GFCO Manual Rev. 2021

1 Last Amended: 210101 Page | 1 Copyright 2021 All Rights Reserved Public gfco Manual Rev. 2021 The Gluten Free Certification Organization ( gfco ) is a program of the Gluten Intolerance Group of North America (GIG) gfco Manual rev. 2021 Last Amended: 210101 Page | 2 Copyright 2021 All Rights Reserved Public Introduction The Gluten Intolerance Group of North America (GIG), a 501c3 non-profit corporation, owns and operates the Gluten Free Certification Organization ( gfco ), as well as all rights to the certification mark displayed on the first page of this document.

2 The gfco certification mark is the absolute property of the Gluten Intolerance Group of North America and shall not be used by any other person without the express permission of GIG. As the owners and operators of the gfco gluten-free certification scheme, neither GIG nor gfco themselves, nor any company they are affiliated with, are involved in the manufacture, sale or supply of any goods of the kind certified. The Gluten Intolerance Group released the gfco Standard rev. 2020 on June 1, 2020, and it went into effect on December 1, 2020. This Standard gives GIG s requirements for gfco gluten-free certification.

3 The gfco Standard defines the practices required to certify Gluten-Free food products, beverages (both alcoholic and non-alcoholic), nutritionals/supplements and personal care Products, and to use the gfco logo on those products. The gfco certification body is accredited to ISO/IEC 17065, Requirements for Bodies Certifying Products, Processes, and Services This Manual contains the gfco certification elements that apply to all applicants and certification holders. Any changes to the policies and requirements in this document will be communicated to all gfco certification holders with a minimum of 30-day s notice before taking effect.

4 Suggestions for improvements to this Manual and the gfco Certification Standard are encouraged from all parties. Send written comments to GIG at 31214 124th Ave. SE, Auburn, WA, 98092, USA. Copyright 2021 Gluten Intolerance Group (GIG) of North America First Printed January 2018 All rights reserved. Users of this Manual and the associated documents are reminded that copyright subsists in all GIG publications and software. No part of this Manual may be reproduced, distributed, or transmitted in any form or by any means, including photocopying, recording, or other electronic or mechanical methods, without the prior written permission of Gluten Intolerance Group of North America, except in the case of specific noncommercial uses permitted by copyright law, if any.

5 The use of material in print form or in computer software programs to be used commercially, with or without payment, or in commercial contracts is subject to the payment of a royalty. GIG may vary this policy at any time. Care should be taken to ensure that material used is from the current edition of the gfco Certification Standard and that it is updated whenever the Certification Standard is amended or revised. The date of the Certification Standard should therefore be clearly identified. Gluten Intolerance Group of North America is a Washington nonprofit corporation with tax exempt status under Section 501(c)(3) of Title 26 of the United States Code.

6 gfco Manual rev. 2021 Last Amended: 210101 Page | 3 Copyright 2021 All Rights Reserved Public Table of Contents 1. Definitions Used in this Manual 2. The Certification Process 3. Applying for Certification a. gfco Standard Training b. Register with gfco c. preparing to Apply d. Certification Scope i. Certification Contracts or Licensing Agreements ii. The Certification Applicant iii. Audited Plants e. The gfco Application f. The Product and Ingredient List g. The Certification Quote 4. The Audit Process a. Audit Scheduling b.

7 The Audit Agenda c. The Audit Report d. Non-Conformances and Corrective Actions 5. The Certification Decision a. The Certification Decision b. The Certification Contract c. The Certificate 6. Maintaining Certification a. Packaging Approval and Use of the gfco Logo b. Surveillance Audits c. Testing i. Finished Products 1. Step-Down Testing Schedule ii. Visual Examination iii. Ingredient Testing 1. Definition of Ingredient Risk Levels 2. Ingredient Testing Requirements iv. Shared Equipment Testing v. Test Methods, Documentation and Submission d. Notification of Out-of-Spec Product and Recalls e. Proficiency Testing 7.

8 Changes to the Certification gfco Manual rev. 2021 Last Amended: 210101 Page | 4 Copyright 2021 All Rights Reserved Public a. Contact Information Changes b. Adding or Relocating Plants c. Removing Plants d. Changing Ownership e. Product Removals and Additions f. Changing the Certification Term 8. General Policies a. International Use of the gfco Logo b. Public Information c. Auditor Qualifications d. Reduction, Suspension, Probation or Withdrawal of Certification e. The Use of ICT in gfco Certification f. Conflict of Interest g.

9 Complaints and Feedback h. Appeals i. Impartiality j. Dispute Resolution 9. Additional Information a. Ingredient Sampling Plans b. Training and Competency Evaluation for Testing Staff 10. The gfco Certification Standard gfco Manual rev. 2021 Last Amended: 210101 Page | 5 Copyright 2021 All Rights Reserved Public Definitions Used in this Manual Annual: Any activity in the gfco Certification Standard which is required to be performed on an annual basis, or annually , must be repeated in intervals of 12 months or less.

10 For example, if an initial training occurs in June, that training must be repeated during or before June of the following year to meet the requirement that it be performed annually. Audit Waiver: The removal of the need to re-audit a Plant for the purpose of adding the Plant to a Client s gfco Certification Contract. In the event of an Audit Waiver, an audit report will be produced for the new Client at the next scheduled plant audit. Brand Owner: A Legal Entity that owns the brand name of the Product. The Brand Owner may or may not operate the Plants that make the Product, and may or may not know the identity of the Ingredients used in the Product.