“Gluten-free” food safety rules change
As of 1 January 2012, the term gluten-free will only be applicable to foods containing less than 20 parts gluten in a million.
The Food Standards Agency has introduced a definition change in light of recent evidence that shows using such a low level of gluten helps give better protection to people with coeliac disease.
Currently there is no limit set for foods describing themselves as gluten-free.
To assist caterers in making the changes, the FSA has released a fact sheet detailing exactly what the new description means and advice on training staff.
To download the factsheet, click on the link below.
http://www.food.gov.uk/safereating/allergyintol/label/gluten/
Coeliac disease is an autoimmune disorder of the small intestine triggered by foods containing gluten.
