Gluten-free Certification
QAI, in partnership with National Foundation for Celiac Awareness (NFCA), developed a science-based gluten-free certification program.
The stringent nature of the QAI certification protocols ensures prevention of contamination and co-mingling, critically important for those with allergies to gluten and gluten-intolerance. The QAI and NFCA "Gluten-Free" certification program requires companies to produce products at less than 10 parts per million (ppm) of gluten to receive certification.
The program includes:
- Product review
- Onsite inspection
- Testing to ensure compliance to 10ppm or less
- Ongoing compliance including random product testing
Read more about this topic: Quality Assurance International