San Diego Gluten-Free Compliance Checklist for Food Service

California Labeling & FDA Compliance Requirements

California Health & Safety Code Section 114365 requires that any food labeled or advertised as gluten-free must contain less than 20 ppm (parts per million) of gluten under FDA standards. San Diego County Environmental Health Department inspectors verify that menus, signs, and packaging accurately represent gluten-free status. Do not label items gluten-free unless testing or supplier documentation confirms compliance. All ingredient suppliers must provide written statements confirming gluten-free status. Maintain a file of supplier certifications and test results on-site for inspector review.

Cross-Contact Prevention & Facility Separation

San Diego inspectors specifically look for dedicated equipment, utensils, and prep surfaces for gluten-free items. Use separate cutting boards, fryers, toasters, and prep areas with clear signage to prevent accidental gluten contamination. Establish a cleaning protocol: wash hands, change gloves, and sanitize all surfaces before preparing gluten-free items. Train staff on the difference between gluten-free and allergen-free—gluten-free items may still contain other allergens. Document staff training records and keep them accessible during inspections, as the San Diego County Environmental Health Department reviews these during compliance audits.

Common San Diego Violations & Inspection Checkpoints

Frequent violations include mislabeled menu items, shared fryers between gluten and gluten-free products, and missing supplier documentation. Inspectors check for cross-contact during food prep, verify that staff can explain gluten-free procedures, and confirm proper storage of gluten-free ingredients away from conventional items. Keep a written gluten-free policy posted in the kitchen and reviewed during staff onboarding. Track and correct any violations immediately; document remediation steps with dates and signatures. Use real-time food safety alerts from sources like the FDA and CDC to monitor ingredient recalls that may affect your gluten-free supply chain.

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