Gluten-Free Compliance Checklist for Salt Lake City Food Service

Local Inspection Standards & Labeling Requirements

Salt Lake City-Davis County Health Department inspectors verify that gluten-free claims on menus and labels comply with FDA regulations (21 CFR Part 101.91), which requires products contain less than 20 parts per million (ppm) of gluten. Operators must maintain supplier certifications and testing documentation proving gluten-free status for all items marked "gluten-free." Common violations include unsubstantiated gluten-free claims on menu boards without supporting supplier documentation. Keep allergen statements visible and ensure your point-of-sale system accurately flags gluten-free options. Train staff to distinguish between naturally gluten-free items and those intentionally processed to remove gluten.

Cross-Contact Prevention & Equipment Segregation

Utah health code requires physical and operational separation between gluten-containing and gluten-free food preparation areas. Inspectors check for dedicated cutting boards, utensils, toasters, fryers, and food prep surfaces labeled or color-coded for gluten-free use only. Your staff must follow written procedures for hand-washing and changing gloves between handling gluten-containing and gluten-free foods. Shared equipment like griddles and broilers requires documented cleaning protocols between uses. Flour dust contamination from bread-making areas can cross-contaminate nearby workstations—maintain air handling documentation and implement barrier controls. Document all cleaning with time, staff initials, and methods used.

Common Violations to Avoid in Salt Lake City Inspections

Inspectors frequently cite missing supplier attestations, unlabeled cross-contact risks, and inadequate staff training documentation. Violations include storing gluten-free products directly above wheat flour, sharing utensils without documented sanitization, and making gluten-free claims without FDA-compliant testing results. Staff lack of knowledge about gluten sources in sauces, seasonings, and processed ingredients results in failed interviews during inspections. Failing to update menus when suppliers change formulations or certifications is a documented deficiency. Maintain a current allergen matrix, update ingredient lists quarterly, and conduct staff gluten-free awareness training with signed acknowledgment forms kept on file.

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