Gluten-free catering

Gluten-free catering certifies gastronomic preparations and/or menus served at a specific cooking centre or restaurant.

It enhances companies and catering establishments able to offer a service suitable for the food needs of celiac patients.

 


What it is certified

Consumers suffering from coeliac disease for domestic consumption may refer to a variety of ‘gluten-free’ foodstuffs which, in accordance with the provisions of the Regulation (EC) No. 828/2014, shall guarantee a gluten content of less than 20 ppm (mg/kg).

Products expressly aimed at consumers affected by coeliac disease, as they are intended for particular nutritional uses, shall be notified to the Ministry of Health and the production plant must be given a specific authorisation.

Many products are also marked by the trademark “Barred Spike” and/or are present in the AIC (Associazione Italiana Celiachia; Italian Association for Celiac disease) handbook, a valuable and continuously updated tool that the celiac consumer always brings with him.

Everything complicates in eating away from home.

The administration to the public, in the context of mass catering, of such foods is not subject to any regulatory obligation other than the treatment as critical HACCP 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 shall characterise a mass catering service that is attentive to the needs of users affected by coeliac disease.

The certification applies to gastronomic preparations and/or menus served at a specific cooking centre subject to control and certification.

The requesting company, based on the criticality of its production process and product composition, shall prepare specific working instructions to prevent any possible contamination and an adequate analysis plan to verify the effectiveness of all the measures adopted.

The specification also requires batch traceability of the ingredients that make up the gastronomic preparations and pays particular attention to the training and updating of staff employed in the kitchen.


What it is certified

The certification process is divided into four main phases.

  1. Initial evaluation of preparation recipes, procedures for the management of special diets and staff self-control and training plans
  2. On-site inspection, aimed at ensuring the correct organisation and management of work processes, separation and prevention measures against 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.
  3. Issue of the Certificate of Conformity following the positive outcome of the audit and analysis aimed at validating processes and working procedures.
  4. Annual surveillance through regular inspections and analysis to confirm the maintenance of compliance conditions

Documents and downloadable files

Specification Application for certification Regulation for voluntary certification Tariffs Management Plan (voluntary certification)

 


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