Celiac Disease
SUMMARY PAGE
CONTENTS PAGE
INTRODUCTION
As part of a balanced diet, most individuals incorporate wheat products into their diets; bread, cakes, pizzas or biscuits are just the few gluten containing products that people without coleiac disease, take for granted.
Although deemed as normal for most, these simple foods are not as nutritious or beneficial to people who have Coeliac disease.
Coeliac disease pronounced (see-liac) is intolerance to wheat products, whereby gluten fights against the immune system causing damage to the lining of the intestines.
According to (Coeliac UK 2001), 125,000 in the UK are faced with this condition. The disease is fatal in most cases and can have an effect many parts of the body.
The body …show more content…
of this report will focus on the coeliac patient, and look into the cause and affects this condition may have on an individual with this lifelong intolerance.
By researching further into the condition, the aim is to determine the precautions and measurements needed to avoid symptoms associated to this condition; such precautions include, understanding health and safety measurements needed within a baking environment, and the knowledge of alternative ingredients used to emulate original gluten products.
METHODOLOGY:
Research into coeliac disease will be done using a primary source of information. The use of Journals, Books and Articles will contribute to the content of this report.
WHAT IS COELIAC DISEASE
The intolerance to gluten proteins is the cause of the autoimmune disorder named ‘coeliac disease’.
Celiac disease, also known as ‘coeliac spru’ or ‘gluten sensitive enteropathy’ is an allergy by which the body forms defensive antibodies against gluten products.
In General terms, gluten describes the mixture of proteins stored in wheat (Prolamins and glutenins). Patients with Coeliac disease are affected by the toxic prolamins, which include; gliadin in wheat, secalin in rye, and hordein in barley. It is these proteins ‘gliadin, secalin and hordein’ that affect the human intestinal brush ‘villi’ (see appendix 1) in those with the disorder. (Bachetti, T 2010).
These toxic proteins as mentioned above, attack the cells inside the intestines of an individual with coeliac disease, resulting in damaging effects on the bowel therefore leading to malnourishment and the malabsorption of valuable nutrients such as iron, folic acid, and calcium and vitamins, and soluble fats(McGee, 2004).
According to Bupa (2011) To diagnose coeliac disease an endoscopy is carried out, this diagnoses uses an endoscope with a biopsy to examine the small intestines (bowl) of the patient. The disease can develop at any stage and is common in both children and …show more content…
adults.
It is however a lifelong condition that must be monitored to avoid symptoms which will be motioned later in this report.
THE EFFECTS OF COELIAC DISEASE ON THE HUMAN BODY
As shown in (appendix 1), the antibodies attack the lining of the intestines, causing ‘villi’ to flatten.
The ‘Villi’ are situated in the small intestines (bowel), resembling hair like strands; their purpose is to absorb nutrients through the intestinal wall. As seen in the image (appendix 1) once the ‘villi’ is damaged, they become flattened.
Without the strands the absorption of nutrients are no longer possible, resulting in fats, proteins, minerals and vitamins passing through the stools, over time leading this leads to malnutrition.
(BUPA 2011).
According to Bupa (2011) people with coeliac disease are more at risk at developing associated conditions, autoimmune diseases such as sjogrens syndrome, typ1 diabetes and Addison disease.
CAUSE OF COELIAC DISEASE
Although it has not yet been proven how coeliac disease is developed. (Coeliac UK 2012) have stated, one in ten people with the disease have a sibling or parent with the condition. According to Mulder,C (2005) coeliac disease has a strong connection to the genetic component.
Having a family member diagnosed with coeliac disease isn’t a direct indication that another member or sibling will develop the condition, however in many cases this is the true. Many other factors such as previous digestive problems, ulcerative colitis or type 1 diabetes can trigger the condition.
STATISCTICS ON COELIAC DISEASE (according to World Gastro enology organization).
Coeliac disease affects 100 in 300 people of the population
The ratio between women and men being diagnosed of coeliac is 2:1
Coeliac disease can occur without no symptoms at
all
Fertility can be affected by coeliac disease
People with diabetes or other autoimmune disorders are more likely to develop coeliac disease.
THE SYMPTOMS OF COELIAC DISEASE
Children and adults can be affected by this condition. According to statistics (Anderson, J 2011) Over 70% more women are diagnosed with coeliac disease. This is often due to the fact that women are more likely than men attend their GP.
Children are likely to develop symptoms at a tender age of 6 months old, after eating food-containing gluten. However. Many children do not suffer with the common symptoms, instead they have problems with growth, develop iron deficiencies, have teething problems, suffer with anemia or are at risk of weakening of the bones due to iron deficiencies. (Mulder, C 2005).
Common symptoms
Diarrhoea,
Constipation,
Fatigue,
Weight loss,
Excessive wind,
Bloated abdomen
Mouth ulcers
Skin Related Symptoms - are common in coeliac patients. Adults develop Dermatitis Herpetiformis, which result in itchy skin, raised bumps, and most commonly, blisters, which are situated on the knees, kneck, elbows and back. Generally this isn’t as common in-patients before they reach puberty. (Mulder, C 2005).
Other Symptoms:
Hair loss,
Headaches
Rash on skin
Tiredness. (Bupa 2012).
Women with coeliac disease can suffer from the common symptoms, however there are specific symptoms related to women, as listed below.
Infertility
Pregnancy problems
Endometriosis and sever period pains
Early menopause
Men on the other hand still suffer with the classic symptoms as mentioned above, and can also experience male infertility. (Bupa 2012).
TREATMENT FOR COELIAC DISEASE.
Although coeliac disease can cause discomfort in form of symptoms mentioned above, a person faced with the condition does not require frequent visits to the doctors or use of medication. In order to avoid such symptoms re-occurring, a strict gluten free diet must be adhered to.
By maintaining a healthy diet free of gluten, optimal health will be achieved. Food to avoid in gluten free diets include, bread, cereals, oat flour, barley, rye, wheat, processed food derived from wheat or medication that uses wheat. (Coeliac coach 2009).
GLUTEN – PROPERTIES AND BENEFITS.
Gluten being a protein is responsible for the building properties in flour. Wheat encourages water absorption, provides cohesively, viscosity and elasticity. It also contributes towards the appeal, crumb, and texture of baked goods. (McGee 2004). It also very common in most food consumed, such as Beer, Pasta, Bread, cereals, grains and wheat derivatives (semolina – often used in pastas, and couscous).
Properties of Gluten –
Gluten is a make-up of two proteins, ‘gliadin’ and ‘glutenin’ These proteins known as molecules, are a make-up of chains of repeating units known as amino acids that can fold and coil upon themselves to form shape in three dimensions.
The Shape of gliadin is compact, and the shape of glutenin elongated (see appendix 3).
It is the amino acids in both proteins that help form a bond of hydrogen between each other. Upon kneading bread dough, gliadin and glutenin start forming a network. Once the dough is raised, that helps it to keep its shape.
The Network of Gluten in bread is made up of aligned and elongated strands, which expand the internal structure of bread, resulting in a fluffy and light loaf. With gluten a baked good has a good crumb texture to it. Without the protein structure the dough results in a batter that resembles a liquid and results in a crumbling texture upon baking.
GLUTEN FREE FOOD and INGREDIENTS
Although most foods such as breads, cereals and some processed foods contain gluten. There are natural foods that do not. In order to maintain a healthy lifestyle coeliac suffers are advised to modify their diets.
Many recipe books and supermarkets such as Waitrose, Sainsbury’s and Asda provide a Gluten free range of products, such products include, sausages, breadsticks, pizzas, and even Gluten free flour. (Gallagher 2004)
As listed below, many natural foods already have gluten free properties. Bakers mainly use flour to bake cakes, bread and many pastry dishes, gluten free flour is now available with the use of accompaniments to stabilise as listed below.
If customers are aiming to buy natural products free from Gluten the following are recommended according to (Coeliac for Dummies).
Beans and pulses (including soy products such as tofu)
Dairy products (milk, yoghurt and cheese)
Eggs
Fats (including butter, margarine and oil)
Fish and shellfish
Fruit
Nuts and seeds
Vegetables
Gluten Free products and their properties
Replacing gluten can be difficult for cooks. To replace a gluten product it needs similar properties to get as close to gluten as possible. It will therefore need to provide structure and a good texture. When gluten and water are mixed it becomes a malleable structure and can be easily manipulated, kneaded and stretched to the cooks desire.
Bakers who specialize in gluten free products use a combination of high protein, high starch, and gluten free flours helps to replicate the function of gluten. The following ingredients are replicas of gluten that help to provide a good structure in baked goods according to (Gluten Free baking for dummies).
Agar- agar: Is a vegan alternative made from algae (seaweed) it is mainly used in processed foods, and high of 80% fiber content according to McGee2004). As a substitute, this alternative adds resilience, stability and texture to baked food such as pizza, custards and bread.
Eggs: The structure forming proteins in eggs helps to trap air and water agitated (beaten). Forming structure for gluten free baked food.
Expandex: A modified Tapioca starch. With the ability to form a web with water, similar to gluten, it is recommended as a reliable alternative as it mimics the structure of gluten properties.
Pectin: A carbohydrate used as a thickening agent for jams and jellies, is derived from ripe fruits and certain vegetables, helps to keep baked goods soft, and prevents them from drying out, due to the moisture absorption.
Guar- gum: With an extensive thickening power, and the ability to hydrate at a rapid speed in cold water. Guar gum a derivative from the legume plant, works well in baked goods, attaining very high viscosity and acting as a very effective stabilizer alternative.
Xanthan Gum: This gum is derived from the fermentation of sucrose or glucose, and acts as a binding ingredient for most emulsions and other sauces. Made up of sugars and starches, xanthan gum is a carbohydrate, chemically a polysaccharide (see appendix 2), useful for stabilizing emulsions and viscosity control.
HACCAP – HEALTH AND SAFETY MEASURES
Working in a kitchen that caters to both coeliac and non-coeliac customers, requires strict precautions. Guidelines must be put in place to provide guidance on the handling and safety when preparing gluten free food. A HACCAP analyses carried out plans and determines food safety procedures by identifying preventative methods of cross contamination, or contact of gluten contained products to coeliac patients.
According to FSA (Food Standard Agency) It has been a legal requirement since 1988 that all business providing food, have a food safety management system in place, based on HACCP (Hazzard Analysis Critical Control Point).
In order for a product to be served as ‘gluten free’ to a customer, it must prevail safe from beginning to end.
Storage Procedures:
Vehicles and transport must be thoroughly inspected upon arrival to inspect hygiene and avoidance of cross contamination.
Cross contamination: A process whereby the gluten-free food comes into contact with ‘Gluten’.
Containers and food must be clearly labelled and stored
Gluten products must remain reserved only for the use of Gluten products
Gluten products must have areas dedicated to specifically to it.
Gluten free raw materials must be stored separately
Processing: The layout and storage of all equipment in the kitchen should be designed to reduce the risk of cross contamination.
Equipment should be labelled for the use of specific products such as Gluten free only.
Colour coding and stickers can give a clear indication of equipment.
Gluten Free products should be made at the start of the day or scheduled to avoid dust or flour flying onto gluten free products.
Equipment:
All surface areas and equipment must be thoroughly cleaned
Separate areas are to be employed for preparation of gluten free products
Workers must be vigilant in dust control of equipment and maintenance of equipment
Sanitation:
All areas where food is produced must be free of gluten or residue
Ensure the design of the kitchen allows for the correct methods of sanitation
Following SSOP instructions
Allow enough time for thorough cleaning
Focus more on hard to clean areas to ensure a thorough clean
Avoid cleaning areas where gluten is present; with ‘Blowing air’ this may cause dust particles of gluten to cross contaminate goods.
Ensure cleaning documents are reviewed, and a checklist is carried out after sanitation to ensure thorough cleanliness and sanitation of work area.
All clothing must be cleaned thoroughly, and hair and nails cleaned at all times.
Staff Training:
Awareness of the preventative methods of cross contamination is of importance in the maintenance of a safe environment. The contact of Gluten can be transferred through, hands, air particles, dust, clothes or work surfaces. To avoid such catastrophes, training gives staff an awareness and knowledge on how to practice safe handling of food and avoid cross contamination of gluten for coeliac patients.
A clear understanding of coeliac disease and its symptoms
Knowledge on food that contain Gluten and how to avoid it
Training on the procedures to follow to avoid cross contamination
Upon training, staff should have documentation to verify training
Training must be annually reviewed.
Thorough training for staff members on all the above, will ensure policy and procedures are thoroughly followed through.
The world food organization and gluten free products
APPENDIX
Appendix 1 – Image of villi affected by coeliac disease
Appendix 2 -Polysaccharides:
Polysaccharides, which are found in plants, humans and fungi, are a form of macromolecules. These molecules are carbohydrates with long strands that are bonded together by glycoside bonds.
Polysaccharides have a repeated pattern structure that can either be branched on un-branched. The Branched Polysaccharides are “amylopectin’ consisting of thousands of molecules that are bonded together, with many other branches. The Un-Branched Polysaccharides are named ‘amylase’ containing hundreds of long stranded molecules.
There are two forms of polysaccharides, structural or storage. The structural polysaccharides provide structure and stability to the walls of the cells. The Storage polysaccharides on the other hand store energy and glucose for plants and animals. (Barhanm, P 2001). Appendix 3 – Glutenin , Gliadin and Gluten
BIBLIOGRAPHY: (rough not yet complete)
CONTENTS PAGE
INTRODUCTION
As part of a balanced diet, most individuals incorporate wheat products into their diets; bread, cakes, pizzas or biscuits are just the few gluten containing products that people without coleiac disease, take for granted.
Although deemed as normal for most, these simple foods are not as nutritious or beneficial to people who have Coeliac disease.
Coeliac disease pronounced (see-liac) is intolerance to wheat products, whereby gluten fights against the immune system causing damage to the lining of the intestines.
According to (Coeliac UK 2001), 125,000 in the UK are faced with this condition. The disease is fatal in most cases and can have an effect many parts of the body.
The body …show more content…
of this report will focus on the coeliac patient, and look into the cause and affects this condition may have on an individual with this lifelong intolerance.
By researching further into the condition, the aim is to determine the precautions and measurements needed to avoid symptoms associated to this condition; such precautions include, understanding health and safety measurements needed within a baking environment, and the knowledge of alternative ingredients used to emulate original gluten products.
METHODOLOGY:
Research into coeliac disease will be done using a primary source of information. The use of Journals, Books and Articles will contribute to the content of this report.
WHAT IS COELIAC DISEASE
The intolerance to gluten proteins is the cause of the autoimmune disorder named ‘coeliac disease’.
Celiac disease, also known as ‘coeliac spru’ or ‘gluten sensitive enteropathy’ is an allergy by which the body forms defensive antibodies against gluten products.
In General terms, gluten describes the mixture of proteins stored in wheat (Prolamins and glutenins). Patients with Coeliac disease are affected by the toxic prolamins, which include; gliadin in wheat, secalin in rye, and hordein in barley. It is these proteins ‘gliadin, secalin and hordein’ that affect the human intestinal brush ‘villi’ (see appendix 1) in those with the disorder. (Bachetti, T 2010).
These toxic proteins as mentioned above, attack the cells inside the intestines of an individual with coeliac disease, resulting in damaging effects on the bowel therefore leading to malnourishment and the malabsorption of valuable nutrients such as iron, folic acid, and calcium and vitamins, and soluble fats(McGee, 2004).
According to Bupa (2011) To diagnose coeliac disease an endoscopy is carried out, this diagnoses uses an endoscope with a biopsy to examine the small intestines (bowl) of the patient. The disease can develop at any stage and is common in both children and …show more content…
adults.
It is however a lifelong condition that must be monitored to avoid symptoms which will be motioned later in this report.
THE EFFECTS OF COELIAC DISEASE ON THE HUMAN BODY
As shown in (appendix 1), the antibodies attack the lining of the intestines, causing ‘villi’ to flatten.
The ‘Villi’ are situated in the small intestines (bowel), resembling hair like strands; their purpose is to absorb nutrients through the intestinal wall. As seen in the image (appendix 1) once the ‘villi’ is damaged, they become flattened.
Without the strands the absorption of nutrients are no longer possible, resulting in fats, proteins, minerals and vitamins passing through the stools, over time leading this leads to malnutrition.
(BUPA 2011).
According to Bupa (2011) people with coeliac disease are more at risk at developing associated conditions, autoimmune diseases such as sjogrens syndrome, typ1 diabetes and Addison disease.
CAUSE OF COELIAC DISEASE
Although it has not yet been proven how coeliac disease is developed. (Coeliac UK 2012) have stated, one in ten people with the disease have a sibling or parent with the condition. According to Mulder,C (2005) coeliac disease has a strong connection to the genetic component.
Having a family member diagnosed with coeliac disease isn’t a direct indication that another member or sibling will develop the condition, however in many cases this is the true. Many other factors such as previous digestive problems, ulcerative colitis or type 1 diabetes can trigger the condition.
STATISCTICS ON COELIAC DISEASE (according to World Gastro enology organization).
Coeliac disease affects 100 in 300 people of the population
The ratio between women and men being diagnosed of coeliac is 2:1
Coeliac disease can occur without no symptoms at
all
Fertility can be affected by coeliac disease
People with diabetes or other autoimmune disorders are more likely to develop coeliac disease.
THE SYMPTOMS OF COELIAC DISEASE
Children and adults can be affected by this condition. According to statistics (Anderson, J 2011) Over 70% more women are diagnosed with coeliac disease. This is often due to the fact that women are more likely than men attend their GP.
Children are likely to develop symptoms at a tender age of 6 months old, after eating food-containing gluten. However. Many children do not suffer with the common symptoms, instead they have problems with growth, develop iron deficiencies, have teething problems, suffer with anemia or are at risk of weakening of the bones due to iron deficiencies. (Mulder, C 2005).
Common symptoms
Diarrhoea,
Constipation,
Fatigue,
Weight loss,
Excessive wind,
Bloated abdomen
Mouth ulcers
Skin Related Symptoms - are common in coeliac patients. Adults develop Dermatitis Herpetiformis, which result in itchy skin, raised bumps, and most commonly, blisters, which are situated on the knees, kneck, elbows and back. Generally this isn’t as common in-patients before they reach puberty. (Mulder, C 2005).
Other Symptoms:
Hair loss,
Headaches
Rash on skin
Tiredness. (Bupa 2012).
Women with coeliac disease can suffer from the common symptoms, however there are specific symptoms related to women, as listed below.
Infertility
Pregnancy problems
Endometriosis and sever period pains
Early menopause
Men on the other hand still suffer with the classic symptoms as mentioned above, and can also experience male infertility. (Bupa 2012).
TREATMENT FOR COELIAC DISEASE.
Although coeliac disease can cause discomfort in form of symptoms mentioned above, a person faced with the condition does not require frequent visits to the doctors or use of medication. In order to avoid such symptoms re-occurring, a strict gluten free diet must be adhered to.
By maintaining a healthy diet free of gluten, optimal health will be achieved. Food to avoid in gluten free diets include, bread, cereals, oat flour, barley, rye, wheat, processed food derived from wheat or medication that uses wheat. (Coeliac coach 2009).
GLUTEN – PROPERTIES AND BENEFITS.
Gluten being a protein is responsible for the building properties in flour. Wheat encourages water absorption, provides cohesively, viscosity and elasticity. It also contributes towards the appeal, crumb, and texture of baked goods. (McGee 2004). It also very common in most food consumed, such as Beer, Pasta, Bread, cereals, grains and wheat derivatives (semolina – often used in pastas, and couscous).
Properties of Gluten –
Gluten is a make-up of two proteins, ‘gliadin’ and ‘glutenin’ These proteins known as molecules, are a make-up of chains of repeating units known as amino acids that can fold and coil upon themselves to form shape in three dimensions.
The Shape of gliadin is compact, and the shape of glutenin elongated (see appendix 3).
It is the amino acids in both proteins that help form a bond of hydrogen between each other. Upon kneading bread dough, gliadin and glutenin start forming a network. Once the dough is raised, that helps it to keep its shape.
The Network of Gluten in bread is made up of aligned and elongated strands, which expand the internal structure of bread, resulting in a fluffy and light loaf. With gluten a baked good has a good crumb texture to it. Without the protein structure the dough results in a batter that resembles a liquid and results in a crumbling texture upon baking.
GLUTEN FREE FOOD and INGREDIENTS
Although most foods such as breads, cereals and some processed foods contain gluten. There are natural foods that do not. In order to maintain a healthy lifestyle coeliac suffers are advised to modify their diets.
Many recipe books and supermarkets such as Waitrose, Sainsbury’s and Asda provide a Gluten free range of products, such products include, sausages, breadsticks, pizzas, and even Gluten free flour. (Gallagher 2004)
As listed below, many natural foods already have gluten free properties. Bakers mainly use flour to bake cakes, bread and many pastry dishes, gluten free flour is now available with the use of accompaniments to stabilise as listed below.
If customers are aiming to buy natural products free from Gluten the following are recommended according to (Coeliac for Dummies).
Beans and pulses (including soy products such as tofu)
Dairy products (milk, yoghurt and cheese)
Eggs
Fats (including butter, margarine and oil)
Fish and shellfish
Fruit
Nuts and seeds
Vegetables
Gluten Free products and their properties
Replacing gluten can be difficult for cooks. To replace a gluten product it needs similar properties to get as close to gluten as possible. It will therefore need to provide structure and a good texture. When gluten and water are mixed it becomes a malleable structure and can be easily manipulated, kneaded and stretched to the cooks desire.
Bakers who specialize in gluten free products use a combination of high protein, high starch, and gluten free flours helps to replicate the function of gluten. The following ingredients are replicas of gluten that help to provide a good structure in baked goods according to (Gluten Free baking for dummies).
Agar- agar: Is a vegan alternative made from algae (seaweed) it is mainly used in processed foods, and high of 80% fiber content according to McGee2004). As a substitute, this alternative adds resilience, stability and texture to baked food such as pizza, custards and bread.
Eggs: The structure forming proteins in eggs helps to trap air and water agitated (beaten). Forming structure for gluten free baked food.
Expandex: A modified Tapioca starch. With the ability to form a web with water, similar to gluten, it is recommended as a reliable alternative as it mimics the structure of gluten properties.
Pectin: A carbohydrate used as a thickening agent for jams and jellies, is derived from ripe fruits and certain vegetables, helps to keep baked goods soft, and prevents them from drying out, due to the moisture absorption.
Guar- gum: With an extensive thickening power, and the ability to hydrate at a rapid speed in cold water. Guar gum a derivative from the legume plant, works well in baked goods, attaining very high viscosity and acting as a very effective stabilizer alternative.
Xanthan Gum: This gum is derived from the fermentation of sucrose or glucose, and acts as a binding ingredient for most emulsions and other sauces. Made up of sugars and starches, xanthan gum is a carbohydrate, chemically a polysaccharide (see appendix 2), useful for stabilizing emulsions and viscosity control.
HACCAP – HEALTH AND SAFETY MEASURES
Working in a kitchen that caters to both coeliac and non-coeliac customers, requires strict precautions. Guidelines must be put in place to provide guidance on the handling and safety when preparing gluten free food. A HACCAP analyses carried out plans and determines food safety procedures by identifying preventative methods of cross contamination, or contact of gluten contained products to coeliac patients.
According to FSA (Food Standard Agency) It has been a legal requirement since 1988 that all business providing food, have a food safety management system in place, based on HACCP (Hazzard Analysis Critical Control Point).
In order for a product to be served as ‘gluten free’ to a customer, it must prevail safe from beginning to end.
Storage Procedures:
Vehicles and transport must be thoroughly inspected upon arrival to inspect hygiene and avoidance of cross contamination.
Cross contamination: A process whereby the gluten-free food comes into contact with ‘Gluten’.
Containers and food must be clearly labelled and stored
Gluten products must remain reserved only for the use of Gluten products
Gluten products must have areas dedicated to specifically to it.
Gluten free raw materials must be stored separately
Processing: The layout and storage of all equipment in the kitchen should be designed to reduce the risk of cross contamination.
Equipment should be labelled for the use of specific products such as Gluten free only.
Colour coding and stickers can give a clear indication of equipment.
Gluten Free products should be made at the start of the day or scheduled to avoid dust or flour flying onto gluten free products.
Equipment:
All surface areas and equipment must be thoroughly cleaned
Separate areas are to be employed for preparation of gluten free products
Workers must be vigilant in dust control of equipment and maintenance of equipment
Sanitation:
All areas where food is produced must be free of gluten or residue
Ensure the design of the kitchen allows for the correct methods of sanitation
Following SSOP instructions
Allow enough time for thorough cleaning
Focus more on hard to clean areas to ensure a thorough clean
Avoid cleaning areas where gluten is present; with ‘Blowing air’ this may cause dust particles of gluten to cross contaminate goods.
Ensure cleaning documents are reviewed, and a checklist is carried out after sanitation to ensure thorough cleanliness and sanitation of work area.
All clothing must be cleaned thoroughly, and hair and nails cleaned at all times.
Staff Training:
Awareness of the preventative methods of cross contamination is of importance in the maintenance of a safe environment. The contact of Gluten can be transferred through, hands, air particles, dust, clothes or work surfaces. To avoid such catastrophes, training gives staff an awareness and knowledge on how to practice safe handling of food and avoid cross contamination of gluten for coeliac patients.
A clear understanding of coeliac disease and its symptoms
Knowledge on food that contain Gluten and how to avoid it
Training on the procedures to follow to avoid cross contamination
Upon training, staff should have documentation to verify training
Training must be annually reviewed.
Thorough training for staff members on all the above, will ensure policy and procedures are thoroughly followed through.
The world food organization and gluten free products
APPENDIX
Appendix 1 – Image of villi affected by coeliac disease
Appendix 2 -Polysaccharides:
Polysaccharides, which are found in plants, humans and fungi, are a form of macromolecules. These molecules are carbohydrates with long strands that are bonded together by glycoside bonds.
Polysaccharides have a repeated pattern structure that can either be branched on un-branched. The Branched Polysaccharides are “amylopectin’ consisting of thousands of molecules that are bonded together, with many other branches. The Un-Branched Polysaccharides are named ‘amylase’ containing hundreds of long stranded molecules.
There are two forms of polysaccharides, structural or storage. The structural polysaccharides provide structure and stability to the walls of the cells. The Storage polysaccharides on the other hand store energy and glucose for plants and animals. (Barhanm, P 2001). Appendix 3 – Glutenin , Gliadin and Gluten
BIBLIOGRAPHY: (rough not yet complete)