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[Brendar1]

We are a bakery and snack processing plant and have to determine the best method to manage Gluten (as an allergen) per SQF Editiion 8)  All of our products contain wheat which contains gluten.  Do we need to point out gluten on our product labels as well or is it sufficient that we recognize the wheat allergen content on our labels?  Can anyone please share insight as to how they are managing gluten at their facilities?  Thank you very much!   

[BrummyJim]

Since al your products contain gluten, there is no need to manage it specifically. If you decide to offer gluten free products in the future, it will become an issue.

 

However, you should manage all the other allergens. If you don't have any other allergens on site, make sure it's in your allergen policy. It's easy to allow allergens on site by mistake (e.g. prawn sandwiches, chocolate containing nuts etc.), and that will lead to problems.