"Having received certification from the Celiac Support Association, our customers have peace of mind knowing our ingredients are not only naturally gluten free, but they also are assured that our supply chain and production facility are as well" stated Marc Merryfield, Yolato's President.
The CSA Recognition Seal Program is reserved for the “Best of the Best” in risk-free choices and requirements exceed the “gluten-free” definitions of the United States Food and Drug Administration (FDA) the international Codex Alimentarius Commission.
Yolato has met all the requirements to participate in the CSA Recognition Seal Program. These requirements include:
Thorough ingredient review. Ingredient review includes written documentation of ingredient specifications, Celiac and Allergen Check Lists, and documentation of ingredient sources for potentially questionable ingredients such as vanilla extract, flavorings, maltodextrin, vinegar, etc. to assure gluten-free product.
Facility review. To assure gluten-free processing, written documentation of allergen control plans, sanitation plans, and/or HACCP plans are required. Documentation of best practices procedures for receiving raw ingredients, storage, processing, and packaging are required. Employee sanitation procedures and training procedures for controlling cross or outside contamination are included in the facility plan. Facilities may be audited as a part of this procedure.
Inspection of packaging materials. Packaging samples are provided to assure that no gluten containing materials are included within packaging and that packaging procedures and materials eliminate the possibility of outside contamination after products leave the production facility.
Verification Testing. To verify that ingredients are pure and all procedures are in place to control cross or outside contact with gluten, samples of either ingredients and/or final products are tested at the University of Nebraska Food Allergy Research and Resource Program (FARRP) Laboratory or another accredited laboratory. Products are tested using the most sensitive measure available that is appropriate to the product. For most products, the FARRP lab uses the Neogen Veratox ® Quantitative Gliadin R5 ELISA measure with a lower limit of quantitation of 5 parts per million (ppm) gluten. In some cases, involving hydrolized and/or fermented products, the Competitive Peptide Gluten/Gliadin Analysis must be used. It has a lower limit of quantitation of 10 ppm. Both of these measures are equally cross-reactive with gliadin/gluten for wheat, rye and barley. The absence of oats in a product must be assured through ingredient review only. Products must test below level of quantitation (BLQ) to qualify for the CSA Recognition Seal. Products with one or more ingredients derived from a gluten containing grain and that have been processed to remove gluten must show absence of toxic amino acid sequences through mass spectrometry testing only.