Catering gluten free safely

Project Title: Evaluation of risks and necessary controls for gluten free production in a commercial kitchen environment that simultaneously uses wheat flour 

This project was designed to establish more precise recommendations on the conditions necessary to provide gluten free food whilst gluten containing flour was in use within the same commercial kitchen.

This work developed an understanding of the impact of the method of cooking, segregation, spatial arrangement within the kitchen and will be used to make specific recommendations for caterers preparing gluten free meals in kitchens where gluten containing flour is also handled.

Associated publications:

Miller K, Mc Gough N, Urwin H. 2016 Catering Gluten-Free When Simultaneously Using Wheat Flour. Journal of Food Protection, Vol. 79, No. 2, 2016, Pages 282–287