Dallas Allergen Labeling Compliance Checklist for Food Service

FDA Big 9 Allergens & Dallas Labeling Requirements

The FDA requires clear identification of nine major allergens: milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soy, and sesame (added in 2023). Dallas food service establishments must list these allergens on all menu items, packaging, and ingredient disclosure statements in plain language. Texas Health and Safety Code §431.189 aligns with federal standards and requires that allergen information be immediately accessible to customers upon request. Do not use scientific or Latin names alone—use common names customers understand. Verify that all prepackaged items, prepared foods, and bulk items display allergen warnings clearly.

Menu & Documentation Inspection Checkpoints

Dallas health inspectors check for allergen information on physical menus, digital platforms, and menu boards during routine inspections. You must maintain ingredient records that identify allergen sources, including supplier statements and product labels. Create written allergen procedures that document how staff identify, handle, and disclose allergens—inspectors will request these documents. Establish a system for tracking cross-contact risks, such as shared fryers or prep surfaces. All staff should be trained on your allergen protocol, and you should maintain training records dated within the past 12 months. Keep ingredient lists updated when suppliers or recipes change.

Common Violations & Prevention Strategies

Frequent Dallas violations include missing allergen labels on handmade items, vague descriptions ('contains nuts' without specifics), and failure to disclose allergens in verbal orders. Cross-contamination violations occur when allergens are stored near or prepared on shared equipment without documented controls. Prevent these by implementing a color-coded or zoned prep system and enforcing utensil separation. Another common issue is outdated ingredient information—establish a schedule to verify all supplier ingredient statements quarterly. Train cashiers and servers to ask about allergen needs and refer customers to management for detailed disclosure. Document all allergen-related customer inquiries and responses.

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