Food FAQs

• Milk
• Eggs
• Wheat
• Peanuts
• Soybeans
• Sesame
• Fish (including bass, flounder, and cod)
• Crustacean shellfish (including, but not limited to, crab, lobster, and shrimp)
• Tree nuts (including, but not limited to, almonds, pecans, and walnuts)
• A food ingredient that contains protein derived from any of the above listed allergens

A person with food allergies may experience a variety of symptoms. These symptoms are not always present or the same for every person or reaction and can vary depending on several factors, including the amount of food with allergen eaten.

The symptoms may appear within a few minutes to a few hours after a person consumes the food. Symptoms of food allergies (allergic reactions) can include:

• Hives
• Coughing or wheezing
• Flushed skin
• Dizziness
• Itchy sensation in the mouth
• Swelling in the throat
• Face, tongue, or lip sweating
• Cramps, vomiting, or diarrhea
• Difficulty breathing
• Loss of consciousness
• Death

There is no cure for food allergies. Strict avoidance of food allergens and early recognition and management of allergic reactions to food are important measures to prevent serious health consequences.

You need to provide information about any of the Major Food Allergens or food ingredient(s) that contain protein derived from any of them. This allows the customer to make their own informed decision.

Major food allergen information can be communicated using:

• Common or usual names of major food allergens
• Standardized pictograms to communicate the presence of major food allergens

Provide the information in either of the following manners:

• Directly on the menu. With a written statement below or immediately adjacent to the menu item indicating the major food allergens contained in the menu item.
• In a digital format. Including, but not limited to, using a QR code that links to the digital menu. If using a digital format, provide an alternative method to inform customers who cannot access the information via this method. Some options are:
  • A separate allergen-specific menu
  • An allergen chart
  • An allergen grid
  • An allergen booklet
  • Other written material

• Prepackaged foods that are subject to federal labeling requirements for major food allergens pursuant to Section §343 of Title 21 of the United States Code.
• Compact Mobile Food Operations, as defined in Section §113831.
• Non-permanent Food Facilities, as defined in Section §113839.

• Refer the food allergy concern to the chef, manager, or person in charge.
• Review the ingredient labels.
• Remember to check preparation procedures for potential cross-contact.
• Respond to the customer and inform them about the findings.

• Prevent Cross-Contact. This occurs when an allergen is unintentionally transferred from one food to another. This can cause food allergy reactions.
• Establish and maintain effective allergen control procedures, policies, and practices.
• Proper cooking does NOT reduce or eliminate the risk of a food allergy reaction.

• Wear clean outer garments, wash hands, and replace gloves before handling and preparing meals for a person with allergies.
• Clean and sanitize surfaces and common equipment between uses: countertops, cutting boards, flat top grills, etc.
• Use clean tools for each food: pots, utensils, and boards.
• Separate and prepare meals on top of barriers like cutting boards, foil, deli paper, etc.
• If oil is used, separate oil/equipment to cook food free from allergens and derivatives.
• Wash, rinse, sanitize, and air dry to remove allergens before use.
• Protect food packaging from cross-contact.

Under the California Retail Food Code, all food facility operators are required to understand major food allergens, educate employees about food allergies, and ensure food handlers receive training on food allergens and allergic reactions.

Senate Bill (SB) 68, known as the Allergen Disclosure for Dining Experiences (ADDE) Act, expands these requirements.

Effective July 1, 2026, restaurant chains with 20 or more locations operating under the same name and offering substantially the same menu items must identify major food allergens on their menus in accordance with the federal menu labeling requirements established under the federal Food, Drug, and Cosmetic Act.