Managing Allergies in Georgia Food Service

Food allergies are on the rise, and the Georgia Food Code demands active managerial control to keep guests safe. This guide delivers a practical, five-part framework that any restaurant, ghost kitchen, or school cafeteria can adopt today—covering staff culture, cross-contact SOPs, guest communication, emergency response, and ongoing verification.

Georgia line cook double-checks an allergen chart before plating a nut-free dessert

1. Staff Training & Culture

Posters in the break room are not enough. Georgia regulators expect a culture of constant allergen awareness—one where every team member, from dish tech to delivery driver, can articulate how to prevent cross-contact and respond to an emergency. Build that culture through layered learning:

Recommended allergy-training cadence for Georgia operations
Role Initial Training Hours Refresher Frequency Documentation Kept
Front-of-House Servers2 hrsEvery 6 monthsQuiz scores; signed checklist
Back-of-House Cooks3 hrsQuarterly drillsSkill demo log
Dish & Prep1.5 hrsAnnualOrientation sign-off
Delivery Drivers1 hrAnnualRoute SOP sheet
Certified Manager4 hrsAnnual peer-reviewDPH inspection binder
Quick-Tip: Use color-coded index cards during mock scenarios—repeat until every new server can recite the Top 9 allergens without looking.

2. Written SOPs for Cross-Contact Prevention

A verbal “be careful” instruction evaporates after a busy Friday rush. Written Standard Operating Procedures (SOPs) lock best practices into place and give health inspectors something tangible to review. Effective SOPs include:

Want spotless sanitation too? Dive into our cleaning & sanitizing guide for chemical PPM charts and printable logs.

3. Guest Communication & Menu Disclosure

The most bulletproof kitchen can still stumble if the front-of-house misses an allergen cue. Georgia inspectors often quiz servers on how they inquire about allergies. A winning script:

Digital menus and QR codes make updates easy—highlight allergens in bold (“Contains — Egg & Wheat”) and sync the same data to third-party delivery portals. Language barrier? Use pictograms paired with a manager business card that lists allergen contacts in Spanish and Korean.

Supplier Communication & Ingredient Tracking

Even the most diligent prep crew can be blindsided by hidden ingredients if vendor paperwork is sloppy. Georgia Food Code places responsibility on the operator, not the supplier, to verify that every case of product delivered aligns with menu claims. Build a zero-surprise supply chain using three pillars: clear purchase specifications, inbound verification, and traceable documentation.

Three-Step Checklist

  1. Pre-Order Specs → Share written allergen expectations with distributors. Link to your allergen management policy so vendors know you require full ingredient declarations.
  2. Receiving Gate → Upon delivery, compare labels against the spec sheet. If sesame suddenly appears in a spice blend, quarantine the case and reference Georgia labeling rules before acceptance.
  3. Lot-to-Menu Trace → Record lot numbers in a daily log (paper or cloud) so any recall or guest reaction can be traced to a single batch within minutes.

Keep copies (digital photos work) of supplier allergen statements in a monthly binder. When inspectors ask, you can pull up proof instead of chasing your sales rep. This diligence also protects you in civil claims—demonstrating that your team practiced “due care” with every shipment.

4. Emergency Response & Incident Reporting

Despite best efforts, reactions can happen. Georgia Senate Bill 1267 allows food service sites to stock undesignated epinephrine—use it only under a clear protocol:

  1. Recognize: Itching lips, hives, wheezing, or sudden drop in blood pressure.
  2. Respond: Alert the certified manager; call EMS (dial 911) immediately.
  3. Inject: Use guest EpiPen if provided; otherwise the onsite undesignated device.
  4. Record: Fill incident log—time, suspected food, actions taken, witness names.

Keep a laminated “Allergy Incident Kit” in a red bag near the expo line. Stock list:

Drill the whole process quarterly. Consider using our upcoming practice test to measure retention.

5. Monitoring, Logs & Third-Party Audits

“Trust but verify” applies to allergen control. Adopt a weekly mystery plate program—plate an item with hidden peanut sauce, then quiz staff on detection steps. Trend corrective actions in a Google Sheet or printout from our Food Safety Checklist Generator. External audits add fresh eyes and credibility (avoid paid endorsements; use neutral firms). Document:

Consistent logs not only satisfy inspectors but also slash liability premiums—a win-win for safety and the bottom line.

Frequently Asked Questions

Georgia does not mandate a specific poster; however, GA Food Code §511-6-1 requires operators to make allergen information available to consumers. Practical compliance equals clearly disclosed menu statements (“Contains: Milk & Soy”) and staff trained to answer allergen questions.

Best practice is every six months for servers and cooks, with documentation. The certified manager should review SOPs annually or whenever the menu changes.

Under ADA, refusal must be based on an undue safety risk you cannot reasonably mitigate. Most restaurants can prepare a safe meal with proper SOPs; blanket refusal can expose you to discrimination claims.

No explicit fryer rule exists, but shared oil easily transfers proteins. Inspectors may cite you for cross-contact if you advertise “gluten-free” yet use a common fryer. Many operators dedicate a small countertop fryer to allergen-safe items.

Expect to show training logs, incident reports, and corrective-action proof—such as new colored utensils or updated SOP documents.

Verbal disclosure helps but written or menu-based declarations provide proof. Combine both: train staff to speak up and update menus or QR codes regularly.

Georgia law permits but does not require it. If you stock epinephrine, create a standing physician protocol, train staff on storage temperature (68-77 °F), and log expiration dates.

Apply the same risk-based controls: schedule allergen prep blocks, sanitize stations, and store allergen-free packaging above raw line shelves. Document everything because inspectors scrutinize communal kitchens closely.

Related Links

Proactive allergen control protects lives and licenses. For site-specific guidance, always consult your county Environmental Health specialist—requirements can vary by jurisdiction.

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