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.
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