Allergen Labeling Compliance Checklist for Indianapolis Food Service

FDA Allergen Labeling Requirements for Pre-Packaged Foods

The FDA's Food Allergen Labeling and Consumer Protection Act (FALCPA) requires all pre-packaged foods manufactured in the U.S. to clearly declare major allergens on labels in plain language. Indianapolis food service facilities that prepare and package items on-site must list allergens using common names (e.g., "milk" instead of "casein"). Labels must appear in the ingredient statement or in a separate "Contains" statement immediately following ingredients. Verify that fonts are legible, allergen statements are in English, and all packaging is accurately labeled before items reach customer-facing display areas.

Indiana State Health Department Allergen Disclosure Standards

Indiana's food service rules, enforced by the Indiana State Department of Health (ISDH), require restaurants, catering operations, and food manufacturers to maintain allergen information for all menu items and prepared foods. Staff must be able to provide accurate allergen disclosures verbally or in writing upon customer request—this is a critical inspection point. Facilities must maintain written allergen procedures, train staff on allergen recognition and cross-contamination prevention, and keep supplier documentation showing allergen content of all ingredients. The ISDH specifically inspects whether staff can identify which menu items contain or may contain each of the Big 9 allergens.

Common Allergen Labeling Violations and Audit Checkpoints

Frequent violations Indianapolis inspectors identify include missing or illegible allergen statements on homemade labels, failure to declare "may contain" or shared-equipment warnings, and staff inability to answer allergen questions. Cross-contamination risks—such as shared prep surfaces, fryers, or utensils—must be documented and disclosed. Ensure ingredient supplier allergen certifications are current and filed, cleaning logs show allergen-specific sanitation (especially between preparations), and allergen information is available at point-of-sale or on menus. Document any facility changes (new suppliers, menu additions, equipment) that could affect allergen status, as inspectors verify compliance during unannounced visits and after customer complaints.

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