Dear Friends:

The Gluten Free Certification Organization (gfco.org) is a program of the Gluten Intolerance Group (GIG - gluten.net, you also know GIG as the administrator of the Gluten Free Restaurant Awareness Program). It was founded with the mission of giving the gf community the complete assurance that products are indeed gluten-free and safe for consumption. Long before the FDA established a standard for gluten-free (currently at 20 parts per million), the GFCO has been testing to, and requiring that companies meet, a standard of 10 ppm.

I was fortunate to be the first Commercial Director of the Gluten Free Certification Organization, a position I held from its initiation in the fall of 2005 until the end of 2006. I still consult on this project and am proud to announce that there are now 35 companies and over 1,000 products fully certified. Please check out the website -- you will no doubt recognize many of your favorite companies.

We've now seen the announcement on Rice Chex, and I can tell you now that many large, international food companies are expressing interest in the GFCO -- this is driven by both the FDA's decision and the increased awareness for Celiac Disease and gluten intolerance driven by media and also people like you and me.

So how can you help the GFCO to continue its important work and have an impact?

1. Check out the company's that are certified and write them an email to let them know you appreciate their dedication to the GFCO and the GF community.
2. Call or email your favorite companies that are NOT currently certified. Let them know that they can easily contact the GFCO for more information.
3. Finally, consider becoming a member of GIG to show your support for the GFCO, the Gluten Free Restaurant Awareness Program, and all the programs that help us all lead our lives successfully.

I'm hopeful to receive your thoughts and comments. I will continue to work to convince the larger food companies to increase their commitment to our community -- your calls and emails can help me achieve that.

Keith Kohler

Thanks for posting this. This is interesting and I would like to know more. Is GFCO the one and only certification for gluten-free facilities?

Do you know if GFCO plans to work with other programs, i.e. NFCA's G.R.E.A.T. program, to do trainings and establish standard protocols throughout the collective food industries?

Is it true that only people who work for the Orthodox Union and have no business conflicts are eligible to be trained to be GFCO inspectors?

GFCO is not the only certifying organization. Celiac Sprue Association, does certification. CSA is more conducive to smaller food companies where as GFCO is set up primarily for larger organizations. But right now smaller food companies don't have any easy route to certification from anyone.

All GF manufacturing companies should get one type of independant certification either through CSA or GFCO. Both certifying organizations are good. We at Full Flavor Foods use CSA, in Omaha, NE. Not only is our product tested for Gluten, but also our production and packaging procedures are presented to CSA for review and suggestions are made by CSA to avoid any gluten contamination.

As an aside-the lowest that gluten can be measured (that I am aware of) for is 3 parts per million. I am proud to say that our products did not register-so we know that if any gluten should exist in our present products it is under that minimum of 3 parts per million.
At present all our products are entitled to the CSA seal of approval that is displayed on our packages. Check our website: www.forfullflavor.com to see the seal.

Yes we are a smaller company and chose to go with CSA, but GFCO does a complete testing and packaging/process review. I think it is too important to our customers GF needs to go without independant testing by either of these two groups. All companies that claim that they make GF products should be tested by either organization. Well, now you have heard an opinion from the manufacturer. If you have any thoughts or other knowledge it would be helpful to hear from you. Mark Swanson

A question or two:

Let's say the FDA finally comes out with a definition of gluten-free being < 20 ppm. Would we then be able to trust any product that declares itself gluten-free even if it is free of a certification label? Or would there still be a purpose to having certification done by GFCO or CSA?

There is also a rapid test on the market available to anyone to to test products and food:
Gluten Flow-Through Rapid Test Kits

~10 - 20 PPM / 0.25 PPM in Swabbing Solution / 1 - 2 PPM in Beer and Wine

That seems to be the general going rate for large scale testing -- and in line with the FDA and other national regulatory commissions world wide.

I too wish more companies would be certified, but the two companies out there CSA and GFCO do not make it convenient, easy, or cost-effective for small companies and almost impossible for non-dedicated facilities.

Any ideas on how to provide certification for small businesses wishing to provide a s safe and comfortable space and product for customers? Right now its on faith and trust that the restaurant or food establishment is trained in issues pertaining to true cross-contamination issues and hidden ingredients.

I work with a variety of small business and I go through their kitchen and ingredients and recipes with them, but few business are willing to bring in a consultant because it they cannot obtain a certification or other 'label' to make it worth their while. So they just do it themselves and wait for word of mouth.

I believe small businesses are the key to ease of the GF lifestyle just as much as large corporations.

I am involved in similar activities and have the same impression about motivation of small business owners. There is movement, but I'd like to see effort result in the best system possible...

The questions are interesting. Thing is, why go to the trouble of training if it is not required? And similarly for manufacturers, why not do the minimum?
Right now we use products that specify "gluten-free" even when the facilities might be contaminated. That possibility has not been a deterent for the most part.

We even use those that do not specify gluten-free, seem safe based only on the ingredients listed.

And we eat in restaurants thatdo not have formal training and certification.

It's not likely that the FDA can handle this beyond a certain point, but could define some standard and put in place a strict penalty for fraud.

I would like to see inspections and standards the gf community can rely on, with some sort of incontrovertible oversight for health practices. Maybe it would be useful to examine the existing problems with the kashrut inspections.

At some point, it all becomes a leap of faith, though, doesn't it? The only way I can think to fix that is to set up a central Consumer Reports type of laboratory - - or these kits, or, on an individual level, hand out self- tests for checking antibodies - not too effective, but good for other issues...

I agree that it may be hard for a local restaurant or small manufacturer to pay/obtain certification and some of our needs at present may be beyond the scope/abilities of the FDA-though frauds should be penalized by the FDA.
One thing that might be done though is to ask for "letters of assurance" from the manufacturers that you use that your ingredients are GF free. Even if they do not reply with the assurances, it gets the industry thinking about our Celiac concerns and that helps move our suppliers closer to our end goal-safe ingredients and thus GF end user products for celiacs.

Mark Swanson
Full Flavor Foods

When I work with small local food establishments I research and contact every company from which any and all of their ingredients come. I obtain, as often as possible, in writing, if not verbally, whether or not their products are free of gluten contain ingredients and whether or not the product is produced on shared equipment and/or facilities. Local companies who wish to be called 'dedicated' facilities do not use any product containing gluten nor any product made on the same equipment as other gluten containing ingredients.

If a larger organization was created to do what we do on a small scale that would be helpful. An oversight organization could assist in that process by researching and contacting manufacturers and keeping an updated record of their 'gluten procedures'. If this list was updated every six months it would be a huge help for all. Then this oversight organization could provide certification at different levels by checking each facility and their ingredients compliance.

This way all food companies -- large and small -- could participate in the creation of safe gluten free products.

Hello
I dont often get involved in postings...(my plate is too full). But I would like to take the opportunity to respond to some of the questions/comments that have been raised from this discussion. I can only address the GFCO program and FDA. My knowledge of the CSA Seal of Recognition program is limited to the information made public through comments provided by CSA to the FDA. (Sorry for the long post)

Q: Do you know if GFCO plans to work with other programs, i.e. NFCA's G.R.E.A.T. program, to do trainings and establish standard protocols throughout the collective food industries?
A: GIG and GFCO do work in partnership with various members of the food industry already. Many agencies are working within and with the food industries to provide education and training related to gluten intolerances. Some of us are working together in this effort.

Q: Is it true that only people who work for the Orthodox Union and have no business conflicts are eligible to be trained to be GFCO inspectors?
A: GFCO contracts with third-party auditors, including the Food Services Inc, a part of the OU and other independent auditors who have expertise in manufacturing processes.

C: Right now smaller food companies don't have any easy route to certification from anyone.
R: GFCO?s ultimate target is the raw materials suppliers, supplying ingredients to the companies making GF foods. Our goal is to make the food safe from the beginning of the food chain as well as the end product. GFCO works with companies of all sizes and has a small business package. GFCO works with small businesses and new companies to find a way to provide consumer confidence and assurance in their products.

Q: What is the GFCO Process for Certification?
A: Companies who certify with GFCO must complete an application. A risk assessment, independent audit and report are completed. If a company qualifies to be certified, a contract which includes: requirements for onsite testing, random testing from a point of sale; and unannounced plant inspections is signed. GFCO also maintains the right to take action to protect the consumer from fraudulent GFCO claims or Standards violations.

Q: If the FDA comes out with a definition of gluten-free being < 20 ppm, would we then be able to trust any product that declares itself gluten-free even if it is free of a certification label?
A: Yes. Any product labeled GF after the FDA regulation goes into affect will have to meet the standards set by the FDA. 20 ppm is a very safe level for celiacs and it is virtually impossible to consume that level of gluten, based on eating GF products.

Q: Would there still be a purpose to having certification by GFCO or CSA?
A: Yes. Certification is voluntary, as is labeling a product GF. Companies who certify their products believe in meeting higher standards and welcome third party oversight. External oversight is healthy and provides a higher level of accountability for manufacturers. Let?s face it, the FDA is understaffed and will not be able to provide adequate oversight for all companies.

C: The two companies out there CSA and GFCO do not make it convenient, easy, or cost-effective for small companies and almost impossible for non-dedicated facilities.
R: GFCO does work with small companies to make certification cost-effective. The challenge is to also make the program cover its own expenses. Companies who understand the value of third-party certification for organic or kosher also understand the value of GF certification. The overall cost of certification is pennies on the dollar. Unfortunately, certification may be out of the reach of small companies just getting started?but call GFCO?you may be surprised what can be done.

It is possible to certify non-dedicated facilities! There are a number of factors that go into certifying products in non-dedicated facilities, but it is do-able. GFCO audits and consults with co-packers on a regular basis. Many GF products are safely produced in non-dedicated facilities at no detectible gluten in their products.

Q: What about testing methods?
A: the Haven Flow-through is just one testing method available. Some are based on Skarrett and others on r-5 sandwich Elisa methodology. It is the r-5 that is being supported by CODEX. At this time we do not know what the FDA will use. There is on-going debate in the analytical community about the need for using both methods rather than just one. Each has its strengths and weaknesses when seeing specific gluten proteins. GFCO uses both methods.

If you have any questions about GFCO I would be happy to address them. Cynthia