HELL Pizza

Previously Coeliac Accredited and they still use same processes.

Unlike some otherworldly establishments, HELL doesn’t discriminate. Almost all their pizzas can be made gluten-free. At Hell, your safety is their priority, and you can rest assured that our strict gluten-free procedures keep the risk of cross-contamination at a bare minimum.

This is their response to my email to ask about how they minimise cross contamination.

HELL Staff Training and Audits

All our staff, regardless of position in the team, are taken through comprehensive gluten-free training. This involves training videos, online training for base knowledge and, of course, practical hands-on training.

Hell Area Managers perform regular unannounced audits visiting Hell stores. Our gluten-free procedures are compliance-checked during these audits and in cover staff training and store operations.

Storage of Ingredients

At Hell, we take care when storing ingredients to minimise cross-contamination. We keep ingredients sealed at all times and never store ingredients containing gluten on top of or near gluten-free ingredients.

Making Gluten Free Pizzas

Before making GF pizzas, staff are trained to wear fresh gloves. GF pizzas are prepared using a specially allocated GF tray – which is stored in a dedicated sealed container.

Base sauce from a dedicated GF bottle is applied to the base and spread using a dedicated GF base sauce spoon.

Cutting Gluten-Free Pizzas

• GF pizzas are carefully lifted into the pizza box using a dedicated pan gripper and spatula.
• GF pizzas are then sliced with a dedicated GF pizza blade.
• GF pizza boxes will then be sealed with a “Gluten Free” sticker.
• All used GF pans, grippers and spatula are washed periodically during day and night shifts.

See you in HELL!

Photos: