Dedicated vs. Shared Facilities: What Every Celiac Needs to Know

When you're living with celiac disease, the distinction between a dedicated gluten-free facility and a shared kitchen isn't just semantics - it can mean the difference between staying healthy and experiencing a gluten reaction. Let's break down what these terms really mean and how to make safe choices.

What Is a Dedicated Gluten-Free Facility?

A dedicated gluten-free facility is a bakery, restaurant, or production space that exclusively produces gluten-free products. No wheat, barley, rye, or cross-contaminated oats ever enter the building.

Characteristics of Dedicated Facilities:

Zero gluten-containing ingredients on premises
All suppliers provide certified gluten-free ingredients
Staff trained exclusively in gluten-free protocols
No risk of airborne flour contamination
All equipment used only for gluten-free production
Cleaning protocols designed for gluten-free safety, not gluten removal

What Is a Shared Facility?

A shared facility produces both gluten-containing and gluten-free products in the same kitchen or production space. Even with excellent protocols, the risk of cross-contamination is inherently higher.

Types of Shared Facilities:

Shared Kitchen, Separate Days/Times:

Gluten-free baking happens on designated days
Deep cleaning between gluten and gluten-free production
Lower risk than simultaneous production, but not zero risk

Shared Kitchen, Designated Gluten-Free Area:

Specific workspace for gluten-free items
Separate equipment and tools
Still shares ventilation, potentially staff, and the same building

Fully Shared Kitchen:

Gluten-free and regular items produced simultaneously
Highest risk of cross-contamination
Generally not safe for people with celiac disease

The Science of Cross-Contamination

Understanding why dedicated facilities matter requires knowing how easily gluten spreads:

Airborne Flour: When regular flour is measured, mixed, or sifted, gluten particles become airborne and can travel throughout a kitchen. These particles settle on surfaces, equipment, and even "protected" gluten-free ingredients. Studies show flour particles can remain airborne for up to 24 hours and settle on surfaces up to 20 feet away.

Surface Contact: Gluten proteins are sticky and resilient. They cling to cutting boards, mixers, rolling pins, and work surfaces. Standard cleaning may reduce gluten levels but rarely eliminates them completely. Research has shown that even after thorough cleaning, trace gluten can remain on porous surfaces like wood.

Threshold for Reactions: The FDA standard for "gluten-free" labeling is less than 20 parts per million (ppm). However, some individuals with celiac disease react to levels as low as 10 ppm. Even microscopic amounts can trigger immune responses and intestinal damage over time.

Risk Assessment: How Safe Is Safe Enough?

Dedicated Facilities: Lowest Risk

Cross-contamination risk: Less than 5%
Typical gluten levels: Less than 10 ppm, often undetectable
Best for: Everyone with celiac disease, especially newly diagnosed individuals, children, and those highly sensitive

Shared Facility with Excellent Protocols: Low to Moderate Risk

Cross-contamination risk: 5-15%
Typical gluten levels: Less than 20 ppm (when protocols followed)
Best for: Some individuals with celiac disease who carefully evaluate each facility; those with non-celiac gluten sensitivity

Shared Facility with Minimal Protocols: High Risk

Cross-contamination risk: 30-50% or higher
Gluten levels: Unpredictable, often exceed 20 ppm
Best for: Individuals with gluten sensitivity only (NOT celiac disease)

Evaluating Shared Facilities

If you must use a shared facility, look for these safety features:

Physical Barriers:

Walls or significant distance between gluten and gluten-free areas
Separate entrances when possible
Dedicated ventilation systems

Timing Protocols:

Gluten-free production first thing in the morning
Complete shutdown and deep cleaning between gluten and gluten-free runs
Documented waiting periods after cleaning

Equipment Dedication:

Separate mixers, bowls, utensils, and baking pans
Color-coded tools
"Gluten-free only" labels on equipment
Equipment stored in sealed containers or separate areas

Staff Protocols:

Complete uniform changes between gluten and gluten-free production
Mandatory hand washing and glove changes
Training on cross-contamination risks
Written procedures that staff must follow

Testing Programs:

Regular gluten testing of finished products
Environmental testing of work surfaces
Documented test results available to customers

Red Flags in Shared Facilities

Walk away if you see:

Flour dust in the air or on surfaces
Staff working on gluten and gluten-free items simultaneously
Shared mixers or work surfaces without dedicated cleaning times
Gluten-free items stored below or near regular flour
Staff who can't explain cross-contamination protocols
No written procedures or safety documentation
Dismissive attitudes toward celiac disease concerns

The Legal Landscape

FDA Labeling Requirements: The FDA requires foods labeled "gluten-free" to contain less than 20 ppm of gluten. However, this applies to the final product - not the facility. A product from a shared facility can legally be labeled "gluten-free" if it tests below 20 ppm.

Voluntary Disclosure: Many manufacturers voluntarily include statements like "made in a facility that also processes wheat" or "made on shared equipment." However, this disclosure is voluntary, not required.

Certifications Matter: Third-party certifications (GFCO, NSF, etc.) provide additional assurance because they require facility audits, not just product testing.

Special Considerations

For Restaurants: Restaurant kitchens are almost always shared facilities. Even dedicated "gluten-free menus" come from shared kitchens. For people with celiac disease, dedicated gluten-free restaurants or restaurants with entirely separate gluten-free kitchens are the safest options.

For Packaged Foods: Large commercial bakeries often have dedicated gluten-free production lines within larger facilities. While they share a building with gluten-containing production, modern facilities can maintain separation through:

Isolated production rooms
Dedicated equipment
HEPA filtration
Strict cleaning protocols
Regular testing

For Home Bakers Selling Products: Small home-based bakeries are increasingly common. Ask whether their home kitchen is 100% gluten-free or if they also cook regular meals with gluten. Home kitchens are difficult to keep truly gluten-free unless the entire household follows a gluten-free diet.

Making Your Decision

Questions to Ask Yourself:

How sensitive am I? Some people with celiac disease react to trace amounts more than others. Know your body and risk tolerance.
How recently was I diagnosed? Newly diagnosed individuals often benefit from strict avoidance to allow intestinal healing.
Am I purchasing regularly or occasionally? Regular exposure to trace gluten, even below 20 ppm, can add up over time.
What alternatives exist? If dedicated gluten-free bakeries are available, they're always the safer choice.
How transparent is the facility? Bakeries willing to answer detailed questions and share protocols are generally safer.

Finding Dedicated Gluten-Free Bakeries

The good news: The number of dedicated gluten-free bakeries is growing. FindGlutenFreeBakeries.com specializes in listing dedicated facilities across the United States, making it easier to find truly safe options near you.

When Searching:

Filter for "100% dedicated facility" or "certified gluten-free"
Read reviews from the celiac community
Call ahead and ask detailed questions
Visit in person when possible to assess the facility
Join local celiac support groups for recommendations

The Bottom Line

For people with celiac disease, dedicated gluten-free facilities offer the highest level of safety and peace of mind. While some shared facilities implement excellent protocols, the risk is never zero.

Your Health Priorities:

Strictest Safety (Recommended for Celiac Disease): Choose dedicated gluten-free facilities whenever possible
Balanced Approach: Carefully vetted shared facilities with documented protocols and testing
Increased Risk: Shared facilities with minimal protocols - generally not recommended for celiac disease

Remember: You have the right to ask questions, request documentation, and choose facilities that meet your safety standards. Don't let anyone make you feel overly cautious - protecting your health isn't paranoia, it's smart self-care.

Resources

Celiac Disease Foundation: Facility safety guidelines
Beyond Celiac: GREAT Kitchens certification program
GFCO: Database of certified gluten-free facilities
FindGlutenFreeBakeries.com: Dedicated gluten-free bakery directory

Your health is worth the extra effort to find and support truly safe gluten-free facilities.

Dedicated vs. Shared Facilities: What Every Celiac Needs to Know