In the US, these are the stipulations that manufactures must follow:
- What does gluten cross-contact mean in the context of the final rule?
The term “cross-contact” is not defined in the final rule, but gluten cross-contact generally refers to the unavoidable presence of gluten in a food due to contact with a gluten-containing food (wheat, rye, barley, or their crossbred hybrids like triticale). The U.S. Grain Standards allow commodity grains, legumes, and seeds to contain a small percentage of another commodity grain as a result of commingling during production. The presence of gluten in a grain, legume, or seed that is naturally free of gluten from this type of commingling is an example of cross-contact. The typical practice of crop rotation, as well as the shared use of harvesting and transport equipment and storage silos, often results in gluten-containing grains coming into contact with other grains, legumes, and seeds that are naturally free of gluten. Furthermore, manufacturing facilities that use shared production equipment to produce foods both with and without gluten could result in gluten cross-contact. Any grain other than the gluten-containing grains of wheat, rye, barley, or their crossbred hybrids like triticale can be labeled gluten-free, if it meets the definition, including that the presence of any unavoidable gluten due to cross-contact situations is less than 20 ppm."
- If a person sensitive to gluten eats a product labeled gluten-free and becomes ill or otherwise experiences adverse health effects, can they report this to FDA?
Yes, the agency has two ways that consumers can report such concerns:
- Contact FDA’s Center for Food Safety and Applied Nutrition’s Adverse Event Reporting System called “CAERS” by phone, 240-402-2405 or email, CAERS@cfsan.fda.gov
- Consumers and manufacturers can also report any complaint they may have about an FDA-regulated food (e.g., potential misuse of gluten-free claims on food labels) to an FDA Consumer Complaint Coordinator for the state where the food was purchased. A list of FDA Consumer Complaint Coordinators is posted at FDA’s website. Reports should include: the name, addresses and phone numbers of persons affected and the person reporting the incident.
- the doctor or hospital if emergency treatment was provided.
- a clear description of the problem. Describe the product as completely as possible, including any codes or identifying marks on the label or container.
- give the name and address of the store where the product was purchased and the date of purchase."
There is no law that they must say its a shared facility or that a shared facility would keep a food from meeting the <20 PPP standard. And like I mentioned, if it's " certified" as gluten-free , many of those certifying agencies have a standard of <10 ppm. I don't know which one certified the food she is talking about.