• All ingredients must be gluten-free in line with the new revised Codex Standard. Further information is available about naturally gluten-free flour.
• If possible gluten-free products should be prepared, packaged and stored in a dedicated area.
• Gluten-free products should be produced with dedicated equipment. Equipment includes ovens, sinks, work surfaces (in direct contact), dishes, baking forms, mixers and cutting boards.
• Gluten-free products for retailing must be labelled according to regulations. The FSAI have also produced updated guidelines for labelling food.
• Make contact with your Environmental Health Officer for advice on labelling regulations, testing requirements and HACCP (Hazard Analysis & Critical Control Point) training.

If you have any questions please contact us by emailing foodlist@coeliac.ie.