Nutrixe
What a gluten-free certification guarantees
A certification says that an outside body checked, at a given moment, that the establishment trained its staff and put procedures in place against gluten. It does not say that every dish is free of traces, that the kitchen is entirely gluten-free, or that nothing has changed since the last check. And they don’t all check the same thing: some have dishes tested in a laboratory, others accept an online audit.
On Nutrixe, 372 listings carry at least one certification, issued by one of the 11 bodies below, in 10 countries. Here is what each one checks, according to its own publications.
What the badge means on a listing
The “certified” badge shows that we found the establishment’s certification while verifying it. It replaces neither the listing’s level — 100% dedicated kitchen, gluten-free menu, options — nor the flagged risks: many programs certify the gluten-free offer of a kitchen that remains mixed. A certification can also expire between two of our checks; the official register, linked for each body, is what counts.
The certifications at a glance
| Certification | Countries of listings | Training | On-site audit | Testing | Renewal | Listings |
|---|---|---|---|---|---|---|
| Menu Bez Glutenu | Poland | Yes | On site or online | Not mentioned | Not published | 81 |
| AIC — Alimentazione Fuori Casa (AFC) | Italy | Mandatory | At least one visit a year | Not required | Yearly (window sticker) | 64 |
| GFFS — Gluten-Free Food Service | United States | Reviewed | Yes, then regular audits | Not mentioned | Frequency not published | 58 |
| Associació Celíacs de Catalunya — “Sin Gluten” accreditation | Spain | Mandatory | Unannounced visits possible | Sampling possible | Yearly | 48 |
| Coeliac Australia — Gluten Free Accreditation Program | Australia | Yes (online) | Yes | Yes, designated dishes | 12-month license | 46 |
| NCV — keurmerk “Zorgeloos Glutenvrij” | Netherlands | Offered | Yes, then unannounced | Not mentioned | Frequency not published | 25 |
| FACE — Restauración sin gluten | Spain | All staff | Yes | Random sampling | Yearly | 19 |
| APC — certified establishment (Gluten Free project) | Portugal | Whole team | Yes, yearly | Yes, certified lab | Yearly | 16 |
| GFFP — Gluten-Free Food Program | United States, Canada | Selected staff | Yes, at entry | Not detailed | Annual review | 10 |
| Coeliac UK — Gluten Free Accreditation | United Kingdom | Not detailed | Yes (NSF, Food Alert) | Not mentioned | Annual license | 4 |
| AFDIAG — labeled restaurants | France | Yes | Not mentioned | Not mentioned | Not published | 1 |
“Not published” or “not mentioned”: the body does not say so on the pages we read. That does not mean the check doesn’t exist, only that we cannot claim it does.
Menu Bez Glutenu
Issued by Polskie Stowarzyszenie Osób z Celiakią i na Diecie Bezglutenowej, the Polish association of people with celiac disease and on a gluten-free diet.
What is checked
- The association trains staff in the gluten-free diet.
- An auditor from the association assesses the establishment. The audit takes place on site or online: the auditor decides, case by case.
- After a successful audit, the establishment receives a certificate and the right to use the Menu Bez Glutenu logo. It commits to always following the rules for preparing gluten-free meals, and the association says it stays in regular contact with it.
What it does not guarantee
The audit can be done remotely, without anyone seeing the kitchen. The program mentions no laboratory testing, and publishes neither how long the certificate is valid nor how often checks take place.
Checking that a place is certified
The list of certified establishments is public on the program’s website. Menu Bez Glutenu list
On Nutrixe: 81 listings (Poland). On the map, the “Certified” button shows only certified places.
AIC — Alimentazione Fuori Casa (AFC)
Issued by Associazione Italiana Celiachia (AIC), the Italian celiac association, through its regional associations.
What is checked
- A basic course is mandatory, for the owner and the person in charge of gluten-free production (cook, pizza maker, ice-cream maker). In Lombardy, it lasts 2 to 5 hours depending on the type of establishment.
- An AIC tutor then supports the establishment on site — storage, preparation, service, menu — after which the establishment signs a memorandum of understanding with the AIC.
- At least once a year, the regional association carries out an in-depth visit of the establishment, with a scored checklist. Each year, the establishment receives a new window sticker.
- Customer reports are followed up: after a negative report, the tutor checks on site; exclusion from the network is reserved for very serious problems.
What it does not guarantee
No laboratory testing is required. The AIC states that it accepts no liability, which remains with the establishment. The program targets places “informed about celiac disease” that can serve a suitable meal: it does not require the whole establishment to be gluten-free.
Checking that a place is certified
The official list (“Ricerca esercizi”) is reserved for AIC members, with an access code. Travelers can buy a temporary 15-day version (AIC Mobile Welcome) in the AIC Mobile app. On site, the window sticker must be the current year’s. AIC establishment search
On Nutrixe: 64 listings (Italy). On the map, the “Certified” button shows only certified places.
GFFS — Gluten-Free Food Service
Issued by Gluten Intolerance Group (GIG), an American nonprofit organization (501(c)(3)), active since 1974, which also runs the GFCO product certification.
What is checked
- For each establishment, GFFS reviews its policies and procedures, its recipes, its ingredients and its staff training.
- A GFFS auditor visits the establishment and assesses its practices on site, then returns for regular audits.
- Validated places display the label “Validated Gluten-Free Safe Spot”.
What it does not guarantee
No testing of dishes is mentioned, and the audit frequency is not published. The program page does not say whether the kitchen must be entirely gluten-free.
Checking that a place is certified
The GFFS website has a search engine for validated places. Safe Spot search
On Nutrixe: 58 listings (United States). On the map, the “Certified” button shows only certified places.
Associació Celíacs de Catalunya — “Sin Gluten” accreditation
Issued by Associació Celíacs de Catalunya, the celiac association of Catalonia.
What is checked
- Accreditation rests first on a document review by the association’s technical department: allergen plan, good-practice manual against cross-contamination, scored control questionnaire (pass, conditional pass with 15 days to correct, or fail).
- Staff who prepare or serve gluten-free dishes must be trained, by the association or by any specialized body whose training can be documented.
- The association can visit the establishment at any time without notice (about an hour: kitchen, storeroom, dining room) and take dishes for laboratory testing, at its own expense.
- The sticker is valid for the current year: the procedure is reviewed every year.
What it does not guarantee
According to the specifications, visits and testing are possible, not systematic. The accreditation covers a gluten-free offer prepared under procedures, not an entirely gluten-free establishment. The specifications we read date from May 2018 (revision 8): they may have changed since.
Checking that a place is certified
The directory of accredited establishments is public on the association’s website, no membership required. Accredited establishments
On Nutrixe: 48 listings (Spain). On the map, the “Certified” button shows only certified places.
Coeliac Australia — Gluten Free Accreditation Program
Issued by Coeliac Australia.
What is checked
- Desk audit of the establishment’s ingredients, recipes, practices and protocols.
- Laboratory test reports for the dishes Coeliac Australia designates.
- On-site audit, arranged by Coeliac Australia, to check that practice follows its gluten-free standard.
- Five places on Coeliac Australia’s online training for staff, renewed at each renewal. The license is valid for 12 months.
What it does not guarantee
Coeliac Australia says so itself: the kitchen does not need to be entirely gluten-free. The frequency of the on-site audit is not published.
Checking that a place is certified
The list of accredited establishments is public; only they may use Coeliac Australia’s gluten-free symbol. Accredited establishments
On Nutrixe: 46 listings (Australia). On the map, the “Certified” button shows only certified places.
NCV — keurmerk “Zorgeloos Glutenvrij”
Issued by Nederlandse Coeliakie Vereniging (NCV), the Dutch celiac association; certified establishments are part of the Horeca Alliantie Glutenvrij.
What is checked
- Establishments are audited on their practices: an admission interview, then an inspection in the first year. Once they pass, they receive a license to use the label.
- After that, the NCV inspects them repeatedly, without notice.
- The NCV offers restaurateurs free on-site training; it is not presented as mandatory.
What it does not guarantee
No laboratory testing is mentioned, and the inspection frequency is not published. The label page does not say that the establishment must be entirely gluten-free.
Checking that a place is certified
The list of labeled restaurants, with a map and filters, is public on the NCV website. NCV-labeled restaurants
On Nutrixe: 25 listings (Netherlands). On the map, the “Certified” button shows only certified places.
FACE — Restauración sin gluten
Issued by Federación de Asociaciones de Celíacos de España (FACE), the Spanish federation of celiac associations. The national agreement covers chains present in at least two autonomous communities, or with four establishments in a single one; local establishments are supported by the regional association. On Nutrixe, the FACE badge also covers these addresses supported by a regional association of the federation.
What is checked
- Before joining, technicians visit the establishment to judge whether it can offer safe gluten-free options.
- Training of all staff, in the kitchen and front of house; review of the dishes offered and of the ingredients’ technical data sheets; on-site inspection of the facilities where gluten-free dishes are prepared.
- Random, periodic sampling to check the gluten-free dishes.
- The badge, displayed at the entrance, is renewed every year and shows the current year.
What it does not guarantee
FACE itself writes that human error can occur at some point in the chain. The sampling frequency is not published. The program concerns businesses that offer gluten-free options: the kitchen may be mixed.
Checking that a place is certified
Establishments in the program appear in FACE’s CELIGUIA app; for a local address, in the regional association’s list. On site, the badge must show the current year. The FACE program
On Nutrixe: 19 listings (Spain). On the map, the “Certified” button shows only certified places.
APC — certified establishment (Gluten Free project)
Issued by Associação Portuguesa de Celíacos (APC), the Portuguese celiac association, with the audit company Biotrab.
What is checked
- Visit of the premises to judge whether safe gluten-free options can be offered.
- Audit before and after implementation, in the kitchen where gluten-free dishes are prepared, carried out by an auditor from Biotrab.
- Support and specialized training for the whole team; analytical testing in a certified laboratory.
- The certificate is renewed every year, with a new check of procedures, refresher training and a yearly audit.
What it does not guarantee
Neither the frequency of testing nor the cost is published. The program does not say that the establishment must be entirely gluten-free.
Checking that a place is certified
The APC publishes a map of certified outlets and establishments, by region. APC-certified establishments
On Nutrixe: 16 listings (Portugal). On the map, the “Certified” button shows only certified places.
GFFP — Gluten-Free Food Program
Issued by The Gluten-Free Food Program Inc., a company, not a patient association. Its program is endorsed by the National Celiac Association (NCA). Certification is paid for by the establishment: from 1,350 dollars, according to GFFP.
What is checked
- A GFFP auditor inspects the establishment on site, over half a day to a full day depending on its size.
- “GF-Smart” training provided to selected staff, valid for three years.
- Certification grants a 12-month license. At renewal, the operator confirms that its procedures are still in place and goes through a “quick annual review”.
- For food service, the “GF Approved” track uses a threshold of 20 ppm of gluten at most; the 5 ppm threshold GFFP highlights applies to its manufacturer certifications.
What it does not guarantee
GFFP does not say whether the annual review includes an on-site visit, nor how restaurant dishes are tested.
Checking that a place is certified
GFFP lists its certified establishments in its own directory, Gluten-Free Finder. Gluten-Free Finder directory
On Nutrixe: 10 listings (United States, Canada). On the map, the “Certified” button shows only certified places.
Coeliac UK — Gluten Free Accreditation
Issued by Coeliac UK, a charity registered in England, Wales and Scotland.
What is checked
- On-site audits against Coeliac UK’s gluten-free standard are carried out by two providers: NSF International and Food Alert.
- The accreditation license is renewed every year. The mark covers the gluten-free options on the menu, with the 20 ppm limit.
What it does not guarantee
The accreditation covers the gluten-free options on the menu, not the whole kitchen. The audit frequency is not published on the page we consulted, and no testing is mentioned there.
Checking that a place is certified
Coeliac UK’s venue guide is public. Note: it also includes venues that are simply recommended or self-listed. Only the “Gluten Free Accredited” type corresponds to the accreditation. Coeliac UK venue guide
On Nutrixe: 4 listings (United Kingdom). On the map, the “Certified” button shows only certified places.
AFDIAG — labeled restaurants
Issued by Association française des intolérants au gluten (AFDIAG), the French association of people with gluten intolerance.
What is checked
- AFDIAG keeps a directory of restaurants it has trained to manage contamination risks. They may display in their window the “sans gluten” sticker issued by AFDIAG.
- For packaged products, AFDIAG also publishes the list of certified brands and products, with the crossed grain logo.
What it does not guarantee
The directory page mentions no on-site audit, no testing and no renewal frequency. Training once completed says nothing about how the kitchen is run on the day of your visit.
Checking that a place is certified
The directory of labeled restaurants is on AFDIAG’s website, which points to a mobile app for the detailed list. AFDIAG-labeled restaurants
On Nutrixe: 1 listing (France). On the map, the “Certified” button shows only certified places.
Frequently asked questions
What does it mean when a restaurant is certified gluten-free?
That an outside body — usually a celiac association, sometimes a company — has checked that the establishment has trained its staff and put procedures in place against gluten contamination. What is checked varies a lot from one program to another: some have dishes tested in a laboratory and come back unannounced, others rely on training and an audit that can be done online.
Is a certified gluten-free restaurant safe for celiacs?
No, not automatically. Most certifications cover the gluten-free offer of a kitchen that may remain mixed, and a yearly check does not see every service. The bodies say so themselves: FACE mentions human error, the AIC leaves responsibility with the establishment. A certification reduces the risk; it does not replace asking the staff.
How do I check if a restaurant is really certified gluten-free?
In the register of the body that issues the certification, not on a sticker or the restaurant’s website: certifications expire. Each section of this page links to the official register. Some signs can also be checked on site, such as the FACE badge or the AIC window sticker, which show the current year.
What does the “certified” badge mean on a Nutrixe listing?
That we found the establishment’s certification when we verified it; 372 listings carry one, issued by one of the 11 bodies on this page. The badge does not replace the listing’s level (100% dedicated kitchen, gluten-free menu or options) or the flagged risks: a certified place can have a mixed kitchen.
Sources
Official pages of the certifying bodies, consulted on October 8, 2026. Programs change: if in doubt, the body’s own version is what counts.
AIC — Alimentazione Fuori Casa (AFC)
GFFS — Gluten-Free Food Service
Associació Celíacs de Catalunya — “Sin Gluten” accreditation
Coeliac Australia — Gluten Free Accreditation Program
NCV — keurmerk “Zorgeloos Glutenvrij”
FACE — Restauración sin gluten
APC — certified establishment (Gluten Free project)
GFFP — Gluten-Free Food Program
Coeliac UK — Gluten Free Accreditation
AFDIAG — labeled restaurants
This information does not replace medical advice, nor a conversation with the establishment on the day of your visit. Spotted an error on this page? Report it.
Our verification method · Crossed grain, product or restaurant: who certifies what
