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This article examines the gluten-free certification process, giving insight and perspective from two food manufacturers. It defines gluten-free certification for both food products and for facilities and discusses the certification process. In addition, it explores practical recommendations for dietitians counseling clients and patients with gluten sensitivity or intolerance.
CPE Level: 2
Learning Need Codes: 5110, 4040, 8070, 8040
Performance Indicators: 13.1.2, 7.2.1, 8.3.1
- Summarize the steps involved in the gluten-free certification process
- Discuss the implications of gluten-free certification from a food manufacturer perspective
- Apply learnings to your own client/patient nutrition counseling services