San Antonio Calorie Labeling Compliance Checklist for Food Service

Federal FDA Menu Labeling Requirements

The FDA's menu labeling rule (21 CFR Part 11) requires covered establishments to disclose calories for standard menu items at the point of purchase. Your operation is covered if you're a chain restaurant with 20+ locations under the same ownership and operated under the same brand. Calories must be displayed prominently on menus, menu boards, and drive-through displays before customers place their order. You must also provide a clear statement disclosing that additional nutritional information is available upon request, and maintain written documentation supporting your calorie calculations based on USDA or laboratory analysis.

Texas State & San Antonio Local Requirements

Texas Food Rules (Title 25, Part 1, Chapter 228) adopt federal menu labeling standards and require compliance with FDA protocols. The City of San Antonio Health Department enforces these requirements during routine inspections and responds to consumer complaints about labeling accuracy. San Antonio inspectors specifically verify that calorie statements are accurate within 20% of actual values, displayed in a font size readable from customer distance, and updated when menu items or recipes change. Local inspection reports may cite violations under the Health Code, so maintaining current nutrition records and ingredient documentation is critical for passing inspection.

Common Violations to Avoid & Audit Checklist

Frequent violations include missing calorie statements on any item sold (even customizable drinks), inaccurate calorie counts differing from lab analysis by more than 20%, outdated calculations after recipe reformulation, and illegible or inconsistently sized calorie displays. Use this checklist: verify every menu item has a calculated calorie value based on documented recipe; confirm calorie statements appear on all POS menus, physical menus, menu boards, and drive-through boards; audit font size for legibility from 3+ feet away; maintain USDA database printouts or lab analysis reports for each item; document recipe and ingredient sourcing; update calculations within 30 days of any ingredient substitution; and train staff on when and how to provide supplemental nutritional information. Review your calorie documentation quarterly and before annual health department inspections.

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