There are three things, generally accepted, which are needed to manufacture a product which meets the requirements to voluntary label a product as gluten-free and therefore considered safe for someone with celiac disease.

  1. Start with known gluten-free ingredients and clean equipment. No wheat, rye, or barley nor their derivatives nor cross-breeds, can be used. Nor can environmental or the transit of the inherently gluten-free product caused contamination. However, if these prohibited grains have been processed to remove the protein/gluten such as through distillation and are below 20 parts per million, they are allowed.
  2. Utilize systematic, monitored gluten-free protocols for manufacturing and food service. Good Manufacturing Practices may include a HACCP or allergen control pant to control for gluten which describes how the product will be protected from entrance to exit from contamination with gluten.
  3. Ongoing testing to ensure it is either less than 20 ppm or below declared amount of gluten/gliadin. Testing begins at the entry door, includes mid-run tests, and ends with testing of each batch. Restaurants can test on-site to check procedures and give quality assurance.
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