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