Coeliac Australia has developed a range of resources and programs to help you meet your obligations when making a health claim and ultimately meeting the needs of your gluten free consumers.
This practical guide is broken into three key principles with information tailored to the food service industry. It offers many practical tips and knowledge to assist you putting gluten free into practice.
This guide was developed in partnership with Nestle Professional and the latest version of the guide was
revised in 2023.
Coeliac Australia’s Gluten Free Online Training module is an interactive and engaging module that ensures that the learner has a strong knowledge of the best practice principles and will have the capacity to implement into a commercial kitchen.
A certificate of Achievement is awarded upon successfully completing the online assessment and is valid for three years.
There are also four supporting posters (or fact sheets) available to be used in conjunction with the guide that can be downloaded from the Nestle Professional website
“Improving training and knowledge about appropriate gluten free food practices is probably the single most important step in ensuring the safe
delivery of gluten free food, particularly for people with coeliac disease, whose health depends on it.”
Reference Gluten in ‘gluten-free’ food from food outlets in Melbourne: a cross-sectional study, published July 2018
Gluten-free online training
Other resources and useful references
- Standard 1.2.7 Nutrition, Health and Related Claims
- Claims in relation to gluten: See Clause 12(7) and Nutrition Content Claims Schedule (Schedule 4)
- Prohibition of the use of a disease name, see Clause 8
- The term ‘Coeliac’ can be used within the Coeliac Australia endorsement logo, see Division 6
- Standard 1.2.3 Clause 4, Mandatory Warning and Advisory Statements and Declarations – covers the compulsory
declaration of certain allergenic substances and their products
- Standard 1.2.8 – 6(d)(iv) Nutrition Information Requirements – gluten must be included in the NIP when a ‘gluten free’ claim is made
- Food Industry Guide to Allergen Management and Labelling
- Voluntary Incidental Trace Allergen Labelling (VITAL) Tool– an essential standardised allergen risk assessment tool for food producers that allows the impact of allergen cross contact to be assessed.
- The Allergen Bureau’s Allergen Risk Review is designed to assist you in the process of thoroughly investigating the allergen status of food products and ingredients.