Gluten-Free Claims for Caterers

“Gluten-free” is a legally defined claim, not a menu description. This course explains what the law allows caterers and food businesses to say about gluten, the 20 mg/kg limit, the “very low gluten” claim, oats, the “no gluten-containing ingredients” approach for kitchens that cannot guarantee gluten-free, and the kitchen controls needed to protect customers with coeliac disease.

Tutwoo is an independent learning provider. This course is general awareness training based on published UK food safety guidance. It does not replace your business’s food safety management system, advice from your local authority, or the training required for your role, and it is not an accredited qualification.