Welcome to the Moncton Chapter of Celiac Canada, where we share delicious Celiac recipes and promote gluten free cooking for everyone. Join us as we explore healthy gluten free meals that cater to your dietary needs.
Food Labelling
Guidelines for Individuals with Celiac Disease
The document linked above is an excellent resource developed by Celiac Canada to educate individuals about reading labels, particularly in relation to Celiac Disease. It provides valuable insights into Food Labelling Guidelines and the importance of Gluten-Free Certification for those affected by this condition.
Gluten Free Certification Program
Canada’s New Gluten-Free Certification Program (GFCP)
From the people who understand how essential it is to trust the label “gluten-free.”
Information for Consumers
What is the Gluten-Free Certification Program?
The Gluten-Free Certification Program (GFCP) is designed to help consumers identify mainstream products that are safe for individuals with celiac disease and gluten sensitivity. This program also assists companies in manufacturing those gluten-free products. To become certified under this program, a company must follow four key steps:
1. Develop a gluten-free management system for the facility.
2. Have an on-site audit conducted by a specially trained auditor.
3. Apply to the Canadian Celiac Association (CCA) for permission to use the GFCP symbol.
4. Undergo an annual audit to ensure compliance with the program's requirements.
What is a gluten-free management system?
A gluten-free management system consists of policies and procedures aimed at reducing the risk of gluten contamination. To meet the GFCP requirements, the following must be in place:
- There must be no intentional gluten protein in a product.
- An appropriate Hazard Analysis and Critical Control Point (HACCP) program must be implemented. HACCP is a standard manufacturing program in Canada that ensures food safety. Certified facilities must address gluten-related issues in addition to adhering to usual food labelling guidelines.
- Products must comply with Health Canada’s “gluten free” regulations and the Canadian Food Inspection Agency’s provisions on truth in labelling.
- Facility management must provide a written commitment to meet the GFCP terms and conditions.
Does this guarantee the products are safe?
While zero risk is unattainable, consumers can have confidence that products bearing the GFCP logo are produced by manufacturers who have taken significant steps to minimize the risk of gluten contamination.
Who is running the program?
The Canadian Celiac Association (CCA) established the standards for the GFCP and is the sole authority that can authorize a company to use the logo. The Allergen Control Group (ACG) administers the program on behalf of the association. ACG staff evaluate the gluten-free management system and auditor reports and provide recommendations to the CCA regarding certification.
Is there more information available?
For further details, visit glutenfreecertification.ca.
Blue gluten-free certification logo from Celiac Canada.