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Avoid gluten-free glitches

From the loading dock to the table top

To ensure an item is gluten-free, restaurants should implement protocols from the time they order ingredients from their suppliers until the time the food sits in front of the customer.

Restaurateurs need to assess their situation when designing protocols. “The procedures to prevent cross-contact depend on your operation, menu, products, equipment, risk assessment and training level of employees,” notes Beckee Moreland, director of the Gluten-Free Resource Education and Awareness Training Kitchens program.

For more information about serving gluten-free cuisine, reference the Manage My Restaurant articles from the National Restaurant Association below:


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