Allergen Labeling Compliance Checklist for Salt Lake City Food Service

Federal FDA Allergen Labeling Requirements You Must Meet

The FDA Food Allergen Labeling and Consumer Protection Act (FALCPA) requires clear disclosure of the "Big 9" allergens: milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybeans, and sesame. All packaged foods must declare these allergens in plain language on ingredient labels or use a "Contains:" statement. In Salt Lake City, the Utah Department of Health and Human Services enforces FALCPA compliance during health inspections. Your labels must list allergens separately from the ingredient list or immediately after it. Cross-contact warnings ("may contain") are voluntary but must be truthful if included. Digital menus and restaurant allergen information sheets must also disclose the Big 9 allergens clearly.

Salt Lake City Inspection Checkpoints for Allergen Compliance

Health inspectors in Salt Lake City verify allergen labeling during routine inspections and complaint investigations. They check that all packaged ingredients display allergen declarations in English, that staff training documents show allergen awareness, and that allergen information is available to customers before ordering. Inspectors specifically look for missing or illegible allergen statements on bulk items, homemade sauces, and prepared foods stored in containers without original packaging. Staff must be able to identify which dishes contain allergens and communicate this to customers—inspectors may test this during inspections. Restaurants are also required to maintain supplier documentation that confirms allergen status of ingredients, particularly for items prepared off-site.

Common Allergen Labeling Violations to Avoid

The most cited violations in Salt Lake City include: unlabeled or mislabeled prepared foods lacking allergen disclosure, missing allergen statements on repackaged ingredients, and staff unable to answer customer allergen questions. Other frequent issues are incorrect ingredient supplier labels that don't match actual product contents, failure to update labels when suppliers change formulations, and digital menus that omit allergen information entirely. Secondary contamination risks—such as shared prep surfaces or utensils—must also be disclosed if they create allergen exposure. Document all supplier ingredient statements and keep allergen training records for staff for at least one year. Never assume a "free from" claim unless verified directly with your supplier in writing.

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