Evaluation of the level of knowledge and handling procedures for gluten-free food in a restaurant in Buenos Aires City

Abstract

Access to gluten-free foods for every person with celiac disease is a right established by law. The ability of a restaurant to offer a gluten-free menu in compliance with Argentine law 27.196 depends on the degree of awareness of celiac disease among its staff and leadership team, the design of the establishment, and food handling practices. In this work a descriptive, observational and interdisciplinary study to evaluate handling practices, facility design and level of knowledge about gluten-free foods in a restaurant service located in Buenos Aires City. The staff did not demonstrate complete knowledge about celiac disease and gluten-free foods management and in the establishment, it was found that there were no sectors with a total absence of gluten, which implies that all areas have the potential to contaminate gluten-free foods. The adaptation of an Argentine restaurant to Law 27.196 can be a considerable challenge. The incorporation of professionals who guarantee food safety is essential to prevent cross-contact and promote gluten-free environments that allow affected people to lead a healthy and complication-free life.