Gluten-Free Compliance Checklist for San Antonio Food Service

FDA Gluten-Free Labeling & Product Verification

The FDA defines gluten-free products as containing less than 20 parts per million (ppm) of gluten. Your San Antonio operation must verify all pre-packaged and bulk gluten-free items carry compliant labeling or documented certification. Maintain ingredient supplier documentation for any product marketed as gluten-free, including condiments, sauces, and flour alternatives. Texas Health and Human Services (HHSC) inspectors verify that labels match claims during routine food service inspections. Create an ingredient master file with certifications from distributors confirming gluten-free status, especially for hidden sources like soy sauce, Worcestershire sauce, and thickening agents.

Cross-Contact Prevention & Preparation Areas

San Antonio health inspectors specifically examine dedicated prep surfaces, utensils, and cutting boards for gluten-free meal preparation. Establish a separate, clearly labeled prep station or implement strict cleaning protocols between gluten-containing and gluten-free items if dedicated space isn't available. Train staff on proper handwashing, tool sanitization, and avoiding shared colanders, toasters, or fryers. Require written procedures for staff to follow when preparing gluten-free orders, including use of clean gloves and separate serving utensils. Document that staff understand cross-contact risks—this evidence protects your operation during HHSC inspections and demonstrates due diligence if a customer reports illness.

San Antonio Inspection Violations & Common Pitfalls

Texas HHSC and San Antonio Metropolitan Health District inspectors cite violations for unverified gluten-free claims, inadequate staff training documentation, and cross-contact in shared equipment. Common violations include missing supplier certifications, gluten-free items stored near gluten sources, and menu descriptions that make medical claims (e.g., 'safe for celiac disease'—only claim 'gluten-free' per FDA guidelines). Maintain an inspection-ready log showing when staff completed gluten-free training, when prep areas were last verified clean, and supplier certifications for all gluten-free products. Document any customer complaints related to gluten in incident logs with dates and actions taken, as inspectors review these during audits.

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