Allergen Labeling Compliance Checklist for Louisville Food Service

FDA Allergen Labeling Requirements All Louisville Operators Must Follow

The FDA Food Allergen Labeling and Consumer Protection Act (FALCPA) requires clear identification of nine major allergens: milk, eggs, peanuts, tree nuts, fish, crustacean shellfish, soy, wheat, and sesame. Every menu item in your Louisville establishment—including specials and off-menu items—must disclose if it contains or may contain these allergens. Kentucky's local health departments enforce FDA standards during inspections and expect written allergen procedures. Use plain language (e.g., 'contains milk' or 'may contain traces of peanuts') rather than medical terminology. Train all staff who handle customer orders to accurately communicate allergen information.

Louisville-Specific Inspection Items & Common Violations to Avoid

Louisville health inspectors specifically check for: missing allergen statements on menus, inability of staff to answer allergen questions, cross-contamination protocols that lack documentation, and inaccurate ingredient labeling from suppliers. Common violations include failing to identify all nine allergens, assuming customers will ask rather than proactively disclosing, and relying on verbal statements without written backup. Keep supplier ingredient statements on file to substantiate your claims. Never use vague language like 'may contain' for items that definitely don't contain the allergen—this triggers false disclosure citations. Document your allergen training with dates and staff names; inspectors expect evidence of ongoing education.

Practical Checklist for Your Louisville Food Service Operation

Conduct a full allergen audit: review every menu item, side, sauce, and garnish against your ingredient supplier statements. Create a master allergen matrix listing all nine allergens and mark which items contain or may contain each one. Train new hires on allergen protocols within their first week and refresh training annually—document this. Post allergen information visibly on menus, placards, or digital displays; don't hide it in fine print. Establish a procedure for handling special orders and cross-contamination risks (e.g., separate utensils, cleaned preparation areas). Maintain a log of supplier ingredient updates and review quarterly. Empower staff to say 'I'll check' rather than guess about allergen content.

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