GFCP Industry, Consultant
& Auditor Training

Online Training, powered by The Food Processing Human Resources Council, is now available! To learn more or purchase online training click here . For onsite or classroom training, please contact us.

TrainingAs part of the GFCP requirements it is the manufacturers responsibility to provide documented training for all employees regarding the management of gluten during all stages of production.

The course objective is to provide food industry professionals with basic knowledge about the ANAB Accredited Gluten-Free Certification Program Standard, Policies and Procedures, as a necessary step for a facility to successfully complete a third-party audit for certification. The course is based on the auditing methodology documented in ISO 17065 and 17021 and the technical skills necessary to train and implement the GFCP requirements. Understanding how to manage gluten as a chemical hazard and its many hidden sources throughout the manufacturing process will prepare those completing this course to successfully attain gluten-free certification for their manufacturing facility.

All participants will receive a GFCP-issued certificate.


Individuals currently working with food safety and quality management systems, who wish to implement the GFCP, become approved to conduct third-party audits in the GFCP, or consult manufacturers seeking recognition in the GFCP.
  • Celiac Disease and Gluten Sensitivity
  • What is Gluten?
  • The GF Market & Consumer Landscape
  • GFCP Standard, Policies & Requirements
  • Senior Management Commitment
  • Audit/Auditor Overview and Requirements
  • Audit Report & Certification Process
  • Dealing with Non-Conformities
  • Report Writing
  • Interactive Workshops with Case Studies
  • Must achieve over 80% on the Approved Auditor Designation Exam
  • Record of auditing food safety and quality management systems, within the food industry for ACG certified auditing body
  • ONE of the following:
    • A certificate in good standing, from one of the following food safety schemes: BRC Global Standards for Food Safety – Issue 6, FSSC 22000 – October 2011 Issue, IFS Food Standard – Version 6, SQF 2000 7th Edition – Level 2
    • A combination of education and experience that includes: Degree in food science, quality, related major or equivalent, 5+ years of auditing industry experience in food safety/quality systems, A certificate in good standing for lead auditor training from a recognized source, A HACCP certificate in good standing from a recognized source