All employees will follow safe food handling practices. All new employees will be educated on the procedures of safe food handling to prevent contamination of gluten free food items. All staff should receive in-service education and training related to cross contamination on an annual basis. PROCEDURES MEAL PREPARATION – All gluten free food items that are not purchased and are prepared, served and/or stored in the facility kitchen will be handled following the procedures outlined below. Hands will be washed prior to handling any gluten free products and before gluten free food item assembly, production and/or packaging. Before use, all foods and ingredients will be checked to ensure that they are gluten free. If employees are uncertain about a given product, they will ask the food services manager or registered dietitian for assistance. Policy Name: Policy Page: 2 of 4 Prevention of Number: Contamination in the Production of Gluten Nutrition & Food Services Free Food Items Operational Procedure Section: Food Safety Effective Date: Revision Dates: May 5, 2011 Gluten free meals and snacks will be prepared before starting preparation of gluten containing meals and snacks. Steps of gluten free food item production will occur continuously from assembly to packaging to avoid risk of cross contamination. Individuals working at gluten free food item station will not handle other food products while preparing and packaging gluten free food items. At time of gluten free food item production, this will be the only food product handled in the designated area. Work surfaces designated for gluten free food production will be cleaned and sanitized before and after gluten free food production, to ensure that gluten-containing food particles are not present in the work area. All utensils utilized for gluten free food production will be cleaned and sanitized before and after each use. Specific utensils designated for gluten free food production will be labeled and kept in the area. A separate toaster, cutting boards, knives, strainers and wooden utensils will be used for preparation of gluten free items. Equipment designated for gluten free preparation will be labeled as such.
All employees will follow safe food handling practices. All new employees will be educated on the procedures of safe food handling to prevent contamination of gluten free food items. All staff should receive in-service education and training related to cross contamination on an annual basis. PROCEDURES – MEAL PREPARATION All gluten free food items that are not purchased and are prepared, served and/or stored in the facility kitchen will be handled following the procedures outlined below. Hands will be washed prior to handling any gluten free products and before gluten free food item assembly, production and/or packaging. Before use, all foods and ingredients will be checked to ensure that they are gluten free. If employees are uncertain about a given product, they will ask the food services manager or registered dietitian for assistance. Nutrition & Food Services Operational Procedure Policy Name: Prevention of Contamination in the Production of Gluten Free Food Items Policy Number: Page: 2 of 4 Section: Food Safety Effective Date: Revision Dates: May 5, 2011 Gluten free meals and snacks will be prepared before starting preparation of gluten containing meals and snacks. Steps of gluten free food item production will occur continuously from assembly to packaging to avoid risk of cross contamination. Individuals working at gluten free food item station will not handle other food products while preparing and packaging gluten free food items. At time of gluten free food item production, this will be the only food product handled in the designated area. Work surfaces designated for gluten free food production will be cleaned and sanitized before and after gluten free food production, to ensure that gluten-containing food particles are not present in the work area. All utensils utilized for gluten free food production will be cleaned and sanitized before and after each use. Specific utensils designated for gluten free food production will be labeled and kept in the area. A separate toaster, cutting boards, knives, strainers and wooden utensils will be used for preparation of gluten free items. Equipment designated for gluten free preparation will be labeled as such.
EducationManual-ImplementingtheGlutenFreeDiet.docx