1. food and drink
2. food
3. grains and pasta

GLUTEN
FREE
PROGRAM
WHAT IS CELIAC DISEASE?
Celiac disease is is the number one autoimmune disease in Canada affecting close to
1 in 100 people. It is extimated that close to 250,000 in Canada are affected by some
form of Celiac disorder. It is an inherited condition that causes damage to the small
intestine and leads to malnutrition if left untreated. It’s the result of an immune
system response to the ingestion of gluten, the prime protein in grass-related grains,
such as wheat, rye, barley, spelt, semolina, bulgar, couscous, triticale, bran, bulgar,
kamut, and oats.
Symptoms and severity of symptoms differ from person to person. Classic symptoms
include stomach cramps, bloating, chronic fatigue, concentration problems, weight
loss, diarrhea, and GI tract disorders. Symptoms often resemble other conditions
such as Irritable Bowel Syndrome (IBS) or Crohn’s. Less than 5% of sufferers receive
a proper diagnosis or treatment due to the variability of symptoms from person to
person and a general lack of knowledge in the health care community.
People with an celiac disease must avoid foods that contain or have had contact
with the gluten protein. Explosure to gluten will disrupt the structure of the lining
in the small intestine, leading to an impairment of nutrient absorption. Avoiding
gluten prevents the villi of the intestine from becoming damaged thereby avoiding
gastrointestinal upset and potential malnutrition.
WHAT IS A WHEAT ALLERGY vs A WHEAT INTOLERANCE
A wheat allergy is an abnormal immune response to the proteins found in wheat.
Symptoms are usually immediate but vary depending on the individual’s sensitivity. Reactions can include watering eyes, a runny nose or hives. In more severe cases
there can be excessive swelling of the tongue, larynx, and trachea resulting in upper
airway obstruction and difficulty breathing. Some people may go into anaphylactic
shock and require a dose of epinephrine to reduce swelling and restore wellness.
A wheat intolerance causes a person to feel unwell after eating certain foods. The
symptoms for food intolerances are often mistaken for common ailments such as
headaches, bloating, migraine, Irritable Bowel Syndrome, eczema and acid reflux.
WHY GLUTEN FREE FOR HERO?
One of the worst side effects of a Celiac or Wheat Intolerant condition is the social
isolation inviduals experience as a result of not participating in normal activities like
dining out. Individuals with a gluten intolerance must often make special menu and
food handling requests, and be vigilent to ensure that food arriving at the table is safe
for consumption.
We’re proud to say that HERO Certified Burgers will once again be leading the way
by being the first multi-unit burger concept to offer a true Gluten-Free Burger, and
many gluten-free toppings for our guests to enjoy. At HERO we understand that our
guests have individual dietary needs. We are listening to our guests and responding
to what they want when it comes to variety, taste and nutritional profile.
As part of our commitment to our “Menu Innovation” brand promise, HERO is
introducing a Gluten-Free bun produced by O-Doughs a manufacturer in the GTA,
plus identification on our menus and within the store of the Gluten-Free items on
our menu. By creating a Gluten-Sensitive list, we are making it easier for our of guests
to identify Gluten-Free options, and also allows us to advertise the menu to those
individuals and associations that are Celiac or Wheat Sensitive.
GLUTEN-FREE FOOD PREPARATION
There are 4 golden rules to remember when executing on a Gluten-Free Order
Content: Ensure all ingredients used for a Gluten-Free order do not contain
any gluten ingredients. Familiarize yourself with all items on the HERO menu
including beverages and toppings that may contain gluten.
Contact: Gluten-Free orders cannot have any contact with items containing
wheat or any form of gluten. That includes cooking surfaces, utensils, preparation
surfaces and contact with other gluten foods.
Contamination: Beware of cross contamination of products. If a wheat bun
is mistakenly put on a gluten-free burger, that burger has been contaminated and
cannot be served to the guest.
Communication: Clear communication on our menus of the GF items.
Education of the owners and staff on the GF menu items.
PROPER FOOD HANDLING PROCEDURES
When executing on order it’s important to be both cautious about the ingredients to ensure you
are only serving gluten free food & toppings, and aware of the possibility of cross contamination.
What is meant by “cross contamination” in the context of celiac disease?
Cross contamination is the process by which gluten free product loses that status because it comes
in contact with something that is not gluten free.
Ways to Avoid Cross Contamination at the Workplace
1) Each store must have a designated “Gluten-Free” toaster
2) Designation of a section of the counter (prep) top for preparing gluten free food only. Always
ensure that the counter space you are using to prepare gluten free food is freshly washed to ensure
it is free from crumbs or floor dust.
3) Wash your hands before preparing any gluten-free menu items.
4) Prepare gluten free products first, and wrap immediately before doing any other prepping. Flour
dust (in the air) from regular flours could settle on the gluten free products, thereby contaminating
them. ie flour dust from sandwich bread could carry over to a gluten-free item.
5) Use clean utensils and avoid “double dipping” – knives are OK the first time, but once they have
touched food with gluten, they can contaminate other foods if used again. ie. If a customer would
like their gluten burger cut in half, ensure the knife is washed before cutting.
6) When storing the buns in bulk use separate containers, completely away from wheat buns.
7) French Fries cooked in oil where battered foods have been fried cannot be served to gluten free
customers.
8) Proteins which are gluten free must be cooked on a designated side of the grill away from non
gluten free products ie. Soul burger, Turkey Burger and Hot Dog.
9) Ensure all ingredients & toppings on a Gluten-Free order are gluten-free.
IN-STORE COUNTER CARDS