Who monitors labels indicating foods are gluten-free?

In August 2013 the Food & Drug Administration (FDA) ruled that gluten-free labeling means packaged food products have less than 20 parts per million (ppm). In August 2014 food companies were expected to comply.  According to medical experts, 20 ppm is a scientifically determined level of gluten that has been shown to be tolerated by those with Celiac Disease.  It is also in line with standards used in other countries. The quantity is about 1/8 teaspoon of flour. As reported on CNN in August, the FDA has indicated it will work with partners at state and local government levels on gluten-free labeling in restaurants.

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