Question .- What is the purpose of the Manual for restoration without gluten?
celiac Response .- The group lacks an abundant supply for eating out of home. At the same time, do not trust the food and processing procedures are adequate, so we often end up taking the food cooked by themselves. A year ago, and fear, celiac associations asked us to try to help them develop a guide for restaurants establish a protocol on the requirements of celiacs. Now we have published and allow from coffee shops to luxury restaurants can offer quality food for celiacs.
Q. - Who has counted for the development of the toolkit?
R. - primarily with the Association of Celiacs Catalan, which has provided technologists and advised the legislative level. Alicia Foundation has made assumptions about how to act with celiac customers from making a commands to the same preparation of the dishes. It should be noted, for example, that not only must take care that food does not have gluten, but it is very important avoid cross contamination. That is, the utensils with which food is prepared are not the same.
Q. - What social impact involves suffering celiac?
R. - Although an estimated one out of every hundred infants may be celiac, many people do not know they have it. Depends on the eating habits that more or less noticeable discomfort. The collective celiac can not eat foods with gluten, such as cereals, but there are many other products that are gluten and we would imagine what ever as the ham. Therefore, celiac patients must constrain their eating habits and disease with them, also those around them. Must be extremely cautious what they eat.
The restorer must be aware and careful in cocinaP .- According to the latest price of the Association of Celiacs, the basket is about 1500 per year more expensive for celiacs. Does it come out more expensive to eat gluten-free outside of the home?
A. - It should not be. The ingredients can be combined so that the dish is not more expensive than one without the specific requirements for celiacs. Furthermore, it should be appreciated that bet on the development of quality dishes without gluten is also a business opportunity. Can loyalty to a large client base, not just celiacs who will go to a site confidence, but also all those who accompany them. In fact, just about internalizing a few procedures, such as when the detergent mixed with food because we know it is harmful. The same goes for celiac cooking. Foods should be treated a certain way, such as oils do not mix with food containing gluten or monitor the bread basket not go near the plate without gluten. All this does not have to be more expensive.
Q. - How is the professional form of restoration?
R. - The restorer must be aware and careful in the kitchen. The faster pace of work and employee turnover in hospitality training difficult about celiac disease, but the effort must be made at each facility. Does not take many hours of training, but a lot of commitment. To assist the training of employees from the Foundation will organize workshops and conferences. But the essentials of food quality, procedures and safeguards should be in each location. For this guide is a good help, which will cause systematizing the issue.
Q. - What advice would you give to the establishments who want to begin to offer dishes without gluten?
R. - The first thing to say they are on track because specialization is the health trend and are taking advantage of a business opportunity. Then you have a lot of information and training. It should be understood to offer a quality service is a social responsibility.
Source: http://www.celiacosferrolterra.com/index.php?option=com_content&view=article&id=1358:la-cocina-sin-gluten-es-tambien-una-oportunidad-de-negocio&catid=1:latest- news & Itemid = 50
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