Seattle Food Service Allergen Labeling Compliance Checklist

FDA Major Allergens & Washington State Requirements

The FDA Food Allergen Labeling and Consumer Protection Act (FALCPA) mandates that packaged foods clearly identify the "Big 8" allergens: milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, and sesame. Washington State Department of Health enforces these standards through WAC 246-215, which requires food service establishments to maintain allergen information for all menu items and clearly communicate cross-contact risks. King County Environmental Health inspectors specifically verify that menu boards, online ordering systems, and physical signage disclose allergens in plain English. During routine health inspections, inspectors request allergen information sheets for at least 3-5 randomly selected menu items and check whether staff can accurately describe allergen content. Common violations include missing allergen statements, vague labeling ("may contain" without specificity), and failure to update allergen information when suppliers or recipes change.

Menu Labeling & Cross-Contact Disclosure in Seattle Establishments

Seattle health inspectors expect to see allergen information displayed at point-of-sale, on printed menus, and in online ordering platforms. This includes not just listing allergens present in a dish, but also clearly identifying potential cross-contact risks—for example, items prepared on shared equipment or in shared fryers. WAC 246-215-08505 specifically requires that food service operations maintain and make available upon request written allergen information that identifies the presence of the major allergens. Staff must be trained to point customers to this information and escalate complex allergen inquiries to a supervisor or chef. King County violations commonly cite failures to disclose sesame (recently added to the major allergen list in 2023), inconsistent labeling between dine-in and takeout menus, and lack of documentation that allergen information was verified with suppliers. Digital menu systems must also display allergen warnings prominently—not hidden in expandable tabs.

Common Seattle Inspection Violations & How to Avoid Them

King County Environmental Health inspectors document violations when allergen labels are outdated, incomplete, or contradict supplier ingredient statements. Specifically, inspectors check: (1) whether packaged ingredients are accurately labeled with all allergens on receipt or in inventory records; (2) whether prepared foods have current allergen statements matching the recipes and ingredient certifications on file; (3) whether staff can correctly identify allergens in at least 80% of menu items queried during inspection; and (4) whether cleaning protocols prevent cross-contact between allergen-containing and allergen-free items. To avoid citations, maintain an allergen master document that lists every menu item, its allergen content, and potential cross-contact risks—update it whenever suppliers change or recipes are modified. Require staff training with documented attendance, and conduct quarterly audits of allergen accuracy by comparing menus to supplier ingredient sheets. Display a "contains allergen" notice near self-service areas, and ensure that any menu board revisions are reflected simultaneously across all platforms (print, digital, third-party apps).

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