Accreditation Schemes

❓ What is a Gluten Free Accredited Restaurant?

An accredited restaurant is a paid scheme, where restaurants can apply for the gluten free accreditation and are evaluated based on their food preparation processes, staff training, and measures to prevent cross-contamination

The fee for the accreditation is annual and is calculated based on the number of locations a business has - it’s worth noting that not all restaurants within an accreditation are audited. At a minimum, the accreditation costs hundreds of pounds and increases depending on the number of venues. 

Whilst accreditation provides reassurance, it does not guarantee a completely risk-free environment - diligence from both the restaurant and the diner is still necessary. There have been many instances where those gluten free have experienced incidents and unexpected glutenings from accredited venues. 

It’s also important to note that the experience at accredited venues can vary based on factors such as staff knowledge, restaurant attitude towards allergen safety, and overall business operations. Even an accredited venue must ensure consistent training and staff awareness to maintain the high standards set by the accreditation.

Additionally, some restaurants might pursue gluten free accreditation as a marketing tool, leveraging the recognition to attract gluten sensitive diners, rather than doing so purely for inclusivity.

❔ Are Non-Accredited Restaurants Safe?

Absolutely - there are thousands of non-accredited restaurants that can be just as safe. A gluten free accreditation might provide extra recognition, but it is not the only indicator of a restaurant’s ability to cater safely for coeliacs, and in some ways can confuse coeliacs into thinking that non-accredited restaurants are off the cards when researching places to eat out. Many independent restaurants, cafes, and chains implement just as strict protocols to prevent cross-contamination, even without formal accreditation.

Both accredited and non-accredited places must adhere to the UK’s food safety laws, particularly those surrounding allergen compliance. These include:

• Clear allergen labelling and communication with customers
• Staff training on food allergens and cross-contamination risks
• Safe storage, handling, and preparation of gluten free ingredients
• Use of separate utensils and cooking areas where possible

👉🏼 Read more on Understanding UK Food Safety Laws

Key Differences Between Accredited and Non-Accredited Venues

• Accredited restaurants have undergone specific training and auditing by the relevant coeliac society, ensuring compliance with their standards
• Non-accredited restaurants may still follow strict procedures, but they have not gone through formal verification by an external body
• Both must comply with UK food safety regulations

Allergen Declarations: Accredited vs. Non-Accredited

Both accredited and non-accredited venues are legally required to provide allergen declarations for the safety of their customers. These declarations inform diners about the presence of allergens and potential risks, helping them make informed choices.

Example A

Example B

Although these statements differ in wording, they convey the same essential message: the restaurants make efforts to minimise the risk of cross-contamination, but they cannot guarantee the complete absence of allergens. Both accredited and non-accredited restaurants must communicate their allergen protocols clearly to customers. This transparency allows individuals with allergies or sensitivities to make informed decisions about whether to dine at these venues.

🫷🏽 Why Places Opt Out of Getting Accredited

Not every venue pursues a gluten free accreditation for a few main reasons:

1️⃣ Cost

The primary reason is cost. Accreditation requires a financial investment that some businesses, especially small independent ones, may not be able to justify. Businesses already have to pay for food safety audits and training so this additional costly accreditation may not seem justifiable when they already implement strong allergen safety practices regardless.

2️⃣ Requirements

Some venues may lack the necessary space for preparation areas or equipment so their application may be rejected

3️⃣ No Value

It’s entirely possible that some restaurants/other food places might not agree that it’s important to have an accreditation, rather than a lack of willingness to cater safely to coeliac customers