Gluten-Free Certification Program
The Gluten-Free Certification Program (GFCP) is intended to be differentiated 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 has been designed to differentiate 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. When combining this approach 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 does not allow the intentional addition of gluten, in any concentration, in products bearing the CCA trademark. This restriction also applies to ingredients which have been processed to remove gluten. This means that celiac and non-celiac, gluten-sensitive consumers can purchase these products with confidence.
A manufacturing facility which achieves certification to the GFCP has exclusive rights to use the Canadian Celiac Association’s trademark on product packaging and on marketing/advertising materials.