GFFP Destination Certification Logo — 2487545

Vienna information (Code & Description)

Services (Nice class & Statement)

Certification mark text

The certification mark, as used by authorized licensees, certifies that the hospitality lodging and destination foodservice operations meet the following defined standards of character and quality established by the applicant: 1. Management Commitment & Policies: The establishment maintains a written and signed food safety policy explicitly stating a commitment to the implementation of the Gluten-Free Food Program (GFFP) and the prevention of allergen cross-contamination. 2. Operational Staff Training: All personnel involved in the handling, preparation, or service of food have completed specialized training in gluten-free hospitality operations (such as the GF-Smart or GF Trainer course) to ensure baseline competency in reading ingredient labels and managing cross-contamination risks. 3.Pre-Arrival & Arrival Protocols: The establishment possesses structured mechanisms to request, identify, record, and internally communicate guest dietary restrictions and gluten intolerances prior to or upon arrival. 4. Menu Planning & Ingredient Sourcing: Menus identify at least eight main allergens (including gluten). For à la carte, buffet, room service, or minibar operations carrying a gluten-free label, a minimum of 65% of the food options must be gluten-free, using only recognized, certified gluten-free ingredients and excluding components carrying "may contain gluten" warnings. 5. Substitution Rules: Wheat flour is strictly banned in the preparation of gluten-free menu items and must be replaced entirely with certified gluten-free flours and thickeners. 6. Operational & Kitchen Controls: Kitchen workflows, food flows, and storage protocols are structurally segregated. The establishment utilizes color-coded or dedicated equipment and service utensils (such as designated purple prep gear) and implements verified sanitation SOPs to eliminate cross-contact during receiving, storage, cooking, and plating. 7. On-Site Testing & Verification: Designated supervisors conduct routine, documented analytical gluten testing using quantitative test kits to verify compliance and manage potential deviations. 8. System Oversight & Auditing: Management enforces ongoing system tracking and retains comprehensive allergen safety records for a minimum of 12 months, subject to periodic validation audits by an external body.