WHY OUR PROGRAM EXISTS
Celiac and gluten-free consumers as well as people who must or choose to avoid the top 9 allergens as defined by the FDA are frustrated by the gap between establishments serving food that is “free-from” and those doing so safely. Given their experiences and backgrounds, filling the need for a simplified safety program was a no-brainer for the founders of Charlie’s Table.
The program is a voluntary, no cost to join, honor system based, program designed to:
Encourage the use of “best practices” to maximize safety for people in the gluten-free and allergen-free communities
Increase consumer confidence in restaurant’s and other food establishment’s ability to serve food that is actually gluten-free and/or top 9 allergen-free
Help consumers locate places to eat that commit to utilizing best gluten and allergen-free safety practices
Promote participating restaurants and food service establishments to the gluten-free and allergen-free communities
FAQ’s
What is the program?
The Gluten and Top 9 Allergen-free Food Safety Program is a voluntary, honor based, program to insure that gluten and allergen-free food served in restaurants and other food service establishments is indeed free from gluten and/or allergens.
WHY SHOULD A RESTAURANT OR OTHER FOOD SERVICE ESTABLISHMENT PARTICIPATE IN THE PROGRAM?
To help keep your guests happy and safe – and to make additional profit. 30% of American consumers eat gluten or top 9 allergen-free. People who eat “free-from” tend to be both loyal customers and to be the decision makers when a group goes out to eat.
What benefits do I receive from the program?
Additional customers and bottom line profit – historically up to 20% additional profit.
HOW WILL CUSTOMERS KNOW THAT WE ARE PARTICIPATING IN THE PROGRAM?
Through a variety of means – all free:
- To the question: ”Do any of you eat gluten-free, allergen-free or vegan?” wait staff can inform everyone about the food safety program –and encourage them to let their friends and family know. Table tents accomplish the same purpose.
- Through social media.
- Placingg our emblem on your premises and menu.
- Posting your name on our website.
- By letting “free-from” locater apps know about participating restaurants.
What type of marketing support etc.?
In addition to being listed on our website as participating in the program, we will inform “free-from” restaurant locator web sites/apps and request a prominent listing.
How do I sign up for the program?
Click on this link.
What steps do I have to take to participate in the program?
Read the Owner’s Section, have the person in charge of purchasing read the Purchasing Section; have all existing employees read or have the appropriate section read to them at least twice a year and all new employees during their new hire training.
WHAT IF MY RESTAURANT ALREADY HAS GLUTEN AND ALLERGEN-FREE SAFETY PROTOCOLS IN PLACE?
Your restaurant is authorized to join the Charlie’s Table Safe Restaurant Program if:
- The restaurant owner or manager determines that your restaurant, at a minimum, already follows ALL the policies and procedures which are described in each section of our program.
- All new hires are taught about your policies and procedures and how to stick to them prior to engaging each such person in your restaurant - even on a short term basis.
- Your restaurant does staff reminder training during the year.
- You will adhere to any revisions in Program guidelines within thirty (30) days of being informed about any such revisions.
- You have reviewed all ingredients currently on your premises, in storage or on order to assure that all of them that are supposed to be “free-from” are indeed gluten-free or allergen-free within the parameters described in the Purchaser’s Section. For example, that any oats are Purity Protocol. Any non-conforming ingredients will be disposed of prior to entering the Program.
- You will maintain Program requirements as they may be changed from time to time.
How much time is involved in the initial training?
We have minimized training time to a need-to-know basis.
How often do I have to provide the training to my staff?
Twice a year.
What happens when I hire new staff?
Each new hire is to read, or have read to him or her, the training materials related to their job. If a translation of a particular teaching is not available, please let us know and we will do our best to obtain a translation.
What is glutening?
Glutening is when a person unintentionally ingests gluten.
WHAT HAPPENS IF ONE OF MY RESTAURANT GUESTS THINKS THEY’VE BEEN GLUTENED AT MY ESTABLISHMENT?
Guests are requested to let you know.
Are there any costs involved in participating in the program?
No.
How do renewals work?
Participation in the program renews automatically – at no cost to you.
What happens if I have any additional questions about the program?
Email safetyprogram@charliestableoasis.org
Why is Charlie’s Table Foundation sponsoring the program?
Charlie’s Table came into being because of a conversation with the restauranteur who created a fresh gluten-free pasta that was indistinguishable from fresh pasta with semolina – who wanted to “get it out to help a lot of people.” Once the founders realized that existing programs did not give the majority of consumers confidence that restaurants and other food establishments were serving “free-from” foods safely, and that they could do something about it without requesting a financial renumeration – the program was born in the non-profit foundation.