Gluten Free Food Safety Training Certificate

International research indicates there could be up to 100,000 people in our NZ team of 5 million with coeliac disease, and of those 30,000, most are likely to be children under the age of 18.

This growing community of people is preferentially seeking safe GF options, and they bring their friends to dine with them. These potential patrons often fear dining out because they have no control over the preparation of their food, and the consequences of error are significant.

The training covers all aspects of what is involved in serving safe gluten-free (GF) food, from choosing ingredients, storage, food preparation, and cooking right through to serving customers and labelling your menu. It is the first step on your journey to dining-out program accreditation. 

Whether you are a caterer in the private or public sector, a cafe owner, a restaurateur, or a retailer large or small, we can help you understand the importance of delivering coeliac-safe gluten-free food to our community the first time.

This Gluten-Free Food Safety Training Certificate is designed to help identify the impact that coeliac disease and non-coeliac gluten sensitivity have on individuals and why the food industry is required to manage gluten to ensure everyone who needs to live gluten-free for life can do so with confidence.

Easy explanations of the law around gluten-free labelling are also included to provide you and your staff with a full understanding of the needs and requirements of your customers, clients, or patients.

Key Learning Outcomes

• Understanding coeliac disease and the gluten-free diet

• Gluten-free food safety and laws

• Choosing and storing the right ingredients 

• How to prevent cross-contamination and implement and monitor gluten-free food processes

• Communicating with staff and customers