7 replies to this topic

[Konesh Arunasalam]

Hi,

I am looking for CFIA or USDA regulatory guidelines or procedure on finished product sampling of particular lot for gluten or any allergens? Thanks

Konesh

[Setanta]

For gluten-free certification in the US, the product must test at less than 20 ppm, per the FDA's annoucement last month.

http://www.fda.gov/d...s/ucm363276.pdf

Setanta

[Konesh Arunasalam]

 

[Konesh Arunasalam]

Thanks for your feed back

[KTD]

Konesh2002 -

     Setanta is correct about the FDA info; however, USDA does not have any equivalent regulations, so USDA FSIS allows the use of your own defensible sources...which means you usually end up defaulting to FDA.

     CFIA published extensive initial requirements a few years back. I have attached a couple of the main CFIA links.

 

http://www.hc-sc.gc....osition-eng.php

 

http://www.inspectio...2/1340194681961

[Konesh Arunasalam]

I think everybody misunderstood my question. Here is the clarification. I like to know how to determine the number of sample units required in a give lot number for any allergen testing  raw ingredient or finished product. Basically I am looking for sampling plan for allergen in commercial bakery.

Thanks

[Charles.C]

Dear Konesh,
 

I think everybody misunderstood my question

It would perhaps be more accurate to say that the OP was incorrectly stated. Thank you for the correction.

Rgds / Charles.C

[Konesh Arunasalam]

Thanks a lot. For all of  your inputs on this question.