If you like to eat out at restaurants, then this article about "Restaurants and Gluten-Free Labeling Claims" is a must-read.
In a nutshell, the article states that even though the FDA requirements for gluten free food claims are applicable only to packaged foods that fall under FDA labeling requirements, "any use of an FDA-defined food labeling claim (e.g., “fat-free” or “cholesterol-free”) on restaurant menus should be consistent with the regulatory definitions.” This means that any restaurant that makes gluten free claims on its menu should be making sure those food items meet the FDA standard of containing no more than 20 ppm of gluten. There is also a recommendation that anyone who gets sick from gluten after eating at a restaurant that made a gluten free claim, or is served a "gluten free" meal but it actually contained a gluten-containing ingredient, should file a complaint with the FDA. Please read the article for more details.
The author of the article, Tricia Thompson, MS, RD is "an internationally recognized expert on celiac disease and the gluten-free diet. A nutrition consultant, researcher, and writer, she has written numerous articles for both scientific and popular readers."