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'We want mandatory coeliac training at restaurants'

Mairead Smyth,North Westand
Lauren Hirst,North West
News imageSelina Burns Selina Wallace has dark hair and is wearing a black top with white decorations. Her daughter Eliza has light brown hair in pigtails and wears a grey sweat shirt.Selina Burns
Selina now wants to bring about change in the catering industries

A mother whose nine-year-old daughter was diagnosed with coeliac disease is calling for mandatory training for staff working in all catering industries about the condition.

Eliza, from Blackburn, Lancashire, has to avoid food containing gluten, a dietary protein found in wheat, barley and rye after struggling with nausea and stomach aches.

Her mother Selina said while she can ensure her daughter eats a gluten-free diet at home, problems can arise when they are eating out.

The Department for Environment, Food and Rural Affairs has been approached for comment.

Eliza was diagnosed with coeliac disease four years ago.

"We've had it in the past where we've ordered a gluten-free sandwich, but it's been made on the same surface that they've just made a gluten sandwich on," said Selina.

"We would like to see more services, schools, nurseries, child minders, cafes, restaurants being aware of what coeliac disease really is."

Coeliac disease is a condition where your immune system attacks your own tissues when you eat gluten, according to the NHS.

This damages your gut so your body cannot properly take in nutrients.

News imageSelina Burns Eliza has brown hair in pigtails and is wearing a grey sweatshirt. She is smiling at the camera and sitting in front of a couch. Selina Burns
Eliza says she eats better food as a child with coeliac disease

Selina has now launched a petition, calling on the government to make it mandatory for staff working in the catering services to be provided with basic coeliac disease awareness training.

In particular, she wanted more training on the importance of avoiding cross-contamination.

"Coeliac disease is a chronic autoimmune disorder where the ingestion of gluten - a protein found in wheat, barley and rye, triggers an immune response that can significantly damage the small intestines," she said.

"I have come across many food industries, who offer gluten-free options, however are unaware the importance to prepare this separately to avoid cross-contamination.

"Coeliac is not an allergy but is chronic disorder and should be taken as seriously as any allergy."

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