Coeliac disease catering gluten-free
About Coeliac UK National Charity for people with coeliac disease and dermatitis herpetiformis Founded in 1968 and is the largest coeliac charity in the world Mission: to improve the lives of people with coeliac disease through support, campaigning and research 60,000+ Members with 12,000 joining us each year Widely considered the experts in the gluten-free market Over 70 Local Voluntary Support Groups
What is coeliac disease? Autoimmune disease triggered by eating gluten One of the most common autoimmune diseases Approximately 1 in 100 Approximately 24% are diagnosed Increased risk amongst first degree relatives e.g. parents and siblings Approximately 1 in 10 Can lead to more serious complications: osteoporosis cancer of the small intestine Treatment is a gluten-free diet
What happens in coeliac disease? Eating gluten damages the gut in genetically susceptible - and triggers immune system to reinforce damage Prevents absorption of nutrients from food If untreated, can lead to a range of nutritional deficiencies (eg anaemia) or more serious complications osteoporosis, small bowel cancer and infertility
Symptoms Bloating Constipation Nausea Diarrhoea Wind Mouth ulcers Joint & bone pain Recurrent miscarriage Weight loss Skin problems Hair loss Short stature Tiredness Anaemia Depression Symptoms can be mild or severe and are often put down to IBS, stress or getting older
How is it diagnosed? Is it coeliac disease campaign? Online self assessment. Speak to a GP Blood test Antibodies to gluten Endoscopy with gut biopsy Damage to the gut lining Must keep eating gluten until testing complete
The gluten-free diet is a treatment A complete treatment for coeliac disease Improves symptoms, quality of life many people feel better within a few days but varies from person to person Minimises the risk of complications osteoporosis, infertility and malignancy (5 years on gluten-free diet) Helps to treat complications and nutritional deficiencies
What is gluten? Gluten is a protein found in: wheat barley rye oats (similar protein) Document title here
The gluten-free diet Naturally gluten-free foods Rice, fruit and veg, meat, fish and poultry, lentils, cheese, milk, yogurt Mainstream foods made of naturally gluten-free ingredients Some ready meals, sauces, sausages, baked beans, jams and spreads, salads and dips GF substitute GF foods Gluten-free bread, flour, pasta, crackers, breakfast cereals
The law on gluten-free Since 1 January 2012, GF covered by the law and applies to food which contains 20 parts per million (ppm) or less gluten Essential that kitchen practices ensure dishes are below 20ppm. Testing can be a good way to check your processes are effective Coeliac UK Research Round Up
Catering research - our agenda To understand the levels of gluten in food prepared for people with coeliac disease To assess whether GF labelling was appropriate in the sector To try to identify what was needed for GF preparation in commercial kitchens To support the catering sector
Catering research Worked with RSSL and conducted detailed check lists coupled with site visits restaurants, hospitals, schools etc. Monitored preparation of meals, collected samples analysis 95% came back ok without any extra effort and before the law was enforced Logged key trends and effective control systems Identified communication with customer and between staff
Key findings Delivering gluten-free was possible Effective communication key Good hygienic practices = Good gluten management
Latest research flour use Determine variables that have a significant effect on gluten contamination in commercial kitchens when wheat flour is in use and to establish controls necessary to assure GF production Distance Barrier Time Extraction Established control of a minimum of 2m distance, along with good food hygiene practices was found to be effective in preparing GF meals
How to produce GF meals
Choosing and using the right ingredients Select ingredients labelled gluten-free Use naturally gluten-free ingredients Select ingredients by reading the label o Must emphasise the words wheat, rye, barley or oats o Check for may contain statements. Manufacturers use these to indicate there is a risk of contamination Develop processes to manage ingredient information o Database holding the information o Specification sheets from suppliers o Process for monitoring changes in ingredients o Process for checking ingredients if not sure i.e. stocks, mustard, spices, chocolate
Storage Store gluten-free and gluten-containing ingredients separately Store gluten-free ingredients above gluten-containing in store cupboards Ensure storage containers are cleaned before use Be careful decanting ingredients especially flours Clearly label decanted ingredients and seal well
Preparing gluten-free food Develop processes to manage cross contamination at all stages of preparation and cooking, e.g.: o boiling o deep frying o grilling/griddling o toasting o cutting/slicing o oven baking. Ensure clean utensils, equipment and surfaces Consider separate toaster and fryer and dedicated chopping boards.
Cleaning and personal hygiene Clean surfaces and equipment before preparing gluten-free food Have separate utensils where necessary or use clean utensils for gluten-free Use fresh water, detergent and force to clean equipment Wash hands thoroughly before preparing gluten-free.
Communicating and Serving gluten-free Train all staff on cross contamination and the importance of getting it right Make sure your staff know who they can ask if they are not sure always check, never guess Use separate serving utensils for serving gluten-free Have GF checklist on display in the kitchen and train staff to refer to it Conduct random internal audits or checks Develop recipe sheets or work instructions on dishes suitable for those with coeliac disease to act as a quick reference guide for staff to check. Use different shaped ingredients for GF i.e. fusilli pasta for GF
Risk Assessment Raw materials assessing ingredient suppliers Storage areas cross contamination controlled Cross contamination controlled during all stages of product preparation Storing Mixing Kneading Cooking Baking Cooling Packaging and labelling Cleaning equipment, surfaces, hands
Requirements HACCP system should be in place that includes: Risk assessment taking gluten contamination into account in all phases Steps to ensure final product meets criteria for GF Verification procedure to monitor final product using sampling plan
How we can help you There s a lot we offer: Online training Face to face training Bespoke training Accreditation Consultancy
Who we ve accredited
Who we ve trained
Online catering training Coeliac disease and the GF diet Catering GF the practicalities Gluten-free and the law 20% off code for NACC members (enter NACC20). Usual price 35 + VAT, discounted price 28 + VAT www.glutenfreetraining.org
Thank you! www.coeliac.org.uk