Guide
to Gluten free issues
Gluten
Gluten is a protein found in wheat. Similar proteins are present
in rye, barley and ingredients derived from these products.
Coeliac
Disease
There are an estimated 250,000 people diagnosed with Coeliac
Disease within the UK and as many as 500,000 undiagnosed. Coeliacs
have intolerance to foods containing gluten and this affects
them to a greater or lesser extent depending upon the severity
of their condition.
Once
diagnosed, people with Coeliac Disease can live a normal life
by avoiding gluten in their diets. This can mean avoiding many
day-to-day foods such as bread, cereals containing wheat, cakes,
biscuits, pasta, noodles, confectionery, beer, breaded and battered
products, products containing wheat or breadcrumb (such as sausages)
and many other processed foods.
In
addition to avoiding foods containing wheat, Coeliac Disease
sufferers must take care with foods containing oats, as many
oat products on sale may have been cross-contaminated with wheat,
rye or barley during the manufacturing process.
Ingredients
derived from cereals can also be a problem for some coeliac
sufferers. This may include food containing Malt Extract and
Malt Flavouring, as this is manufactured from barley. As Coeliacs
have different levels of intolerance, such products may be acceptable;
however, it is useful to be aware that they may not.
Some
“gluten-free” foods contain Codex wheat starch. This
is a specially prepared wheat starch that contains a low level
of gluten. The level is set in line with the tolerance levels
of the International Codex Alimentarius Standard for gluten-free
foods. Food prepared using this tolerance level is safe to eat
for most people with Coeliac Disease. However, some may be unable
to tolerate even the smallest amount of gluten and so cannot
eat Codex wheat starch.
Amongst
those who have gluten intolerance, the reaction to eating gluten
is variable. In some it may trigger immediate symptoms, which
can last for several days, whilst in others no visible symptoms
are seen. Eating gluten causes damage to the gut, the effects
of which may last longer than the symptoms.
The
Crossed Grain Symbol
The Crossed Grain Symbol is owned by Coeliac UK (the Coeliac
Society) and can be used under licence by food producers. Where
the symbol appears on packaging, it means that the food is guaranteed
to be gluten-free according to the standards set by the Coeliac
Society in the UK.
Lucas
have applied to the Coeliac Society to use the symbol as our
listed "Suitable for Coeliac" sausage and burger mixes
meet all tests to comply with the standards set by the Coeliac
Society in the UK.
Gluten-Free and None Gluten-Free Ingredients
Gluten-free: Maize Starch, Modified Starch, Modified Maize Starch,
Maltodextrin, Glucose Syrup, Sorbitol, Maltitol, Isomalt, Textured
Vegetable Protein, Caramel, Aspartame, Dextrose, Xantham Gum.
None Gluten-free: Wheat Starch, Modified Wheat Start, Malt,
Barley Flour.
Working
with Gluten and Wheat-Free Products
Whilst it is the responsibility of the person with Coeliac Disease
to make their condition and requirements known, it is the responsibility
of the provider of gluten-free foods to do all they can to ensure
these products are prepared to the highest possible standard.
Staff
should be trained to raise awareness and ensure the correct
response when dealing with people with Coeliac Disease. Serving
staff particularly should not attempt to guess the content of
dishes and give possibly false assurances about the absence
of gluten if they are not certain.
Getting
Started
IMPORTANT: A risk assessment with critical control points should
be conducted to cover all aspects of the procedure in handling
and serving gluten-free products to avoid cross-contamination.Product
information should be provided, listing all ingredients and
allergens for all the gluten-free products being served. They
should be readily available to customers should they wish to
view them.
Food
Hygiene
• Wash hands before handling gluten-free foods, especially
after other food preparation.
• Clean down surfaces before preparing food.
• Use separate utensils for gluten-free products.
• Avoid cross-contamination at all stages with none gluten-free
products.
• Gluten-free products should be packed and stored separately
from other foods.
Cross-Contamination
• Cross-contamination is possible in the food preparation
and service areas. Preparation equipment that has been used
with any of the ingredients on the prohibited list must be carefully
washed and dried before preparing gluten-free foods. Avoid cross-contamination
with none gluten-free products.
Other
Suppliers
• Check out suppliers who provide gluten –free foods.
Ask for technical information on the content of the products
being supplied.
Reassurance
& Testing
• Certified testing kits are available to ensure products
are gluten-free. The take around 5 minutes to produce a result
and invaluable in providing reassurance to customers.
• Openness and transparency are vital. Ensure an internal
risk assessment has been completed and that this is available
to customers.
• Cross-contamination issues must be taken seriously.
• Procedures should be monitored and updated where required.
Useful
Contacts
Coeliac UK is the national charity supporting people
with gluten intolerances. The charity provides support and information
including The Gluten-Free Food & Drink Directory (a regularly
updated food list of over 11,000 manufactured gluten-free products)
and a regular magazine.
For
further information, contact: Coeliac UK, Suite A-D Octagon
Parade, High Wycombe, Bucks, HP11 2HS
Helpline:
0870 444 804 website: www.coeliac.co.uk
Manufacturers of Gluten-Free testing kits: Tepnel Biosystems:
01244 280202.
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