Gluten-Free Certification Organization

The Gluten-Free Certification Organization (GFCO) is a voluntary program, developed in 2005 by the Gluten Intolerance Group (GIG). It is currently the largest and fastest growing gluten-free certification organization in North America, certifying many thousands of products.

Requirements for Certification

GFCO applies strict standards to assure consumers with celiac disease and gluten intolerance of the safety of their foods:

All finished products bearing the GFCO logo must contain 10ppm or less of gluten
All ingredients in GFCO certified products must contain 10ppm or less of gluten
GFCO certified products may not contain barley-based ingredients
Finished products and high-risk raw materials and equipment must undergo ongoing testing
All manufacturing plants producing GFCO certified products must undergo, at minimum, an annual audit and must submit finished products to the GFCO for review on a regular basis
To receive GFCO certification, companies must comply with all government regulations regarding allergens, gluten-free labeling and Good Manufacturing Practices

Steps to Certification

Apply to the GFCO program, providing details about all products and facilities that you would like to be considered for certification
Conduct a gap audit in preparation for an on-site audit
Book your audit with SGS
Pass your audit and obtain permission to use the GFCO logo
Maintain the integrity of your certification by arranging for your annual facility audit and submitting your gluten analysis results

Learn more about the GFCO program.

What We Offer

As the world’s leading inspection, auditing, certification, testing and verification company, SGS offers a range of solutions to meet your food safety needs:

Gap analysis and audit pre-assessment: detailed review of your company’s existing allergen/gluten management system and benchmarking against the GFCO
Certification: against the GFCO. GFCO audits can either be integrated (e.g. with GFSI audits) or stand-alone
Testing: comprehensive testing for the detection of gluten in foods, using either Polymerase Chain Reaction (PCR) or Enzyme-Linked Immunosorbent Assay (ELISA) testing methodologies to determine the presence of gluten at low levels
Training: tailored to cover GFCO requirements and all aspects of allergen/gluten risk management and its effective implementation.