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Nutrients 2017, 9(1), 36; doi:10.3390/nu9010036

Content Validation and Semantic Evaluation of a Check-List Elaborated for the Prevention of Gluten Cross-Contamination in Food Services

1
Department of Nutrition, Faculty of Health Sciences, University of Brasilia (UnB), Campus Darcy Ribeiro, Asa Norte, Brasilia DF 70910-900, Brazil
2
Faculty of Medicine, University of Brasilia (UnB), Campus Darcy Ribeiro, Asa Norte, Brasilia DF 70910-900, Brazil
*
Author to whom correspondence should be addressed.
Received: 15 November 2016 / Revised: 21 December 2016 / Accepted: 26 December 2016 / Published: 6 January 2017
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Abstract

Conditions associated to the consumption of gluten have emerged as a major health care concern and the treatment consists on a lifelong gluten-free diet. Providing safe food for these individuals includes adapting to safety procedures within the food chain and preventing gluten cross-contamination in gluten-free food. However, a gluten cross-contamination prevention protocol or check-list has not yet been validated. Therefore, the aim of this study was to perform the content validation and semantic evaluation of a check-list elaborated for the prevention of gluten cross-contamination in food services. The preliminary version of the check-list was elaborated based on the Brazilian resolution for food safety Collegiate Board Resolution 216 (RDC 216) and Collegiate Board Resolution 275 (RDC 275), the standard 22000 from the International Organization for Standardization (ISO 22000) and the Canadian Celiac Association Gluten-Free Certification Program documents. Seven experts with experience in the area participated in the check-list validation and semantic evaluation. The criteria used for the approval of the items, as to their importance for the prevention of gluten cross-contamination and clarity of the wording, was the achievement of a minimal of 80% of agreement between the experts (W-values ≥ 0.8). Moreover, items should have a mean ≥4 in the evaluation of importance (Likert scale from 1 to 5) and clarity (Likert scale from 0 to 5) in order to be maintained in the instrument. The final version of the check-list was composed of 84 items, divided into 12 sections. After being redesigned and re-evaluated, the items were considered important and comprehensive by the experts (both with W-values ≥ 0.89). The check-list developed was validated with respect to content and approved in the semantic evaluation. View Full-Text
Keywords: gluten; gluten contamination; food safety; celiac disease; gluten related disorders gluten; gluten contamination; food safety; celiac disease; gluten related disorders
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MDPI and ACS Style

Farage, P.; Puppin Zandonadi, R.; Cortez Ginani, V.; Gandolfi, L.; Pratesi, R.; de Medeiros Nóbrega, Y.K. Content Validation and Semantic Evaluation of a Check-List Elaborated for the Prevention of Gluten Cross-Contamination in Food Services. Nutrients 2017, 9, 36.

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