Detroit Gluten-Free Food Service Compliance Checklist

Detroit Health Department Gluten-Free Inspection Standards

The Detroit Health Department enforces FDA Food Code requirements for allergen control, including gluten as a major allergen under Michigan's Food Law (MCL 289.1101). Inspectors verify that establishments either avoid gluten-containing ingredients entirely or maintain documented cross-contact prevention protocols. You must have written procedures for separate storage, dedicated equipment, and cleaning protocols between gluten-free and gluten-containing foods. Michigan-licensed food service managers are required to demonstrate knowledge of allergen management during annual health inspections. Non-compliance results in critical violations that can lead to points deductions or temporary closure.

Cross-Contact Prevention & Kitchen Procedures

Cross-contact—not cross-contamination—is the accidental transfer of gluten particles to gluten-free food. Detroit inspectors check for physical barriers, separate cutting boards, utensils, and preparation surfaces. You must establish a cleaning schedule that prevents residual gluten from toaster crumbs, fryer oil shared with breaded items, or flour dust. Train all staff on allergen handling; Detroit Health Department violations cite inadequate staff knowledge as a primary failure. Document your cross-contact prevention plan and post it in the kitchen. Separate gloves and hand-washing stations, when feasible, demonstrate commitment to prevention.

Menu Labeling, Supplier Verification & Common Violations

Detroit requires accurate menu labeling for gluten-free items, with documentation from suppliers confirming ingredient safety. Inspectors verify that you've obtained allergen statements from manufacturers—verbal claims are insufficient. Common violations include mislabeling dishes as gluten-free without supplier verification, storing gluten-free ingredients in unmarked containers, and failing to list all menu items with clear allergen warnings. The FDA's 20-ppm gluten threshold for 'gluten-free' claims applies; if you claim an item is gluten-free, it must meet this standard. Keep supplier certifications, ingredient lists, and allergen audits on-site for inspector review.

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