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

2. 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

3. 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…

4. 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

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

6. 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

7. What is gluten? Gluten is a protein found in: wheat barley rye
oats (similar protein)
Gluten is a protein found in wheat, barley and rye.
Oats do not contain gluten but they contain a similar protein called avenins which approximately 5% (1 in 20) of coeliacs are also sensitive to.
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8. 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

9. The law on gluten-free ‘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
Coeliac UK Research Round Up

10. 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

11. 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

12. Catering research Joined forces with professional catering bodies
Contacted restaurants, cafes, hospitals, schools, prisons and workplaces
We commissioned a laboratory to work with us
We wanted the findings to be representative and relevant to all settings

13. 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
We wanted the findings to be representative and relevant to all settings

14. Key findings Delivering gluten-free was possible
Effective communication key – to customers and between front & back of house
Good hygienic practices = Good gluten management
We wanted the findings to be representative and relevant to all settings

15. Latest research – flour use
Distance
Barrier
Time
Extraction

16. 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
From the research we have carried out we have produced some resources to help caterers produce GF meals
Choosing and using the right ingredients
Storage, goods inwards and ingredients management
Preparing and cooking gluten-free food
Serving gluten-free meals
Cleaning and personal hygiene
Communication
Labelling menus
Staff training
Monitoring your procedures

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

18. 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
The course is split into three main sections:
Introduction
About Coeliac UK
Understanding coeliac disease
What your customers need
Why serve gluten-free?
Introducing the law on gluten-free
Getting it right – the practical bit
Choosing and using the right ingredients
Storage, goods inwards and ingredients management
Preparing and cooking gluten-free food
Serving gluten-free meals
Cleaning and personal hygiene
Communicating with your customers
Labelling your menu
Management
Training your staff
Monitoring your procedures
Management commitment
Accredit your venue

19. Thank you! www.coeliac.org.uk
The course is split into three main sections:
Introduction
About Coeliac UK
Understanding coeliac disease
What your customers need
Why serve gluten-free?
Introducing the law on gluten-free
Getting it right – the practical bit
Choosing and using the right ingredients
Storage, goods inwards and ingredients management
Preparing and cooking gluten-free food
Serving gluten-free meals
Cleaning and personal hygiene
Communicating with your customers
Labelling your menu
Management
Training your staff
Monitoring your procedures
Management commitment
Accredit your venue