Gluten-Free Compliance Checklist for Nashville Food Service

Local Nashville & Tennessee Regulatory Requirements

The Tennessee Department of Health enforces the Food Service Sanitation Rules (Chapter 1200-7-5), which require all food service facilities to have written procedures for preventing cross-contact with allergens, including gluten. Nashville's Metro Public Health Department conducts inspections using the FDA Food Code as a baseline and inspectors specifically verify that facilities label gluten-free items accurately and maintain allergen-free prep areas. Menu items claimed as gluten-free must comply with the FDA definition: less than 20 parts per million (ppm) of gluten. Operators must display allergen disclosures either on menus or via verbal notification and provide documentation of ingredient sourcing from suppliers.

Cross-Contact Prevention & Staff Training Violations

The most common inspection failures in Nashville facilities involve inadequate separation of gluten-containing and gluten-free ingredients, shared cutting boards, and contaminated fryers. Inspectors look for dedicated prep surfaces, utensils, and storage areas labeled clearly; failure to maintain these results in a violation. Staff must receive documented allergen training covering gluten sources (wheat, barley, rye), hidden sources (soy sauce, gravies, cross-contaminated oats), and proper handwashing procedures between tasks. Tennessee requires training records be retained for at least two years. Facilities without evidence of allergen training for all food handlers face citations and potential temporary closure during outbreaks or confirmed incidents.

Inspection Checklist & Documentation Standards

Nashville health inspectors evaluate whether your facility maintains a written allergen control plan, supplier certificates of analysis (COAs) for gluten-free claims, and a log of staff training completion dates and topics. They verify that gluten-free items are stored separately with clear labeling and inspect fryers, toasters, and shared equipment for contamination risk. Inspectors also review your menu or point-of-sale system to confirm gluten-free items are identified and whether you disclose the risk of cross-contact. Keep copies of product allergen statements, supplier documentation, and incident logs accessible during inspections. Missing or incomplete documentation, even if practices are sound, results in violations—document everything to demonstrate due diligence.

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