Allergen Labeling Checklist for Atlanta Food Service Operators

FDA Allergen Labeling Requirements You Must Meet

The FDA's Food Allergen Labeling and Consumer Protection Act (FALCPA) requires clear disclosure of the nine major allergens: milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans, and sesame (added 2023). All prepackaged foods sold in Atlanta must list allergens in plain language on the label or in a "Contains" statement. For prepared foods (salads, sandwiches, prepared entrees), you must maintain ingredient documentation and be ready to disclose allergen information verbally or in writing upon customer request. Menu boards, signage, and POS systems should clearly indicate major allergens in dishes, especially for items with hidden allergens like soy lecithin or fish sauce.

Atlanta & Fulton County Health Department Inspection Items

The Atlanta & Fulton County Department of Health and Wellness inspects food service establishments for allergen compliance during routine and complaint-based visits. Inspectors verify that staff can identify allergens in prepared foods, that cross-contamination controls are documented, and that allergen information is available to customers before purchase. Common inspection items include checking whether employees can clearly communicate allergen risks, whether utensils and prep surfaces are labeled to prevent cross-contact, and whether supplier documentation (ingredient lists, FALCPA declarations) is retained on-site. Facilities must demonstrate that anyone taking orders or preparing food understands which dishes contain the top allergens and can answer customer questions accurately.

Common Violations & How to Avoid Them

Frequent allergen-related violations in Atlanta include unmarked or vague menu descriptions (e.g., "sauce" without disclosing peanut content), staff unable to answer allergen questions, missing or incomplete supplier ingredient documentation, and shared equipment used for allergen and non-allergen items without documented cleaning protocols. Cross-contamination is a serious violation—using the same cutting board for sesame-crusted fish and gluten-free bread without sanitizing between items violates health code. To avoid violations, create a detailed allergen matrix for all menu items, train all staff on your allergen disclosure process quarterly, maintain written supplier ingredient statements, implement color-coded or labeled prep tools, and document your cleaning procedures. Keep records of staff training and supplier certifications for at least one year to demonstrate compliance during inspections.

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