Houston Allergen Labeling Compliance Checklist

FDA Allergen Labeling & Disclosure Requirements

The FDA Food Allergen Labeling and Consumer Protection Act (FALCPA) requires that all packaged foods and menu items disclose the presence of the "Big 9" allergens: milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans, and sesame. In Houston food service settings, the FDA requires clear allergen declarations on menus, menu boards, and in writing upon customer request. Train all staff on identifying cross-contamination risks and maintain segregated prep areas, utensils, and storage for allergen-containing ingredients. Document ingredient supplier certifications and allergen statements for every product used in your kitchen.

Texas Health & Safety Code & Houston Health Department Standards

Texas Health & Safety Code Section 431.189 mandates that food service facilities establish allergen control procedures and train employees on allergen awareness. The Houston Health Department (operating under TDSHS jurisdiction) enforces these standards during routine and complaint-based inspections, checking for documented allergen protocols, staff training records, and clear menu disclosures. Inspectors specifically verify that employees can accurately communicate allergen information and that your facility maintains written procedures for preventing cross-contact. Common inspection focus areas include uncleaned utensils between allergen-free and allergen-containing prep, shared cutting boards, and ingredient commingling in storage.

Common Allergen Labeling Violations & Inspection Checkpoints

Houston inspectors frequently cite violations for missing allergen statements on menus, insufficient staff training documentation, and lack of written allergen control plans. Another critical violation is failing to disclose "hidden" allergens in prepared foods—for example, peanut oil used in cooking or milk proteins in processed sauces. Inspectors also look for evidence of cross-contact: shared fryers for allergen and non-allergen items, contaminated prep surfaces, and employees handling allergen-containing foods without changing gloves. Maintain a checklist that verifies daily allergen training, weekly menu accuracy audits, supplier ingredient verification, and monthly deep-clean protocols for allergen-sensitive equipment. Keep all documentation on file for at least 2 years to demonstrate compliance during inspections.

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