The information in this section provides guidance for the production of gluten-free food over and above normal food safety. We have provided information for anyone preparing food for sale to Coeliacs, including sausages, black pudding, burgers or baking breads, biscuits and cakes, or operating a factory producing gluten-free products, or working in your own kitchen.

These guidelines provide guidance to be followed in gluten-free manufacturing.

• Guidelines for factories
• Guidelines for bakeries
• Guidelines for butchers
• Guidelines for home-based businesses

Food Safety Authority of Ireland Guidelines

The FSAI have published a number of guidelines for manufactures on gluten-free food, labelling legislation for 'gluten-free' and 'very low gluten' foods.

• Gluten Free Foods (2008)
• Update on the Labelling of Gluten-Free Foods (2009)
• New Guidance on Avoidance of Cross-contamination during Manufacture of 'Gluten-free' and 'Very Low Gluten' Products (2010)