About GFFS

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 Industrial Program designed to work with food service establishments of all types who are, or want to serve gluten-free consumers through the development and use of training and management strategies that provide a high level of consumer confidence through the establishment Best Practices for Gluten-Free Food Production and Service.

The Gluten Free Food Service Training and Management Accreditation Program is a program designed to establish the credibility of a food service establishment to provide safe gluten-free food. The accreditation program reviews a food establishment’s policies and procedures for training and management, and then compares them to the accreditation program’s Core Standards Best Practices for Gluten-Free Food Production and Service.

Where food service extends into areas outside the food preparation department, such as in health care settings and camps, gluten-free training and management includes those other areas in contact with the consumer’s food, in order to provide a safe continuum of care and service. If an establishment is able to meet the accreditation requirements for education and training, procurement and producing safe gluten free foods, they are awarded Gluten-Free Food Service Management and Training Accreditation.
What are Best Practices for Gluten-Free Food Production and Service? Best Practices for Gluten-Free Food Production and Service isdefined as the most efficient and effective way of accomplishing a task, based on repeatable procedures and reproducible results, that have proven themselves over time for various types of food service establishments.

Where?
Accreditation is location specific and is not transferable to another location, or to another owner of the establishment without a site audit.

When?
An audit is preformed upon initial application request and periodically (as determined by contractual agreement) thereafter following successful accreditation. Random audits and request for documentation may be requested and received by the Accrediting organization at any time.

Why Accredit?
Gluten intolerant consumers fear dining out and want assurance that food establishments of all types understand the issues related to gluten-free food production, and meet those requirements that will keep them safe when dining away from home. The Gluten-Free Food Service Management and Training Accreditation provide consumers that assurance, from a well-respected organization with an established successful history in food industry programs. 

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