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Tarjeta Ingles [Modo De Compatibilidad]

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Simonetta Nepi

This card summarizes the dietary needs of someone with Celiac disease who must avoid gluten from wheat, rye, barley, oats, and kamut. It explains that even trace amounts can cause a severe reaction and lists potential areas of cross-contamination in food preparation, such as using the same fryer or grill for gluten-containing and gluten-free foods. It asks restaurant staff to read labels carefully and prepare the person's food separately to avoid contamination so they can enjoy their meal safely.

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Tarjeta para restaurantes en ingles Bigliettino per i ristoranti in inglese If during preparation, my food comes in contact with these grains or derivatives, it is contaminated and can cause a severe reaction. I have Celiac disease. I have severe reactions to Possible areas for contamination foods which contain any amount of: • Food cooked in the same fryer that is used for breaded Wheat, Rye, Barley , Oats, Kamut foods These may be contained in: flour, hydrolyzed plant or • Meats cooked on the same grill as burns or pancakes. vegetable protein, malt, unspecified modified food • Bread crumbs on food preparation surfaces starch, soy sauce, thickeners, dressings, marinades and • Spoons and other kitchen tools used with ingredients many other hidden sources. Please read labels. with gluten (pasta) I appreciate the effort you make in preparing my foods Please read other side of card for my special dietary requirements. http://glu-fri.blogspot.com Please read other side of card

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Tarjeta Ingles [Modo De Compatibilidad]

  • 1. Tarjeta para restaurantes en ingles Bigliettino per i ristoranti in inglese If during preparation, my food comes in contact with these grains or derivatives, it is contaminated and can cause a severe reaction. I have Celiac disease. I have severe reactions to Possible areas for contamination foods which contain any amount of: • Food cooked in the same fryer that is used for breaded Wheat, Rye, Barley , Oats, Kamut foods These may be contained in: flour, hydrolyzed plant or • Meats cooked on the same grill as burns or pancakes. vegetable protein, malt, unspecified modified food • Bread crumbs on food preparation surfaces starch, soy sauce, thickeners, dressings, marinades and • Spoons and other kitchen tools used with ingredients many other hidden sources. Please read labels. with gluten (pasta) I appreciate the effort you make in preparing my foods Please read other side of card for my special dietary requirements. http://glu-fri.blogspot.com Please read other side of card