Food Labelling
Guidelines for Individuals with Celiac Disease
https://files.constantcontact.com/2697a4dd701/061a2298-ddd1-4761-b338-70a7ef63faa4.pdf
Above is an excellent document Celiac Canada has developed to educate on reading labels
Gluten Free Certification Program
Canada’s New Gluten-Free Certification Program (GFCP)
From the people who know how important it is to be able to trust the term “gluten-free”.
Information for Consumers
What is the Gluten-Free Certification Program?
The Gluten-Free Certification Program (GFCP) helps consumers identify mainstream products that are safe for people with celiac disease and gluten sensitivity. The program also helps companies manufacturer those products.There are four steps for a company to be part of the system:
- Develop a gluten-free management system for the facility.
- Have an on-site audit by a specially trained auditor.
- Apply to the CCA for permission to use the GFCP symbol.
- Have an annual audit to confirm that they are complying with the requirements of the program.
What is a gluten-free management system?
A gluten-free management system is a set of policies and procedures used to reduce the risk of gluten contamination. In order to meet the GFCP requirements:
- There must be no intentional gluten protein in a product.
- An appropriate Hazard Analysis and Critical Control Point (HACCP) program must be in place. HACCP is a standard manufacturing program used in Canada to make sure food is safe. Certified facilities must address issues related to gluten in addition to meeting the usual food safety requirements.
- Products must meet Health Canada’s “gluten free” regulations and the Canadian Food Inspection Agency’s “truth in labelling” provisions.
- The management of the facility must make a written commitment to meet the terms and conditions of the GFCP.
Does this guarantee the products are safe?
There is no such thing as zero risk, but consumers can be confident that products carrying the GFCP logo have been made by manufacturers who have minimized the possibility of gluten contamination.
Who is running the program?
The Canadian Celiac Association (CCA) developed the standard for GFCP and is the only body that can authorize a company to use the logo. The Allergen Control Group (ACG) administers the program on behalf of the association. ACG staff review the gluten-free management system and auditor reports and make a recommendations to the CCA about certification.
Is there more information available?
Visit glutenfreecertification.ca for more information.
