Celiac disease (CD) is a chronic disorder of the immune system induced by ingested gluten proteins, leading to damage of the mucosa of the small intestine. The DC affects genetically susceptible individuals and has variable symptoms resulting from ingestion of gluten. The gluten is present in wheat, rye, barley, oats and by-products, so the celiac must restrict or exclude them from the diet. For the proposed case study were chosen as food: cake and corn-biscuit powder for analysis on the risk of contamination by gluten in the production process. This observation was conducted in two sites located in the Distrito Federal. It was analyzed the production process in a commercial bakery and a bakery with products specific to celiac, to identify critical points of risk of contamination by gluten. The results were: the bakery is not specific to celiac observed critical point regarding the presence of gluten, but the bakery that sells products to the general public there was in critical stages of manufacturing the two products studied, specifically in conditions of storage, stir, shaping, cooling and modeler. It is necessary to better control the stages of production from raw materials to the distribution of the final product. Moreover, to make appropriate use of existing legislation, a review of the Act to check its efficiency and therefore to the indiscriminate use of the phrase "does not contain gluten" without considering the care in the production process. Thus it is possible to make the correct use of information without further restrict the allowed foods for people with celiac disease it was the importance of this issue.
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