Product Overview

Summary: This Coeliac Disease Awareness Safe Operating Procedure sets out clear, practical steps to identify, manage and support workers with coeliac disease in Australian workplaces. It helps organisations control gluten-related health risks, meet their WHS duty of care, and create an inclusive environment where affected workers can perform safely and confidently.

Coeliac disease is a serious autoimmune condition, not a lifestyle choice, and unmanaged exposure to gluten can lead to significant short- and long-term health impacts for affected workers. Many Australian workplaces now provide shared kitchens, catered meetings, staff events and food-based client functions, all of which can inadvertently expose workers with coeliac disease to gluten and cross-contamination risks. This Coeliac Disease Awareness Safe Operating Procedure provides a structured, WHS-aligned approach to recognising these risks and embedding practical controls into day-to-day operations.

The SOP explains the nature of coeliac disease, typical symptoms and triggers, and the difference between medical requirements and food preferences, helping managers and workers respond appropriately and sensitively. It sets out clear responsibilities for leaders, WHS personnel, catering providers and workers, and provides step-by-step processes for planning safe catering, managing shared kitchen spaces, responding to accidental gluten exposure, and documenting reasonable adjustments. By implementing this procedure, organisations can reduce health incidents, demonstrate compliance with their duty to provide a safe workplace, and foster a culture of respect and inclusion for workers with coeliac disease.

Designed for Australian businesses of all sizes, this SOP can be adapted across sectors including offices, schools, healthcare, aged care, disability services, hospitality and manufacturing sites with onsite canteens. It supports integration with existing WHS risk management systems, induction and training programs, and contractor management processes, ensuring coeliac disease risks are considered alongside other health and safety hazards rather than as an afterthought.

Key Benefits

• Ensure compliance with WHS duties by systematically identifying and managing gluten-related risks for workers with coeliac disease.
• Reduce the likelihood of acute health incidents and long-term complications arising from accidental gluten exposure at work.
• Standardise how catering, shared kitchens and food-based events are planned and managed to protect workers with coeliac disease.
• Support inclusive workplace practices by clearly outlining reasonable adjustments and communication protocols for affected workers.
• Strengthen training and awareness so managers, workers and contractors understand their roles in preventing cross-contamination.

Who is this for?

• WHS Managers
• HR Managers
• People and Culture Managers
• Canteen and Catering Managers
• Hospitality Managers
• Aged Care and Disability Service Managers
• School Principals and Business Managers
• Health and Safety Representatives (HSRs)
• Return to Work Coordinators
• Diversity and Inclusion Managers
• Office and Facilities Managers
• Event and Conference Coordinators

Hazards Addressed

• Accidental ingestion of gluten through catered meals, staff events or workplace canteens
• Cross-contamination of gluten-free food in shared kitchen facilities and food preparation areas
• Mislabelled or inadequately labelled food items provided in the workplace
• Inadequate communication of dietary requirements to internal staff and external caterers
• Psychosocial stress and anxiety for workers with coeliac disease due to unmanaged health risks or lack of understanding
• Delayed medical treatment or inappropriate first response following gluten exposure incidents

Included Sections

• 1.0 Purpose and Scope
• 2.0 Definitions (Coeliac Disease, Gluten, Cross-Contamination, Reasonable Adjustment)
• 3.0 Roles and Responsibilities
• 4.0 Overview of Coeliac Disease and Workplace Implications
• 5.0 Risk Identification and Assessment for Coeliac Disease in the Workplace
• 6.0 Control Measures for Catering, Canteens and Food Service Providers
• 7.0 Management of Shared Kitchens, Break Rooms and Food Storage
• 8.0 Communication of Dietary Requirements and Privacy Considerations
• 9.0 Training, Induction and Awareness for Workers and Contractors
• 10.0 Incident Response and First Aid Following Gluten Exposure
• 11.0 Reasonable Adjustments and Support for Affected Workers
• 12.0 Consultation, Reporting and Continuous Improvement
• 13.0 Recordkeeping, Documentation and Review
• 14.0 References and Related Documents

Legislation & References

• Work Health and Safety Act 2011 (Cth) and equivalent state and territory WHS Acts
• Work Health and Safety Regulations 2011 (Cth) and equivalent state and territory WHS Regulations
• Safe Work Australia – How to Manage Work Health and Safety Risks: Code of Practice
• Safe Work Australia – Managing the Work Environment and Facilities: Code of Practice
• Disability Discrimination Act 1992 (Cth) – obligations regarding workers with medical conditions such as coeliac disease
• Food Standards Australia New Zealand (FSANZ) – Australia New Zealand Food Standards Code (particularly allergen and gluten claims)
• AS ISO 45001:2018 Occupational health and safety management systems – Requirements with guidance for use