Allergen Disclosure for Dining Experiences Act Knowledge Hub

Tag: Jul 2026 Deadline

  • How to Align Procurement, Culinary & Marketing Teams for ADDE Act Success

    How to Align Procurement, Culinary & Marketing Teams for ADDE Act Success

    ADDE Act Compliance: Align Procurement, Culinary & Marketing Teams

    Topic: Step-by-step guide to achieving ADDE Act compliance under California SB-68.

    Why it matters: Different operation types—from single-location restaurants to large contract caterers—handle supplier data, recipes, and menus differently. This impacts allergen tracking and compliance readiness.

    Key action: Assign responsibility for ingredient data, automate updates where possible, and ensure every menu has a verifiable allergen record.

    Ensuring ADDE Act compliance means tracking allergen data from suppliers to recipes to published menus. SB-68 mandates allergen disclosure for restaurant chains under federal menu labeling. Aligning procurement, culinary, and marketing teams builds a sustainable system for ongoing compliance.

    How the ADDE Act compliance chain differs by operation type

    Operation Type Compliance Focus Practical Example
    Single-site restaurant Manual tracking of recipes and allergen updates. Chef keeps printed ingredient specs and updates allergen lists monthly.
    Multi-site group Centralized allergen database feeding multiple menu formats. Shared digital allergen matrix ensures consistent disclosure chain-wide.
    Contract catering or institutional foodservice Complex supply networks and site-level customization. Allergen data integrates into menu planning software for event-specific labeling.
    National restaurant chain Automated, system-driven allergen management. Supplier data syncs with recipe management platforms to auto-update menus and QR labels.

    Designing your own ADDE Act compliance workflow

    • Start with data ownership: Define who owns ingredient data, approves recipes, and manages menu updates.
    • Automate triggers: A supplier reformulation should alert culinary teams and prevent outdated menus from being published.
    • Standardize evidence: Each site should maintain a clear allergen trace — supplier spec → recipe → menu matrix.
    • Audit readiness: Store versioned allergen matrices with date and time stamps for all active menus.
    Implementation tip: Multi-site operators should use a single source of truth — a central database that feeds recipes, menus, and QR content. Smaller operators can rely on structured update logs and printed allergen grids.

    From data to diner: an ADDE Act compliance example

    Here’s how a mid-size regional chain can streamline its allergen compliance process:

    1. Purchasing uploads a new sesame-containing bun specification, which triggers an alert to the culinary team.
    2. The culinary team confirms the recipe allergen update, automatically flagging affected menu items.
    3. Menu data regenerates with updated allergen details, refreshing printed and QR menus overnight.
    4. Managers verify allergen booklets the next morning and record compliance in the verification log.

    Context: California Senate Bill 68 (ADDE Act) mandates written allergen disclosure for restaurant chains with 20 or more locations by July 2026. It amends Section 113820.5 and adds Section 114093.5 to the California Health and Safety Code (HSC). For internal guidance, see our Resources page and Contact Us page.

    Ready to map your own ADDE Act compliance chain?

    Explore frameworks for supplier data management, recipe mapping, and allergen disclosure workflows tailored to your operation size and California compliance needs.

    Ask an expert Download templates View official legislation

  • Managing Vendor Allergen Changes Without Full System Integration

    Managing Supplier Allergen Changes Without Full System Integration

    The Allergen Disclosure for Dining Experiences (ADDE) Act requires restaurant chains with 20 or more U.S. locations to disclose allergens accurately and maintain verifiable records by July 1, 2026.

    While digital integrations simplify compliance, most supplier updates still arrive via email or PDF. Manual data doesn’t mean non-compliance — it just means your workflow must be structured and traceable.

    Vendor allergen change workflow

    This workflow supports SB-68 readiness for any operator — whether you manage a single site or hundreds of locations — and ensures every allergen change is logged, reviewed, and verifiable.

    Step Action Outcome
    1. Capture Updates Create a dedicated inbox (e.g., suppliers@brand.com) or shared drive for all allergen updates and specification sheets. Centralizes incoming data and prevents missed communications.
    2. Log the Change Use a simple tracking sheet noting date, product, allergen change, and a link to the source document. Provides a verifiable trail that satisfies ADDE audit expectations.
    3. Review Affected Recipes Cross-check updated ingredients weekly against your recipe database to flag impacted menu items. Maintains accuracy across digital menus, printed menus, and delivery platforms.
    4. Update Menus Revise allergen disclosures immediately and include a version number or “updated on” date for traceability. Shows inspectors that changes are controlled and documented in real time.
    5. Archive Evidence Save updated menus and allergen logs by date (e.g., “Menu_Allergens_2025-10-12”). Creates an audit-ready history demonstrating due diligence and accuracy.

    Strengthening supplier accountability

    Compliance is a shared responsibility between operators and suppliers. Even without automation, you can standardize supplier communication to improve data quality and reduce error risk.

    Supplier Communication Focus Best Practice Compliance Impact
    Standardized Allergen Declarations Provide suppliers with a one-page allergen template listing the nine major allergens for every product. Ensures consistency and prevents misinterpretation from unstructured PDFs or emails.
    Change Notifications Require suppliers to clearly mark allergen changes in bold, with the date of effect. Eliminates confusion about which version is active and when updates apply.
    Quarterly Re-validation Send each supplier a quarterly summary of current allergen data for confirmation. Detects discrepancies early and reinforces continuous verification.
    Pro insight: Inspectors care most about whether allergen data is current, traceable, and defensible. While a fully automated digital system automates the process, is lower maintenance and reduces risk, once you can show records that are clear, timestamped and version-controlled this can also demonstrate sufficient control.

    Context: SB-68 compliance hinges on the phrase “reasonably should know.” A documented allergen-update routine proves that your organization has systems in place to identify and disclose new allergen risks promptly — even when data arrives manually.

    Stay compliant — even without full integration

    Access expert templates and checklists to help you log supplier allergen updates, track menu impacts, and prepare for SB-68 inspections.

    Ask your question to an expert Download compliance tools See official legislation

  • Multi-Site Allergen Governance Frameworks for ADDE Act Compliance

    Building a Multi-Site Allergen Governance Framework

    Practical guide for U.S. foodservice operators to manage allergens across multiple sites

    In the U.S., an estimated 32 million people live with food allergies, and roughly 90% of reactions stem from nine allergens: milk, eggs, peanuts, tree nuts, wheat, soy, fish, shellfish, and sesame.

    Restaurant chains and multi-location operators need more than written policies — they must implement practical, operational governance to ensure consistency across dozens or hundreds of sites, reduce guest risk, and support compliance with SB-68.

    Governance framework overview

    The table below shows a tiered model linking site operations to corporate oversight:

    Governance Level Key Responsibilities Reporting Output
    Site-Level Allergen Champion Maintains local allergen logs, verifies menu accuracy daily, tracks staff training, logs guest allergen inquiries or incidents. Weekly allergen verification checklist and staff training completion report.
    Regional QA / Area Manager Reviews site-level data, validates corrective actions, ensures ingredient or recipe changes from vendors/broadliners are applied consistently. Monthly regional compliance summary with exceptions and recommendations.
    Corporate Compliance Lead Defines standards, approves audit templates, oversees governance dashboards, reports SB-68 readiness to executives and regulators. Quarterly compliance dashboard aggregating site and regional performance.

    Key elements of a multi-site allergen governance framework

    A well-designed framework covers the following areas:

    Area Practical Actions
    Accurate data Validate allergen information from vendors and broadliners in real time before recipes are updated.
    Real-time integration Connect vendor data, validation checks, recipes, menus, and customer-facing outputs using a digital food data system.
    Recipe and menu management Track allergens at ingredient, sub-recipe, and full menu item levels, including specials and limited-time offers (LTOs).
    Regulatory coverage Account for regional differences in regulations and menu requirements to ensure all outputs comply with local laws.
    Staff accountability and training Assign site Allergen Champions, run refresher training, and ensure staff understand updates and processes.
    Substitute and alternative lists Maintain approved allergen-safe alternatives and update menus promptly when ingredients change.
    Supply chain monitoring Track ingredient substitutions, disruptions, or reformulations that could affect allergen status.
    Outputs compliance Ensure all menus, digital and printed, meet legal requirements and include additional information your customers expect.
    Treat allergen governance like financial controls — decentralize operational action, centralize accountability, and ensure every change is traceable with timestamped audit logs.

    How to Set Up a Multi-Site Allergen Governance Framework

    To ensure accurate allergen management across all locations, every level of your organization should operate from the same verified allergen dataset. A real-time digital food data system makes this possible by:

    • Capturing vendor and broadliner allergen data and validating it before it affects recipes.
    • Integrating validated data into your recipe management workflow.
    • Automatically updating menus (digital, printed, QR) with any allergen changes.
    • Logging every change with a user ID and timestamped audit logs for traceability.
    • Generating alerts to flag discrepancies or missing updates.
    • Providing dashboards for site and regional teams to monitor updates and compliance.
    • Incorporating regulatory flexibility to account for regional law differences while keeping operations consistent.

    By implementing these steps, operators can achieve consistent, auditable allergen governance across all sites, reducing risk, ensuring accurate menu information for guests, and supporting compliance under SB-68.

    Context: California Senate Bill 68 (ADDE Act) requires written allergen disclosure for restaurant chains with 20+ locations by July 2026. It amends Section 113820.5 and adds Section 114093.5 to the California Health and Safety Code.

    Streamline multi-site allergen management

    Implement a structured governance framework and real-time food data system to ensure consistent allergen information across all locations, reduce risk, and maintain compliance under SB-68.

    Get expert guidance Access practical tools & templates Review SB-68 legislation

  • Training Your Team for ADDE Act (SB-68) Readiness: Practical Steps for Compliance

    Training Your Team for ADDE Act (SB-68) Readiness: Practical Steps for Compliance

    Equip Your Teams to Confidently Manage Allergens and Protect Guests

    Staff training is a critical factor in allergen safety. 1 in 13 children in the U.S. has a food allergy, and improper allergen handling remains a leading cause of preventable reactions in restaurants. Well-trained teams reduce risks, improve customer confidence, and protect operators from legal liability.

    Why Training is So Important

    Effective training ensures every team member — from kitchen to front-of-house — understands allergen risks, communicates accurately with guests, and follows verified procedures. Operators that embed allergen literacy into daily operations reduce incidents, maintain regulatory compliance, and build trust with customers and regulators alike.

    Training Framework: Staff Roles and Learning Priorities

    Implement a structured framework focusing on allergen literacy, operational discipline, and accountability.

    Training FocusKey ObjectivesExample Implementation
    Foundational Allergen Literacy Understand nine major allergens, derivatives, and disclosure obligations. Onboarding sessions, visual reference charts, and digital quizzes.
    Role-Specific Modules Tailor knowledge to kitchen, front-of-house, and management roles. Kitchen: Cross-contact prevention.
    Front-of-House: Guest communication scripts.
    Managers: Oversight of allergen accuracy.
    Scenario-Based Refreshers Reinforce awareness using real incidents and examples. Micro-modules, pre-shift discussions, and case-based reviews.
    Documentation & Accountability Auditable proof that all staff are trained and current. Completion logs, manager sign-offs, refresher reminders, downloadable reports.

    Bridging Menu Updates and Staff Knowledge

    Training is only effective when aligned with current allergen data. Integrate your training system with your digital menu platform so staff access verified, real-time information.

    • Menu alerts — Push notifications whenever ingredients or recipes change allergen declarations.
    • Visual guides — Keep up-to-date allergen posters and digital charts.
    • Guest-interaction scripts — Ensure staff confirm details with managers or tablets before advising guests.
    Treat allergen training like food safety certification — mandatory, renewable, and documented. Inspectors expect verifiable proof of staff competency and awareness.

    Embedding Allergen Awareness in Culture

    Lasting compliance comes from culture, not just checklists. Reinforce allergen awareness through pre-shift reminders, leadership involvement, recognition of staff who excel, and allergen champions. Reward good practice and maintain zero tolerance for errors or disregard.

    Ensure all teams understand the seriousness of allergen reactions and their legal responsibility to communicate correctly. Support staff and reassure them that correct training empowers them to act confidently.

    Strong staff training and a culture of accountability are the foundation for reliable allergen management, protecting both guests and your organization while demonstrating compliance with the ADDE Act (SB-68).

    Empower Your Teams for ADDE Readiness

    Access practical training templates and tools to ensure every staff member is confident, compliant, and inspection-ready.

    Talk to an expert Access training templates Read the legislation

    Context: The Allergen Disclosure for Dining Experiences (ADDE) Act applies to restaurant chains with 20 or more U.S. locations and requires public allergen disclosure by July 1, 2026. Administered by the California Department of Public Health (CDPH).

  • Training and SOPs: Embedding Allergen Control into Daily Operations

    Training and SOPs: Embedding Allergen Control into Daily Operations

    Turn Data Accuracy into Daily Allergen Safety

    While accurate allergen data is the foundation of compliance under California’s Allergen Disclosure for Dining Experiences (ADDE) Act (SB-68), the human factor determines whether customers stay safe. Staff training and written Standard Operating Procedures (SOPs) turn data accuracy into daily practice. Every team member—from chefs to servers—must know how to prevent cross-contact, verify allergen information, and answer guest questions confidently.

    Role-specific SOPs and responsibilities

    Allergen control training should reflect the different responsibilities of front-of-house (FOH), back-of-house (BOH), and management teams.

    • Front-of-House: Train staff to handle allergen inquiries, locate and read allergen charts, and escalate uncertain cases to a manager or allergen lead. Encourage open communication with guests.
    • Back-of-House: Emphasize recipe adherence and defined cross-contact controls: use separate utensils, equipment, and storage; clean surfaces thoroughly; and maintain clear labeling.
    • Managers & Allergen Leads: Verify that allergen disclosures in menus and systems match supplier data and that staff training records are complete.

    Digital tools that support compliance

    Digital systems simplify allergen control by linking training, recipes, and supplier data. Automation can eliminate gaps between policy and practice:

    • Training records and reminders: Log completed modules, send retraining alerts, and generate reports for inspections.
    • Recipe access control: Limit edit permissions to trained users to prevent accidental allergen changes.
    • Real-time allergen reference: Ensure staff always access the most current data via tablets or POS systems.

    Audit-ready documentation and testing

    Inspectors under SB-68 will look for active—not theoretical—procedures. Maintain the following documentation in your training binder or digital compliance platform:

    • Training records: Track completion dates and signatures. Retrain annually or after menu, supplier, or staffing changes.
    • Mock audits: Conduct internal checks to ensure staff can locate allergen data and explain cross-contact prevention steps.
    • Customer query log: Record all allergen inquiries and actions taken to show proactive risk management.

    Essential allergen training framework

    The table below summarizes key training topics and their expected frequency for maintaining ADDE Act compliance.

    Training Topic When to Deliver Frequency Why It Matters
    Understanding the 9 Major Allergens Onboarding for all new hires. Annual review or after menu updates. Ensures staff recognize allergens in ingredients and dishes.
    Cross-Contact Prevention Initial hands-on training during induction. Quarterly refreshers or after incidents. Reduces the most common source of allergen exposure.
    Customer Communication Protocol Role-playing during onboarding and service drills. Quarterly refreshers. Improves guest trust and consistency in responses.
    Recipe & Menu Verification When new recipes or suppliers are introduced. Ongoing as updates occur. Maintains data alignment between menus and supplier records.
    Incident Reporting & Escalation During induction and management training. Annually or post-incident. Shows accountability and due diligence to inspectors.
    Digital System Usage For staff using digital allergen or recipe systems. After major software or process updates. Ensures every user can access the verified allergen source.
    Best practice: Integrate training into your digital compliance tools. Automatic reminders, electronic sign-offs, and version-controlled SOPs reduce human error and simplify audit preparation.

    Build stronger allergen control through training

    Access expert guides and resources to centralize SOPs, automate training reminders, and maintain consistent allergen communication across teams.

    Talk to an expert Explore ADDE resources Read the legislation

    Context: The ADDE Act (SB-68) requires restaurant chains with 20 or more U.S. locations to maintain accurate allergen disclosures and training records by July 1, 2026. Consistent staff education is a core compliance requirement under the California Health and Safety Code.

  • The Last Line of Defense: Role-Specific Training for ADDE Act Success

    Training and SOPs: Embedding Allergen Control into Daily Operations

    Accurate allergen data is the foundation of compliance under the California Allergen Disclosure Law (SB-68, ADDE Act), but the human factor determines whether guests remain safe. Staff training and clear standard operating procedures (SOPs) transform data accuracy into consistent, real-world practice. Every team member—from cooks to servers—must know how to prevent cross-contact, verify allergen information, and respond confidently to guest inquiries.

    Establishing Role-Specific SOPs

    Allergen control training should reflect the distinct responsibilities of Front of House (FOH) and Back of House (BOH) teams.

    Role Primary Responsibilities Key Focus Areas
    Front of House (FOH) Handle allergen-related questions, guide guests to accurate menu data, and escalate uncertainties to the manager on duty or Allergen Champion. Customer communication, escalation protocol, menu awareness.
    Back of House (BOH) Follow verified recipes, maintain clean prep areas, and use designated tools to prevent cross-contact. Recipe adherence, segregation, cleaning and labeling standards.
    Managers / Allergen Champions Verify menu disclosures match supplier data, oversee retraining, and approve corrective actions after supplier or recipe changes. Verification, leadership, audit readiness.

    Digital Support for Training and Verification

    Modern digital systems automate allergen control and training management, reducing manual errors and improving audit transparency.

    Digital Tool Function Purpose Compliance Benefit
    Training records & reminders Log completions, send alerts for refreshers, and export audit-ready reports. Ensures every employee is trained and traceable during inspection.
    Role-based recipe access Restrict edits to authorised users only. Reduces accidental allergen data errors.
    Real-time allergen reference Display live data through tablets or POS systems. Guarantees guests receive verified, up-to-date allergen information.

    Audit-Ready Documentation and Testing

    Health inspectors under SB-68 may request proof of both training and allergen verification. The following documentation provides verifiable evidence of compliance:

    Document Type Purpose Update Frequency
    Training records Track completion dates and retraining requirements. Annually, or after menu/staff changes.
    Mock audit checklists Simulate inspection conditions to test staff knowledge. Quarterly or before health inspections.
    Allergen inquiry log Record all guest allergen questions and actions taken. Ongoing; reviewed monthly.

    Essential Staff Training Requirements

    The following matrix outlines essential allergen training modules for onboarding and refreshers:

    Training Topic Onboarding (New Hire) Regular Refresher Why It Matters
    Understanding the 9 Major Allergens Overview of allergens and common hidden sources. Annual or after menu updates. Staff can identify allergens across ingredients and menus.
    Cross-Contact Prevention Hands-on training on cleaning and segregation. Quarterly refreshers or post-incident. Prevents unintended allergen exposure during prep.
    Guest Communication Protocol Practice allergen question handling and escalation. Quarterly review and mock audits. Ensures consistent, confident responses that protect guests and brand.
    Recipe and Menu Verification Training on digital or printed allergen charts. Whenever recipes or suppliers change. Keeps published menus aligned with verified supplier data.
    Incident Reporting & Escalation Document and respond to allergen complaints or near misses. Annual review or after incidents. Demonstrates due diligence and continuous improvement.
    System Usage (Digital Integration) Orientation on where to access digital allergen data and training logs. With new system features or updates. Ensures all staff can locate current allergen data instantly.
    Best practice: Integrate allergen training and SOP verification into your digital compliance system. Automated reminders, e-signatures, and version control simplify audits and reduce operational risk.

    Context: The ADDE Act (SB-68) requires restaurant chains with 20 or more U.S. locations to disclose allergens accurately and maintain verifiable records by July 1 2026. Compliance is achievable for all operators — even those with small teams — through consistent, centralized processes.

    Ready to strengthen allergen disclosure management?

    Explore frameworks for staff training, SOP integration, and digital allergen workflows tailored to your operation size and SB-68 compliance goals.

    Ask your question to an expert Download templates See official legislation

  • Implementing Allergen Disclosures with Limited Resources or High Staff Turnover

    Implementing Allergen Disclosures with Limited Resources or High Staff Turnover

    Topic: Implementing ADDE Act allergen disclosure when staffing and resources are limited.

    Why it matters: Small teams and high turnover make consistent allergen disclosure challenging—but with the right structure, compliance can be maintained without costly overhauls.

    Key action: Focus on scalable systems: one central source of data, simple update processes, and repeatable training modules for new staff.

    California’s Allergen Disclosure for Dining Experiences (ADDE) Act applies to multi-site restaurant groups and chains, but smaller operators and franchise locations face the same expectations. The challenge: keeping every allergen label, menu board, and online listing accurate despite limited staff and high turnover. Fortunately, full-scale digital transformation isn’t required—structure and repetition are.

    Low-resource compliance framework

    Think of compliance as a cycle you can manage with predictable routines, not a one-off project. Each part of the process can be simplified into a checklist that scales with staffing changes.

    Core Area Low-Resource Implementation Key Benefit
    Data Centralization Maintain a single shared allergen spreadsheet or cloud document updated weekly from supplier specs. Ensures everyone references one version—no outdated paper copies or mixed menu data.
    Menu Updates Designate one staff member per site to handle allergen revisions using a simple template. Keep a change log in the same file. Creates accountability and audit evidence without additional software.
    Supplier Communication Ask suppliers to email allergen changes directly to a shared inbox or folder. Reduces missed updates and allows quick cross-checking of ingredient changes.
    Training & Turnover Record a 10-minute internal video explaining allergen control basics and how to update the shared file. New hires can self-train on day one; reduces supervisor training load.
    Audit Preparation Print a one-page allergen summary weekly and sign/date it. Store copies in a binder labeled “ADDE Act Records.” Provides physical proof of review activity—easy for inspectors to verify.

    Training and staff retention challenges

    Consistency matters more than complexity. Even with high turnover, allergen awareness can stay strong if every new team member follows the same micro-learning path. Use short, repeatable modules that link back to your central allergen source.

    Training Focus Simple Implementation Outcome
    Allergen Literacy Provide a laminated Top 9 allergen poster in the kitchen and front of house. Improves everyday recognition and communication.
    Cross-Contact Control Post clear cleaning and utensil-use procedures near prep areas. Visual reminders prevent lapses even during busy shifts.
    Menu Confidence Train staff to reference the latest printed allergen sheet when answering guest questions. Increases accuracy and guest trust without adding workload.
    Continuous Refresh Use quick monthly 5-minute refreshers—one question per meeting. Reinforces a culture of compliance despite high turnover.
    Efficiency insight: In low-resource environments, reliability beats sophistication. A one-page binder updated weekly can meet ADDE requirements—if it’s accurate, signed, and consistent across all sites.

    Context: The ADDE Act (SB-68) requires restaurant chains with 20 or more U.S. locations to disclose allergens accurately and maintain verifiable records by July 1, 2026. Compliance is achievable for all operators—even those with small teams—through consistent, centralized processes.

    Simplify compliance—even with limited resources

    Discover practical ways to standardize allergen data, train staff faster, and stay ADDE-ready without major system changes.

    Talk to an expert Explore ADDE resources Read the legislation

  • Who’s Leading Allergen Safety in Your Restaurant?

    Allergen Champions for ADDE Act Compliance

    Boost Compliance and Guest Confidence with Allergen Champions

    The California Allergen Disclosure for Dining Experiences Act (ADDE Act) requires chain restaurants with 20 or more locations to clearly display allergen information on menus by July 1, 2026.
    Assigning a dedicated Allergen Champion for each shift ensures ingredient, menu, and staff procedures are accurate and compliant. This role also strengthens guest confidence, reduces operational risk, and positions your restaurant as proactive in food safety and transparency.

    Transparency is increasingly valued by guests. A 2023 survey by KAM Insight revealed:

    • 66% of consumers eat out at least weekly
    • 77% have tried a new venue recently
    • 50% still find it less stressful to stick to familiar places

    Effective allergen management can differentiate your brand, boosting customer trust and operational efficiency. Shift-level Champions act as central points of accountability, ensuring all team members know whom to contact for ingredient questions, menu updates, substitutions, or allergen concerns.

    Allergen Champion Responsibilities

    The table below outlines suggested responsibilities for Allergen Champions, with simplified explanations to avoid acronyms or technical jargon. Roles can be adapted to your operations based on team size and complexity.

    Responsibility Area Key Actions Evidence for Audits Recommended Role Duties Notes on Scale
    Ingredient Data Verification Check ingredient lists, recipe updates, and allergen info for accuracy PDFs, internal logs, alerts Validate incoming data, flag errors, update recipes across systems Large chains may require central oversight to maintain consistency
    Staff Training & Upskilling Conduct staff training, monitor refresher sessions, develop skills Training records, sign-offs Lead allergen workshops, schedule retraining after menu changes or staff turnover Large teams may need multiple Champions per shift
    Menu Accuracy Ensure both printed and digital menus display verified allergen information Archived menus, screenshots, timestamps Approve updates, coordinate with print and digital teams High-volume sites may require more than one Champion
    Incident Tracking & Escalation Log allergen-related queries, near misses, and substitutions; escalate issues appropriately Incident logs, digital records Track incidents, notify management, maintain documentation Large locations may need a dedicated Champion for incident management
    Shift Liaison & Inspections Act as point of contact during inspections; ensure coverage each shift Checklists, binders, updated documents Make sure staff know who to contact for allergen questions Multiple Champions improve coverage in bigger operations
    Customer Communication Answer customer allergen questions, clarify ingredients, manage substitutions Logs of customer inquiries and responses Serve as primary contact for allergen-related questions High-traffic sites may rotate Champions or assign multiple points of contact
    Continuous Improvement Review trends, identify gaps, suggest process updates Meeting notes, quality reports, updated SOPs Monitor feedback, incidents, and audits; propose improvements Central Champions may review cross-site data for larger operations

    Using this structured approach helps restaurants reduce risk, stay compliant, and give staff clear guidance. Adjust the number of Champions and their responsibilities to fit your team and operations.

    Nominate your allergen champions today to make allergen management easier and more reliable for your staff and guests.

    Ready to strengthen your allergen compliance?

    Get expert guidance, tools, and resources to align your menus and data under the ADDE Act with an Allergen Champion in place.

    Ask an Expert Download Resources See Official Legislation
  • Supply Chain Risk: Managing Ingredient Substitutes and Allergen Disclosure

    Supply Chain Risk: Managing Ingredient Substitutes and Allergen Disclosure

    Managing Ingredient Substitutions and Allergen Compliance Under SB-68

    Your Menu Moves Fast, Make Sure Allergen Data Moves Faster.

    Under the Allergen Disclosure for Dining Experiences (ADDE) Act, restaurant chains with 20 or more U.S. locations must keep allergen information accurate and easy to check. Ingredient swaps — from stock shortages or vendor changes — are a common cause of mislabeling in inspections.

    SB-68 expects operators to know what’s in their ingredients. For example, if a dairy-free spread is swapped for butter without approval, the allergen info is immediately wrong — and you could be non-compliant.

    Documented substitution protocol

    To comply with SB-68, operators should follow a clear, trackable process for ingredient swaps. The steps below match California Department of Public Health (CDPH) standards for allergen checking and traceability.

    Step Action Outcome
    1. Keep an approved substitute list Each recipe lists approved alternative ingredients. Substitutes must have the same allergens and be verified in your system. Prevents unapproved swaps from being used.
    2. Require manager or QA approval No substitutions without OK from an Allergen Champion or QA lead. Ensures accountability before items reach guests.
    3. Update allergen info centrally Approved swaps automatically update allergen info across all menus — print, digital, and delivery. Keeps allergen data consistent everywhere.
    4. Keep a change history System logs who approved the swap, when it happened, and which menus were updated. Creates a clear audit trail for inspections.

    Cross-contact risks during substitutions

    Swapping ingredients can create cross-contact risks, especially with new vendors or production lines. Even if the item looks similar, allergens can differ. Examples:

    Substitution Scenario New Risk Required Action
    Vendor A’s soy-free mayo is replaced by Vendor B’s version B’s mayo contains egg Update allergen info from “Soy” to “Egg” and get manager approval
    Canola oil swapped with refined peanut oil Introduces a major allergen Update allergen info and fryer cross-contact statements immediately
    Proprietary wheat flour replaced with local generic May contain undeclared soy or milk stabilisers Verify top 9 allergens before approval

    Verification and recordkeeping

    Digital menu tools automate SB-68 documentation, track every change, and show real-time allergen control — replacing manual logs.

    Record Type Purpose Example
    Allergen review log Tracks who approved each swap Timestamped approval records in the system
    Menu verification proof Shows which allergen info was live at a given time Export or screenshot of menu with timestamps
    Vendor confirmation Confirms allergen info from manufacturer or distributor Stored PDFs, declarations, or synced vendor data
    Change log Tracks all edits to recipes and menu info Automatic log entries with version history
    Pro tip: Inspectors may ask, “How do you know this allergen info is current?” A central digital record of swaps and approvals shows you have “reasonable knowledge,” which SB-68 expects.

    Ingredient swaps happen fast — your allergen info must keep pace.

    Stay compliant when ingredients change

    Access expert tools to manage substitutions, verify allergens, and meet SB-68 requirements at every location.

    Ask an expert Download resources See legislation

    Context: California Senate Bill 68 (ADDE Act) makes written allergen disclosure mandatory for restaurant chains with 20+ locations by July 2026.

  • Precautionary Allergen Labeling (PAL): Best Practices for Managing Cross-Contact Risk

    Precautionary Allergen Labeling (PAL): Managing Supply-Chain and Operational Cross-Contact Risks

    Topic: Voluntary use of Precautionary Allergen Labeling (PAL) under SB-68 — managing both supply-chain and operational cross-contact risks.

    Why it matters: PAL is not required under SB-68, but applying it appropriately shows due diligence, enhances guest trust, and strengthens inspection defensibility.

    Key action: Differentiate between supply-chain and operational PAL, document risk decisions, and ensure consistent communication across menus and systems.

    Precautionary Allergen Labeling (PAL) — such as “may contain” or “produced in a facility that also processes” — is voluntary under California’s SB-68 (ADDE Act). The law requires accurate allergen disclosure for known ingredients but does not mandate precautionary statements. When applied responsibly, PAL demonstrates due diligence and transparent risk management.

    There are two main PAL types to consider in foodservice:

    Type Definition Typical Source Example Statement
    Supply-Chain PAL Issued by manufacturers or distributors to indicate possible cross-contact during production or packaging. Supplier allergen declarations, spec sheets, or packaging. “Manufactured in a facility that also processes peanuts.”
    Operational PAL Applied by operators to reflect potential cross-contact during storage, preparation, or service. Shared fryers, cutting boards, utensils, or prep surfaces. “Prepared in a kitchen that handles milk, eggs, soy, and wheat.”
    Key distinction: Supply-chain PAL originates with suppliers; operational PAL originates in your kitchen. Both must be justified and documented to be credible.

    When to use PAL responsibly

    Use PAL only when the potential for cross-contact cannot be fully controlled. Overuse undermines guest confidence, while selective, evidence-based use signals strong allergen management.

    • Use PAL selectively: Only apply precautionary statements where verified cross-contact risks exist.
    • Document justification: Record why PAL was applied — whether due to supplier declaration or operational limits.
    • Review regularly: Remove PAL statements once risks are mitigated or suppliers confirm segregation.
    • Maintain consistency: Ensure identical PAL language appears across printed, digital, and delivery menus.

    Inspection readiness and documentation

    Although not required under SB-68, inspectors may view PAL as a sign of proactive risk control. Maintain documentation for each PAL decision to demonstrate due diligence during audits or inquiries.

    • For supply-chain PAL: Keep supplier statements or allergen spec sheets attached to ingredient records.
    • For operational PAL: Maintain prep-area risk assessments and cleaning procedure logs.
    • For both: Include PAL policies in staff training and standard operating procedures.
    Inspection insight: If asked why a dish says “may contain soy,” you should be able to point to either a supplier’s declaration or a documented in-house cross-contact risk assessment.

    Context: The California ADDE Act (SB-68) requires allergen disclosure for restaurant chains with 20 or more U.S. locations by July 1, 2026. PAL remains voluntary, but documenting it demonstrates transparency and continuous improvement in allergen control.

    Strengthen your allergen disclosure and risk management

    Access expert guidance and tools to document PAL decisions, verify supplier data, and ensure your allergen program meets SB-68 expectations.

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