Producing safe, reliable, gluten-free products

Formerly known as the Gluten-Free Certification Program (GFCP), BRCGS Gluten-free certification provides food manufacturers with independent recognition for allergen food safety compliance. Endorsed by various Celiac related organizations, this programme aims to meet specific consumer expectations for ‘gluten-free’ product claims that are essential for consumer confidence and trust.

Based on the internationally recognized requirements of Codex Alimentarius HACCP, this programme covers additional requirements for:

  • Management commitment
  • Specific gluten-free management system documentation including prerequisite programs, HACCP plan, validation, monitoring and verification activities
  • Facility recognition and licencing processes

This program exclusively applies to:

  • Manufactures who are also brand owners producing products in their own facility/facilities
  • Brand owners whose products are co-manufactured by contracted facilities
  • Contracted facilities co-manufacturing private label products

Certification to the scheme can be completed as a standalone programme or as an addition to your existing food safety standards to compliment and expand allergen management to provide additional assurance to consumers that your facility is able to consistently maintain a gluten-free production environment.

Whether you’re looking to guide your organization for compliance and consistency of operations or to seek recognition for your commitment to food safety and allergen management systems, we can provide the certification to meet your unique needs.

Benefits of adoption

BRCGS Gluten-free will add rigour to your allergen management due diligence and allow the use of the GFCP certification trademark on the applicable product packaging promoting that the product is certified gluten-free.

Certification to GFCP will demonstrate your commitment to allergen management with the added benefits of:

  • Recognition to a certification programme specifically for the manufacture of gluten-free foods
  • Risk mitigation through the application of preventative risk-based system of controls for all steps in the manufacturing process to effectively identify and manage gluten rather than a reliance on end product analytical testing
  • Showing your commitment to allergen management, providing confidence to your customers, retailers and consumers
  • Brand credibility in a sensitive market catering for ‘special dietary needs’
  • Consistent application across international sites, facilitating internal benchmarking and strategic allergen risk management
  • Access to GFCP exclusive gluten-free research as well as marketing and communication initiatives managed by leading food industry and gluten-free experts.

The journey to certification

The first step to certification is to make an application to join the program directly with the scheme through the GFCP website. This will give you access to all of the GFCP documentation required to begin your journey to certification.

The completion of the certification process will then involve:

  1. Development and review of your food safety and allergen management system against the GFCP manual, standards and policy using the criteria as a guide to the level detail required in your documented system
  2. Use of the GFCP self-evaluation audit checklist to determine if you are audit-ready
  3. A BSI GFCP site audit as a stand-alone audit or as an addition to an existing GFSI or other food safety recognized audit
  4. Coordination of your marketing initiatives to promote the GFCP certification trademark
  5. Maintaining your status to the GFCP program through ongoing annual verification audits
  6. Please contact us for more information on how you can achieve certification to this program.

Why BSI?

The food industry impacts every person on the planet. Though what the world’s population may eat may differ depending on the geography, wealth, age, gender and availability of goods, no other sector plays such a vital role in all of our day-today lives and culture. Economically, food represents 10% of global GDP (valued at US$48 trillion by the World Bank).

But the food sector also faces significant challenges. Each year, food-borne illness makes one in ten people ill and is the cause of death for millions around the world. Population growth projections and an increasing middle class suggest that the demand for food will increase 70% by 2050. And, consumers are increasingly conscious about what goes into their food, how it’s made, its impact on ecosystems and where it comes from.

BSI believes the world deserves food that is safe, sustainable and socially responsible. We support the food sector by developing and publishing standards of best practice, supply chain solutions as well as training and certification to not only the most popular food safety standards, but other business improvement standards that work together to make organizations more resilient.

Working in 172 countries, we pride ourselves on the expertise, integrity and professionalism of our people. Our mission is to help our 80,000 clients, ranging from high-profile global brands to small local companies, survive and prosper in today’s world.