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Gluten-Free Training for Food Service Operators

by Janet Poveromo | August 6, 2015

NFCA

The National Foundation for Celiac Awareness (NFCA), a national non-profit organization that helps individuals with celiac disease and other gluten-related disorders will partner with Argo Corn Starch to host a free webinar designed to increase availability of safe gluten-free food options in restaurants and other food service operations. 70 percent of people with celiac disease continue to experience intestinal damage despite their best efforts to adhere to the gluten-free diet. The webinar, Moving your Gluten-Free Operations from Good to GREAT! is designed to provide practical knowledge on addressing these needs within the food service environment. It will be held on September 16 at 2 p.m. EDT.

An estimated 1 percent of the population has celiac disease, a serious genetic autoimmune disease, and an estimated 6 percent of the population has gluten-sensitivity. Both conditions require a strict gluten-free diet. While many restaurants are introducing gluten-free menus to accommodate those who have this special dietary need, gluten-free food is not always prepared with the necessary precautions.

The webinar will assist restaurateurs and food service operators to gain knowledge and practical skills to improve or enhance their current or new gluten-free program in order to accommodate all gluten-free guests. Presenters will be Beckee Moreland, director of NFCA’s GREAT Kitchens Program and Bob Strate, chief operations officer for TaMolly’s Mexican Kitchen, a regional chain with 11 locations in Texas, Arkansas and Louisiana. TaMolly’s has successfully implemented safe gluten-free food handling protocols with demonstrable results.

Attendees will learn to:

  • Assess their ability to safely serve gluten-free guests
  • Recognize management decisions involved in developing or improving a gluten-free program
  • Identify staff and operational capabilities and challenges
  • Strengthen their back-of-house systems for making gluten-free as easy as possible while maintaining safety, taste and confidence
  • Enhance and expand their gluten-free menu options with substitutions and gluten-free products
  • Identify ways to communicate and market to the special diet guest

Through its GREAT Kitchens program, NFCA provides valuable training from health and food service experts, promoting best practices within the industry and recognizing operators who make the commitment to serve their gluten-free guests safely.

Argo Foodservice, a supporter and partner of NFCA, is sponsoring the webinar.

For more information, visit www.GREATGFKitchens.org/webinar.

 

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