So far, people know that Celiac Disease is an autoimmune disorder associated with gluten. For those who suffer from this disorder eating in restaurants is difficult. Most restaurants are jumping on the bandwagon but are not realizing that for some people, it is not just a diet but a lifestyle. When someone with this disease comes in contact with this product, it can take weeks and sometimes months to recover from its effects. Restaurants need to take full precautions when preparing food.
Eating away from home, where people do not take the precautions needed to protect people with Celiac Disease is hard. Only now, have restaurants begun to advertise separate menus. This has been gratefully accepted by people allergic to gluten because they can now eat out with their friends. However, employees and chefs are not being careful enough. They cannot just say they prepare the food without gluten. They must also be sure to avoid cross contamination when using cooking utensils, dishes, and even ovens (Alexis). Numerous accounts have been reported about false advertising of safe and gluten free food in restaurants. When customers ask waiters about preparing the food properly and carefully, they server doesn’t know how to reply and often has to fetch the manager (Alexis). Though more and more diners and cafes have adapted to the increase in customers with this problem, they still need to remain fully aware of the dangers they can cause their customers.
Some restaurants cannot be trusted at all no matter what they say. New laws state that restaurants must have certification that says they can prepare and cook food safely and properly to avoid contamination. It is important to ask about their practices before ordering (Eating). An easy way to find out about certain restaurants certification and menus before going there can be to look them up on certain websites such as:
- Gluten Free Certification Organization
- National Foundation for Celiac Awareness
- Celiac Sprue Association.
These websites show listings of certain places to eat that properly prepare gluten-free food and have certification. Similarly, there are programs and classes people can take to learn how to properly manage food in order to keep their consumers safe, “The Gluten-Free Food Services (GFFS) Training and Accreditation Program, a program of GIG, is designed to work with all food service establishments who wish to provide for and serve gluten-free consumers” (Gluten-Free).These advancements and new practices have created a safe environment for celiac intolerant people.
In conclusion, many restaurants refuse to sell gluten-free products because it is hard to maintain the practices and is more expensive. However, those who do, most often do not prepare it correctly. Vendors and restaurants who do not have certification and have taken the right classes can seriously endanger your health. Be safe and make sure to ask the right questions before ordering your food no matter what the waiter says.
Alexis. “Gluten-Free Food in Restaurants.” Celiaccentral. National Foundation for Celiac Awareness,
2015. Web. 27 Apr. 2015.
“Eating at Restaurants.” glutenfreeeating. Madavor Media, LLC., 2015. Web. 27 Apr. 2015.
“Gluten Free Certification Organization” glutenfreerestaurants. Gluten Intolerance Group, 2015. Web.
27 Apr. 2015.