Frequently Asked Questions
In most counties for a product to be considered ‘gluten-free’ it must contain less that 20 parts-per-million (ppm) of gluten. Different countries may be also have other gluten-free labeling and regulatory requirements.
First point of contact will be with the product or restaurant customer service departments. GFFP supports and works with our customers in the event of a gluten-free food safety issue or recall.
If the product is ‘certified gluten-free’, it must meet or be below 20 parts-per-million (ppm) of gluten content. GFFP requires all GFFP certified customers to be at or below 5 ppm to ensure the added safety of the products for the public.
GFFP certified restaurants will have systems in place to ensure ingredients, storage, preparation areas, cooking and delivery are controlled that meet the high GFFP Standards and legal requirement of 20 parts per million (ppm) of gluten.
This premise stems from the U.S. FDA’s rule for packages foods issued in 2013 that aimed to help both people with celiac disease eat more safely and the food manufacturers produce foods to documented standards. The cut-off value was partially selected because this level can be accurately and precisely measured by validated testing methods.
The 20 ppm is a scientifically determined level of gluten that has been shown to be tolerated by those with celiac disease. To ensure additional food safety measures are in place for GFFP certified customers, the GFFP and National Celiac Association has set a very high standard of 5 ppm.
If you know the owner/ manager, speak with them about the GFFP program and how it will benefit their businesses. Additionally, provide them with a link to our website gf-finder.com where they can contact us, or post a recommendation on our site with contact details.
No, gluten-free certification and related audits are a systematic, independent and documented process for obtaining records, statements of fact or other information which are relevant and verifiable for objectively evaluating to determine the extent to which a manufacturer or restaurant can meet and fulfill the GFFP policies, procedures or requirements. It is the responsibility of the company to continually meet those requirements on a day-to-day basis and ensure ongoing compliance to the GFFP Standards.