The AOECS Gluten Free Standard

The AOECS Gluten Free Standard

AOECS has developed a gluten free standard which serves as a guideline for producers and food safety auditing companies in the production of gluten free food products. The AOECS Standard provides guidance and technical requirements to producers and food safety inspectors for the manufacture of gluten free products and 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.

The AOECS Gluten-Free Addendum
The AOECS Gluten-Free Addendum Audit Program is an Audit Protocol. It is designed to cover all requirements and expectations within the current AOECS Standard when delivered in combination with a GFSI Benchmarked Food Safety Standard (GFSI Benchmarking Requirements Version 2020). These certification standards include BRCGS, IFS, FSSC 22000, and SQF.

Having an audit that combines the AOECS Gluten-Free Addendum with any of the GFSI Benchmarked Standards offers new opportunities to Food Business Operators and helps them to maximize efficiencies, whilst avoiding unnecessary duplication and costs.

To be recognised as an auditor for the AOECS Standard and the AOECS Gluten-Free Addendum, auditors who already have accreditation for one of the above-mentioned certification standards must complete an AOECS online training course. You can find more information about the course here.

Questions? Contact the Swiss Coeliac Interest Group, info@zoeliakie.ch, phone +41 61 271 62 17