Las Vegas Gluten-Free Compliance Checklist for Food Service

FDA Labeling & Ingredient Verification Requirements

All packaged products labeled "gluten-free" must meet FDA standards (21 CFR 101.91), containing less than 20 ppm of gluten. Verify supplier documentation and certificates of analysis for all gluten-free ingredients before purchasing. Maintain ingredient records for at least 12 months and update them whenever suppliers change formulations. Train staff to distinguish between "made in a facility with wheat" (unsafe for celiac customers) and "gluten-free certified" labeling. Review menus quarterly to ensure gluten-free claims are accurate and supported by written supplier verification.

Cross-Contact Prevention & Preparation Protocols

Designate dedicated preparation surfaces, cutting boards, utensils, and storage areas for gluten-free items—Nevada health code requires physical separation or temporal separation (time-based). Use color-coded equipment (e.g., blue cutting boards for gluten-free) and clean all surfaces with hot soapy water before preparing gluten-free dishes. Install separate toasters or use single-use toaster liners to prevent bread crumb transfer. Train staff on handwashing procedures between handling gluten-containing and gluten-free items. Document daily cleaning logs and weekly deep-clean procedures, with dates and staff signatures—inspectors will request these records.

Common Las Vegas Inspection Violations & How to Avoid Them

Clark County Health District inspectors frequently cite cross-contact from shared fryers, ice cream scoops used between multiple toppings, and unmarked gluten-free prep areas. Keep gluten-containing items (bread, pasta, breading) physically separated by at least 18 inches or in sealed, labeled containers on different shelves. Label all gluten-free items clearly on the line and in walk-ins, with staff initials and prep dates. Maintain an up-to-date allergen matrix that identifies all menu items, their gluten status, and any shared equipment warnings. Create and enforce a written gluten-free handling policy, reviewed annually with all food handlers and documented with sign-in sheets.

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