Allergen Labeling Checklist for New Orleans Food Service

FDA & Louisiana Allergen Labeling Requirements

The FDA's Food Allergen Labeling and Consumer Protection Act (FALCPA) requires all packaged foods to clearly disclose the Big 9 major allergens in plain language on ingredient labels. For New Orleans food service establishments, Louisiana Department of Health food code (adopted from FDA Food Code) mandates that allergen information be disclosed to customers—either on menus, in written form, or verbally by trained staff. Establish a written allergen menu that lists all ingredients in dishes (including sauces, broths, and seasonings) and identifies which contain major allergens. Cross-contamination must also be addressed: if equipment, utensils, or preparation surfaces contact allergens, disclose this risk to customers. Review all supplier ingredient statements quarterly to catch formula changes that may introduce new allergens.

New Orleans Health Department Inspection Checklist Items

Orleans Parish and New Orleans Food Safety inspectors specifically examine: (1) Allergen menu accuracy and accessibility—menus must be current and written clearly enough for customers to understand; (2) Staff training documentation—employees must be able to answer allergen questions and know which dishes contain the Big 9; (3) Ingredient supplier documentation—keep copies of allergen statements from vendors for all packaged ingredients and pre-made components; (4) Label retention and changeout—when suppliers update ingredients or you reformulate dishes, update menus within 24 hours; (5) Separated prep areas or documented cleaning protocols if you prepare allergen-free meals; (6) Warning statements on menus for facilities that process shared equipment (e.g., 'May contain traces of nuts'). Inspectors verify that staff can identify the location of allergen information and explain it to customers without hesitation.

Common Violations & How to Prevent Them

The most frequent allergen violations in New Orleans include: outdated or missing allergen information on menus (especially when suppliers change formulas), staff unable to answer allergen questions due to lack of training, failure to disclose cross-contamination risks, and inadequate ingredient documentation for house-made items. Prevent these by assigning one staff member to audit menus monthly against supplier statements, conducting quarterly allergen training for all food prep staff (document attendance), and maintaining a physical or digital allergen binder with current ingredient statements and in-house recipes. Never rely on memory—if you cannot document that an ingredient does not contain an allergen, assume it does and disclose it. Review all condiments, oils, spice blends, and pre-made sauces; these are often overlooked sources of hidden allergens like soy lecithin or fish sauce.

Monitor FDA & Louisiana alerts. Start free trial of Panko Alerts.

Real-time food safety alerts from 25+ government sources. AI-scored by urgency. Less than one bad meal a month — $4.99/mo.