Gluten-Free Compliance Checklist for Phoenix Food Service

Arizona & FDA Gluten-Free Labeling Requirements

The FDA defines gluten-free as containing less than 20 parts per million (ppm) of gluten. Arizona health inspectors verify that any menu item, ingredient, or prepared food claiming "gluten-free" meets this standard. Your supplier documentation must support these claims—keep certificates of analysis and allergen statements on file for all gluten-free ingredients. Menu boards and signage must be clear and accurate; misleading claims trigger violations and potential cease-and-desist orders. Train staff to distinguish between "naturally gluten-free" items (e.g., fresh fruit) and those requiring controlled preparation.

Cross-Contact Prevention & Preparation Controls

Phoenix health inspectors specifically check for dedicated equipment, separate cutting boards, and designated prep areas for gluten-free items. Use color-coded or clearly labeled utensils, cutting boards, and gloves to prevent accidental cross-contact with gluten-containing foods. Fryers present high risk—dedicated oil for gluten-free items is required if you serve breaded gluten-free items alongside traditional fried foods. Train all staff on handwashing procedures after handling gluten products and before preparing gluten-free meals. Document your cleaning and sanitization schedule; inspectors will request logs showing when shared equipment is cleaned between uses.

Common Violations & Inspection Red Flags

Phoenix inspectors cite violations when gluten-free items are stored above or near gluten-containing products, when staff cross-contaminate shared utensils, and when documentation of ingredient sourcing is missing. Failing to disclose shared equipment or ingredient risk to customers is also a violation—transparency protects you legally. Crumbs from bread prep on shared counter space, reused gloves, and inadequate allergen training among staff are frequently cited deficiencies. Maintain written allergen policies, conduct quarterly staff training with sign-in sheets, and post allergen notices in kitchen and prep areas. Use Panko Alerts to track recalls of gluten-containing ingredients that may affect your suppliers.

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