[GFCO] Gluten Free Scheme GFCO Certification
Exam Guide
**Question 1.** Which of the following grains is NOT considered a source of gluten under the
GFCO definition?
A) Wheat
B) Rye
C) Barley
D) Rice
Answer: D
Explanation: Rice is a gluten‑free grain; wheat, rye, and barley contain the gluten proteins that
the GFCO scheme regulates.
**Question 2.** The GFCO gluten threshold of 10 ppm is:
A) Twice as strict as the FDA’s 20 ppm limit
B) Identical to the FDA’s limit
C) Less strict than the FDA’s limit
D) Not based on parts per million
Answer: A
Explanation: GFCO requires gluten ≤10 ppm, which is half the FDA’s permissible level of
≤20 ppm.
**Question 3.** In Australia and New Zealand, the gluten‑free claim requires:
A) ≤20 ppm
B) ≤10 ppm
C) Nil detectable gluten (≤5 ppm)
D) No specific limit, only a “gluten‑free” label
Answer: C
,[GFCO] Gluten Free Scheme GFCO Certification
Exam Guide
Explanation: Both countries use a “nil detectable” standard, generally interpreted as ≤5 ppm of
gluten.
**Question 4.** Which health condition is most severely affected by gluten cross‑contact?
A) Lactose intolerance
B) Celiac disease
C) Peanut allergy
D) Irritable bowel syndrome
Answer: B
Explanation: Individuals with celiac disease experience intestinal damage from even tiny
amounts of gluten, making cross‑contact critical.
**Question 5.** Non‑celiac gluten sensitivity (NCGS) differs from celiac disease because:
A) NCGS requires a biopsy for diagnosis
B) NCGS does not cause villous atrophy
C) NCGS is autoimmune, while celiac is not
D) NCGS patients can tolerate up to 50 ppm gluten
Answer: B
Explanation: NCGS symptoms occur without the intestinal villous atrophy that characterizes
celiac disease.
**Question 6.** Which protein fraction is primarily responsible for gluten’s immunogenicity?
A) Albumins
B) Globulins
C) Prolamins
D) Starches
,[GFCO] Gluten Free Scheme GFCO Certification
Exam Guide
Answer: C
Explanation: Prolamins (gliadin in wheat, hordein in barley, secalin in rye) contain the epitopes
that trigger celiac reactions.
**Question 7.** The hybrid grain triticale is classified as:
A) Gluten‑free because it is a wheat‑rye hybrid
B) Gluten‑containing because it inherits wheat prolamins
C) Low‑risk if processed into oil
D) Allowed in GFCO‑certified products without testing
Answer: B
Explanation: Triticale contains wheat‑derived prolamins, making it a gluten source under GFCO.
**Question 8.** Which of the following statements about the 10 ppm GFCO threshold is
correct?
A) It is measured as mg of gluten per kg of product
B) It is measured as µg of gluten per g of product
C) It is measured as % of gluten in the product
D) It is measured as parts per billion (ppb)
Answer: A
Explanation: 10 ppm equals 10 mg of gluten per kg of product.
**Question 9.** The primary purpose of the GFCO “Gluten Program” (GP) is to:
A) Market gluten‑free products globally
B) Document procedures that control gluten hazards
C) Provide nutritional guidelines for gluten‑free diets
D) Certify raw ingredient suppliers only
, [GFCO] Gluten Free Scheme GFCO Certification
Exam Guide
Answer: B
Explanation: The GP is a written system of policies and procedures that manage gluten hazards
throughout the supply chain.
**Question 10.** Which document must explicitly state the gluten‑free requirement on
purchase orders?
A) Production schedule
B) Vendor invoice
C) Purchasing order
D) Shipping manifest
Answer: C
Explanation: Purchase orders must include the gluten‑free specification to ensure suppliers
understand the requirement.
**Question 11.** A “low‑risk” ingredient for gluten contamination is:
A) Whole wheat flour
B) Soybeans grown in a shared field
C) Refined vegetable oil
D) Oats from a dedicated oat mill
Answer: C
Explanation: Highly refined oils contain negligible protein and are considered low risk for gluten.
**Question 12.** Which of the following is considered the “highest risk” ingredient for gluten
contamination?
A) Corn starch
B) Rice flour
Exam Guide
**Question 1.** Which of the following grains is NOT considered a source of gluten under the
GFCO definition?
A) Wheat
B) Rye
C) Barley
D) Rice
Answer: D
Explanation: Rice is a gluten‑free grain; wheat, rye, and barley contain the gluten proteins that
the GFCO scheme regulates.
**Question 2.** The GFCO gluten threshold of 10 ppm is:
A) Twice as strict as the FDA’s 20 ppm limit
B) Identical to the FDA’s limit
C) Less strict than the FDA’s limit
D) Not based on parts per million
Answer: A
Explanation: GFCO requires gluten ≤10 ppm, which is half the FDA’s permissible level of
≤20 ppm.
**Question 3.** In Australia and New Zealand, the gluten‑free claim requires:
A) ≤20 ppm
B) ≤10 ppm
C) Nil detectable gluten (≤5 ppm)
D) No specific limit, only a “gluten‑free” label
Answer: C
,[GFCO] Gluten Free Scheme GFCO Certification
Exam Guide
Explanation: Both countries use a “nil detectable” standard, generally interpreted as ≤5 ppm of
gluten.
**Question 4.** Which health condition is most severely affected by gluten cross‑contact?
A) Lactose intolerance
B) Celiac disease
C) Peanut allergy
D) Irritable bowel syndrome
Answer: B
Explanation: Individuals with celiac disease experience intestinal damage from even tiny
amounts of gluten, making cross‑contact critical.
**Question 5.** Non‑celiac gluten sensitivity (NCGS) differs from celiac disease because:
A) NCGS requires a biopsy for diagnosis
B) NCGS does not cause villous atrophy
C) NCGS is autoimmune, while celiac is not
D) NCGS patients can tolerate up to 50 ppm gluten
Answer: B
Explanation: NCGS symptoms occur without the intestinal villous atrophy that characterizes
celiac disease.
**Question 6.** Which protein fraction is primarily responsible for gluten’s immunogenicity?
A) Albumins
B) Globulins
C) Prolamins
D) Starches
,[GFCO] Gluten Free Scheme GFCO Certification
Exam Guide
Answer: C
Explanation: Prolamins (gliadin in wheat, hordein in barley, secalin in rye) contain the epitopes
that trigger celiac reactions.
**Question 7.** The hybrid grain triticale is classified as:
A) Gluten‑free because it is a wheat‑rye hybrid
B) Gluten‑containing because it inherits wheat prolamins
C) Low‑risk if processed into oil
D) Allowed in GFCO‑certified products without testing
Answer: B
Explanation: Triticale contains wheat‑derived prolamins, making it a gluten source under GFCO.
**Question 8.** Which of the following statements about the 10 ppm GFCO threshold is
correct?
A) It is measured as mg of gluten per kg of product
B) It is measured as µg of gluten per g of product
C) It is measured as % of gluten in the product
D) It is measured as parts per billion (ppb)
Answer: A
Explanation: 10 ppm equals 10 mg of gluten per kg of product.
**Question 9.** The primary purpose of the GFCO “Gluten Program” (GP) is to:
A) Market gluten‑free products globally
B) Document procedures that control gluten hazards
C) Provide nutritional guidelines for gluten‑free diets
D) Certify raw ingredient suppliers only
, [GFCO] Gluten Free Scheme GFCO Certification
Exam Guide
Answer: B
Explanation: The GP is a written system of policies and procedures that manage gluten hazards
throughout the supply chain.
**Question 10.** Which document must explicitly state the gluten‑free requirement on
purchase orders?
A) Production schedule
B) Vendor invoice
C) Purchasing order
D) Shipping manifest
Answer: C
Explanation: Purchase orders must include the gluten‑free specification to ensure suppliers
understand the requirement.
**Question 11.** A “low‑risk” ingredient for gluten contamination is:
A) Whole wheat flour
B) Soybeans grown in a shared field
C) Refined vegetable oil
D) Oats from a dedicated oat mill
Answer: C
Explanation: Highly refined oils contain negligible protein and are considered low risk for gluten.
**Question 12.** Which of the following is considered the “highest risk” ingredient for gluten
contamination?
A) Corn starch
B) Rice flour
