Gluten-Free Certification Programme
Protecting the consumer is the primary goal of this Gluten-Free Certification Programme.
Gluten intolerance is a fairly common problem. It is characterised by adverse reactions to gluten – a protein found in wheat, barley and rye.
Celiac disease is the most severe form of gluten intolerance.
It is an autoimmune disease that affects about 1% of the population and may lead to damage in the digestive system. However 0.5 – 13% of people may also have non-celiac gluten sensitivity, a milder form of gluten intolerance that can still cause problems.
An increasing number of consumers suffer from celiac disease or non-celiac/coeliac gluten sensitivity.
Currently there is no cure for persons suffering from celiac/coeliac disease or non-celiac/coeliac gluten sensitivity or intolerance. The only mitigation or treatment is a strict gluten-free diet.
When correctly applied, BRCGS is a process designed to protect consumers by confirming that a food, drink or supplement meets strict standards for gluten free safety.
This standard provides a framework for the management and control of gluten in gluten-free products, in the manufacture, processing and packing of:
- Processed foods, both own brand and customer branded.
- Ingredients for use by food service
The standard includes requirements for:
- Management Commitment
- Monitoring Records, Deviations
- Transportation, purchasing, receiving, shipping & storage
- Personnel & Training
- Sanitation and Pest Control
- Product Recall & Traceability
- Allergen & Gluten Control Programmes