This guide unpacks Georgia food allergen labeling requirements for packaged products, grab-and-go items, and restaurant menus. You’ll learn how state rules build on FDA regulations, what the 2025 sesame update means for you, and how to build a compliant label in minutes. For broader kitchen controls, see our food-allergen-management page.
The Food Allergen Labeling and Consumer Protection Act (FALCPA) of 2004 and the FASTER Act of 2021 set nationwide rules that all packaged foods disclose the eight major allergens—now nine with sesame. Labels must list allergens in plain English either in-line (e.g., “whey (milk)”) or in a separate “Contains” statement.
These federal laws cover interstate commerce. Products manufactured and sold solely within Georgia are still subject because Georgia adopts the 2022 FDA Model Food Code by reference.
Georgia Department of Public Health Rule 511-6-1 requires:
Inspectors can issue a priority violation for missing or inaccurate allergen info even when federal penalties don’t apply.
Starting January 1, 2025, sesame becomes the ninth major allergen under both federal and Georgia law. Any product manufactured on or after that date must declare sesame in the ingredient list or a “Contains” statement. Georgia local inspectors will immediately begin enforcing disclosure during routine visits.
A six-month grace period exists only for inventory produced before 2025. House-made items—like hummus, buns topped with sesame seeds, or sesame oil vinaigrettes—have no grace period.
| Federal Text | Georgia Nuance |
|---|---|
| Ingredient list may omit sub-ingredients <2 % | Still disclose allergen sub-ingredients (e.g., Worcestershire (fish)) |
| Date mark optional on shelf-stable items | Date mark required if TCS after opening or repack |
<label>
SESAME HUMMUS
Net Wt: 8 oz (227 g)
Ingredients: Chickpeas, Water, Tahini (Sesame), Olive Oil, Salt
Contains: SESAME
Made by: Peach State Foods, Atlanta, GA 30303
</label>| Violation Type | Packaged Food Processor | Restaurant / Food Truck | Retail Grocery / Deli |
|---|---|---|---|
| First Observed | Warning + 10 days corrective | $100 civil fine | Inspector stop-sale on product lot |
| Repeat Within 12 Months | $500 per unit (Ga. Code §26-2-86) | $250 fine + re-inspection fee | $250 fine + public score drop |
| Knowingly Misbranding | $1000 + recall order | Permit suspension hearing | $500 fine + recall |
The most iron-clad label in the world collapses if you cannot prove where each ingredient came from or when a recipe changed. Georgia regulators approach allergen investigations like accountants: show the paper trail or accept the citation. Maintaining organised, legible, and date-stamped records shields you from costly recalls and demonstrates a culture of due diligence during inspections.
Start with a master ingredient list that cross-references every SKU on your receiving log to the menu item or packaged product it feeds. When suppliers substitute raw materials, log the change immediately—even if the formulation looks identical. A quiet swap from soy oil to blended soy–canola, for example, triggers an undeclared allergen if your label still omits soy. Attach e-mailed specification sheets or case labels as photographic evidence using a tablet or smartphone; digital images satisfy inspectors provided they are time-stamped and retrievable on-site.
Georgia’s Rule 511-6-1 requires priority items like allergen logs to be immediately accessible during an inspection. That means they can be electronic, but the person-in-charge must retrieve them without internet if cellular service drops. Many operators keep a redundant USB drive in the variance binder for offline access.
Periodically audit your records against labels on finished goods. A 30-minute monthly review catches small inconsistencies before they snowball into formal violations.
Labels are only as accurate as the people printing, applying, and verifying them. A line cook who swaps shredded cheese brands or an expediter who re-packs muffins into unlabeled clamshells can undermine months of precise compliance work. Building a training loop into new-hire onboarding and annual refreshers keeps every team member aligned on allergen protocol.
During orientation, walk employees through a real product label and identify each required element—statement of identity, net weight, ingredient list, and Contains line. Follow with a short hands-on exercise printing a mock label using your preferred software or thermal printer. This tactile approach cements the steps far better than a slide deck alone.
Georgia inspectors frequently ask hourly staff to describe the allergen control plan during routine visits. Empower your team with three talking points:
Consider a quick five-question quiz after training, stored in the personnel file, to document competency. For high-turnover positions, dip into micro-learning: one-minute video reminders played during pre-shift meetings Reviewing a single topic—like sesame disclosure—each week keeps knowledge fresh without overwhelming staff.
Finally, schedule an annual mock recall drill. Assign roles, trace a fictitious allergen error through production, and practice pulling affected inventory. Drills both satisfy Georgia’s inspection expectations and build muscle memory for real-world incidents.
Comprehensive controls for kitchen cross-contact.
Understand Georgia-wide rules for every food business.
Key points of Georgia’s adoption of the FDA Model Code.
Planned deep-dive into real-world allergy scenarios.
Ensuring accurate allergen labeling is a cornerstone of food safety and brand trust. Review your entire allergen program today to stay ahead of inspections and protect guests.