{"id":3915,"date":"2014-06-13T04:00:00","date_gmt":"2014-06-13T09:00:00","guid":{"rendered":"https:\/\/live-gordon-food-service.pantheonsite.io\/gluten-free-food-labels-what-restaurants-need-know\/"},"modified":"2023-02-01T14:16:32","modified_gmt":"2023-02-01T20:16:32","slug":"etiquetas-de-alimentos-sin-gluten-lo-que-deben-saber-los-restaurantes","status":"publish","type":"post","link":"https:\/\/gfs.com\/es-us\/ideas\/gluten-free-food-labels-what-restaurants-need-know\/","title":{"rendered":"Etiquetas de alimentos sin gluten: lo que deben saber los restaurantes"},"content":{"rendered":"

La normativa sobre alimentos sin gluten no ha resultado f\u00e1cil de definir para los operadores del sector de la restauraci\u00f3n, y el gluten puede ser dif\u00edcil de identificar en la mayor\u00eda de las etiquetas de los alimentos. Dado que el gluten es la prote\u00edna que se encuentra en el trigo, el centeno, la cebada y sus derivados, puede estar presente en muchos productos. El mero hecho de buscar \u00abtrigo\u00bb en la lista de al\u00e9rgenos no garantiza que el producto est\u00e9 libre de gluten.<\/p>\n

La Administraci\u00f3n de Alimentos y Medicamentos (FDA) ha anunciado que el t\u00e9rmino voluntario \u201csin gluten\u201d se definir\u00e1 como un producto que contenga menos de 20 partes por mill\u00f3n (ppm) de gluten. Las investigaciones sugieren que las personas con enfermedad cel\u00edaca pueden tolerar peque\u00f1as cantidades (20 ppm o menos) de gluten sin que ello tenga efectos graves para la salud.<\/p>\n

El etiquetado de los alimentos como \u00absin gluten\u00bb: un paso voluntario en la direcci\u00f3n correcta<\/h2>\n

Esta nueva normativa entrar\u00e1 en vigor en agosto de 2014 y se aplica a cualquier alimento regulado por la FDA, lo que no incluye los alimentos regulados por el USDA, como la carne, las aves de corral y determinados productos derivados del huevo. Dado que esta normativa es voluntaria, los fabricantes no estar\u00e1n obligados a etiquetar los productos como \u201csin gluten\u201d. No obstante, si lo hacen, estar\u00e1n obligados a cumplir con las especificaciones de esta normativa.<\/p>\n

Este verano, aparecer\u00e1 un s\u00edmbolo de \u00absin gluten\u00bb en los productos de marca propia de Gordon Food Service, que identificar\u00e1 aquellos que contengan 20 partes por mill\u00f3n o menos de gluten.<\/p>\n

La FDA ha dejado claro que los restaurantes deben cumplir la misma norma. Los propietarios que indiquen en la carta que determinados platos son \u00absin gluten\u00bb tienen la obligaci\u00f3n de determinar por s\u00ed mismos si, tras su preparaci\u00f3n y combinaci\u00f3n con otros ingredientes, el plato final sigue cumpliendo los requisitos para ser considerado \u00absin gluten\u00bb. La indicaci\u00f3n de \u00absin gluten\u00bb en la carta es voluntaria.<\/p>\n

Cinco pasos para desarrollar un programa de restauraci\u00f3n sin gluten<\/h3>\n
    \n
  1. Elabora el men\u00fa. Averigua qu\u00e9 platos ya son sin gluten y cu\u00e1les puedes adaptar. No tengas miedo de empezar poco a poco. Ofrecer menos opciones, pero preparadas de forma segura, es una buena forma de ganarse la confianza de los clientes.<\/li>\n
  2. Comprueba la composici\u00f3n del producto. No solo debes leer y entender las etiquetas de los productos, sino que tambi\u00e9n debes consultar con un profesional, como un dietista de Gordon Food Service, para comprobar si contienen al\u00e9rgenos.<\/li>\n
  3. Forma a tu personal. Los clientes har\u00e1n preguntas sobre la preparaci\u00f3n de alimentos sin gluten, por lo que los empleados \u2014tanto los de sala como los de cocina\u2014 deben conocer los riesgos de contaminaci\u00f3n cruzada, los procesos de preparaci\u00f3n y las alternativas en la carta.<\/li>\n
  4. Reserva un espacio espec\u00edfico en la cocina. Separar las zonas de almacenamiento, preparaci\u00f3n y los utensilios de cocina es la mejor forma de garantizar que cumples tu compromiso de ofrecer alimentos sin gluten.<\/li>\n
  5. Informa a los clientes. Utiliza todo tipo de medios, desde carteles de mesa hasta publicaciones en redes sociales, para dar a conocer a los clientes tu oferta de productos sin gluten.<\/li>\n<\/ol>\n

    El Centro de Recursos Nutricionales de Gordon Food Service, formado por un equipo de dietistas titulados y profesionales certificados en seguridad alimentaria, ofrece a los clientes numerosas herramientas y recursos sobre seguridad alimentaria.<\/p>","protected":false},"excerpt":{"rendered":"

    Estos cinco pasos pueden ayudar a los responsables y al personal a que los clientes se sientan seguros a la hora de elegir los platos del men\u00fa.<\/p>","protected":false},"author":19,"featured_media":3916,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[110,69],"tags":[],"class_list":["post-3915","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-restaurant-bars","category-running-your-business"],"acf":[],"yoast_head":"\nGluten-Free Food Labels: What Restaurants Need to Know<\/title>\n<meta name=\"description\" content=\"From type of business entity to labor laws to intellectual-property rights, here are the topline legal matters you should cover.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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