<<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 whole facilities 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 and commitment to do on-site quality
control testing. 

4.  Cost $200 for restaurants and health care facilities and $75 for
schools. 

For more information go to www.CeliacCentral.org  and click on GREAT or
contact [log in to unmask] and we will get in contact with
the restaurant, school, or hospital for you.  

 


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