Allergen Labeling

Items like plant-based meats or insect proteins. Food establishments must label and store them pr...

Spice mixes stored in airtight containers labeled with use-by dates. TXDSHS warns humidity can ca...

An immune response to proteins in specific foods (e.g., peanuts, shellfish); can cause serious re...

Sealed containers for to-go or delivery meals to ensure they aren’t altered. TXDSHS encourages th...

TABC requires accurate disclosure if a dish contains alcohol above a negligible level. TXDSHS add...

Common garnishes like dairy-based whipped cream or nut-based toppings can introduce allergens. St...

Moving bulk ingredients (e.g., flour, sugar) into different bins requires labeling with product n...

Storing and labeling these differently due to allergen concerns (dairy vs. non-dairy). TXDSHS say...

Periodic visits by health inspectors to verify compliance with TXDSHS standards, checking cooking...

Adjusting menus for kosher, halal, or other faith-related rules; labeling foods accordingly helps...

Emergency steps if a customer experiences anaphylaxis, including stopping service, calling 911, a...

Some restaurants restrict changes to dishes. TXDSHS is neutral unless it affects allergen or temp...

Keeping pastries or breads protected with a cover or display shield. TXDSHS sees these items as l...

Preventing wheat cross-contact for sensitive patrons by using separate prep spaces or utensils. T...

Requirements ensuring milk is heated to destroy harmful bacteria; in Texas, raw milk sales are st...

Tracking supplies and ingredients, ensuring items don’t expire before use, and maintaining correc...

Some classic drinks use raw egg whites for foam. TABC requires clear labeling, and TXDSHS urges s...

Regulations set by the Texas Department of State Health Services outlining safe food handling and...

Displaying nutritional information or allergen disclaimers on menus or menu boards to help consum...