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Reply To: | Nancy Baker, NFCA |
Date: | Thu, 1 Oct 2009 06:00:11 -0700 |
Content-Type: | text/plain |
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<<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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* All posts for product information must include the applicable country *
Archives are at: Http://Listserv.icors.org/SCRIPTS/WA-ICORS.EXE?LIST=CELIAC
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