluten-free menus in addition to safe handling procedures are just some of the benefits of this program in addition to your kitchen’s name added to a public registry of certified gluten-free kitchens.

Helpful Resource Texts

 
Shelly Case’s text “Gluten-Free Diet: A Comprehensive Resource Guide-2008” (ISBN# 978-1-897010-54-9) is a must have for any kitchen that prepares gluten-free foods. It was written by a Registered Dietitian in Canada who is considered an expert in her field. This book lists forbidden and safe grains, explains Celiac disease and lists manufacturers of gluten-free foods plus other resources. Her book is available via her website is: http://www.glutenfreediet.ca

Dr. Carol Fenster is a well-respected author, publisher and consultant who shares her many recipes for gluten-free foods in her user-friendly books. Her newest publication, “1,000 Gluten-Free Recipes” (ISBN# 978-0-470-067870-2) contains a wealth of information valuable to anyone cooking gluten-free whether chef or mom. Her seven cookbooks are available at www.SavoryPalate.com providing not only recipes but also an insight into healthier alternative flours and the gluten-free diet.

Gluten-Free Resource Education Awareness Training