Starting the Conversation on Celiac-Friendly Dining
Thank you to Ellen Bayens of the CCA Victoria chapter and www.theceliacscene.com for permission to use this document.
- What items do you normally recommend to diners who request a GF meal?
- How are kitchen staff alerted to a GF order?
- What ingredients will be used to make my order?
- How do you know if these ingredients are really gluten free?
- Says so on labels?
- Checked product website?
- Called the manufacturer?
- Checked with the CCA?
- Could GF ingredients / toppings become contaminated while they are waiting to be used?
- Will you use pure spices, prepared seasonings or soy sauce made from wheat to make my meal?
- Are deep fried items cooked in oil that has been used to deep fry breaded, battered gluten food items?
- How do you thicken sauces & dressings?
- Do you wash your hands / change gloves / change aprons before or in between preparing regular food?
- How do you ensure that all utensils used in preparing my food are free from traces of gluten?
- What other precautions do you take to minimize / prevent cross contamination?
- Separate or scrubbed frying pan?
- Fresh aluminum foil?
- Will my food be prepared in an area separate from the regular flow of the kitchen?
- When are GF items prepared?
- During regular operations?
- Before regular production?
- During downtimes / days?
- Could the finished product become contaminated with gluten while waiting to be served?
- How do servers confirm with the kitchen that the order they are collecting from them is GF?
- How do servers confirm with the customer that the order they are providing is GF?
- What prompted your interest in serving the gluten free?
- Do you receive input
- From the local Chapter of the Canadian Celiac Association?
- A dietitian?
- Someone familiar with celiac disease and the gluten-free diet?
- Do you or a staff member have celiac disease? On a GF diet?