Menu Labeling

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

Single-use menus or laminated menus must be kept free from food residue. TXDSHS encourages dispos...

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

A notice on menus about the risks of eating raw or undercooked foods (e.g., oysters, rare meats)....

Adding or removing dishes based on ingredient availability. Staff retraining may be needed to avo...

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

Techniques like placing fruit at eye level or labeling healthier items prominently to encourage b...

Federal and state regulations requiring clear indication of major allergens (milk, eggs, fish, sh...

A non-alcoholic drink list, often provided to minors or designated drivers; TABC encourages offer...