Guidance note no. 24: Legislation on "gluten-free" foods and avoidance of cross-contamination during manufacture of "gluten-free" or "very low gluten" products

Hdl Handle:
http://hdl.handle.net/10147/109596
Title:
Guidance note no. 24: Legislation on "gluten-free" foods and avoidance of cross-contamination during manufacture of "gluten-free" or "very low gluten" products
Authors:
Food Safety Authority of Ireland (FSAI)
Issue Date:
2010
URI:
http://hdl.handle.net/10147/109596
Additional Links:
http://www.fsai.ie/guidancenote24legislationonglutenfreefoodsandavoidanceofcrosscontaminationduringmanufactureofglutenfreeorverylowglutenproducts.html?__taxonomyid=202
Item Type:
Report
Language:
en
Description:
This document provides guidance on the minimum requirements for the production of foods to enable them to be described as ‘gluten-free’ or ‘very low gluten’ and is applicable to those involved in the handling, production and distribution of ‘gluten-free’ or ‘very low gluten’ products. The aim of this guidance note is to: improve food safety, quality and standards within the industry for the production of ‘gluten-free’ or ‘very low gluten’ products, and to increase the awareness of the importance of elimination of gluten from foods produced for people intolerant to gluten.
Keywords:
FOOD ALLERGY; FOOD; FOOD SAFETY; GLUTEN; FOOD STANDARDS
Series/Report no.:
FSAI Guidance Note; 24
ISBN:
1904465714

Full metadata record

DC FieldValue Language
dc.contributor.authorFood Safety Authority of Ireland (FSAI)en
dc.date.accessioned2010-08-13T11:25:37Z-
dc.date.available2010-08-13T11:25:37Z-
dc.date.issued2010-
dc.identifier.isbn1904465714-
dc.identifier.urihttp://hdl.handle.net/10147/109596-
dc.descriptionThis document provides guidance on the minimum requirements for the production of foods to enable them to be described as ‘gluten-free’ or ‘very low gluten’ and is applicable to those involved in the handling, production and distribution of ‘gluten-free’ or ‘very low gluten’ products. The aim of this guidance note is to: improve food safety, quality and standards within the industry for the production of ‘gluten-free’ or ‘very low gluten’ products, and to increase the awareness of the importance of elimination of gluten from foods produced for people intolerant to gluten.en
dc.language.isoenen
dc.relation.ispartofseriesFSAI Guidance Noteen
dc.relation.ispartofseries24en
dc.relation.urlhttp://www.fsai.ie/guidancenote24legislationonglutenfreefoodsandavoidanceofcrosscontaminationduringmanufactureofglutenfreeorverylowglutenproducts.html?__taxonomyid=202en
dc.subjectFOOD ALLERGYen
dc.subjectFOODen
dc.subjectFOOD SAFETYen
dc.subjectGLUTENen
dc.subjectFOOD STANDARDSen
dc.titleGuidance note no. 24: Legislation on "gluten-free" foods and avoidance of cross-contamination during manufacture of "gluten-free" or "very low gluten" productsen
dc.typeReporten
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