<<Disclaimer: Verify this information before applying it to your situation.>>

GREAT Foodservice, a program of the NFCA, was written by an educator and 
edited by dietitians, gluten-free manufacturers, and professional chefs. 
It can quickly and efficiently train and empowers all levels of a 
restaurant or institutional kitchen according to their needs.  
1.  General Managers and Owners go through online training which 
includes a manual, narrated presentation, and exam.  The program covers 
A,B,C:  Being AWARE of what gluten is and why it is toxic to someone 
with celiac disease, BRINGING in supplies which includes menu creation 
and investigation, and finally CROSS-CONTAMINATION CAUTION which 
addresses errors and error correction in fast moving kitchens. 
2.  After passing the test, each location is given a toolkit which 
includes: narrated (in English) powerpoint (subtitles in Spanish) for 
shift managers, cooks, and chefs; logistics templates (stickers to mark 
ingredients/take out boxes, training posters, and printable PR 
materials); and a  bilingual (English and Spanish training) DVD for all 
employees. 
3.  Each location must sign a 10 point contract which includes the 
commitment to train every new employee. 
4.  Cost $200 (multi-unit rate available) or $25 for schools. 
For more information got to www.CeliacCentral.org contact 
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