tag:blogger.com,1999:blog-2829862494351267782.post5670534520076766114..comments2018-10-16T02:18:39.522-04:00Comments on Gluten-Free Living: NFCA Stops Use of Controversial Gluten-Free SealAmyhttp://www.blogger.com/profile/00714988238130141754noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-2829862494351267782.post-41262260622673674192012-05-28T09:04:57.065-04:002012-05-28T09:04:57.065-04:00Great Information. Thanks for sharing.Great Information. Thanks for sharing.Tipsfor Vinohttps://www.blogger.com/profile/09566623089574219437noreply@blogger.comtag:blogger.com,1999:blog-2829862494351267782.post-68954161126102353302012-05-19T18:11:49.708-04:002012-05-19T18:11:49.708-04:00Re: "The NFCA did not mention Domino's pi...Re: "The NFCA did not mention Domino's pizza in its announcement. But Jennifer North, NFCA vice president, said in an email that Domino's will continue to offer its pizza made with a gluten-free crust and use its existing Amber seal. "We are assessing the process to pull (the seal) out of circulation," North said." ... ah, the fly in the ointment. :-( In my mind, that means that the statement on suspending the Amber designation is misleading. Until that seal is pulled for Domino's pizzas made with gf crusts, the risk to those who eat gluten free is not mitigated. Hope that will happen in the next few days.<br /><br />Thanks for announcing the suspension to all. It's been an interesting battle the last two weeks. All of us who fought the misleading designation were thrilled the hear of the suspension yesterday afternoon. It felt like a weight had been lifted. With that statement, I'm feeling some of the weight returning. :-( In regard to NFCA's statement on evaluating how to warn gluten-free consumers on risk of cross contamination, I don't need to be warned about that. All of us who are gluten free should know that is always there in varying degrees, unless one is eating to a 100% dedicated gf restaurant (happily, there are some great ones!). Instead, I'd prefer that that those efforts that were put into "front of the house" training, disclaimers, FAQs, and video creation in the case of Domino's be used to truly educate restaurant staff on cross contamination controls. The difference between Green and Amber should not be "strict cross contamination controls" and "The Gluten Free Crust pizza is made on the same pizza screen and uses the same makeline, ingredients, and utensils as all other pizzas. Employees use the same pizza peel and pizza cutter on the Gluten Free Crust pizza as all other pizzas." (The latter is per Domino's FAQs on NFCA's website.) In my opinion, the difference should be something more like, "we did everything we do for the Green designation (training of all; strict cross contamination controls with different pans, utensil, and such; etc.) but you should know that this pizza is made in a shared kitchen. <br /><br />Thanks again!<br />Shirleygfe--gluten free easilyhttps://www.blogger.com/profile/08182613995248482102noreply@blogger.com