Version 1.0 · Public
Audit Standard
We don't hide how we assess hotels. This page is the complete checklist our auditors use on site.
How is scoring done?
Each criterion is scored Full (2), Partial (1) or None (0) and multiplied by its weight (1–3). Criteria that don't apply to a hotel (e.g. room service at a hotel without room service) are excluded from the assessment. The total score is calculated as a percentage.
For a level to be awarded, both conditions must be met:
- The total score must be above the level's threshold,
- All criteria marked mandatory for that level and the levels below it must be met "Full".
| Level | Score threshold | Mandatory criterion |
|---|---|---|
| Gluten-Free Friendly | %60 | 11 criteria |
| Gluten-Free Safe | %75 | 23 criteria |
| Coeliac Expert | %90 | 27 criteria |
Mandatory from level: Friendly and above Safe and above Expert only scored, not mandatory
A Management & Training
| Code | Criterion | Weight | Mandatory |
|---|---|---|---|
| A1 | A named manager is responsible for the gluten-free service. | ●●● | Gluten-Free Friendly and above: mandatory |
| A2 | Kitchen and service staff have been trained on coeliac disease and cross-contamination; training records are kept. | ●●● | Gluten-Free Friendly and above: mandatory |
| A3 | Training is repeated at least once a year, and new staff are trained when they start. | ●● | Gluten-Free Safe and above: mandatory |
| A4 | There is a written procedure (SOP) for gluten-free preparation, displayed in the kitchen. | ●● | Gluten-Free Safe and above: mandatory |
| A5 | The allergen management policy is written down and approved by management. | ● | Not mandatory |
B Sourcing & Storage
| Code | Criterion | Weight | Mandatory |
|---|---|---|---|
| B1 | Gluten-free products are bought from traceable suppliers and labelled "gluten-free". | ●●● | Gluten-Free Friendly and above: mandatory |
| B2 | Gluten-free products are stored in closed containers, separately and on shelves above gluten-containing products. | ●●● | Gluten-Free Friendly and above: mandatory |
| B3 | Opened gluten-free products are labelled (opening date, "gluten-free"). | ●● | Gluten-Free Safe and above: mandatory |
| B4 | There is a separate storage cupboard or compartment for gluten-free flour, pasta, bread, etc. | ●● | Gluten-Free Safe and above: mandatory |
| B5 | Supplier documents (analysis reports/declarations) are kept on file. | ● | Not mandatory |
C Preparation & Cooking
| Code | Criterion | Weight | Mandatory |
|---|---|---|---|
| C1 | Gluten-free dishes are prepared on a separate counter or a cleaned area, before any gluten-containing preparation. | ●●● | Gluten-Free Friendly and above: mandatory |
| C2 | Colour-coded (e.g. purple) chopping boards, knives and containers are used only for gluten-free food. | ●●● | Gluten-Free Safe and above: mandatory |
| C3 | A separate fryer and separate oil are used for fried food. | ●●● | Gluten-Free Safe and above: mandatory |
| C4 | There is a separate toaster / grill / baking tray for gluten-free bread. | ●● | Gluten-Free Safe and above: mandatory |
| C5 | Separate pans and clean water are used for pasta and boiled food. | ●● | Gluten-Free Friendly and above: mandatory |
| C6 | Sauces, soups, meatballs and marinades are made to a separate recipe without flour, breadcrumbs or semolina. | ●● | Not mandatory |
| C7 | There is a separate, enclosed gluten-free kitchen or an enclosed preparation unit. | ●●● | Coeliac Expert and above: mandatory |
| C8 | Gluten-free bread and pastries are made on site in a separate area, or delivered sealed from a certified producer. | ●● | Not mandatory |
D Service & Buffet
| Code | Criterion | Weight | Mandatory |
|---|---|---|---|
| D1 | At the buffet, gluten-free items are presented in a separate section and covered (with lids). | ●●● | Gluten-Free Safe and above: mandatory |
| D2 | Every gluten-free item has its own serving tongs/spoon. | ●●● | Gluten-Free Friendly and above: mandatory |
| D3 | Every dish at the buffet is labelled to show whether it contains gluten. | ●● | Gluten-Free Friendly and above: mandatory |
| D4 | On request, a guest’s plate is prepared separately in the kitchen and served covered. | ●● | Gluten-Free Safe and above: mandatory |
| D5 | À la carte restaurants have a gluten-free menu or clearly marked options. | ●● | Not mandatory |
| D6 | Room service and snack bars offer gluten-free options. | ● | Not mandatory |
| D7 | The children’s menu and kids’ club offer gluten-free options. | ● | Not mandatory |
| D8 | Waiters flag gluten-free orders to the kitchen with a separate marker. | ●● | Gluten-Free Safe and above: mandatory |
E Guest Communication
| Code | Criterion | Weight | Mandatory |
|---|---|---|---|
| E1 | Dietary needs are asked about and recorded at the time of booking. | ●● | Gluten-Free Friendly and above: mandatory |
| E2 | Guests can meet the chef or the person in charge on arrival. | ●● | Gluten-Free Safe and above: mandatory |
| E3 | Gluten-free services are clearly explained on the website and at the hotel. | ● | Not mandatory |
| E4 | Guest complaints are recorded and answered within 48 hours. | ●● | Gluten-Free Friendly and above: mandatory |
F Verification & Testing
| Code | Criterion | Weight | Mandatory |
|---|---|---|---|
| F1 | The property accepts unannounced Glutensiz Tatil inspections. | ●●● | Gluten-Free Friendly and above: mandatory |
| F2 | Rapid gluten tests on surfaces and products are carried out regularly, and the results are recorded. | ●● | Gluten-Free Safe and above: mandatory |
| F3 | In accredited laboratory analysis, sample products contain <20 mg/kg (ppm) gluten. | ●●● | Coeliac Expert and above: mandatory |
| F4 | Menus have been reviewed by a dietitian. | ●● | Coeliac Expert and above: mandatory |
| F5 | There is a complete gluten-free option at every meal (breakfast, lunch, dinner, snacks). | ●● | Coeliac Expert and above: mandatory |
Suspension and revocation of certificates
- If an unannounced audit finds that a mandatory criterion is not being met, the certificate is suspended; if the hotel does not prove it has corrected the issue within 30 days, the certificate is revoked.
- Verified guest complaints are grounds for an additional unannounced audit.
- Using the certificate, certificate number or badge outside its scope (e.g. for another property) is grounds for revocation.
- Suspensions and revocations are shown publicly on the verification page.
The standard is based on the Codex Alimentarius definition of gluten-free food (≤20 mg/kg), international good practice in allergen management and our own experience in the field. You can send us your suggestions. The standard is reviewed once a year.