The GFFS logo displayed in food production facilities, on menus, etc, stands for the independent verification of quality, integrity, and purity of food preparation policies, education and standards. Facilities carrying the GFFS logo represent unmatched reliability for meeting strict gluten-free standards. GFFS is the leading gluten-free food service accreditation program in the world. In working with experts in food preparation – the GFFS is positioned to serve its clients’ needs promptly and efficiently.
What is The Gluten-Free Food Service Training and Management Accreditation Program?
The Gluten-Free Food Service Training and Management Accreditation Program is a GIG Industry Program designed to work with food service establishments of all types who wish to serve gluten-free consumers, through the development and use of training and management strategies that provide a high level of consumer confidence.
Best Practices for Gluten-Free Food Production and Service
The following principles apply to maintaining the safety of gluten-free food production and service through this program:
- Principle 1: Prevention of food safety hazards is favored over reliance on corrective actions after problem has occurred.
- Principle 2: Prevention of food contamination in the production of gluten-free foods must encompass all aspects of procurement, processing and delivery of gluten-free foods.
- Principle 3: Worker hygiene, and production and storage area sanitation practices play a critical role in minimizing the potential for contamination of gluten-free foods.