Ep 217 The Responsibilities of Gluten Free Food Producers
Let’s start the blog with the show notes for this Episode –
Ellen Bayens of The Celiac Scene.com is back for a lively and informative discussion of the regulations which form the basis of the obligations and responsibilities of food producers, and specifically gluten free food producers. Have you wondered why some products in a grocery bakery don’t need ingredient and nutrition labels and some do? What is the regulation concerning labelling foods being sold at a farmer’s market, or a coffee shop? When labels are required, we need to see more than just the ingredients. Ellen and I help you navigate the regulations around what food producers, restaurants and coffee shops must be able to tell you about the food you buy.
If you have a concern in regard to a restaurant, call that CFIA (Canada Food Inspection Agency) at 1-800-442-2342 and they will refer the call to the closest office of the CFIA and have them contact you.
If you have a product that you are concerned about refer to this website link –
If you aren’t sure who to call, start by calling 1-800-442-2342.
To find out more about food labelling requirements refer to this website link –
Sue’s Websites and Social Media –
Podcast https://acanadianceliacpodcast.libsyn.com
Podcast Blog – https://www.acanadianceliacblog.com
Email – acdnceliacpodcast@gmail.com
Celiac Kid Stuff – https://www.celiackidstuff.com
Baking Website – https://www.suesglutenfreebaking.com
Instagram – @suesgfbaking
YouTube – https://www.youtube.com/playlist?list=PLUVGfpD4eJwwSc_YjkGagza06yYe3ApzL
Email – sue@suesglutenfreebaking.com
Other Podcast – Gluten Free Weigh In – https://glutenfreeweighin.libsyn.com
My Thoughts –
We are taught to ask questions when we are in restaurants or talking to bake shops or anyone who we are purchasing food from. Ellen has a terrific point when she says – “How questions are answered is as important and what the answers are”.
If you ask questions often enough, you’ll come across a variety of answers. Some of those answers are pleasant surprises, some are vague and inconclusive, and some are just misinformed. We all hope for the pleasant surprises and are often ready to walk away when we realize the provider is misinformed about the gluten free diet.
It’s the vague and inconclusive answers that often cause us to pause. We are always taught – if you suspect gluten give the food a miss, but when confronted with confusing answers to our simple questions, we sometimes get drawn into a larger conversation.
And then there is the situation I described in the podcast regarding white rice flour being sold at a local health food store. I knew the white rice flour they were selling was not gluten free. The store owner didn’t expressly say it was gluten free and, would have told anyone who asked the right question that answer. I suppose the question we have to ask, is to ourselves. How many of us, seeing white rice flour in a trusted health food store, would ask about its gluten status? Should we? I suppose we should. Would we – not likely. Is it deceptive of the health food store to omit labelling the white rice flour as may contain gluten? (I think it is.)
It was recently suggested to me that the safety of small gluten free producers can’t be verified because “there are no regulations/standards really in place”. Although this might be the way many people feel, it is fundamentally wrong. There are regulations and standards, but it’s up to the food producer to learn them, and apply them. That’s where our trust comes in, and our questions. I want to trust, but I can only do that by asking questions. Good thing I come armed with lots of questions.
One Comment
Pingback: