Questions related to: How do I get my gluten free products listed for prescriptions?

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I'm thinking of setting up a business making gluten free products, how can you help?

Coeliac UK can help by providing you with the latest information on the gluten free market, legislation, labelling, quality control and gluten testing.

We produce a range of resources for people on a gluten free diet which have a wide variety of opportunities for promoting your business to your target market.

You can find out more about how Coeliac UK can help make your gluten free business a success here.

Which products can't display the Crossed Grain symbol?

The Crossed Grain symbol can be licensed only for multiple ingredient and/or processed products. Products cannot be licensed if they are composed of a single ingredient or are unprocessed in nature. For example, fresh fruit and vegetables cannot be licensed as they are naturally gluten free; but fruit bars can be licensed as they have undergone a process which may hold a risk for gluten contamination. For a full list of products that are not permitted to display the Crossed Grain symbol please see Appendix One of the Licensing Information Pack.

How can my catering business become accredited?

We have a great gluten free accreditation in place that is widely recognised and trusted by the gluten free community. You can become GF accredited by applying and adhering to our gluten free standards.

To find out more on how to become accredited, head over to our gluten free accreditation page.

How can I get my products tested for gluten?

It is strongly recommended that you use a UKAS accredited laboratory for testing. To find an accredited laboratory please visit the UKAS website.

You can find out more information on the recommended tests here.

Is it compulsory for manufacturers or caterers to indicate whether a product is suitable for people with coeliac disease?

No. Labelling products gluten free is voluntary. It is important to remember that there is a defined threshold for being able to label a food product gluten free. Only foods that contain 20 ppm or less can be labelled gluten free. However, there is no law that requires businesses to carry out gluten analysis on products labelled gluten free, but it is recognised that good practice will involve testing.

You can find out more on food labels.

 

 

How can I prevent contamination of gluten free foods?

Cross contamination can occur in storage, preparation and serving. Here are some tips to help prevent the problem occurring:

  • gluten free foods must never be prepared on a wheat floured surface or in a floury atmosphere
  • wash down surfaces before preparing gluten free food
  • wash hands before handling gluten free food (especially after other food preparation)
  • use separate utensils, for example, a separate toaster for gluten free bread; separate bread boards; separate containers for butter, margarine, chutney, pickle, jam etc, as knives can transfer crumbs from regular bread
  • cook and serve gluten free foods in separate dishes
  • do not deep fry gluten free foods in oil which has been used for foods that contain gluten such as batters or breadcrumb coatings.

For more detailed information about preventing cross contamination take our online catering training course.

Do I need to label gluten free on my menu?

There is no legal requirement to do so. However, as with vegetarian food, it is very helpful for your customers to be able to easily see what is gluten free. Any changes in recipes and ingredients may change the suitability of the menu choice, so menu labelling will need to be kept up to date.

The best way to show that your menu is gluten-free is to apply for Coeliac UK accreditation which enables you to use our trademarked symbols on your menu, website and marketing materials. More information on accrediting your business can be found on our accreditation page.

Food businesses must provide allergen information for the meals they serve. This means if a recipe uses cereals containing gluten such as wheat, rye, barley or oats in the ingredients, they must provide this information. Read more about the changes to food information provision from December 2014.

What does 'gluten free' really mean?

The term 'gluten free' implies no gluten, but in practice it is not possible to test for a zero level of gluten.

Research has shown that people with coeliac disease are able to safely tolerate a very small amount of gluten. As a result low levels of gluten (below 20 parts per million) are allowed in products that are labelled gluten free.

For more information visit our gluten free and the law page. 

How do I get my products into the Food and Drink Guide?

If your products meet our criteria they could either be listed in our Food and Drink Guide which holds around 12,000 products or within our online Food and Drink Directory.

The Guide is printed annually with updates on a monthly basis including new and de-listed products and the Directory is updated on a daily basis. Inclusion is free of charge.

Please contact fdd@coeliac.org.uk for more information on how to submit your products.

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