{"id":10505,"date":"2016-11-29T06:00:26","date_gmt":"2016-11-29T14:00:26","guid":{"rendered":"http:\/\/localhost\/premierfoodsafety_OLD\/?p=10505"},"modified":"2016-11-29T06:00:26","modified_gmt":"2016-11-29T14:00:26","slug":"going-gluten-free-without-the-labor","status":"publish","type":"post","link":"https:\/\/premierfoodsafety.com\/blog\/going-gluten-free-without-the-labor\/","title":{"rendered":"Going gluten free without the labor"},"content":{"rendered":"\n<p>In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are the size of the university, the demand for gluten-free options, and the ability to have separate gluten-free storage and workspaces in the school dining hall kitchen. Manufacturers, such as Nestle Professional, must put each batch of their certified gluten-free products to the test before products become available for distribution.<\/p>\n<p><a id=\"source\" href='http:\/\/www.foodservicedirector.com\/sponsored-content\/featured-content\/articles\/going-gluten-free-without-labor' target='_blank' rel=\"noopener\">Going gluten free without the labor<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are the size of the university, the demand for gluten-free options, and the ability to have separate gluten-free storage and workspaces in the school dining hall kitchen. Manufacturers, such [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":8143,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[39],"tags":[],"_links":{"self":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts\/10505"}],"collection":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/comments?post=10505"}],"version-history":[{"count":0,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts\/10505\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/media\/8143"}],"wp:attachment":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/media?parent=10505"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/categories?post=10505"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/tags?post=10505"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}