Restaurant Owners Don't Believe Gluten Allergy/Celiac is Real

[Skeeball]

Hello, everyone! I currently work at a small restaurant where I make sandwiches. We have griddles where we toast all breads and I was told to toast our gluten-free bread on the same griddle and place them on the same racks as the other breads to go through the oven. I mentioned how harmful this could be for someone with a serious gluten intolerance and we started taking extra precautions to keep this from happening. HOWEVER, two of the store owners said that this was "BS", that "most people are lying about being gluten-intolerant" and they are going out of their way to "talk to me" about this issue. How can I show them that this is a REAL issue that could eventually lead to SERIOUS pain for people with genuine afflictions? Any case studies, articles from reputable sources, or personal testimonies on cross-contamination and what it does are greatly appreciated. Thanks!

[GFinDC]

The FDA has issued rules on the labeling of foods as gluten-free.  The standard is less than 20 PPM of gluten.  The FDA set that level because their studies showed most people with celiac do not react to foods with that level of gluten.  Some do react though.

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5. Does the final rule apply to gluten-free claims made for foods served in restaurants, including cafeterias and buffets? 
   The gluten-free final rule applies to packaged foods, which may be sold in some retail and food-service establishments such as some carry-out restaurants. However, given the public health significance of “gluten-free” labeling, FDA says that restaurants making a gluten-free claim on their menus should be consistent with FDA’s definition.
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[tracihollis]

I appreciate you taking a stand on being safer in the kitchen.   I have celiac and it seems almost every time we eat out I have a reaction no matter how many questions we ask or how specific we are.  symptoms vary from severe migraines to joint pain that could be equivilent to being hit by a truck not to mention brain fog, vertigo, vomiting, and not being able to go #2 for 5 to 7 days from the inflammation.   needless to say when we go out to eat I suffer panic attacks and anxiety.   Gluten intolerance is not just a myth it's a nightmare!

 

[cyclinglady]

Maybe your restaurant owners might consider this model for their sandwich shop.  It would be a win-win for everyone.  An increased bottom line for the restaurant and another safe place to eat for celiacs.  

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We eat there!  So nice to order and see that your food is assembled safely!  

[hookedongolf]

Many restaurant owners want to believe that because it is simply a hassle for them to comply with the requirements for separate areas and utensils.  They must know that we are the very last to want to do that!