Purpose
The purpose of this training is to provide you with an overview of celiac disease and gluten sensitivity. The term gluten will be defined along with the identification of common sources of gluten.
Learning Objectives
- Define gluten and the differences between celiac disease and non-celiac gluten sensitivity
- Identify the impact that celiac disease has on individuals
- Demonstrate an understanding of why the food industry is required to manage gluten-containing food and products
- Recall different food handler responsibilities and GMP’s relating to gluten management
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