National Foundation for Celiac Awareness and Argo Corn Starch Partner on Gluten-Free Training for Foodservice Operators | BeyondCeliac.org
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National Foundation for Celiac Awareness and Argo Corn Starch Partner on Gluten-Free Training for Foodservice Operators

8/7/2015

Contact: Claire Baker
Director of Communications and New Media
National Foundation for Celiac Awareness
[email protected]
215-325-1306 x111

                                                                                                                 

PHILADELPHIA (August 5, 2015) – The National Foundation for Celiac Awareness (NFCA), a national non-profit organization that helps individuals with celiac disease and other gluten-related disorders will partner with Argo® Corn Starch to host a free webinar designed to increase availability of safe gluten-free food options in restaurants and other foodservice operations. 70% of people with celiac disease continue to experience intestinal damage despite their best efforts to adhere to the gluten-free diet. The webinar, Moving your Gluten-Free Operations from Good to GREAT! is designed to provide practical knowledge on addressing these needs within the foodservice environment.  It will be held on September 16th at 2 p.m. EDT.

An estimated 1% of the population has celiac disease, a serious genetic autoimmune disease, and an estimated 6% of the population has gluten-sensitivity.  Both conditions require a strict gluten-free diet. While many restaurants are introducing gluten-free menus to accommodate those who have this special dietary need, gluten-free food is not always prepared with the necessary precautions.

The webinar will assist restaurateurs and foodservice operators to gain knowledge and practical skills to improve or enhance their current or new gluten-free program in order to accommodate all gluten-free guests. Presenters will be Beckee Moreland, Director of NFCA’s GREAT Kitchens Program and Bob Strate, Chief Operations Officer for TaMolly’s Mexican Kitchen, a regional chain with 11 locations in Texas, Arkansas, and Louisiana. TaMolly’s has successfully implemented safe gluten-free food handling protocols with demonstrable results.

Attendees will learn to:

  • Assess their ability to safely serve gluten-free guests
  • Recognize management decisions involved in developing or improving a gluten-free program
  • Identify staff and operational capabilities and challenges
  • Strengthen their back-of-house systems for making gluten-free as easy as possible while maintaining safety, taste, and confidence
  • Enhance and expand their gluten-free menu options with substitutions and gluten-free products
  • Identify ways to communicate and market to the special diet guest

Through its GREAT Kitchens program, NFCA provides valuable training from health and foodservice experts, promoting best practices within the industry and recognizing operators who make the commitment to serve their gluten-free guests safely.

Argo Foodservice, a proud supporter and partner of NFCA, is sponsoring the webinar. Argo® Corn Starch is one of the most respected brands in the foodservice industry, and has been a back-of-the-house staple for over a century. A nearly flavorless thickener, Argo® Corn Starch is a gluten-free ingredient for pies, puddings, custards and cake fillings – an excellent substitute in cooking and baking when flour and other glutinous starches must be avoided. Argo® Corn Starch is a brand of ACH Food Companies, Inc.

Restaurateurs and foodservice managers can rsvp for the free September 16th webinar by visiting www.greatGFkitchens.org/webinar.

About the National Foundation for Celiac Awareness
The National Foundation for Celiac Awareness advances widespread understanding of celiac disease as a serious genetic autoimmune condition and works to secure early diagnosis and effective management. We empower our community to live life to the fullest, and serve as a leading and trusted resource that inspires hope, accelerates innovation and forges pathways to a cure.

NFCA’s GREAT Kitchens program is an online, multimedia course that teaches foodservice staff how to properly prepare and serve gluten-free meals. Participants learn how to identify gluten-free ingredients, avoid cross-contact and answer gluten-free customers’ questions. Participating restaurants and foodservice operations can become GREAT accredited.

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