{"id":4410,"date":"2020-03-03T02:06:38","date_gmt":"2020-03-03T01:06:38","guid":{"rendered":"https:\/\/icea.bio\/?page_id=4410"},"modified":"2021-11-15T23:00:57","modified_gmt":"2021-11-15T22:00:57","slug":"gluten-free","status":"publish","type":"page","link":"https:\/\/icea.bio\/en\/certifications\/food\/voluntary-standards\/gluten-free\/","title":{"rendered":"Gluten free"},"content":{"rendered":"[spb_text_block pb_margin_bottom=”no” pb_border_bottom=”no” el_class=”initial-section” width=”1\/1″ el_position=”first last”]\n

Gluten-free catering certifies\u00a0gastronomic preparations and \/ or menus<\/strong>\u00a0served at a specific cooking center or restaurant.\u00a0It enhances\u00a0the businesses and catering establishments<\/strong>\u00a0able to offer a service suitable for the food needs of\u00a0celiacs<\/strong>\u00a0.<\/p>\n[\/spb_text_block] [blank_spacer height=”85px” width=”1\/1″ el_position=”first last”] [spb_text_block title=”INFORMATION” pb_margin_bottom=”no” pb_border_bottom=”no” el_class=”info” width=”1\/1″ el_position=”first last”]\n

\"\"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\u00a0\u00a0EC Reg. Reg. 828\/2014<\/strong>\u00a0, must guarantee a\u00a0\u00a0gluten content of less than 20ppm (mg \/ Kg)<\/strong>\u00a0.\u00a0Products specifically aimed at consumers suffering from celiac disease<\/strong>\u00a0, as they are intended for a particular diet,\u00a0\u00a0must be notified to the Ministry of Health<\/strong>\u00a0\u00a0and the production plant must receive a\u00a0specific authorization<\/strong>\u00a0.\u00a0Many products are also marked by\u00a0\u00a0the “Spiga barred” brand<\/strong>\u00a0\u00a0and \/ or are present in the\u00a0\u00a0AIC (Italian Celiac Disease Association) handbook.<\/strong><\/a>, a precious and continuously updated tool that the celiac consumer always carries with him.\u00a0Everything becomes complicated when\u00a0eating outside the home<\/strong>\u00a0.\u00a0The administration to the public<\/strong>\u00a0, in the context of collective catering, of these foods\u00a0\u00a0is not subject to any regulatory obligation<\/strong>\u00a0\u00a0except treatment as\u00a0\u00a0a HACCP critical point<\/strong><\/a>\u00a0;\u00a0there is no control system or specific form of control and guarantee.\u00a0The Icea specification<\/strong>\u00a0\u00a0for gluten-free catering defines the\u00a0\u00a0control and guarantee requirements<\/strong>\u00a0\u00a0that must characterize a collective catering service attentive to the needs of users suffering from celiac disease.\u00a0The certification applies to\u00a0gastronomic preparations and \/ or menus served<\/strong>\u00a0\u00a0at a specific cooking center subject to control and certification.\u00a0Based on the critical aspects of its production process and product composition, the requesting company must\u00a0\u00a0prepare specific work instructions<\/strong>\u00a0\u00a0to\u00a0\u00a0prevent any possible contamination<\/strong>\u00a0\u00a0and an adequate\u00a0\u00a0analysis plan<\/strong>\u00a0\u00a0to verify the effectiveness of all the measures adopted.\u00a0The 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.<\/p>\n[\/spb_text_block] [blank_spacer height=”85px” width=”1\/1″ el_position=”first last”] [spb_text_block title=”CERTIFICATION PROCESS” pb_margin_bottom=”no” pb_border_bottom=”no” el_class=”iter” width=”1\/1″ el_position=”first last”]\n

1<\/span><\/div>

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\nPreliminary evaluation.
\nInitial assessment of preparation recipes, procedures for managing special diets and self-monitoring and staff training plans.
\n<\/div><\/div><\/div>\n
2<\/span><\/div>

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\nOn-site inspection.
\nOn-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.\u00a0The correctness and effectiveness of this plan will be subject to verification by ICEA, also through sampling and analysis carried out in qualified laboratories.
\n<\/div><\/div><\/div>\n
3<\/span><\/div>

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\nIssuance of the Certificate of Conformity.
\nIssuance of the Certificate of Conformity following the positive outcome of the audit and of the analyzes aimed at validating the work processes and procedures.
\n<\/div><\/div><\/div>\n
4<\/span><\/div>

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\nSurveillance: periodic inspections and analyzes.
\nAnnual surveillance through periodic inspections and analyzes aimed at confirming the maintenance of compliance conditions.
\n<\/div><\/div><\/div>\n[\/spb_text_block] [blank_spacer height=”85px” width=”1\/1″ el_position=”first last”] [spb_text_block title=”DOCUMENTS AND ATTACHMENTS” pb_margin_bottom=”no” pb_border_bottom=”no” width=”1\/1″ el_position=”first last”]\n\n