The Gluten-Free Certification Program (GFCP)
The Gluten-Free Certification Program (GFCP) is the only Canadian voluntary certification program designed for manufacturers of gluten-free food, drug and pharmaceutical products. The program is intended to differentiate products from the increasing clutter of gluten-free claims in today’s marketplace by using the Trusted Mark of the Canadian Celiac Association (CCA).
The GFCP differentiates itself from other certification programs with a foundation based on proven Canadian regulatory and private sector adopted Hazard Analysis Critical Control Point (HACCP) systems. This approach is preventative in nature and addresses all potential hazards, including gluten, as part of a manufacturers overall safety and quality management system. This approach combined with analytical testing procedures for incoming ingredients, as well as in-process and finished products, the GFCP provides added assurance that the products carrying the mark are both safe and gluten-free.
Another key differentiator of the GFCP is that it requires the use of qualified, trained and approved independent third party auditors (not inspectors) to verify that manufacturers meet the program’s requirements on an annual basis. This third party relationship is essential to eliminate any potential conflict of interest in the certification process.
A manufacturing facility which undergoes a successful third party audit process will be recommended to the Canadian Celiac Association for certification to be eligible to use the GFCP mark on product packaging and in marketing/advertising materials.
Learn about the Restaurant Certification Program.