AOECS Gluten Free Standard

The AOECS Standard provides guidance and technical requirements to producers and food safety inspectors for the manufacture of gluten free products.

The Standard includes a Hazard Analysis and Critical Control Point System (HACCP) to ensure that no contamination with gluten takes place at any stage during the manufacturing, packaging and storing processes.

It further provides a clear description on the chemical composition of gluten as well as definitions on gluten containing grains.

Download the full document here.