ICS 67.100.99                          FAD 24

Reaffirmed 2022

1. Scope

This standard prescribes the requirements and methods oftest for foods for special dietary uses that have been formulated, processed or prepared to meet the special dietary needs of people intolerant to gluten.

NOTE - Foods for general consumption which by their nature are suitable for use by people with gluten intolerance may indicate such suitability in accordance with the provisions of 7.3.

2. REFERENCES

The standards given below contain provisions which, through reference in this text, constitute provisions of this standard. At the time of publication, the editions indicated were valid. All standards are subject to revision and parties to agreements based on this standard are encouraged to investigate the possibility of applying the most recent editions ofthese standards:

1070 : 1992 Reagent grade water - Specification (third revision)

2491 : 2013 Food hygiene - General principles - Code ofpractice (third revision)

7688 Code ofpractice for labelling ofpre-packaged foods

Part 1 : 1975 General guidelines

Part 2 : 1976 Guidelines on claims

Part 3 : 1976 Nutritional labelling

9487 : 1980 Specification for ‘Ready-to-Eat’ protein-rich extruded foods

16021 :2012 Good manufacturing practices (GMP) - Requirements for organizations in the food processing sector