Allergen Disclosure for Dining Experiences Act Knowledge Hub

Tag: SB 68

  • Creating a Digital Training Record System for SB-68 Audits under the ADDE Act

    Creating a Digital Training Record System for SB-68 Audits under the ADDE Act

    Creating a Digital Training Record System for SB-68 Audits under the ADDE Act

    Ensuring Staff Training Is Audit-Ready Across All Locations

    California’s Allergen Disclosure for Dining Experiences (ADDE) Act requires not just training, but proof of training. Digital records ensure your multi-location operation can demonstrate up-to-date allergen knowledge for every staff member.

    Using Digital Food Data Management to Support Staff

    Modern digital food data management systems automatically update menus whenever recipes or ingredients change. This ensures that staff across all locations always have access to the most current allergen information.

    Coupled with targeted training, these systems reduce human error and help staff confidently respond to customer queries, manage cross-contact risk, and maintain compliance under SB-68 and the ADDE Act.

    • Automatic Menu Updates: Changes to recipes, supply chain, or ingredients are instantly reflected across all digital and printed menus.
    • Integrated Alerts for Staff: Staff are notified whenever key allergens are added or removed from a dish.
    • Training Reinforcement: Systems can link alerts to micro-training modules or refreshers to keep staff knowledge current.
    • Audit Trail Alignment: All updates are timestamped and linked to staff acknowledgments for complete traceability.

    This integration between digital menu systems and staff training ensures consistency, reduces operational risk, and supports audit readiness across multiple locations.

    Core Elements of a Digital Training Record System

    Below is a table showing key digital features, their purpose, and practical outputs — designed to reduce audit risk and simplify operations.

    Feature Purpose Example Output
    Centralized DashboardView completion rates, overdue modules, and retraining alerts across all sites.Color-coded site compliance map.
    Automated RemindersPrompt retraining after menu or staff changes to maintain readiness.Email or SMS notifications triggered by ingredient updates.
    Role-Based AccessRestrict edits to managers while giving view-only access to inspectors.Digital permission log with user timestamps.
    Integrated Evidence StorageStore completion certificates, sign-offs, and policy acknowledgments.Exportable training packet PDF for audits.
    Audit Trail LinkageConnect training logs with recipe, vendor, and menu updates for full traceability.Automatic inclusion of training data in audit reports.

    Implementation Checklist

    • Adopt a digital learning management or compliance platform integrated with your menu data.
    • Upload historic paper records to create a continuous digital timeline.
    • Assign each employee a unique ID tied to role-specific training modules.
    • Schedule automatic refresher reminders at fixed intervals or after allergen changes.
    Tip: Digital audit logs cut inspection prep time from hours to minutes. A single exported file can prove compliance for training, menu updates, and vendor traceability in one report.

    In conclusion, integrating digital menu management systems with a structured training record platform ensures staff allergen knowledge is current, auditable, and connected to real-time menu data, reducing risk and streamlining multi-location compliance.

    Automate Your Allergen Training Compliance

    Digitize training logs, automate retraining reminders, and link staff readiness directly to allergen data for seamless SB-68 audits.

    Talk to an expert Explore ADDE resources Read the legislation

    Context: The Allergen Disclosure for Dining Experiences (ADDE) Act applies to restaurant chains and contract caterers with 20 or more U.S. locations. It mandates accurate allergen data disclosure by July 1, 2026 under the oversight of the California Department of Public Health (CDPH).

  • Specials and LTOs: Ensuring ADDE Act Compliance on Temporary Menus

    Specials and LTOs: Ensuring ADDE Act Compliance on Temporary Menus

    Topic: Managing limited-time offers (LTOs) and specials under California’s Allergen Disclosure for Dining Experiences (ADDE) Act.

    Why it matters: Temporary or seasonal menu items can be overlooked during allergen verification, but inspectors review every active menu at the time of inspection. Unverified specials can create immediate compliance breaches under SB-68.

    Key action: Apply the same allergen review, approval, and recordkeeping workflow to LTOs as to your standard menu — ensuring each temporary item is validated before launch.

    The Allergen Disclosure for Dining Experiences (ADDE) Act (SB-68) applies to all menu formats — printed, digital, and delivery — including limited-time offers, seasonal items, and kids’ menus. California inspectors assess allergen disclosure accuracy for every item available when an inspection occurs. That means even one unverified special can trigger a finding of non-compliance, regardless of how accurate your core menu may be.

    Operationalizing LTOs for compliance

    Temporary items often move quickly from concept to menu board, leaving little time for verification. The following workflow aligns with SB-68 expectations and CDPH inspection standards, helping operators prove due diligence for each limited-time offer.

    Step Action Outcome
    1. Capture and review the recipe List every ingredient, topping, and garnish before launch. Example: if a summer shake includes new sprinkles or whipped topping, confirm allergen declarations directly from the supplier. Ensures the allergen list reflects accurate, verified supplier data.
    2. Enter data centrally Add the recipe to your digital menu management system so allergens populate automatically across menu formats. Maintains consistency between printed, online, and in-store menus.
    3. Require QA or allergen champion sign-off Each LTO must be approved by your designated Allergen Champion or QA lead prior to release. Demonstrates an internal control process aligned with SB-68’s “reasonable knowledge” standard.
    4. Verify menu presentation Check that allergen icons, text, and disclosures display correctly in every menu version. Prevents data mismatches between channels during inspection.

    Preventing compliance gaps with digital controls

    Even small operational changes — like a supplier swap or regional ingredient variation — can undermine compliance if not tracked digitally. Integrating allergen data into your core recipe system helps eliminate these blind spots.

    Scenario Risk Digital Control
    Supplier substitution during an LTO A gluten-free bun is replaced by a wheat-based version mid-promotion. Systems that sync with supplier data automatically flag and update allergen information before an inspection can occur.
    Regional product variation One site sources a local brownie mix for a dessert promo. Logging this in your allergen management system maintains consistency across statewide disclosures.
    Premature menu publishing An LTO is added to delivery apps before allergen data is finalized. Releasing items only after sign-off ensures compliance with SB-68’s requirement for disclosure at the point of ordering.

    Recordkeeping for SB-68 inspections

    Every temporary item should generate a digital paper trail showing who verified it, when it was approved, and which data sources were used. Inspectors from the California Department of Public Health (CDPH) and local health departments may request evidence of these controls during an inspection or complaint review.

    Record Type Purpose Example Evidence
    Allergen review log Documents who verified the recipe and allergen list before launch. Automatically created within most digital menu management systems.
    Menu version capture Shows what allergen disclosures were live at any given time. Export or screenshot of digital and printed menus with timestamps.
    Supplier confirmations Verifies that allergen data came directly from manufacturer or distributor declarations. Stored PDFs, emails, or API-linked records from suppliers.
    Change management log Tracks edits made during the promotional period. Version control entries generated when allergen or ingredient data is modified.
    Pro insight: Inspectors focus on how you know your allergen data is current. A centralized, time-stamped workflow — even if partly manual — shows that your operation exercises “reasonable knowledge” under SB-68.

    Context: The ADDE Act (SB-68) adds Section 114093.5 to the California Health and Safety Code, requiring restaurant chains with 20+ U.S. locations to maintain accurate allergen disclosures by July 1, 2026. Each menu — including LTOs — must reflect verified allergen data at the time of ordering.

    Keep your LTOs fully compliant under SB-68

    Access expert checklists and templates to help you validate allergen data, document approvals, and demonstrate compliance during CDPH inspections.

    Ask your question to an expert Download resources See official legislation
  • Digital and Print: How to Provide Mandatory Written Allergen Disclosures Under California SB-68

    Digital and Print: How to Provide Mandatory Written Allergen Disclosures Under California SB-68

    Digital & Print Allergen Disclosures: California SB-68 Compliance

    Ensure all guests can safely enjoy your menu – QR codes aren’t enough!

    The California Allergen Disclosures for Dining Experiences (ADDE) Act, SB-68 requires restaurant chains with 20 or more U.S. locations to provide written allergen information for every menu item from July 2026.

    How Should Allergens Be Shown?

    Allergen information should be consistent, legible, and as visible as other menu details. Acceptable formats include:

    Format Use Case
    Digital Menu Online or tablet menus for real-time updates.
    QR Code Menu Quick access via smartphones; must be supplemented with written option.
    Printed Menu Standard or allergen-specific menus for guests without devices.
    Combination Digital & Print Ensures accessibility and inspection readiness.
    Digital Screens Displays allergen info in front-of-house; supplement with written material.
    Other Written Materials Allergen charts, grids, booklets, binders, or other accessible materials.

    While digital menus and QR-linked disclosures are easier to update, the law requires a written option for guests and inspectors at all times.

    Do you know why written allergens are always required?
    Allergen information should be readily available to all customers, without any barriers. As digital menus and QR codes may require having a phone and having internet – these are seen as “steps” or barriers to seeing the allergen information.

    What Are “Alternative Methods”

    Where allergens are shown digitally, an alternative method must also be provided for customers who are not able to access the digital format. Alternate written formats include any physical or printed version of allergen information. Guests, inspectors, or staff may request them. Keeping a clear, up-to-date written record is a key step in complying with the ADDE Act.

    Acceptable formats include the following –

    Written Format Type Use Case Compliance Advantage
    Printed Allergen Menu Displayed at host stands or provided upon request. Ensures accessibility for all guests and demonstrates readiness during inspection.
    Allergen Chart Shows allergens by menu item and ingredient source. Easy comparison and guest reference; aligns with inspection requirements.
    Allergen Grid Structured table format per menu item. Provides clear visual accessibility and consistency across locations.
    Allergen Booklet Comprehensive booklet of allergens and ingredient details. Supports audit readiness and detailed guest queries.
    Other Written Materials Binders, folders, or alternative methods accessible to guests and staff. Demonstrates compliance and operational transparency.
    A centralized allergen database with on-demand printing ensures both digital and written disclosures are consistent, reducing duplication, errors, and audit risk.

    Integrating Written Allergen Formats into Operations

    • Follow the Regulation
      Ensure every menu and digital display meets California SB-68 requirements. If unsure, always check the regulation or consult a regulatory expert.
    • Written Allergens as Standard
      Include clear steps for producing, approving, and presenting printed allergen menus or charts in standard operating procedures.
    • Use Consistent, Verified Data
      Confirm allergens match updated recipes. For example, “Milk” may appear as “Caseinate,” and approved icons can clarify allergens for guests.
    • Maintain Accessibility
      Use large, legible fonts, clear terminology, and visual cues so all guests can read and understand allergens quickly.
    • Train Staff
      Ensure front-of-house teams can locate, present, and explain allergen information confidently, supporting both guest safety and inspection readiness.

    Following these steps ensures guests can safely access allergen information, fulfilling both legal requirements and best practices for inclusive dining.

    Centralize and Simplify Allergen Compliance

    Generate digital and printed allergen menus instantly, ensuring consistency, accessibility, and compliance across every location.

    Talk to an expert Access resources Read the legislation

    Context: California Senate Bill 68 (ADDE Act) requires restaurant chains with 20 or more U.S. locations to provide accurate allergen disclosures on all menus by July 1, 2026. It amends Section 113820.5 and adds Section 114093.5 to the California Health and Safety Code (HSC).

  • Icons or Words? Choosing Between Common Names and Standardized Pictograms for ADDE Act Disclosure

    Icons or Words? Choosing Between Common Names and Standardized Pictograms for ADDE Act Disclosure

    Allergen Disclosure Format Options under SB-68

    Learn how to show allergens to your guests on menus

    The California Allergen Disclosure Law (SB-68, ADDE Act) requires restaurant chains with 20 or more locations to display written allergen information for all menu items. Operators can choose between two compliant disclosure methods: Common Names or Standardized Pictograms.

    This choice affects not only menu design but also how allergen systems and data feeds connect. By July 1 2026, every menu format — printed, digital, and alternate written copies — must follow the same chosen approach at every California site.

    Two approved disclosure methods

    This table summarises the two SB-68-approved methods, highlighting format, pros, cons, and practical considerations for menus.

    Option Description Pros Cons
    Common / Usual Names (Text-Based) Lists allergens by name next to or beneath each menu item. Familiar to staff and integrates easily with digital systems. Accuracy and clarity: guests see exact allergen names, reducing confusion and ambiguity for customers with severe allergies. Menu space: text listings can crowd printed menus if items contain multiple allergens.
    Standardized Pictograms (Visual) Uses simple icons (e.g., peanut symbol for “Peanuts”) to make menus cleaner and easier to scan, especially for guests with limited English proficiency. Visual efficiency: icons reduce text clutter and allow guests to identify allergens quickly on both printed and digital menus. Standardization required: icons must follow SB-68 rules. Must include a legend linking each icon to its allergen (e.g., 🌾 = WHEAT).

    Best practice: the hybrid strategy

    Because SB-68 also requires an “alternate written format” (a printed chart or binder for inspectors and guests), most operators benefit from using both methods together. This hybrid approach combines the visual clarity of pictograms with the audit-ready reliability of text listings.

    Disclosure Format Recommended Strategy
    Digital Menu (QR Code or App) Use standardized pictograms for quick scanning, with links to detailed text-based allergen statements.
    Printed Menu Display pictograms beside each dish and include a clear allergen key or legend at the bottom of the page.
    Alternate Written Format (Binder or Chart) List full allergen names in a structured table or grid for inspectors and guests — this serves as the “master record.”
    Design compliance tip: Your menu-management system should update every version of your allergen data automatically when an ingredient changes.

    The most common SB-68 violation is inconsistency between printed menus, digital platforms, and written reference files. Look for a food or menu data management system that allows you to export your real-time data and allergens in multiple formats (i.e. digital menu, QR codes, print menus, allergen matrices).

    Consistent allergen disclosure across all menu formats—text or pictogram—is essential for compliance and customer safety under SB-68.

    Ready to optimize your allergen disclosures?

    Access practical tools and expert resources to help you maintain consistency across digital, printed, and written allergen menus under SB-68.

    Ask your question to an expert Download resources See official legislation

    Context: California Senate Bill 68 (ADDE Act) mandates allergen disclosure for restaurant chains with 20 or more locations by July 1 2026. It amends Section 113820.5 and adds Section 114093.5 to the California Health and Safety Code (HSC).

  • Passing an Inspection: How to Prepare for Allergen Audits under SB-68 and the ADDE Act in California

    Passing an Inspection: How to Prepare for Allergen Audits under SB-68 and the ADDE Act in California

    SB-68 and ADDE Act Audit Readiness for California Restaurant Operators

    Setting up allergen disclosure systems and preparing for inspections can feel intimidating, especially as operators manage multiple operational pressures. Clear digital allergen systems give your team confidence, provide an evidence base, and support your due diligence under SB-68 and the ADDE Act.

    What Inspectors Are Looking For

    Inspectors will check that your business has:

    • Mapped all menu items to the nine major allergens (including sesame).
    • Maintained updated records for menu versions, recipes, and vendor/broadliner ingredient information.
    • Demonstrated staff training and awareness about allergen disclosure and safe handling.
    • Clear documentation showing the source and verification of allergen information.

    SB-68 requires disclosure of allergens that a facility “knows or reasonably should know” are in a menu item. Inspectors are assessing whether you have made a reasonable, documented effort to comply, meaning documented procedures, validated ingredient data, and trained staff. The goal is to show that your team has taken all practical steps to identify and disclose allergens, even if perfection is not possible.

    Step 1: Conduct a Self-Audit

    Use a checklist to verify:

    Audit QuestionFocus AreaStatus (Y / N / NA)
    Have all menu items been mapped to the nine major allergens?Allergen mapping
    Is there a change log recording every allergen update (with date, user, reason)?Version control
    Are vendor/broadliner allergen declarations validated regularly when formulations change?Vendor validation
    Do printed, digital, and alternative menus show identical allergen information?Disclosure consistency
    Do staff know how to escalate guest allergen questions and reference source data?Staff competence
    Are training logs maintained and available for inspection?Training records
    Has the site run mock audits or spot checks in the prior quarter?Verification & internal QA
    Audit readiness tip: When asked “where did this allergen data come from?”, show the chain from vendor/broadliner documentation → recipe record → menu version → printed or digital output.

    Step 2: Build a Defensible Digital Audit Trail

    • Traceable data flows: Connect vendor/broadliner specs to recipes and menu outputs with date-stamped records.
    • Version history: Keep archived records of menu updates and recipe changes for reference.
    • Operational dashboards: Set up quick export tools or dashboards for auditor review.
    • Training accountability: Maintain signed staff records and refresher training logs.

    Step 3: Support Your Team with Training & Procedures

    • Provide scripts and escalation flow for guest queries.
    • Highlight safe handling and cross-contact prevention in kitchen SOPs.
    • Use a quick reference checklist for staff to follow if a guest asks about allergens.
    • Regularly refresh critical changes, especially reformulated ingredients.

    Step 4: Be Audit Ready

    • Run mini site audits weekly on select menu items to trace allergen paths.
    • Maintain printed summaries, SOP cheat sheets, and inspection toolkit for staff.
    • Lock past menu versions for historical reference.

    By implementing clear systems, maintaining accurate records, and ensuring staff are trained and confident, your business can approach SB-68 and ADDE Act inspections with assurance, knowing you have a defensible process and evidence to support every decision.

    The goal is to show that your team has taken all practical steps to identify and disclose allergens, even if perfection is not possible.

    Get inspection-ready now

    Download the full compliance checklist (30+ questions) and audit your allergen processes. Be ready when SB-68 and ADDE Act inspections begin.

    Download the Checklist & Resources

  • Recipe Systems vs. POS Menus: Closing the Allergen Data Gap

    Recipe Systems vs. POS Menus: Closing the Allergen Data Gap

    Topic: Closing the allergen data gap between recipe management systems and POS menus.

    Why it matters: SB-68 compliance requires allergen data to be accurate and consistent everywhere it appears. Gaps between internal recipe systems and guest-facing menus are among the most common—and preventable—fail points.

    Key action: Align recipe, POS, and digital menu systems to ensure that every allergen change flows automatically and traceably from supplier to guest.

    SB-68 (the ADDE Act) turns allergen disclosure into a matter of record, not interpretation. Yet one of the most frequent compliance risks is the data gap between recipe systems and POS menus. The kitchen holds the truth, but the guest-facing menu doesn’t reflect it. Closing that gap ensures allergen data is accurate, current, and defensible during inspection.

    Where the allergen data gap begins

    In many foodservice operations, recipe, POS, and digital menu systems are separate silos. The recipe management platform stores the true allergen data, but menu and POS systems often display static or manually edited text that isn’t automatically updated when recipes change.

    System Primary Purpose Typical User Allergen Data Source Risk if Disconnected
    Recipe Management System Holds official ingredient specs, nutrition, and allergen mapping. Culinary, R&D, QA Supplier data synced or entered manually. Allergen data is accurate but not visible on guest menus.
    POS / Menu Platform Displays item names, prices, and allergen labels to guests. Marketing, Digital, Site Managers Manual entry or partial import from recipe system. Outdated or incomplete allergen info reaches customers.
    Ordering Apps / QR Menus Customer-facing menus with allergen icons or disclosures. Digital / IT Teams Feeds from POS or website CMS. Guests see inconsistent allergen data across channels.

    Compliance consequence: “reasonable knowledge” breaks when data diverges

    SB-68’s key standard requires that operators disclose allergens they “know or reasonably should know” are in their menu items. If accurate allergen data exists inside your recipe system but isn’t displayed publicly, regulators can argue that you reasonably should have known your menus were inaccurate. The data existed — it simply wasn’t shared consistently.

    How to close the recipe-to-menu gap

    • Integrate systems: Connect recipe and POS systems so allergen data flows automatically with every update.
    • Lock allergen fields: Prevent manual edits in POS — verified data must originate from the recipe system.
    • Use version control: Record every menu republish and verify that updates appear across print and digital formats.
    • Run periodic audits: Compare live menus against recipe data monthly to identify mismatches before inspections.
    • Train both teams: Culinary ensures data accuracy; digital ops ensures visibility — compliance depends on both.
    Pro insight: Automated digital menu systems remove this risk entirely. When recipes change, allergen disclosures update instantly across all customer-facing menus — no manual edits, no delays, no inconsistency.

    Example: automated synchronization in action

    When a supplier reformulates a sauce to include soy, the recipe system updates automatically. That change pushes to the POS and digital menus, which republish overnight with updated allergen callouts. Every update is logged with a timestamp and change ID — creating a clear, defensible audit trail. No spreadsheets, no emails, no missed updates.

    Key takeaway

    SB-68 compliance relies on the integrity and visibility of allergen data. If your recipe and menu systems don’t communicate, you’re operating with a silent liability. Integration not only simplifies compliance — it safeguards your reputation and protects guests in real time.

    California Senate Bill 68 (ADDE Act) requires written allergen disclosure for all menu items in covered food facilities by July 1, 2026.

    Ready to connect recipe data with your menus?

    Discover how integrated digital systems eliminate allergen data gaps, ensuring consistency, accuracy, and defensibility under SB-68.

    See integration examples Ask an expert View official legislation
  • Building a Single Source of Truth for Allergen Information From Supplier Data to Menu Disclosure

    Building a Single Source of Truth for Allergen Information From Supplier Data to Menu Disclosure

    Vendor Data to Menu: The Operational Traceability Chain for ADDE Act Compliance

    Vendor Data to Menu: The Operational Traceability Chain for ADDE Act Compliance

    The foundation of Allergen Disclosure for Dining Experiences (ADDE) Act compliance is the accuracy of your ingredient data, which starts and ends with your vendors and broadliners. Any error in a raw specification sheet, or any lag in communicating a product change, immediately invalidates every recipe and menu disclosure downstream.

    For multi-location operators, establishing a direct, verified pipeline for this food information is the most critical operational priority to support compliance. Without this foundational data, every kitchen and every menu is operating at a high, unmanageable risk.

    Digital systems are essential to handling the volume and volatility of this data. A centralized platform ensures the allergen information you received from the vendor is the same information your guests see, drastically reducing legal and operational risk.

    Setting up the Vendor Data Pipeline

    The transition from relying on emailed PDFs and manual input to a centralized digital system requires clear protocols and automated tools.

    It is important to recognize that, in the U.S., vendors and broadliners are typically not legally mandated to provide their downstream partners with digital allergen data formats. This burden of data acquisition falls on the restaurant operator.

    To make sure they have access to food data, companies can make the digital provision of accurate food data a non-negotiable requirement in all partnership deals and contracts. This proactive approach ensures your business has the necessary information for accurate ADDE Act disclosure.

    These foundational elements are designed to eliminate the manual “data entry risk window” where human errors or delays occur. Implementing the following protocols will ensure your vendor data is clean, current, and audit-ready:

    • Direct Integration or Portal Access:
      The most secure system allows vendors or broadliners to upload product specifications directly to your platform, bypassing emails entirely.
    • Mandatory Fields:
      Your system should require specific, verified data points, including the Top 9 U.S. allergens, cross-contamination warnings, and time/date stamps for version control.
    • Automated Data Flow:
      Once a vendor specification is approved, the system must instantly apply that data across all dependent recipes and menus throughout your enterprise.

    Common Pitfalls in Ingredient Data Verification

    In order to add allergens to your menus, ingredient level food data from vendors and broadliners is critical. Even with automated systems, operators must check for incomplete data before any ingredient is added to your menu.

    Here are the most common pitfalls to look out for –

    1. Vendor Data Sharing – In the U.S., vendors and broadliners are typically not legally mandated to provide their downstream partners. This burden of data collection often falls on the restaurant operator. The digital sharing of food data can be made a non-negotiable requirement in all contracts, ensuring your business has information for accurate allergen disclosures.

    2. Supply Chain Substitution Risk – When ingredients run out, kitchen staff must have a process for using approved lists of ingredients they can use. Your team should be able to swap ingredients out, and recipes and menus at specific locations should update in real-time so accurate allergens are shown to the end customer.

    3. Product Reformulation – A vendor may reformulate a product by changing a minor ingredient or additive, introducing a new allergen. Digital systems must actively monitor for any changes in the ingredient list, not just the allergen declaration box.

    4. Minor Ingredients Missing – Ingredient declarations must list all components of complex additives like flavorings, spices, or dough conditioners, which may contain undeclared allergens like soy or wheat.

    5. “May Contain” Data Gaps (Best Practice vs. Mandate) – Adding potential cross-contamination (“May Contain”) to menus from your vendor or operations can minimize liability and build guest trust, even though it is not required under ADDE Act.

    Managing Product Information Changes and Recalls

    The most dangerous operational risk is a delayed response to a vendor product change or recall. A centralized, digital system is vital for handling these high-stakes events quickly.

    The following table illustrates why automation is non-negotiable for multi-unit operators:

    Operational Event Manual Process (High Risk) Centralized Digital System (Low Risk)
    Product Change Alert Vendor sends email to procurement; procurement manually alerts kitchens via paper memos. Vendor updates specification directly; system generates instant, automated alerts to culinary, FOH, and BOH teams.
    Menu Update Time Days or weeks needed to print new menus or manually update digital assets across all locations. Allergen data is updated in the central database, pushing changes automatically to all POS and menu boards.
    Product Recalls Slow, location-by-location check to verify affected batch codes and recipes. System instantly identifies every recipe, menu, and location using the recalled ingredient, enabling immediate menu removal.
    Verification Check Requires a manual audit trail to prove when each location stopped using the recalled product. Audit log instantly proves the exact time the ingredient was removed from all customer-facing menus.

    Operational success in your allergen programme depends on the quality and speed of your vendor data. Actively collaborating with vendors to create a seamless digital information flow is a key step in setting up an allergen management system.

    Implementing a single, centralized digital system that streamlines vendor data provides the most effective strategy to ensure compliance, protect guests, and safeguard your brand’s reputation.

    Ready to manage your vendor data automatically?

    Access expert guidance, templates, and digital tools to centralize data, automate updates, and support ADDE Act compliance.

    Talk to an expert Explore ADDE resources 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).

  • What are the 9 Major Allergens California Restaurants Must Disclose?

    What are the 9 Major Allergens California Restaurants Must Disclose?

    What are the 9 Major Allergens California Restaurants Must Disclose?

    Learn the 9 Allergens That Must Be Added to Menus and Where to Find Them

    Under the Allergen Disclosures for Dining Experiences (ADDE) Act (SB-68), California restaurants are required to disclose 9 allergens in all menu items.

    Food allergies affect an estimated 32 million Americans, and mislabeling can lead to severe allergic reactions or death. Accurate identification of these allergens across ingredients, recipe and menus is critical for consumer safety and legal compliance. Make sure your team understand the 9 major allergens, and where to find them.

    So, What Are The 9 Major Allergens?

    • Milk
    • Eggs
    • Fish (e.g., bass, cod, flounder)
    • Crustacean shellfish (e.g., crab, lobster, shrimp)
    • Tree nuts (e.g., almonds, walnuts, pecans)
    • Wheat
    • Peanuts
    • Soybeans
    • Sesame

      Sesame was added as the 9th major allergen in 2023 under the federal FASTER Act on prepacked foods,and is also required under the ADDE Act.

    Protein Derivatives

    Allergens must be disclosed for the 9 major allergens and any ingredient made from them. “Protein derivatives” are ingredients that still contain allergenic protein and can trigger a reaction. Protein derivatives can be easy to spot (e.g. peanut butter) while some are not easy to spot (e.g. tahini).

    Hidden allergens can appear in compound ingredients, derivatives, or supplier substitutions. Even with digital menu management systems that help track allergens, staff must understand the 9 allergens and review the information to ensure accurate disclosures and protect guests.

    Some areas to keep an eye on in your operations include –

    • Ingredient derivatives: Watch for whey (milk), casein (milk), soy sauce (soy), and egg lecithin (egg).
    • Multi-component items: Break down sauces, dressings, and toppings — sub-recipe allergens must be declared.
    • Supplier updates: Verify new and reformulated ingredients even when packaging looks the same.
    • Ingredient swaps: Keep a list in the kitchen of safe substitutes for all ingredients so allergens remain accurate.

      • This table contains some examples of allergens, protein derivatives, and where they can be found in a commercial kitchen –

      Allergen Source Sample Protein Derivative Hidden Risk in Menu Items
      Milk Whey, Casein, Lactose, Ghee, Buttermilk, Milk powder Soups, sauces, baked goods, coffee drinks, desserts
      Eggs Albumin, Lysozyme, Lecithin (egg), Dried egg, Egg powder, Egg yolk solids Dressings, glazes, batters, desserts, pasta
      Wheat Gluten, Modified starch, Semolina, Vital wheat gluten, Wheat protein isolate Coatings, sauces, soups, breads, pasta
      Soybeans Tofu, Hydrolysed Vegetable Protein (HVP), Soy lecithin, Miso, Textured vegetable protein (TVP) Sauces, chocolate, meat alternatives, non-stick sprays
      Peanuts Peanut flour, Peanut butter, Peanut oil, Protein isolate, Peanut meal Asian dishes, baked goods, sauces, snacks
      Tree nuts Nut flours, Marzipan, Oils, Almond meal, Cashew paste Salads, desserts, pesto, sauces
      Fish Anchovy, Fish sauce, Fish stock, Fish gelatin, Fish powder Caesar dressing, soups, sauces, seafood broths
      Crustacean shellfish Shrimp paste, Crab extract, Lobster stock, Crustacean protein powder Bisques, stir-fries, shared fryers
      Sesame Tahini, Sesame oil, Seeds, Sesame paste Breads, sauces, dressings, hummus
      Highly refined oils (such as refined peanut or soy oil) are exempt from allergen disclosure under the ADDE Act if they contain no residual protein. Cold-pressed or blended oils may still contain proteins which need to be declared as allergens.

      By understanding the 9 major allergens, operators can ensure no hidden allergens go unnoticed and maintain consistent, safe menu offerings across all locations.

      Ensure Your Menus Are SB-68 Compliant

      Access expert guidance, tools, and templates to accurately identify the 9 major allergens and maintain menu compliance across your California locations.

      Ask an Allergen Expert Download Compliance Resources View SB-68 Legislation

      Context: California Senate Bill 68 (ADDE Act) requires restaurant chains with 20 or more U.S. locations to provide accurate written allergen disclosures on all menus by July 1, 2026. It amends Section 113820.5 and adds Section 114093.5 to the California Health and Safety Code (HSC).

  • Why Spreadsheets Fail for ADDE Act Allergen Management

    Why Spreadsheets Fail for ADDE Act Allergen Management

    Why Spreadsheets Fail for ADDE Act Allergen Management

    Spreadsheets Are Too Risky For Allergen Compliance – Here’s Why

    Spreadsheets have long been a standard tool for tracking allergen data, but for restaurant chains subject to the SB-68 (ADDE Act), they introduce significant risk. Research shows that up to 90% of spreadsheets contain errors, leading to inaccurate allergen declarations, inconsistent menus, and potential compliance failures.

    For multi-location operations, spreadsheets lack:

    • Version control and audit trails.
    • Automated updates from vendors and broadliners.
    • Consistency across digital and printed menus.

    Common Spreadsheet Failures

    The table below illustrates how traditional spreadsheet tracking compares with a centralized digital allergen management system, highlighting key risks at each stage and how automation mitigates them.

    Data Stage Spreadsheet Process Digital Allergen Management
    Vendor / Broadliner Input Allergen declarations sent via email or PDF; manually entered into spreadsheets. Vendors upload or sync data directly, automatically updating dependent recipes and menus.
    Recipe Linking Manual re-entry of allergen data; sub-recipes not always consistent. Ingredient and recipe data link automatically, recalculating allergen values in real time.
    Menu Creation Staff manually transfer allergen information; errors common when items or ingredients change. Menus update automatically across digital and printed outputs from live data.
    Customer Communication Allergen information varies across POS, QR, and printed menus. Centralized system ensures accurate, consistent customer-facing information at all touchpoints.
    Audit & Verification No permanent version history; difficult to prove compliance during inspections. Every change logged automatically with timestamps and user verification—fully audit-ready.
    Tip: Spreadsheets are prone to human error, especially when managing multiple menus and locations. A centralized platform ensures traceability and reduces the risk of compliance failures under the ADDE Act.

    Building a Single Source of Truth

    A centralized food data system connects procurement, recipes, and menu disclosures in one digital environment. Allergen information updates automatically whenever supplier or ingredient data changes. To stay compliant, make sure these foundational components are in place:

    • Data flow documentation: Map the complete allergen data pathway—from supplier → recipe → menu → customer disclosure—and store this documentation centrally.
    • Version control: Maintain a permanent version history of allergen records. Inspectors should be able to see when and why any change occurred.
    • Automated mismatch detection: Use systems that flag inconsistencies (for example, when a supplier spec lists “milk” but the menu doesn’t).

    Ensuring Data Integrity

    Consistency and traceability rely on accurate internal data. Your allergen management platform should include built-in validation and reporting tools that help your QA or food safety teams:

    • Standardize recipes: Make sure every recipe—sauces, dressings, garnishes—is linked to validated ingredient data.
    • Run regular audits: Schedule internal checks to verify that supplier data, substitutions, and menu outputs remain synchronized across systems.
    • Automate updates: When a supplier changes an ingredient or allergen declaration, your platform should update all dependent recipes and menus automatically.

    Connecting Supply Chain Data to Customer Communication

    SB-68 compliance extends beyond your back office. The law requires a transparent, traceable chain of allergen information—from the supplier’s data sheet to the menu a guest sees. Automation reduces risk and increases accuracy at every stage.

    Benefits of Centralized Digital Systems

    • Automatic updates from vendors and broadliners.
    • Real-time recalculation of allergens for every menu item.
    • Consistency across all menu channels (digital, POS, print).
    • Permanent audit trail for regulators and internal QA.

    Moving away from spreadsheets reduces human error, improves operational efficiency, and supports allergen compliance across multi-location operations.

    A central digital allergen system keeps vendor, recipe, and menu data in sync, allowing operators to confidently communicate accurate allergen information to customers, respond quickly to recalls, and maintain a defensible audit trail for inspections.

    This approach provides transparency, control, and confidence that spreadsheets simply cannot deliver.

    Upgrade from Spreadsheets to Digital Allergen Management

    Leverage Nutritics’ connected data tools to automate updates, maintain accurate allergen records, and ensure full ADDE Act compliance across all locations.

    Talk to an expert Access resources Read the legislation
  • SB-68 Compliance Roadmap: 9-Month Plan for U.S. Restaurant Chains

    SB-68 Compliance Roadmap: 9-Month Plan for U.S. Restaurant Chains

    SB-68 Compliance Roadmap: 9-Month Plan for U.S. Restaurant Chains

    Practical 9-month SB-68 compliance checklist for U.S. restaurant chains, franchises, and ghost kitchens

    To prepare for July 1, 2026, restaurant operators should follow this month-by-month plan to ensure allergen data, menus, and staff are fully ready for inspection and compliance verification.

    This roadmap assumes you start working on allergen disclosures once SB-68 went live in October. If your team has tighter deadlines or needs support, get in touch with an expert for support. We recommend going live as early as possible so your allergen management system can be refined and optimized before the July 2026 deadline. Staff will then be confident and ready for audit.

    Month 9 to 8: Assessment & Data Foundation (October/November)

    • Appoint an Allergen Champion responsible for cross-functional coordination across culinary, operations, and vendor teams.
    • Conduct a full gap analysis of all menu items, sub-recipes, and ingredients at every location.
    • Identify missing allergen information from vendors and broadliners; flag any unknowns for follow-up.
    • Review existing menu management processes and identify discrepancies between digital, printed, and POS menus.
    • Select a menu management software platform capable of storing, syncing, and auditing allergen data across multiple locations.
    • Define a clear data structure linking menu items, sub-recipes, and ingredients to allergen information.
    • Document current workflows for allergen updates, including who is responsible for vendor communications and data entry.
    • Begin drafting a standard template for allergen reporting to maintain consistency across locations.

    Month 7: Vendor & Recipe Standardization (December)

    • Collect written allergen declarations from all vendors and broadliners for ingredients, sauces, and sub-recipes.
    • Populate a master allergen database for all menu items and sub-recipes, linking ingredient-level data.
    • Standardize recipe naming and allergen terminology across all locations and digital platforms.
    • Verify that all menu variations (seasonal, regional) are captured in the database.
    • Update workflow procedures to reflect vendor communications and allergen data entry.
    Pro tip: Treat allergen management as an ongoing process. Assign system ownership, audit vendor and broadliner data quarterly, and link the master allergen file directly to digital and print menu outputs for seamless updates.

    Months 6 to 4: Systems & Menu Infrastructure (January – March)

    • Configure menu management software for multi-location syncing.
    • Create draft menu templates for digital displays, POS, and printed menus.
    • Implement version control to track menu updates and allergen data changes.
    • Set automated alerts for new ingredients or recipe changes that may affect allergen status.

    Month 3: Final Audit & Menu Setup (April)

    • Conduct a full data and allergen audit across all menu items and locations.
    • Finalize menu layouts for digital and printed formats.
    • Create or update in-store signage and written allergen references for staff and customers.

    Month 2: Staff Training & Process Review (May)

    • Deliver role-specific training for front-of-house and back-of-house teams.
    • Distribute and review allergen standard operating procedures (SOPs).
    • Ensure escalation procedures are clearly documented for any allergen-related queries or incidents.

    Month 1: Final Verification (June)

    • Conduct a full dress rehearsal across all locations.
    • Verify alignment of digital, printed, and written menu materials.
    • Check that SOPs are followed consistently by staff.

    Launch: Go Live! July, 2026

    • Ensure all locations maintain inspection readiness.
    • Implement ongoing monitoring and update procedures for allergen data.
    • Schedule periodic audits to maintain compliance and minimize risk.
    Celebrate with your team!
    Setting up an allergen disclosure system is a major milestone. Recognize your staff’s effort and reinforce a culture of food safety and allergen awareness.

    Context: California Senate Bill 68 (ADDE Act) mandates written allergen disclosure for restaurant chains with 20 or more locations by July 1, 2026. It amends Section 113820.5 and adds Section 114093.5 to the California Health and Safety Code (HSC).

    Plan your compliance roadmap today

    Access checklists, guides, and expert insights to help your brand achieve full SB-68 allergen disclosure compliance by July 2026.

    Ask an expert Download resources See legislation