7 Ways to Evaluate the Quality of Gluten-free Certifications

Laura K. Allred PH.D., REGULATORY MANAGER, GLUTEN INTOLERANCE GROUP

Take a trip down the health food aisle of most grocery stores and you’re sure to find products labeled as certified gluten-free. What you may not realize is that there’s a world of difference in the meaning behind those product labels. The Gluten Intolerance Group (GIG) regularly gets questions from consumers and manufacturers wanting to know what to look for in a gluten-free certification. This knowledge is essential because the quality and approach to certification vary widely and the consequences of contamination can be devastating for consumers and food manufacturers alike.

Most developed countries have some kind of gluten-free regulations, but there’s no centralized way to certify something that’s gluten-free. This has led to a few different approaches. For example, one method certifies the management system of the manufacturing plant. This method

places emphasis on documentation and record-keeping. A second method not only certifies the management system, it also certifies a manufacturer’s products or services. Under this approach, the certification includes testing of products and, in some cases, ingredients.

Another critical difference in certifications has to do with the standards an organization uses to evaluate food manufacturers. Some certifications follow the model set by the Hazard Analysis and Critical Control Points (HACCP), which is looking at catching issues before the food leaves the plant. Other certifications adopt standards that are more in line with the Food Safety Manufacturing Act (FSMA) where the approach is about prevention.

Last but not least, there’s the issue of accreditation of the certifying organization. Certification bodies that certify management systems only will pursue ISO 17021 accreditation. Organizations that certify the actual products in addition to management systems will be accredited to ISO 17065.

1If all these distinctions are making your head spin, keeping the following pointers in mind will help you understand the differences in gluten-free certification: 1 Look for a consumer-focused certification. A certification that hasn’t built consumer trust has little value. For consumers, look for a

2certification that is run by a consumer support organization that has a history of advocating for the gluten-free community. For manufacturers, earning consumer trust is one of the main reasons behind getting certified, so work with an organization that has years of trust built up with consumers. 2 Get independent confirmation. Manufacturers have leeway when it comes to designing food labels, and some will advertise their products as certified gluten-free without ever going through an audit by an independent assessor. Relying on a certification organization that is accredited by a third party is critical. Beware of systems where food manufacturers pay a certifying organization to use their logo without having to do any kind of site-based assessment or product testing.

4 3 3 Put the product first. Go for a certification that tests the products over those that solely look at management systems. Productbased certifications not only look at documentation and record-keeping, but also entail retail surveillance and testing. By opting for a product approach to certification, you’re getting the best of both worlds. 4 Accreditation type makes a difference. If you really want a quality gluten-free certification that you can trust, look for one that is ISO 17065 accredited. You want that ISO 17065 accreditation because it’s the only framework that requires certification programs to perform regular surveillance (testing) of their certified products. Additionally, ISO 17065 accredited certification programs are being checked

5 6 7 that they certify all products using the same criteria, whether they are produced by a small mom-and-pop business or a corporate enterprise. When you are looking at certifications that are ISO 17065 accredited, you can make apples to apples comparisons of products. 5 Be proactive. Catching contaminated gluten-free products before they hit the shelves is good, but preventing contamination from occurring in the first place is even better. When evaluating certifications, look for a standard with a proactive approach to preventing gluten contamination. 6 Prove it with testing. Certifications can evaluate processes all day long, but unless they’re requiring manufacturers to test equipment, ingredients and products, along with doing their own retail surveillance, you’re basically taking someone’s word that food products are gluten-free. 7 Experience makes a difference. For manufacturers, creating an environment that minimizes the potential for gluten contamination can be a challenge. Obtaining expert guidance can make the difference between having truly gluten-free products and enduring the financial and reputational damage of a recall. Look for a certification scheme developed by an organization with a lot

of experience with gluten free consumer needs, and many years of auditing gluten free manufacturers.

Evaluating certifications can be a challenge even when you know what to look for. A lot of certifications don’t publish their standards online, so your best bet may be to contact the certifying organization or the food manufacturer. Knowing what to look for and doing due diligence will go a long way to ensuring that the “certified gluten-free” labels on your food products are worth more than the paper they’re printed on.

Laura Allred is the regulatory manager for the nonprofit Gluten Intolerance Group (GIG). Allred’s experience includes a background in immunology and eight years of directing a food testing laboratory and test kit manufacturing operation. GIG’s food safety certification programs, the Gluten-Free Certification Organization (GFCO) and Gluten-Free Food Services (GFFS), have been recognized leaders in the gluten-free community for more than 20 years. The GFCO certification logo is the symbol of trust for the gluten-free community, with more than 40,000 products certified worldwide. For more information, visit www.gluten.org. ◆`