Allergen Labeling Requirements for Baltimore Restaurants

Federal FDA Allergen Requirements (FALCPA)

The FDA's Food Allergen Labeling and Consumer Protection Act, passed in 2004, mandates that packaged foods disclose the "Big 9" major allergens: milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans, and sesame. FALCPA requires clear labeling in plain language on all food packages distributed in the United States. For restaurants in Baltimore, FALCPA applies primarily to pre-packaged products you serve; however, staff must still be trained to identify and disclose allergens in made-to-order items, as the FDA expects restaurants to maintain allergen awareness and communicate risks to customers who ask.

Maryland State Allergen Disclosure Laws

Maryland goes beyond federal FALCPA requirements by mandating that restaurants verbally disclose allergens when customers ask. Maryland's food service regulations require staff to know the ingredients in dishes and honestly communicate allergen presence. The Maryland Department of Health enforces these standards during health inspections. Additionally, Maryland requires restaurants to post notices informing customers that they can ask staff about allergens. This "informed request" model means your team must be trained and ready to answer allergy questions accurately—silence or guessing is not compliant and puts vulnerable diners at risk.

Baltimore City Health Regulations & Best Practices

Baltimore City Health Department enforces Maryland state rules with particular scrutiny in food-service establishments. The department expects written allergen management procedures, staff training documentation, and ingredient lists available for review. Baltimore inspectors look for evidence that restaurants maintain allergen awareness—such as segregated prep areas, cleaned utensils between allergen-sensitive orders, and staff who can quickly identify menu items free of specific allergens. Best practice includes posting allergen menus online, maintaining up-to-date ingredient supplier information, and training new hires on cross-contamination prevention. Non-compliance can result in violations, fines, and reputational damage if an allergic reaction occurs.

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