TRAINING & RISK
Gluten-free has become an everyday word in foodservice, but does that mean we are getting it right? We’ve started to, and many foodservice providers are doing extraordinary things, but we still have some work to do.
I’m not sur any surveys have been done, however the Coeliac Organisation should extend any surveys to not only Aged & Health care as well as School’s, TAFE Colleges and University canteens. Would these groups recommend their school, TAFE or University current gluten-free diet choices offered?
Great gluten-free service goes beyond offering substitutions; it requires careful attention through every step of the foodservice process—from meal planning all the way to front-of-house service.
Another area that requires scrutiny is the home delivered meals and those offered in Supermarkets. Are these production facilities gluten-free, as from experience this is not always the case as they are often producing other meals as well.
Invest in a Training Program
Great gluten-free service starts with good training, and it is best to get that training from the experts.
The Coeliac association of Australia offers the on-line offer the gluten-free foodservice training program. Using a third-party foodservice training program instead of undertaking training in house can help operators to really ‘get it, as with most in-house training programs staff become very blase. “Choosing a program developed by experts provides the operations team with a solid foundation of basic knowledge specific to the gluten-free consumer. Whether it be understanding the seriousness of celiac disease and other related conditions, identifying gluten in ingredients, pinpointing preparation concerns or improving service communication, using a standardized program will help them speak a common language to create and implement their program successfully.”
Those that have gone through specific training programs say they thought they knew a lot about gluten-free, but after going through training realized they didn’t. They learned much more than expected and felt more confident serving gluten-free customers.
Begin with Meal Planning and Recipe Development
When you start with a menu plan that keeps all customers in mind, it’s easier for your associates to safely prepare and serve gluten-free foods, and is much more enjoyable for your guests.
I would recommend the Chef and his team create gluten-free dishes that taste good and can be enjoyed by all.
You don’t want diners to feel alienated by getting a dish that isn’t available for anyone else. Some people may think special treatment is a good thing, but I don’t think people want to be singled out or made to be different.”
Instead of a wheat flour roux to thicken soups, use a gluten-free flour or pulse purée. Your gluten-eating guests won’t know the difference. Soy sauce, which often contains wheat, is used regularly in Asian dishes, making cross-contact with gluten a real problem. Using a gluten-free soy sauce is a simple fix across so many dining options. Oats are inherently gluten-free but are often contaminated with gluten during harvest, transportation and processing, making them off-limits for people with celiac disease. Purchasing certified gluten-free oats makes oatmeal available to all. Purchase a gluten free flour for use in baking, breading and so much more.
Use “standardized recipes allow for food allergen information to be at the fingertips of staff and customers at all times, in addition to keeping kitchen recipes in Health and Aged Care it also assists restaurants, Cafes and Take-away food outlets point-of-sale calorie and dietary labelling accurate.”
KISS principle: Simple menus and simple recipes.
Common sense suggests “The fewer ingredients you need to verify, the easier it is, and I always suggest starting off with comfort food items since the regular diet patients, residents and other customers will enjoy these servings as well.
Become a Savvy Purchaser
There is an abundance of gluten-free products across all food categories available for foodservice. Choose them wisely.
When purchasing, working smarter, not harder.
“You don’t need to carry a specialty item for each dietary need,” she says. Look for products that are free from gluten and other allergens your guests need to avoid.
She also recommends relying on foods naturally free from allergens and gluten: “They cost less and are more versatile.”
Each operation should carry out a survey and ask residents (relatives), patients and students and parents about which gluten-free foods they do and don’t like.
It is important that Health & Aged Care and school nutrition providers ensure that all gluten-free get optimal nourishment. We can always learn from patients, residents (families) and students as eg: a large proportion might not like gluten-free bread so don’t buy it (look for alternatives). Test different brands of gluten-free pasta; if customers like it then consider it as the most popular as your preference with suppliers.
And look for the “gluten-free” claim on packaging, as it is now a term regulated by government and Manufacturers making a “gluten-free” claim are required to provide products that meet the gluten-free regulations, the amount deemed safe for the majority of people with celiac disease.
Storage & cross-contamination, follow-through
Set up a Safe Storage System
Setting up storage space to keep gluten-free foods safe will depend on your particular setup, as no foodservice location is the same. This is where a third-party training program can be advantageous to help you create solutions for your specific needs.
To do if possible:
•Clearly label all gluten-free food packages;
•If possible, place gluten-free items in dedicated pantries, refrigerators and freezers. If dedicated areas are not possible, be sure to place gluten-containing foods on shelves below gluten-free items;
•Use squeeze bottles for all condiments to prevent double dipping with utensils;
•Cover and protect dedicated gluten-free utensils and equipment with lidded storage containers and other barriers;
•Keep storage areas clean, wiping up messes and spills as necessary;
•Train associates about safe storage protocols, and ensure that these protocols are being followed.
Be Conscious of Cross-contamination in the Kitchen
Similar to storage space, solutions for safe gluten-free preparation in the kitchen will vary depending on your unique setup. Again, a third-party training program can be helpful for creating customized solutions.
Aim for the following:
•Create dedicated gluten-free preparation zones with appropriate cooking, cleaning and storage protocols;
•Purchasing and labelling dedicated small kitchen utensils for gluten-free preparation—such as gloves, knives, cutting boards, rolling pins, whisks, colanders, pizza cutters, toasters and even pots and pans—is an affordable solution. Thoroughly wash, sterilize and store them immediately after use;
•If you don’t have space for dedicated cooking zones, prepare gluten-free items before regular items, but only after the area has been thoroughly cleaned and sterilized;
•Change to clean gloves and aprons whenever starting gluten-free preparation;
•If sterilizing large equipment and appliances before cannot be ensured—like ovens, grill tops and mixers—do not use them;
•Wash hands every time before preparing gluten-free foods, including before putting gloves on.
Follow through to the service and Dining Areas
Safe gluten-free foodservice doesn’t stop in the kitchen; it is carried through to service areas, which means including all front-of-house associates in training.
Service and dining staff should also attend the same training as food kitchen staff so they can carry out the processes and procedures each site has to maintain safety. Also, teach the staff that it’s OK to say they don’t know. It’s OK to tell the patients, residents and guest you will get back to them; guessing can have serious implications.”
Restaurants, Cafes, TAFES & Universities front of house and cafeteria monitors, who don’t work for food service, take part in their training since they are a point of contact in the cafeteria.
You should also identify self-service stations as a high-risk area for cross-contact. The team plans its self-serve stations to minimize the possibility of contamination. For salad and yogurt parfait bars, they group high-risk items away from those they can contaminate and put easily spilt items into canisters or pourable containers to keep them where they belong.
It is important that labelling menu boards and signage are checked and corrected as required so that guests know which foods contain gluten.
Other tactics that can keep your service areas safer, include:
•Offering dedicated gluten-free toasters and panini presses in an area that only can be accessed by gluten-free diners;
•Training associates on the importance of not mixing serving utensils when serving guests;
•Training dedicated associates to serve gluten-free guests.
But perhaps the most important way to keep your gluten-free residents (and families), customers and guests safe is to create a dialogue and rapport with them. Meet with them and tour the dining facilities so they understand what protocols are in place and what you can and cannot accommodate. Foster an environment of open communications so they feel comfortable asking questions and making recommendations and never take a risk.