Back in my early celiac days, when I was still navigating the gluten-free terrain like a novice, I found myself invited to a charity golf outing. I calculated I’d be out for a maximum of 6 hours, including travel time. So, like any seasoned celiac, I went into full-on panic mode. Just kidding—kind of. I made sure to eat a solid meal before heading out and packed enough snacks to last me through the event. By the time the round was over and I had miraculously shot my usual 36 under par, hunger struck, and I was eager to head home.
Little did I realize, there was a banquet scheduled afterwards. Cue the internal panic button. This time, the panic was real. I contemplated skipping it altogether, knowing it would be a grueling 3-hour stretch for me. But as an invited guest, I felt obliged to stay. And let me tell you, it was a struggle. I scoured the food line up and down, only to find nothing safe for me to eat, except maybe a sad plate of veggies. Desperate for options, I sought out the catering manager, hoping for a glimmer of reassurance. But alas, his glazed-over expression spoke volumes: “I don’t know, and frankly, I don’t care.” So there I sat, sipping my water for what felt like an eternity (though it was only 3 hours).
Which brings me to the latest installment of Dear Gluten Dude. Instead of dwelling on how to avoid being stuck in such a predicament, let’s flip the script. If you found yourself tasked with organizing such a banquet, what questions would you pose, and what advice would you offer the catering company to minimize the risk of cross-contamination? Here’s the email:
“Hi GD!
First thank you for being a wonderful source for myself and others. I love your honesty and the support you give, and your book was fantastic!
I need a little advice. My office hosts a conference (average attendance is 500 people) every year. I am being pulled in to assist now, and working on planning next years conference. After he witnessed me experience a bad cross contamination situation, my boss asked me to write up something for the hotel/banquet services to verify they understand Celiac, and other food allergies…especially the cross contact issue.
They have always asked in the past and the hotel would assure them they know and they would take care of everything and everyone. He just took their word for it, but now realizes we need to ask more questions or even provide a list of requirements when handling food. Everyone who attends is asked about food allergies and their information is noted. We’ve never had an issue (to our knowledge) of anyone getting sick, but we want to go a step further and ensure things are safe.
Sooo… what is your advice for questions/requirements for the hotel/banquet services? Is there something else I am missing in this situation?
Oh, and they do eat breakfast, lunch, and dinner at the conference everyday for 4 days.”
Dang…that’s a lot of responsibility. If it were me, I would definitely panic. Yes, joking again. But seriously, trying to keep 12 meals as safe as possible for those with celiac disease is not a simple task.
When it comes to communicating with the hotel or banquet services, there are a few key questions and requirements you’ll want to consider:
-Menu and Ingredient Transparency: Ask for detailed information about the ingredients used in each dish. This includes any potential sources of gluten or other allergens. Ensure that all menus are clearly labeled with allergen information.
-Cross-Contamination Protocols: Inquire about their procedures for preventing cross-contamination in the kitchen. This includes separate preparation areas, utensils, and cooking equipment for gluten-free items.
-Staff Training: Ask about staff training programs regarding food allergies and handling special dietary requests. It’s crucial that all staff members understand the severity of food allergies and how to prevent cross-contact.
-Special Dietary Requests: Provide a clear process for attendees to communicate their dietary needs in advance. Make sure the hotel/banquet services are prepared to accommodate these requests and have a system in place for communicating dietary restrictions to kitchen staff.
-On-Site Assistance: Consider having a designated point of contact on-site during the conference who can address any food-related concerns or questions from attendees.
By addressing these questions and requirements, you’ll not only ensure the safety of attendees with food allergies but also demonstrate your commitment to inclusivity and accessibility. It’s all about fostering a welcoming and supportive environment for everyone involved.