Gluten-Free Certification Program Feedback - Public Consultation

Gluten Free Issue 3

First published in 2011, the standard promotes the use of HACCP principles and a management systems approach, to systematically manage and control gluten in food manufacturing and packing environments. Properly implemented, the Standard provides a very strong level of protection from failure, and if failure does occur, it will enable the rapid identification and management of risks and deviations. There has been a year-on-year increase in the recognition of the Standard, which has seen significant growth in the UK and Europe. The Standard is globally applicable and now has certified sites in 34 countries across the world.

The revision and evolution of our Standards are at the heart of our work. By reviewing our standards, we can ensure that they incorporate latest industry trends and operations, practical experiences and best practices from industry. The revision process enables us to take into account the changing expectations, regulatory requirements and consumer needs. It provides the opportunity to build on the value that our customers and stakeholders gain from the use of our Standards.

To support this revision, the consultation period for feedback on Issue 3 of the Standard is open until 24th February 2023. We encourage comments from national and international stakeholders representing food manufacturers, Coeliac Associations, Regulators, retailers, food service companies, brand owners, certification bodies and independent technical experts.

You can provide comments by completing this online form.

Alternatively, you can download a feedback form and email your comments to enquiries@brcgs.com.