Frequently Asked Questions
Different arrangements apply in New Zealand and Australia. According to Food Safety Australia New Zealand regulations standard code 1.2.7., gluten-free food means “The food must not contain (a) detectable gluten; or (b) oats or their products; or (c) cereals containing gluten that have been malted, or their products”. No detectable gluten means the level of gluten allowed in food in Australia and New Zealand is a lot lower than permitted in other parts of the world.
The difference between Australasian regulations and ones that dominate the rest of the world is a contentious issue. The issue can be seen as a divide between those who accept the scientific view that 20 ppm is a scientifically acceptable level of gluten in food suitable for people with a gluten related disorder including Coeliac/celiac disease, contrasted with people on the other side of the divide who believe that no change to Australian and New Zealand regulations is necessary. Some people think that the optimum level of gluten in food may lie somewhere between the two views. Click here to share your thoughts on the controversy.
Because of the way gluten-free food you buy in New Zealand and Australia is regulated to the standard it is, you may be wise to adopt a gluten free diet which conforms to the standards used in other countries in the world including Europe, America and Canada. However you would be disrespecting food regulations if you sold such food labelled gluten-free (or similar) in New Zealand and Australia.
A. See your General Medical Practitioner, tell them about you symptoms, and ask them to diagnose what your ailment is. Some ailments such as coeliac (or celiac) disease can be readily diagnosed, other ailments that require a gluten free diet may take a while to check out. It may be that your symptoms will not be relieved by maintaining a strict gluten-free diet. Whatever the diagnosis it’s best to take advice from your GP in the first instance.
B. Diets are often best tailored to your own particular circumstances. In which case, visiting a dietitian or nutritionist is a good idea if you have been advised to follow a particular diet.
C. Join a support group, meet with people with the same problem as yours and find out more about what to do. A selection of support groups can be found through a simple search on the internet.
D. Choosing what or where to eat gluten-free is as simple as clicking on www.glutenmanagement.com
A. Save the customer the bother of reading food labels through insisting your suppliers decipher their label information and expose hidden gluten. If the supplier refuses to comply with your wishes and the brand is strong, why not add a label to the product yourself to clarify ingredients. Customers will appreciate your consideration.
B. Put as much gluten free food in the same area as possible to save customers the bother of searching your store for what they want. The old technique of forcing customers to search stores by hiding milk and other staples to entice them to buy more is well past its use-by date. Reducing contamination is another reason not to intermingle gluten-free food with other food. Items such as packaged pasta, flour and cereal can easily leak and spoil gluten free-food in the shop, then customer transports the contaminated food home and into their pantry. It only takes a small amount of gluten containing food to contaminate gluten-free food.
Performance is improved through a process of continuous improvement. It includes accountability through assignment of personal responsibility and a schedule for activities to be completed, as well as an assessment tool to implement corrective actions in addition to scheduled activities, creating an upward spiral of continuous improvement. The standard can be applied to any organisation, large, small, or type of food service.
Benefits of an effective and efficient management system include:
• More efficient use of resources
• Improved risk management, and
• Increased customer satisfaction as services and products consistently deliver what they promise.
Gluten management systems are generally founded on an appropriate technology platform. These can range from a narrow scope paper based platform up to one that is multi-functional and automated. Scope can include information on topics such as the organisation, standard operating procedures, setting and implementing corporate policies, monitoring progress, quality assurance, staff training, choosing suppliers and getting best value from them, marketing, distribution and more. Good systems also provide flexibility to adjust to changing circumstances through an ability to reshape the system whenever required.