San Francisco Gluten-Free Compliance Checklist for Food Service

San Francisco Gluten-Free Labeling & Menu Requirements

The SF Department of Public Health requires all food service establishments to clearly identify gluten-free menu items and disclose preparation methods on menus, websites, and point-of-sale systems. Items labeled "gluten-free" must comply with FDA Code of Federal Regulations 21 CFR 101.91, which caps gluten at 20 ppm (parts per million). San Francisco inspectors verify that staff can articulate which dishes are naturally gluten-free versus certified gluten-free, and that suppliers provide ingredient certifications or third-party testing documentation. Failure to accurately label gluten-free items—or claiming items are gluten-free when they contain cross-contact risk—is a major violation tracked by health inspectors.

Cross-Contact Prevention & Kitchen Segregation Standards

San Francisco health inspections assess whether your kitchen has physical or temporal separation for gluten-free food preparation. This includes dedicated cutting boards, fryers, toasters, and prep surfaces for gluten-free items, or a validated protocol for cleaning and sanitization between uses. Staff handling gluten-free orders must change gloves and wash hands before touching ingredients. The SF Department of Public Health specifically looks for documented cleaning procedures, staff training records, and employee awareness of gluten's role in cross-contact. Common violations include shared toasters, reused oils in fryers used for breaded items, and cross-contamination via shared utensils or condiment containers. Maintain a written cross-contact prevention plan and post it in your kitchen.

Common Inspection Violations & Documentation Requirements

SF health inspectors cite violations when staff cannot identify gluten-containing ingredients, when suppliers lack documentation of gluten-free claims, or when establishments falsely advertise items as gluten-free. Additional violations include failure to store gluten-free ingredients separately, inadequate labeling of prepared gluten-free items in storage, and no evidence of staff training on celiac disease or gluten sensitivity. San Francisco requires establishments to maintain supplier letters, product certifications, and test results showing <20 ppm gluten for all ingredients claimed as gluten-free. Document all staff training sessions with dates and names, and retain records for at least one year. Proactive documentation dramatically reduces citation risk during unannounced inspections by the SF Department of Public Health.

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