St. Louis Gluten-Free Compliance Checklist for Food Service

FDA Labeling & Allergen Controls for Gluten-Free Claims

The FDA's Food Allergen Labeling and Consumer Protection Act (FALCPA) requires that any food labeled "gluten-free" contain less than 20 parts per million (ppm) of gluten. St. Louis health inspectors verify that your facility maintains accurate ingredient lists, supplier certifications, and product documentation for all gluten-free menu items. Establish a written allergen control plan that documents which suppliers provide certified gluten-free ingredients and where those products are stored separately. During routine inspections, the City of St. Louis Department of Health will request ingredient specifications and supplier letters confirming gluten-free status—missing documentation is a common violation.

Cross-Contact Prevention & Dedicated Equipment Protocols

Cross-contact (transfer of gluten particles via shared equipment, utensils, or prep surfaces) is the leading cause of gluten-free violations in St. Louis inspections. Missouri health department guidance requires that gluten-free food be prepared in a separate area with dedicated cutting boards, fryers, toasters, and utensils—or use a documented time-separation protocol if dedicated equipment is not feasible. Train staff to never use the same tongs, spatulas, or gloves when handling gluten-containing and gluten-free items without changing them. Inspectors will observe live food preparation and check for evidence of cross-contact; post laminated step-by-step guides at prep stations to ensure consistency.

Common St. Louis Inspection Violations & Staff Training Requirements

St. Louis health inspectors frequently cite violations for undocumented gluten-free claims, lack of staff knowledge about cross-contact, and missing allergen training records. Designate a trained allergen coordinator and require all kitchen and serving staff to complete food allergen certification through a recognized program (e.g., ServSafe Allergens) annually. Document training dates and keep certificates on file. Prohibit verbal gluten-free claims without written signage or menu notation, and establish a procedure for staff to inform customers about cross-contact risks. Maintain a log of ingredient suppliers and update it quarterly to catch formula changes that might introduce gluten.

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