dealing with food allergies and intolerances dealing with

Christiane Hache
Guérin
Making a ''gluten-free'' claim means safely cooking and serving
food made from gluten-free products and controlling
cross-contamination with gluten.
« DEALING WITH FOOD
FOOD ALLERGIES AND INTOLERANCES
IS PART OF THE CHALLENGE OF COOKING TODAY »
Christiane Haché
Gluten Free consultant
Eating out is normal for most of us. It is easy to choose any restaurant, be seated and enjoy the meal.
What about those who need specific accommodations in order to eat out? People who suffer from of
gluten intolerance, celiac disease or food allergies? According to the Canadian Celiac Association, we are
talking about 1% of the general population with celiac disease (350.000 people) and 6% (2.3 million
people) with gluten intolerance in Canada.
For them, eating ''gluten free'' is a medical necessity for life. This means a meal cooked with gluten-free
products and without gluten cross-contamination. Celiac customers are not currently served as required
although this clientele remains very faithful to those restaurants which ensure safe service and quickly
promotes them throught the gluten-free grapevine.
Right now, most of what is offered as gluten-free is not safe for those who need it.
SERVICE
GOOD
A
P
ER?
E LO
US T O M
V
C
E
C
D
IA
TO
CEL
R
W
O
O
H
F
Christiane
Haché
Gluten Free
Consultant
Restaurants, Hotels
Institutions Training
As a cook and pastry chef for more than twenty years, I decided to combine my
knowledge and my culinary experience both with gluten and without as well as
my research on celiac disease to set up training adapted specially for food
handlers in restaurants, culinary schools and the hospitality industry. This book
also answers questions from families and friends who want to cook safely for
someone with food allergies and intolerances.
Train with a certified trainer to respond
properly to the gluten-free need.
www.cookingandservingglutenfree.com
This training manual contains :
[email protected]
Feel free to contact me at :
• Awareness level information about celiac disease
and gluten-free diet requirements
• Information about international food standards
and gluten-free labeling laws
• Training activities for all thirteen chapters
This training manual teaches how to :
• Track gluten (visible and hidden sources)
• Handle cross-contamination with gluten
• Cook a gluten-free meal safely
• Serve a celiac appropriately
special thanks
A special thank to the following people who reviewed all or part of this book who contributed accurate
and up-to-date information and enriched its scientific content.
Mrs Janet Dalziel, former president of the Canadian Celiac Association (2007-2011), celiac herself for thirteen years.
Dr Idriss Djilali-Saïah, immunologist in the departments of gastroenterology, hepatology and nutrition of CHU Sainte-Justine's
Hospital in Montreal and director of its research project on celiac disease.
Mrs Christiane Chabot, director, Quebec and Eastern Canada for Allergen Control Group Inc and food processing industry
project director for S.M. Laboratory Services Inc.
Mrs Nicole Leblanc, Dt. P. experienced and expert dietician-nutritionist in celiac disease and food intolerances, member of
L'Ordre professionnel des diététistes du Québec for more than twenty years and diagnosed with celiac disease herself.
Mrs Danielle Moore, Dt.P. consultant dietician, celiac disease and gluten-free diet expert, member of Dieticians of Canada and
L'Ordre professionnel des diététistes du Québec, also celiac since her early childhood.
Cooking and Serving
Gluten Free
How to cook and serve safe gluten-free food
in restaurants
CODE
PRODUIT
74900
TITRE
Cooking and Serving Gluten Free (120 pages)
4501, rue Drolet
Montréal (Québec) H2T 2G2
Téléphone: 514 842-3481
Télécopie: 514 842-4923
Courriel: [email protected]
www.guerin-editeur.qc.ca
ISBN
978-2-7601-7490-0
November 2013
Product details for your order.