- Basics of Coeliac Disease
- Caterers & Restauranteurs
- Retailers & Distributers
- Crossed Grain Symbol
- Reaching your Customers
- Catering List
If you would like to have your products included in the Food List, please see the special criteria below that has to be met along with submitting the relevant declaration form to the Food List Manager, Anne Manning.
Any product produced for Coeliacs must be in line with the EC regulation 41/2009/EC. The FSAI Guidance Notes No 24 (red booklet) dealing with the new legislation and avoidance of cross-contamination during the manufacture of gluten-free food products should be read thoroughly. This new EC legislation is mandatory from January 2012.
Your Environmental Health Officer (EHO) will help you with cross-contamination concerns, labelling and with testing. You will also need confirmation from your EHO that your premises is suitable for producing gluten-free goods; this is especially necessary if you are baking in a family kitchen.
A list of the products that you wish to be included in the Food List along with ingredients in each of the products and brand names must be supplied to the Food List Team.
A certificate of gluten analysis must be submitted for each product. The recommended testing method is the R5 Sandwich Elisa Method in conjunction with the Mendez Cocktail Extraction. Testing of your gluten-free products can be arranged through the Public Analyst Laboratory in Galway - 091 581122.
Please note, if at all possible, the products or bakery items should be made in a dedicated area completely free of gluten contamination risks.
If you intend using naturally gluten-free flours, please check the list of flours that have been certified gluten-free. If you are using naturally gluten-free flour not on this list, you will need to obtain a certificate of gluten analysis from the actual supplier. Specification will not suffice as it does not show if the flour or grain is contaminated with gluten (during processing/packaging etc.).
Small bakeries/food businesses mostly only test their products on an annual basis so it is essential to establish that your ingredients are less than 20ppm.
Please complete declaration form for Bakeries/Declaration for Gluten-Free Products and return with the relevant supporting paperwork. The deadline for Food List 2012 is October 1st 2011 and all completed paperwork must be submitted no later than this.
Phone - 090 64 98379
Fax - 090 64 94027.
If you have any questions be sure to contact Anne. We look forward to hearing from you and having your gluten-free products in the Food List next year.