HELL is the first national chain to be fully accredited under Coeliac New Zealand’s Dining Out Programme, ensuring Kiwis can be truly confident of safe eating when they order a gluten-free pizza at any of its 70 stores.
In addition, Wellington’s Victoria University has become the first tertiary institute in the country to be accredited thanks to a partnership between Compass New Zealand Group, which provides food and support services to the university’s six Halls of Residence.
Coeliac New Zealand General Manager, Dana Alexander, says it is incredibly proud of the work done with HELL and Compass, which helps take away one of the biggest challenges for people living with coeliac disease – eating meals that they haven’t prepared themselves.
Research by Coeliac New Zealand discovered that gluten-free practices within the catering industry differ so widely that consumers can’t be 100 per cent sure they won’t be ‘glutened’ – so eating at accredited outlets is the only way to go.
“Our Dining Out Programme provides the food service industry with the knowledge and skills to prepare safe gluten-free food, free from the risk of cross-contamination via utensils or food-prep surfaces. They can confidently tell customers they’re delivering a reliably excellent GF dining experience,” says Ms Alexander.
For Compass, the Dining Out Programme accreditation process has enabled them to further sharpen their focus on gluten management, in conjunction with catering for residents with a whole range of other allergies and intolerances, says dietician Margaret Thorson.
“For us, providing safe food for residents is essential for their wellbeing and the success of their studies. The programme has given us added confidence around managing gluten throughout our kitchens and dining halls.”
The assurance is crucial for people with coeliac disease, for whom a totally gluten-free diet is essential not only to avoid symptoms such as fatigue, nausea and an irritable bowel, but potentially lifelong chronic illness such as osteoporosis, neurological issues, and liver disease, says Ms Alexander.
“We also know that when someone with coeliac disease feels safe eating out, they more often bring their family and friends along too – which is better for business.”
While accreditation is an investment, the result is happier customers and increased brand trust, for coeliacs and those with gluten sensitivity, she says.
HELL General Manager Ben Cummings knows this is a valuable outcome: “Gaining this accreditation is an essential part of our commitment to cater for customers with different dietary requirements, and our franchisees are 100% behind this initiative.”
“We have always focused on catering for different dietary requirements and trained our staff to help customers modify their pizza with gluten-free ingredients, but this is next level.”
All HELL kitchens and staff are now equipped with the tools and expertise required to meet Dining Out Programme standards. This includes designated pizza trays, utensils and pizza cutters in every store, and carefully designed procedures in storage and preparation to avoid cross-contamination.
Key staff must also pass the 90-minute Dining Out Programme online training course, while anyone involved in sourcing, preparing and serving gluten-free food must be taught about coeliac disease and why best practice is important.
HELL stores are independently audited every year to ensure these strict procedures are being upheld and they can retain their Dining Out Programme accreditation.
