BRCGS gluten-free certification program issue 3

Improve the control of gluten in gluten-free products, and consistently meet customer expectations while reducing the risks associated with relying solely on end-product gluten testing.

Certification of your food manufacturing system to the BRCGS gluten-free standard demonstrates your commitment to the safety, quality and operational criteria required to fulfil obligations with regard to legal compliance and protection of the consumer in both domestic and global markets at all stages of the supply chain.

What is the standard

The gluten-free certification program (GFCP) global standard provides a framework for a gluten-free management system. It supports the control of gluten in gluten-free products, from manufacturing to processing and packaging.

The standard is HACCP-based and incorporates food safety management systems and internationally accepted best manufacturing practices to ensure product safety and quality. BRCGS’s gluten-free certification program can be attached to any GFSI-benchmarked food safety standard, such as BRCGS Food, FSSC 22000, IFS Food and SQF.

It compliments the GFSI-benchmarked standards and is recognized by major celiac associations globally. The standard is applicable to the following products:

  • Processed foods, both own brand and customer branded.
  • Ingredients for use by food service companies, catering companies and/or food manufacturers.
  • Pet foods.
  • Cosmetics.
  • Natural health products.
  • Drugs.

Benefits of becoming certified

Persons dependent upon a strict gluten-free diet need to know that labelled products are safe. A gluten-free management system provides a strong level of protection from failure and clear recognition at point of purchase.

The audits may be conducted as standalone or in combination with your GFSI certification audit. This helps you reduce audit costs and disruption to business activities. Moreover, it harmonizes certification dates for your convenience.

Adopting a systems-based and facility certification approach to gluten- free management can help your company:

  • Prevent product failure.
  • Reduce the risks associated with relying solely on end-product gluten testing.
  • Protect persons at risk and make it easy to identify gluten-free products.
  • Open new markets and increases business opportunities.
  • Builds consumer brand trust by associating gluten-free consumer product claims and endorsements with leading celiac organizations.

Getting started

To be certified, you first need to implement a system meeting the gluten-free certification program’s requirements. DNV is an accredited third-party certification body and can help you throughout the journey starting from relevant training to self-assessments, gap analysis and certification services.

Learn more about how to get started on the road to certification.