Labelling standards & Certifications

If you are looking for the meaning of standard market Logos, general laws information for examples: GFCO, USA FDA, Canada labelling, …

You will find the information your are looking for in the following links.

Canada’s New Gluten-Free Certification Program (GFCP) < 20-ppm

https://allergencontrolgroup.com/

Canadian certification for outside Canada products. It is equivalent to the NFCA certification.

https://allergencontrolgroup.com/

Canadian Labelling regulations
On 14 February 2011, the Canadian Health minister announced new regulations on Canada's labelling of food allergens and gluten sources:
http://www.hc-sc.gc.ca/ahc-asc/media/nr-cp/_2011/2011_23-eng.php

https://gf-finder.com/

GF-Verified indicates an establishment produces both gluten-containing and gluten-free food options.
GF-Dedicated indicates to the gluten-free community that all food options are gluten-free.
GF-Smart is professional training for managers, servers, and back of house staff covering the essential aspects of providing safe gluten-free foods within a commercial kitchen.

The USA Products normally respects one of those standards:

CSA (Celiac Sprue Association) < 5-ppm

http://www.csaceliacs.info/

GFCO (Gluten Free Certification Organization) < 10-ppm (5-ppm de gliadin)

Does gluten-free certification guarantee that a product is gluten-free?
http://www.gfco.org

http://www.glutenfreerestaurants.org/

How GFRAP Works
The Gluten-Free Restaurant Awareness Program® (GFRAP) is a program of Gluten Intolerance Group of N.A. proudly serving over 1620 participating restaurants. GFRAP restaurants consist of both independently owned and chain restaurants.

NFC Gluten Guard < 10-ppm gluten (5-ppm gliadin)

http://nfccertification.com/extra-view/gluten-guard/

QAI and NFCA and < 10-ppm
Be sure to have to certification Logo on the product.

http://www.qai-inc.com/resources/gluten_free_program.asp

https://www.glutenfreecert.com/

NFCA Green certification for restaurant publish on 9 May 2012

http://www.celiaccentral.org/celiac-disease-in-the-news/statement-from-nfca-great-kitchens-designations/

We created a Green Designation for those restaurants willing to go through the extensive effort of using gluten-free ingredients, putting their staff through comprehensive training and ensuring that there are strict cross-contamination controls in their kitchens. Together, these three elements make up an important step in creating an approved designation in the restaurant industry.

USA FDA Gluten-Free Labelling of Foods

Effective date: The final rule becomes effective on September 4, 2013.

Compliance date: The compliance date of this final rule is August 5, 2014.

The final rule defines and sets conditions on the use of the term “gluten-free” in foods, including:

Foods that inherently do not contain gluten (e.g., raw carrots or grapefruit juice) may use the “gluten-free” claim.

Foods with any whole, gluten-containing grains (e.g., spelt wheat) as ingredients may not use the claim;

Foods with ingredients that are gluten-containing grains that are refined but still contain gluten (e.g., wheat flour) may not use the claim;

Foods with ingredients that are gluten-containing grains that have been refined in such a way to remove the gluten may use the claim, so long as the food contains less than 20 ppm gluten/has less than 20 mg gluten per kg (e.g. wheat starch);

Foods may not use the claim if they contain 20 ppm or more gluten as a result of cross-contact with gluten containing grains.

For reasons discussed in more detail in this document, under limited circumstances we intend to exercise enforcement discretion with respect to the requirements for “gluten-free” labeling for FDA-regulated beers.

Hopefully Health Canada will revisit is labeling standard to include the cross-contact with gluten containing grains and to include the beers products.

More information available at the following link: https://www.federalregister.gov/articles/2013/08/05/2013-18813/food-labeling-gluten-free-labeling-of-foods#h-9

HACCP

If you’re exporting food products, can you demonstrate that they are safe at all times, in all places, and under any conditions? That requires a rigorous food safety system.

hhttps://www.bdc.ca/en/consulting/pages/haccp-certification.aspx?nurturingid=&searchterm=haccp%20certification%20canada&egs=google-ads&egc=sea_adw_gen_all-device_ca_fr_lead_consulting_exact_QC&egag=Certification_haccp&gclid=EAIaIQobChMI2cD7--_F4QIVXFgNCh1-bAR4EAAYASAAEgIhivD_BwE

Australia Coeliac Certification