AOECS
Interact with map

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.