|Tips for Celiac Kitchen Safety|
A Always offer foods that are free of Wheat, Barley, Rye and common Oats -- their crosses and derivatives (WBRO)
B Be aware of hidden WBRO in processed foods
When a product might contain WBRO, but the ingredient sources are not noted on the label, the only risk free choice is to avoid using that product. Wheat when present is required to be listed on the food label.
Common lunch menu items to be questioned include (but are not limited to):
It is best to contact the food manufacturer for a complete list of ingredients and their sources if suspicious regarding a particular product.
C Clean utensils, gloves, work surfaces, etc. are imperative
Sometimes it is easier and faster to simply cover a work surface with waxed paper or other clean material before preparing a WBRO-free food selection.
Lunchroom supervisors might need to remind the child not to swap food or touch other foods which could cross-contaminate his or her meal. It is also important that table surfaces are clear of crumbs or other residue from WBRO.
For more information on food preparation and service for those with celiac disease, contact us.