Gluten-Free Compliance Checklist for Louisville Food Service

Louisville & Kentucky Regulatory Requirements for Gluten-Free Claims

Under FDA 21 CFR 101.91, any gluten-free label claim requires products to contain less than 20 parts per million (ppm) of gluten. Kentucky's Department for Public Health requires food service establishments to clearly identify which menu items are gluten-free and substantiate those claims through supplier documentation or testing. All gluten-free claims must be accurate and not misleading. Jefferson County health inspectors specifically verify that gluten-free designations match ingredient lists and supplier certifications. Failure to substantiate claims results in citations and potential customer harm liability.

Cross-Contact Prevention & Equipment Separation Standards

Louisville health codes enforce strict cross-contact protocols required by the FDA Food Safety Modernization Act (FSMA). Dedicated cutting boards, utensils, fryers, and toasters labeled for gluten-free use must be maintained separately from regular food preparation areas. Staff must change gloves and wash hands between handling gluten-containing and gluten-free foods. Shared equipment (like grills or prep surfaces) requires thorough cleaning between uses—wiping alone is insufficient; sanitizing with appropriate temperature or chemical methods is mandatory. Common violations include using the same fryer oil for both breaded and gluten-free items and failing to document cleaning protocols.

Common Inspection Violations & Documentation Best Practices

Jefferson County health inspectors frequently cite missing or inaccurate gluten-free menu labeling, lack of supplier verification documents, and inadequate cleaning logs for shared equipment. Maintain a binder with signed attestations from suppliers confirming gluten-free status of key ingredients, and document daily sanitation of dedicated gluten-free equipment with timestamps and staff initials. Train all staff annually on cross-contact risks and have written protocols posted in prep areas. Implement a simple checklist system before service each day to verify equipment separation and labeling accuracy. Real-time monitoring tools can alert you to regulatory updates from Kentucky DHPH that affect your gluten-free operations.

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