Brief instructions for caterers entitled "Preparing a gluten-free meal in a public kitchen or restaurant" consists of basic  instructions, indications of permitted, risky and prohibited foods ias well as instructions how to store gluten-free products and tips for cleaning, cooking (safe), serving, transport and distribution as well as instructions for employees and much more. We prepared a table in which we defined the groups of foods: allowed, risky and forbidden, and presented the pitfalls in preparing a gluten-free meal. We have added instructions on how to read the declarations and what documentation is indispensable when preparing gluten-free meals. The poster is available at: https://dtp.interreg-danube.eu/uploads/media/approved_project_output/0001/51/bfae2c87d68517e2682f4188c6bd88144e797303.pdf  (Library)

Poster is available also in Slovenian language on the project website in the section Library:)