Let’s answer some of your questions about the Gluten-Free Food Program (GFFP):

  • Why do you need the GFFP Standards and GF-Smart Training?

The Celiac community has no way of knowing if the current establishment’s’ gluten free claims are accurate within the hospitality industry. With no consistent standards across the industry the GF-Customer is playing Russian roulette.

Take this scenario: Eight restaurants are all claiming they serve GF food. However, three are implementing the correct requirements to produce GF food, and five are claiming GF food when they do not fully understand the basic requirements. No wonder some of the GF-Community stay at home, when dining out means taking such a risk.  Our GFFP and branding is designed to take the guesswork away from the GF-Customer.

GF-Smart training has two fundamental objectives. 1) Having staff understand what the GF-Customers require and making them feel at ease by answering questions they may have. 2) The staff understand and work within the establishment’s internal Gluten Free food processes and can communicate these to the GF-Customer.

This builds trust with the GF-Customer and your staff understand the importance of maintaining your internal processes and enhancing your brand and reputation.

  • What type of establishments are covered by the GFFP Standards?
    • Restaurants
    • Caterers
    • Camps
    • Hotels and convention centres
    • Healthcare and educational institutions
    • Cafés, bars, quick service outlets
    • Principalities
  • How can the Standards cover all these establishment types?

The GFFP is designed to support the smallest to the most cutting-edge restaurants, cafés, hotels and convention centres. The Program’s goal is to aid all establishments who wish to serve consistent gluten-free food within their premises by using GFFP techniques. Until now, the gluten-free community has not had a trusted brand within the service industry. GF-Dedicated and GF-Verified are the two key words used within our Program, along with GF-Smart training, to help support the public and establishments use smart ways of delivering gluten-free foods.

  • How do I know if my current Standard Operating Procedures (SOP) meet the GFFP requirements and what do I need to do every day to accomplish this?

GFFP has a self-assessment check list and guidelines to help you through the basic requirements for both GF-Dedicated and GF-Verified.

Depending on your existing SOP’s your establishment may already meet the GFFP Standards, or just small changes required. But if you’re starting from scratch our guidelines and self-assessments will help you on your way.

GFFP can also provide consultancy advice as and when required.

The GFFP Standards cover logical basic practices which should be followed in any establishment producing Gluten-Free Food within the hospitality industry. These have five sections.

Our GFFP fundamental objectives (good business practices) in protecting your business and ours are as follows:

1.0     SENIOR MANAGEMENT COMMITMENT      

The GFFP Objective: To ensure that management are fully committed to delivering safe gluten free food and provide the necessary resources to manage the requirements under items 2,3,4 and 5 below.

2.0    STAFF TRAINING AND COMMUNICATION

The GFFP Objective: To ensure that all key staff are fully trained in your internal processes to meet the GFFP requirements of delivery of gluten free food. The front of house staff can easily communicate and answer questions around your GF-Menu items and your processes. Any changes to processes or menu items will be fully communicated to staff.

3.0    GLUTEN FREE MENU PLANNING

The GFFP Objective: Planning the gluten-free menu and purchasing of ingredients will be done by a knowledgeable person/s and all gluten-free menu items shall be free of wheat, rye, barley or *oats. This includes other names such as spelt, kamut, malt and triticale. *Gluten-free oats are allowed.

4.0     ESTABLISHING FOOD HANDLING POLICIES AND PROCEDURES TO PREVENT ACCIDENTAL CONTAMINATION   

The GFFP Objective: For each gluten free menu item the establishment’s flow of food must be reviewed for possible cross-contamination points (CCP). A plan needs to identify each CCP which needs to be documented and steps put in place to eliminate or reduce the risk of these events occurring. Cross-contamination points may occur and are not limited to:

4.1.0   Receiving and Storage

4.2.0   Cleaning and Personal Hygiene

4.3.0   Food Preparation and Equipment

4.4.0   Greeting, Ordering and Serving

4.5.0   Off-site Deliveries

5.0 DOCUMENTATION, MONITORING, VERIFYING and REPORTING

The GFFP Objectives: Management must understand what’s happening within the establishment and have systems in place to manage the day to day operations. These processes can be reviewed over time to ensure corrective actions are taken when required, and monitoring, verifying and reporting on how the system is functioning. Evidence of management reviews are required.

As you can see from our objectives these are basic practices that every business should be following. If implemented correctly, these will help your profitability and customer satisfaction.

Please complete our online application form to support the GF-Community.