Allergen Labeling Compliance Checklist for St. Louis Food Service

FDA FALCPA Labeling Requirements You Must Follow

The FDA's Food Allergen Labeling and Consumer Protection Act requires that all packaged foods clearly disclose the nine major allergens: milk, eggs, peanuts, tree nuts, fish, shellfish, soy, wheat, and sesame. Labels must use plain-language statements (e.g., "Contains: Milk" or "May contain: Tree nuts") in the ingredient list or immediately after it. St. Louis health inspectors verify that packaged ingredients and finished products meet these standards during inspections. For prepared foods in your establishment, you must disclose allergens either on menus, menu boards, or through readily available written information upon customer request—this is a critical inspection point.

Missouri-Specific Allergen Disclosure & Menu Requirements

Missouri Department of Health and Senior Services (DHSS) requires food service establishments to inform customers of the presence of major allergens in prepared dishes. This must be done through clear menu notation, separate allergen menus, or staff training that enables immediate verbal disclosure. St. Louis City Health Department inspectors check that staff can accurately identify allergens in dishes and that allergen information is accessible to customers before ordering. Written procedures documenting how staff receive allergen training and how information is communicated must be available for review. Failure to provide this information or demonstrate staff knowledge results in violations during health inspections.

Common Allergen Violations & Prevention Checklist

Inspectors cite violations when allergen information is missing from menus or labels, staff cannot answer allergen questions, cross-contamination risks aren't documented, or shared equipment (fryers, prep surfaces, utensils) isn't properly cleaned between allergen-containing and allergen-free items. Use separate cutting boards, utensils, and prep areas for allergen-containing ingredients when possible. Train all staff quarterly on your establishment's allergen inventory, common cross-contamination points, and how to respond to allergen inquiries. Document ingredient suppliers' allergen statements and maintain ingredient records that show where allergens appear in your supply chain. Keep written allergen procedures accessible and conduct monthly audits of menus, labels, and staff knowledge to catch gaps before inspections occur.

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