Gluten free

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 .


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.



Preliminary evaluation.
Initial assessment of preparation recipes, procedures for managing special diets and self-monitoring and staff training plans.

On-site inspection.
On-site inspection, aimed at ascertaining the correct organization and management of work processes, separation and prevention measures from cross-contamination, staff training and the adoption of an adequate self-control plan. The correctness and effectiveness of this plan will be subject to verification by ICEA, also through sampling and analysis carried out in qualified laboratories.

Issuance of the Certificate of Conformity.
Issuance of the Certificate of Conformity following the positive outcome of the audit and of the analyzes aimed at validating the work processes and procedures.

Surveillance: periodic inspections and analyzes.
Annual surveillance through periodic inspections and analyzes aimed at confirming the maintenance of compliance conditions.