Good Morning all. Our plant is looking into becoming Gluten Free. We are currently SQF level 3 certified in high acid canning. My question to the group are the following:
What are some of the gluten test kits you are using in a manufacturing environment?
Do you use swabs or strips?
Which do you prefer? and why?
Do you test environmental, raw material, or equipment? or all three?
Once again, we are new to this so there may be some questions i havent asked that i should have. Any advise would be greatly appreciated,