Do you have gluten-free options? Top 10 Ways to Keep Your Commercial Kitchen Celiac Safe.
Working in the food industry, I have heard, “Do you have any gluten-free options?” oh so many times. Yes, we strive to please our guests but sometimes it’s good to ask your guest what motivates the question. The reason is important. We want to know if there is a medical condition or just preventing gas. If the latter, then a strict regimen to prevent cross-contamination may not be necessary, but if the former and the guest suffers from celiac disease, there are some things we need to do to prevent poisoning our guest.
When I was catering weddings, if the bride and/or groom expressed concern for an allergy such as dairy or nuts, I would do everything I could to prevent those ingredients from even being in my kitchen that day. Starting up in a fresh kitchen devoid of ingredients that can bring harm was my safest way to prevent a mistake. This is not an option in an “a la minute” kitchen. That said, if your clientele is known to suffer from celiac, there are some things we can do to create a safe cooking environment.
What is celiac disease? And, How is it different from Gluten Intolerance?
Celiac disease, also known as coeliac disease, is a chronic autoimmune disorder that affects the small intestine. It is caused by an abnormal immune response to gluten, which is a protein found in wheat, barley, and rye. When a person with celiac disease consumes gluten, their immune system attacks the lining of their small intestine, which can lead to damage and inflammation. Over time, this can cause malabsorption of nutrients and result in a range of symptoms, such as diarrhea, bloating, abdominal pain, weight loss, fatigue, and even anemia. The only effective treatment for celiac disease is a strict gluten-free diet, which involves avoiding all foods and products that contain gluten.
Gluten intolerance, on the other hand, is a general term used to describe a range of conditions in which a person may experience symptoms after consuming gluten, but does not have celiac disease or a wheat allergy. This can include non-celiac gluten sensitivity, which is a condition in which a person experiences symptoms similar to those of celiac disease, but without the damage to the small intestine. However, it is important to note that non-celiac gluten sensitivity is a controversial diagnosis and its existence is still debated in the scientific community.
So basically, celiac disease is an autoimmune disorder that involves a specific immune response to gluten, while gluten intolerance is a broader term that encompasses a range of conditions in which a person may experience symptoms after consuming gluten, but does not have celiac disease.
The top 10 ways to keep your commercial kitchen celiac safe.
- Train Your Staff:
The first step to creating a celiac-safe commercial kitchen is to educate your staff about celiac disease and gluten-free food preparation. They should understand the importance of avoiding cross-contamination, using separate utensils, and cleaning surfaces and equipment thoroughly. (Read that one again.)
- Use Gluten-Free Ingredients:
Use certified gluten-free ingredients, such as flours, pasta, and bread, to ensure that all dishes are celiac-safe. Always check the labels of packaged foods to verify that they do not contain gluten.
- Have a Separate Gluten-Free Prep Area:
It is essential to have a separate prep area that is free from gluten contamination. This area should have separate utensils, cutting boards, and equipment to prepare gluten-free dishes safely. If you have the luxury of the space for a gluten-free prep area, this is where you should store all of your well-labeled gluten-free ingredients. (Also, wash everything in this area together, separate from other equipment in the kitchen.)
- Use Separate Cookware:
When possible, use separate cookware, such as pots, pans, and baking sheets, for gluten-free dishes to avoid cross-contamination. Label them clearly to ensure they are not used for gluten-containing foods. If this is not possible, then use fresh clean, and sanitized pots and utensils in an area away from general cooking.
- Be Careful with Spices and Sauces:
Some spices and sauces contain gluten as a thickening agent. Be sure to read the ingredient labels and check with the manufacturer to ensure that they are gluten-free. If there is a heightened awareness of gluten in your operation, then gluten-free ingredients should be well-known and well-marked.
- Train Your Staff to Avoid Cross-Contamination:
Cross-contamination is a significant concern for people with celiac disease. Train your staff to take measures to avoid cross-contamination, such as using separate utensils and cleaning surfaces thoroughly. If you’ve read the other steps preceding this one, you already know how important this is. As with most activities in the kitchen, there should be a heightened awareness of cross-contamination.
- Use Separate Fryers:
If you have a fryer in your kitchen, it is essential to have a separate fryer for gluten-free foods. This will prevent cross-contamination and ensure that all fried foods are celiac-safe. If you only have one fryer, consider either pan frying, air frying, or simply not offering gluten-free fried foods.
- Label Gluten-Free Items Clearly:
Label all gluten-free items clearly on your menu and in your kitchen to avoid confusion. This will help your staff identify gluten-free dishes and ensure that they are prepared safely. I know I’ve mentioned it a few times already but I feel it deserves its own point!
- Use Separate Storage:
Store gluten-free ingredients, such as flours and spices, in separate containers to avoid cross-contamination. Well, duh! Keep the ingredients well separated so we don’t get mixed up. Label them clearly to ensure that they are not mistaken for gluten-containing items.
- Regularly Clean and Sanitize Your Kitchen:
Regular cleaning and sanitation are crucial to creating a celiac-safe commercial kitchen. Use hot, soapy water to clean surfaces and equipment thoroughly, and use a separate cleaning cloth for gluten-free items. You’re already doing that I’m sure but do it separately if you have dedicated pots, dishes, and utensils for high-risk uses.
Creating a celiac-safe commercial kitchen is essential to meet the needs of people with celiac disease. By following these suggestions, you can ensure that your kitchen is safe and that all dishes are gluten-free. With the right training, equipment, and procedures, you can provide a safe and enjoyable dining experience for all of your customers. These same practices can be applied to other allergens and precautions for high-risk patrons.
