BRCGS Gluten-Free Certification in Ireland

What Is the BRCGS Gluten-Free Standard? 

BRCGS Gluten-Free is a standard which sets out a preventative, HACCP-based approach to managing gluten as a hazard throughout manufacturing, processing and packing. Certification means a gluten-free claim rests on documented controls rather than ingredient lists alone.  

Unlike most BRCGS standards, certification is a pass or fail (rather than graded). A site either demonstrates control of gluten or it doesn’t, with non-conformities graded to make audit outcomes clear. The products covered are defined on the programme’s Schedule A, and certified sites’ gluten-free brands can use the programme’s trademark on their packaging. 

Built to sit alongside your food safety certification 

The standard requires an underlying food safety certification for eligibility, which can be met by a GFSI-benchmarked certification such as BRCGS Food Safety or BRCGS START. 

If you’re not yet certified to a relevant standard, the audits can be combined into one visit, keeping audit time proportionate. No matter how you certify, though, the two certifications stay linked: Gluten-Free certification depends on the underlying food safety certification remaining in place.

The Benefits of Gluten-Free Certification

Are You Already Certified Elsewhere? 

If you are already certified elsewhere, you can move to Amtivo without disruption – it’s as easy as booking your next audit with us. Many organisations have switched to us after feeling frustrated with slow or generic responses. Our team prioritises practical advice, clear guidance, and real human support, so certification feels manageable. Contact us, and we’ll handle it from there. 

What the Standard Covers? 

The requirements apply food safety disciplines to one hazard, gluten: 

• The gluten-free management system: Documented procedures, management commitment, and a Schedule A defining the products covered. 
• HACCP-based gluten hazard analysis: Every route gluten could take into the product, from ingredients to rework to any shared lines. 
• Supplier and raw-material controls: Verified gluten-free status for everything upstream of the claim. 
• Cross-contamination control and segregation: The heart of the standard for mixed sites. 
• Testing and verification: Evidence that controls work, not just that they exist. 
• Training: Gluten-free awareness and competency for the people running the controls.