Gluten-Free Compliance Checklist for Dallas Food Service

Dallas Local Inspection Standards & FDA Requirements

The Dallas City Health Department enforces FDA Food Safety Modernization Act (FSMA) standards alongside Texas state regulations. Inspectors verify that establishments follow the FDA Food Code guidance on gluten-free claims, which requires strict control measures to prevent cross-contact. Facilities must maintain documentation of supplier certifications for gluten-free products and demonstrate that menu items labeled gluten-free meet FDA standards (less than 20 ppm gluten). Violations include unsubstantiated gluten-free claims, missing supplier documentation, and failure to segregate gluten-free prep areas. Review your menu annually with your food safety manager to ensure all gluten-free claims are defensible.

Cross-Contact Prevention & Preparation Areas

Cross-contact—the unintentional transfer of gluten through shared equipment, utensils, or surfaces—is the leading cause of gluten-free non-compliance in Dallas inspections. Establish dedicated prep surfaces, cutting boards, and utensils for gluten-free orders, stored separately from gluten-containing items. Train staff on hand-washing protocols before handling gluten-free foods, and implement color-coded or labeled equipment to prevent accidental use. Deep-clean fryers, toasters, and shared equipment daily; cross-contact in shared fryers is a common violation. Document all staff training records and keep them available for inspectors, as the Dallas Health Department expects evidence of ongoing employee education on gluten protocols.

Labeling, Supplier Verification & Common Violations

All menu items marked gluten-free must be verified through supplier certifications, ingredient statements, or third-party testing. The Dallas Health Department requires written documentation of gluten-free status from manufacturers; verbal assurance is insufficient. Common violations include mislabeled items, bulk storage without clear gluten-free identification, and failure to maintain supplier letters or certificates of analysis. Establish a vendor verification form requiring suppliers to certify gluten-free status and update it annually. Post clear signage in prep areas identifying gluten-free workstations, and maintain a master list of approved gluten-free ingredients accessible to all staff. Track all violations and remediation dates in your HACCP log for regulatory transparency.

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