Coeliac disease – catering gluten-free Kathryn Miller – Policy, Research & Campaigns team

About Coeliac UK Coeliac UK is the leading national charity dedicated to improving life for people with coeliac disease It is the largest charity supporting coeliac Members in the world Coeliac UK is a member of Association of European Coeliac Societies) Membership of 65,000 and 1200 new Members each month Over 90 Local Voluntary Support Groups throughout UK

What is coeliac disease? Affects 1 in 100 people, more common in first degree relatives Autoimmune disease (like Type 1 diabetes, rheumatoid arthritis) Symptoms vary Common ones include: diarrhoea, constipation bloating/wind nausea, vomiting, stomach pain mouth ulcers Tiredness nutritional deficiencies…

What happens in coeliac disease? Eating gluten damages the gut in genetically susceptible - and triggers immune system to reinforce damage Prevents absorption of nutrients from food If untreated, can lead to a range of nutritional deficiencies (eg anaemia) or more serious complications osteoporosis, small bowel cancer and infertility

How is it diagnosed? Speak to a GP Blood test Antibodies to gluten Endoscopy with biopsy Damage to the gut lining Must keep eating gluten until testing complete

The gluten-free diet is a treatment A complete treatment for coeliac disease Improves symptoms, quality of life Minimises the risk of complications – osteoporosis, infertility and malignancy (5 years on gluten-free diet) Helps to treat complications and nutritional deficiencies Provision of a balanced nutritional intake

What is gluten? Document title here Gluten is a protein found in:  wheat  barley  rye  oats (similar protein)

The gluten-free diet Naturally gluten-free foods Rice, fruit and veg, meat, fish and poultry, lentils, cheese, milk, yogurt ‘Mainstream’ foods made of naturally gluten-free ingredients Some ready meals, sauces, sausages, baked beans, jams and spreads, salads and dips GF substitute GF foods Gluten-free bread, flour, pasta, crackers, breakfast cereals

The law on gluten-free Coeliac UK Research Round Up ‘Gluten-free’ covered by law 20 ppm or less Published January 2009 Regulation gave companies until 1st January 2012 to comply Applies to pre-packaged foods and applies in catering

The law on gluten-free Concern around GF in catering Need to understand if caterers could produce GF food within the law Aimed to identify what was needed for GF preparation in commercial kitchens

Catering research - our agenda To understand the levels of gluten in food prepared for people with coeliac disease To assess whether GF labelling was appropriate in the sector To try to identify what was needed for GF preparation in commercial kitchens To support the catering sector

Catering research Joined forces with professional catering bodies Contacted restaurants, cafes, hospitals, schools, prisons and workplaces We commissioned a laboratory to work with us

Catering research Detailed check lists coupled with site visits Monitored preparation of meals, collected samples analysis Logged key ‘trends’ and effective control systems Identified communication with customer and between staff

Key findings Delivering gluten-free was possible Effective communication key – to customers and between front & back of house Good hygienic practices = Good gluten management

Latest research – flour use Distance Barrier Time Extraction

How to produce GF meals Choosing and using the right ingredients Storage, goods inwards & ingredients management Preparing and cooking gluten-free food Serving gluten-free meals Cleaning and personal hygiene Communication Labelling menus Staff training Monitoring your procedures

Training resources for caterers We have produced training and resources for caterers Online catering course Face to face training Information Accredited symbols

Online catering training Coeliac disease and the GF diet Catering GF – the practicalities Gluten-free and the law 20% off code for NACC members (enter NACC2014). Usual price £35 + VAT, discounted price £28 + VAT

Thank you!