"Certified gluten-free" means that a product has been tested and verified to contain less than 20 parts per million (ppm) of gluten, a protein found in wheat, barley, and rye. This certification is important for individuals with celiac disease or gluten sensitivity, as even small amounts of gluten can cause health issues. To achieve this certification, products must undergo rigorous testing by an accredited organization. This ensures that the food is safe for those who need to avoid gluten. Look for the certified gluten-free label on packaging to ensure that the product meets these strict standards.