Gluten-free catering certifies gastronomic preparations and / or menus served at a specific cooking center or restaurant. It enhances the businesses and catering establishments able to offer a service suitable for the food needs of celiacs .
INFORMATION
The consumer suffering from celiac disease for domestic consumption can refer to various “gluten-free” food products which, in accordance with the provisions of the EC Reg. Reg. 828/2014 , must guarantee a gluten content of less than 20ppm (mg / Kg) . Products specifically aimed at consumers suffering from celiac disease , as they are intended for a particular diet, must be notified to the Ministry of Health and the production plant must receive a specific authorization . Many products are also marked by the “Spiga barred” brand and / or are present in the AIC (Italian Celiac Disease Association) handbook., a precious and continuously updated tool that the celiac consumer always carries with him. Everything becomes complicated when eating outside the home . The administration to the public , in the context of collective catering, of these foods is not subject to any regulatory obligation except treatment as a HACCP critical point ; there is no control system or specific form of control and guarantee. The Icea specification for gluten-free catering defines the control and guarantee requirements that must characterize a collective catering service attentive to the needs of users suffering from celiac disease. The certification applies to gastronomic preparations and / or menus served at a specific cooking center subject to control and certification. Based on the critical aspects of its production process and product composition, the requesting company must prepare specific work instructions to prevent any possible contamination and an adequate analysis plan to verify the effectiveness of all the measures adopted. The specification also requires the traceability by batch of the ingredients that make up the gastronomic preparations and pays particular attention to the training and updating of the staff employed in the kitchen.