The Gluten-Free Food Service (GFFS) Certification is a proven program model of established Best Practices for Gluten-Free Food Production and Service* for food service establishments offering gluten-free options. Certifications are customized to the specific needs of each food service establishment. Size, number of locations, and type of food establishment are taken into consideration and unique standard operating procedures are established per client.
GFFS Certification is designed to establish trust with gluten-free consumers in a food services’ ability to provide safe gluten-free food. GFFS will review the food service’s policies, procedures, and practices and compare them to our Core Standards of Practices for Gluten-Free Food Production and Service in the following key areas: identification ,prevention, of cross-contamination in handling, preparation, cleaning, training, and quality management. When food handling extends into areas outside the food preparation department, such as in healthcare settings, schools, and camps, GFFS also reviews those areas to provide a safe continuum of care and service for the consumer.
*Best Practices for Gluten-Free Food Production and Service is developed by the Gluten Intolerance Group as the most efficient and effective way of accomplishing safe gluten-free food preparation. This process is based on consistent safe standard operating procedures with reproducible results and has proven itself over time for the control and management of cross contamination of gluten-free foods. These quality control practices are adopted and incorporated into the establishment’s current practices and are routinely monitored.