We know gluten free is increasingly dominating the agenda of food service operators and that this is a significant challenge. With this booklet we intend to arm you with the knowledge you need to put gluten free into practice.
We cover the key areas you need to understand when making a gluten free claim on your menu according to three main principles:
- SOURCING – THROUGH A TRUSTED SUPPLIER
- SEGREGATION – MINIMISE THE RISK OF CROSS CONTAMINATION
- SERVICE – COMMUNICATE ACCURATE GLUTEN FREE CLAIMS
The helpful, plain English, hints and tips enclosed in this booklet will help you not only create a delicious menu but also ensure it’s gluten free, guaranteeing customer satisfaction, return business and a better bottom line.
This booklet references the Gluten Free Standard for Food Service Providers and provides practical tips on how to successfully carry out its best practice guidelines in your kitchen.
The Food Allergen Matrix
Having sourced ingredients, developed processes to prevent cross contamination and designed your menu, the next step is creating a credible reference guide to allow your staff to accurately communicate the presence of allergens to your customers. A food allergen matrix is the perfect tool for this.