According to the U.S. Centers for Disease Control and Prevention (CDC), more than 12 million Americans have food allergies. That means about one in every 25 Americans has a food allergy, and that number increases in children under the age of 3, when it is about one in every 17 infants. CDC also notes that the prevalence of food allergies appears to be on the rise.[1] With this increase, there has been a noticeable trend of companies becoming more allergy-aware to keep their customers happy and safe. But there exist areas of weakness in the industry’s approach to allergen management. I am happy to share that there are some simple ways for any company to stay on top of what’s new within the world of food allergies and support the food-allergic community at the same time (see “Tips for Foodservice Companies: Safeguarding Your Gluten-Allergic Customers,”[2]).
Tips for Foodservice Companies: Safeguarding Your Gluten-Allergic Customers
Just because a label says “wheat-free” doesn’t mean it’s “gluten-free.” Since there are no uniform labeling standards, different manufacturers use different symbols. As a result, wheat-free and gluten-free symbols can look similar. Additionally, products labeled wheat-free may still contain rye- or barley-based ingredients that are not gluten-free. When choosing gluten-free products, it is of the utmost importance to read the label carefully for the words “gluten-free.”
In a perfect world, gluten-free food production has a dedicated facility. Since that’s not always possible, a common facility or foodservice operation should use the following:
• Separate food preparation zones and storage areas
• Accurately labeled containers that are tightly sealed
• Separate utensils for food preparation and serving
• Clean hands, fresh gloves and clothing
• Controlled airflow that minimizes airborne particles landing on gluten-free food
• Thorough cleaning between runs or sessions with wet-cleaning systems
• An allotment of at least 24 hours between regular and gluten-free food preparation to allow flour particles to settle and then be cleaned away.
As cross-contamination of gluten-free foods can cause severe reactions in those with celiac disease, it’s important to note the most common sources of cross-contact:
• Shared use of utensils, containers, appliances or baking equipment
• Airborne particles from wheat, rye, barley or untested oat flour
• Incomplete cleaning of utensils, equipment or surfaces between runs
• Contaminated gloves or clothing in gluten-free preparation areas
• Unsafe or careless food handling by employees or diners
To avoid such cross-contact, it is critical for foodservice personnel to ensure that:
• Buffet tables have clearly marked, separate areas for gluten-free food
• Each food has a separate servicing bowl with a clearly marked serving utensil
• Dishes are arranged so that regular food doesn’t spill, splatter or fall onto gluten-free food (e.g., making sure containers of regular food are not adjacent to gluten-free food)
• Gluten-free food is served on plates, bowls or napkins of different colors (e.g., bread baskets with gluten-free bread have a different-colored napkin than baskets containing regular bread)
• Gluten-free food is shaped differently (e.g., gluten-free cake is served in rounds, while regular cake is served in squares)
Some institutions serve the occasional gluten-free guest by purchasing ready-made foods or baked goods from approved gluten-free suppliers. Others keep small-scale gluten-free mixes on hand to bake as needed. Establishments serving larger groups of guests regularly requiring gluten-free foods may bake from scratch using gluten-free bulk ingredients and their own in-house recipes or recipes adapted from gluten-free cookbooks. Your particular organization and the needs of your guests will determine which method you choose.
Keep in mind that the following grains are safe for a gluten-free diet: amaranth, buckwheat, corn, millet, oats (tested gluten-free), quinoa, rice, sorghum and teff. All wheat products, including bulgur, durum, emmer, farro, Kamut® grain, semolina and spelt, in addition to barley, rye, triticale and untested oats, should be avoided. When purchasing gluten-free ingredients, ensure that they are tightly sealed and clearly labeled in containers.
Whatever the type or size of your foodservice establishment, it is critical that one person be designated to lead the gluten-free effort. To ensure gluten-free food safety, all staff must be thoroughly trained. Turnover of personnel, menu revisions, ingredient/supplier changes and differences in labeling necessitate ongoing and continual training. Clear guidelines and expectations and regular updates are essential. The words you use to describe your gluten-free offerings to customers must also be reviewed for any legal implications.
Finally, use the “4 Rs” to make sure the gluten-free meal is as safe as it is enjoyable:
• Refer the food allergy concern or special request to the chef, manager or designated individual
• Review the food allergy concern or special request with the guest and check ingredient labels
• Remember to check the preparation procedures for potential cross-contamination
• Respond to the guest and inform her of your findings, then let her make an informed decision
Armed with accurate information and the proper training, all foodservice institutions can successfully serve their gluten-free customers safe food.