Page 46 - Getting Started

Chapter 7
Gluten-Free Certification Program

The Gluten-Free Certification Program is owned by
BRCGS and is for manufacturers and brand owners
committed to producing safe, reliable gluten-free
products. It combines stringent, risk-based gluten-
free requirements with globally recognized food
safety management systems that meet government
requirements in both Canada and the United States.
It examines the entire production process of the
facility – from ingredient sourcing to employee
training, cleaning practices, cross-contamination
controls, operational management and an effective
end-to-end testing plan.

In the United States, gluten is defined as any gluten
protein from the grain of any of the following cereals
(or hybridized strain of at least one of the following):
barley, rye, triticale or wheat. Or, any modified gluten
protein (or protein fraction) derived from any of the
above cereals or hybrid. The Canadian gluten
definition also includes gluten protein from oats.

The Gluten-Free Certification Program is verified by
an annual robust third-party facility audit process,
which ensures continued compliance. It applies

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