The National Restaurant Association’s ServSafe Allergens course helps establishments, operators, and employees achieve compliance with federal allergen laws by offering the highest quality food allergen awareness training by the most trusted industry experts.
For additional information and resources on how to improve food allergen awareness in your organization, please email foodallergens@restaurant.org.
State and County Food Allergen Awareness Training Requirements
For each state or county that has a food allergen awareness training requirement, information is provided about:
- Who is required to take food allergen awareness training
- What courses are approved to satisfy the training requirement
- When training needs to be completed and renewed
Notes:
- Courses marked with an asterisk * meet both the food safety and allergen awareness training requirements in the state and no additional allergen awareness training is required.
- The certificate renewal timeframes provided are the state or county renewal timeframes. If a state has not specified a renewal timeframe, then:
- ServSafe Allergens and ServSafe Food Handler certificates are valid for three (3) years.
- ServSafe Manager certifications are valid for five (5) years.
Alabama
Who needs to be trained: Per the State of Alabama food code, the Person In Charge (PIC) must ensure that employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties.
Food Code: https://www.alabamapublichealth.gov/environmental/rules.html
Arkansas
Who needs to be trained:Who needs to be trained: Per the State of Arkansas Food Code, the Person In Charge (PIC) must ensure that employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties.
Food Code: Retail_Food_Establishment_Rule.pdf (arkansas.gov)
California
Who needs to be trained: Persons in Charge (PIC) and Food handlers (including those employed by day camps and school cafeterias
Approved course(s): For managers and PIC: ServSafe Manager Certification*. For Food Handlers: ServSafe Food Handler*
Renewal: For Managers: Every five (5) years. For Food Handlers: Every three (3) years.
State Legislation:http://www.leginfo.ca.gov/pub/15-16/bill/sen/sb_1051-1100/sb_1067_cfa_20160404_125059_sen_comm.html
Food Handler Requirement:https://leginfo.legislature.ca.gov/faces/billTextClient.xhtml?bill_id=201920200AB1532
Colorado
Who needs to be trained: Per the State of Colorado Food Code, the Person In Charge (PIC) must ensure that employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties.
Food Code: DEHS RetailFd FoodCodesRegs Jan2019.pdf - Google Drive
Connecticut
Who needs to be trained: Per the State of Connecticut Food Code, the Person In Charge (PIC) must ensure that employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties.
State Regulaton: https://eregulations.ct.gov/eRegsPortal/Search/getDocument?guid={20535F86-0000-CB13- 85A8-27AB236E0620}
State Regulaton: "AN ACT REQUIRING FOOD ALLERGY AWARENESS IN RESTAURANTS."
Approved Courses: ServSafe Allergens; ServSafe Manager Certification*
Renewal: For ServSafe Allergens, every 3 years; For ServSafe Manager, every 5 years Additional Requirements:
Additional requirements:
- Each Class 2, 3, and 4 food establishment shall post in a clear and conspicuous manner on it menus and menu boards, a request for customers to notify their server, prior to placing an order, of any food allergies by January 1, 2025.
- The Department of Health shall develop or approve an informational poster regarding food allergies for Class 2, 3, and 4 food establishment shall display the developed or approved poster in a clear and conspicuous manner in its kitchen or designated staff area by March 1, 2024.
- The Certified Food Protection Manager shall ensure that each employee has viewed the poster and require each employee to confirm in writing that they are familiar with the information in the poster.
Delaware
Who needs to be trained: Per the State of Delaware Food Code, the Person In Charge (PIC) must ensure that employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties.
Food Code: https://dhss.delaware.gov/dhss/dph/files/foodcode.pdf
District of Columbia
Who needs to be trained: The Person in Charge (PIC) shall ensure that employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties.
Approved course(s): ServSafe Allergens; ServSafe Manager Certification*
Renewal: Every three (3) years
Food Code:
https://doh.dc.gov/sites/default/files/dc/sites/doh/publication/attachments/DC%20Register_Nov_30_2012_Fin al%20Rulemaking_DOH%20-%2025A%20DCMR%20-%20Food%20and%20Food%20Operationspdf.pdfc
Florida
Who needs to be trained: Managers and employees are required to have basic knowledge about food allergens - including knowing the eight major food allergens and describing common symptoms of a food allergic reaction.
Approved course(s): ServSafe Manager Certification* is required for managers. Florida SafeStaff* is required for food handlers.
Renewal: For Managers: Every five (5) years. For Food Handlers: Every three (3) years.
Food Allergen Awareness Poster : http://www.myfloridalicense.com/dbpr/HR/forms/documents/5030-038.pdf
Hawaii
Who needs to be trained: Per the Sate of Hawaii Food Code, the Person in Charge (PIC) shall ensure that employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties.
Food Code: CH-50-SIGNED-SEARCHABLE-12-13-17-1.pdf (hawaii.gov)
Idaho
Per the State of Idaho Food Code, the Person In Charge (PIC) shall ensure that employees are to be properly trained in food safety, including food allergy awareness, as it relates to their assigned duties.
Food Code:
Idaho Food Code Informational Copy
Illinois
Who needs to be trained: All restaurant Certified Food Protection Managers must be trained within 30 days of hire. A restaurant is defined as any business that is primarily engaged in the sale of ready-to-eat food for immediate consumption. Proof of training must be provided to the health inspector upon request and is an item on the inspection report.
Approved course(s): ServSafe Allergens
Renewal: Every three (3) years
State Legislation: www.ilga.gov/legislation/100/HB/10000HB2510enr.htm
Kansas
Per the State of Kansas Food Code, the Person In Charge (PIC) shall ensure that employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties.
Food Code: kda_food_code_7_1_2012.pdf (ks.gov)
Maine
Who needs to be trained: Per the State of Maine food code, the Person In Charge (PIC) shall ensure that employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties.
Food Code: https://www.maine.gov/dhhs/mecdc/environmental-health/el/sitefiles/rules/Food%20Code%20October%202013..pdf
Maryland
Statewide:
Poster Requirements: As of March 1, 2014, state law (Maryland Code Annotated, Health-General 21-330.2 (A)) requires that a food establishment shall display prominently in the staff area of the food establishment a poster related to food allergy awareness that includes information regarding the risk of an allergic reaction. As of January 1, 2023 the FDA includes sesame as the ninth major food allergen. The posters have been updated to include sesame.
Required Poster:
https://health.maryland.gov/phpa/OEHFP/OFPCHS/Shared%20Documents/Food%20Alle rgens%20Poster%2012. 16.22_Final.pdf
State Legislation: https://mgaleg.maryland.gov/mgawebsite/laws/StatuteText?article=ghg§ion=21- 330.2&enactments=false
Maryland (Montgomery County only)
Who needs to be trained: If the eating or drinking establishment is required to be under the immediate control of certified food service manager, then one or more employees must be trained in allergen awareness. At least one trained employee must be on site at all times that food is being prepared or served.
Approved course(s): ServSafe Allergens
Renewal: Not required.
County Legislation: https://www.montgomerycountymd.gov/COUNCIL/Resources/Files/bill/2016/20161101_33-16.pdf
Massachusetts
Who needs to be trained: Food protection managers and Persons In Charge of restaurants
Approved course(s): Massachusetts Allergen Training
Renewal: Every five (5) years
Additional requirements:
- Required menu notice: “Before placing your order, please inform your server if a person in your party has a food allergy.”
- Food allergy awareness poster must be displayed
State Legislation: https://malegislature.gov/Laws/SessionLaws/Acts/2008/Chapter527
Michigan
Who needs to be trained: A certified food safety manager who supervises the operations of a food service establishment
Approved course(s): ServSafe Allergens .
Renewal: Every three (3) years
Additional requirements:
- Food allergen awareness poster must be displayed
State Legislation: www.legislature.mi.gov/documents/2013-2014/publicact/pdf/2014-PA-0516.pdf
Minnesota
Per the State of Minnesota Food Code, the Person In Charge (PIC) shall ensure that employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties.
Food Code: 4626 - MN Rules Chapter
Mississippi
Who needs to be trained: The Person in charge (PIC). The PIC shall describe foods identified as major food allergens and the symptoms that major food allergens could cause in a sensitive person who has an allergic reaction. The PIC will train employees in food allergy awareness as it relates to their assigned duties.
Approved course(s): ServSafe Manager Certification
Renewal: Every five (5) years
New Hampshire
Who needs to be trained: Person in charge (PIC). The PIC shall ensure employees are trained in food allergy awareness as it relates to their assigned duties.
Approved course(s): ServSafe Manager Certification *
Renewal: Every five (5) years
Additional Requirements:
- A food service establishment that offers unpackaged food intended for immediate consumption by the consumer shall post a notice to customers of the customer’s obligation to inform the server of his or her food allegies
- This notice shall be displayed by brochures, deli case or menu advisories, label statements, table tents, place cards, or other effective written means and state “Before placing your order, please inform your server if a person in your party has a food allergy”.
Food Code: He-P 2300 Sanitary food (state.nh.us)
Nevada
Per the State of Nevada Food Code, the Person In Charge (PIC) shall ensure that employees are properly trained in food safety, including, without limitation, food allergy awareness, as it relates to their assigned duties.
Food Code: NAC: CHAPTER 446 - FOOD ESTABLISHMENTS (state.nv.us)
New Jersey
Who needs to be trained: Managers
Approved course(s): ServSafe Allergens
Renewal: Every three (3) years
Additional requirements: Restaurants are required to post signs advising customers to notify their server if they have any food allergies. At least one sign must be placed at each location in the restaurant where customers may place food and drink orders, including as appropriate, dining tables, dining counters, drive through menu boards, and walk-up ordering stations.
State Legislation: https://legiscan.com/NJ/text/S3227/2018
Required Poster: https://www.nj.gov/health/ceohs/documents/food-drug-safety/DOH-NJRA%20Allergen%20Awareness%20Poster.pdf
New York
Statewide:
Notice Requirements:
1. Every food service establishment shall post the notice containing information on foodallergies in a conspicuous location accessible to all employees involved in the preparationand/or service of food, in at least one of the languages spoken by each employee.
2. Every food service establishment operating in New York state that makes available a menu shall include in a conspicuous manner on each menu or the assembly upon which the menu or menus are included,either of the following notices:
- If you have a food allergy, please notify us.”; and
- Provide a food allergy message that informs the customer about the allergy information for each prepared food item on the menu.
3. Every food service establishment that makes a menu available online for customers to place food orders for delivery for takeout, including under a third-party agreement,shall also include on such menu a food allergy notification to customers and either provide the following:
- A method by which a customer may indicate a food allergy, or;
- Provide a food allergy message that informs the customer about the allergy
State Legislation: Bill Search and Legislative Information | New York State Assembly
Nassau County:
Who needs to be trained: Two employees at each foodservice operation
Approved course(s): To be determined by Nassau County Department of Health
Renewal: To be determined by Nassau County Department of Health
Additional requirements:
Two posters detailing the following:
- An invitation to patrons to alert staff members about their food allergies and dietary requirements
- The number of employees that have completed food allergen training and directions for the response to be taken if a customer has a food allergy or experiences an allergic reaction
County Legislation: https://www.nassaucountyny.gov/AgendaCenter/ViewFile/ArchivedAgenda/_09232019- 1859?packet=true
Suffolk County:
Who needs to be trained: Managers.
Approved course(s): ServSafe Allergens; ServSafe Manager Certification *
Renewal: Every three (3) years
Additional requirements:
Westchester County:
Who needs to be trained: At least one employee in the front of the establishment and one employee in the back of the establishment for an establishment that offers seating for on premises food consumption. At least one employee for establishments that do not offer seating for on premises food consumption.
Approved course(s): : ServSafe Allergens
Renewal: None specified
Additional Requirements: Every food establishment shall post a minimum of two signs meeting the requirements in a conspicuous area clearly visible to employees in food preparation areas and to customers approaching a point of service.
County Legislation: 2022-48 - LL - 2022-48 Certified Copy (legistar.com)
North Carolina
Per the State of North Carolina Food Code, the Person In Charge (PIC) shall ensure that employees are to be properly trained in food safety, including food allergy awareness, as it relates to their assigned duties.
Food Code: FDA Food Code 2017.pdf (ncdhhs.gov)
Ohio
Who needs to be trained: Person in charge (PIC). The PIC shall demonstrate knowledge of major food allergens including milk, egg, fish, tree nuts, wheat, peanuts and soybeans and shall ensure that employees are properly trained in food allergy awareness as it relates to their assigned duties.
Approved course(s): ServSafe Allergens; ServSafe Manager Certification *
Renewal: Not required, but recommended.
Oklahoma
Who needs to be trained: Per the State of Oklahoma food code, the Person In Charge (PIC) shall ensure that employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties.
Food Code: https://oklahoma.gov/content/dam/ok/en/health/health2/aem-documents/protective health/consumer-health-services/food-service/9-11-21%20New%20Chapter%20257.pdf
Oregon
Per the State of Oregon Food Code, the Person In Charge (PIC) shall ensure that employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties.
Food Code: Chapter (oregon.gov)
Pennsylvania
Who needs to be trained: Food Code requires staff to have food allergy awareness.
Approved course(s): ServSafe Allergens; ServSafe Manager Certification *
Renewal: For ServSafe Allergens, every three (3) years; For ServSafe Manager, every five (5) years
Rhode Island
Who needs to be trained: Certified Food Protection Managers and one additional designated employee
Approved course(s): ServSafe Allergens; ServSafe Manager Certification *
Renewal: Every five (5) years
Additional requirements:
- Required poster to be displayed
- Required menu notice: Must include information about the customer’s obligation to inform the server about any food allergies
State Legislation: http://webserver.rilin.state.ri.us/Statutes/TITLE23/23-20.12/23-20.12-2.HTM
Tennessee
Who needs to be trained: Per the State of Tennessee Food Code, the Person In Charge (PIC) shall ensure that employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties.
Food Code: https://www.tn.gov/content/dam/tn/health/program-areas/eh/TDH-Food-Rules.pdf
Texas
Statewide:
Notice Requirements:
A food service establishment shall display a poster relating to food allergen awareness in an area of the establishment regularly accessible to the establishment’s food service employees. The poster must include information regarding:
- The risk of an allergic reaction to a food allergen;
- Symptoms of an allergic reaction;
- The major food allergens, as determined by federal law and regulations of the FDA;
- The procedures for preventing an allergic reaction; and
- Appropriate responses for assisting an individual who is having an allergic reaction.
Accreditation:
The department may not accredit an education or training program unless the program includes four hours of training on the subject of food, including:
- A description of food-borne disease and its cause and prevention;
- Protection of food in location, receipt, storage, preparation, service, and transportation; and
- The food allergen awareness information described by Section 437.027 (b) of the Health and Safety Code.
Certification:
A person who satisfies the requirements of Section 438.103 of the Health and Safety Code may receive and renew a food manager certificate by passing a state approved examination.
A state-approved examination for issuance or renewal of a food manager certificate must test an applicant on the food allergen awareness information described by Section 437.027 (b) of the Health and Safety Code.
State Legislation: Texas-2023-SB812-Enrolled (legiscan.com)
Virginia
Who needs to be trained: Certified Food Protection Managers
Approved course(s): ServSafe Manager Certification *
Renewal: Every five (5) years
Additional information: Virginia Department of Health Food Allergen Awareness Resources
Washington
Who needs to be trained: Per the State of Washington Food Code, the Person In Charge (PIC) shall ensure that employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties.
Food Code: https://doh.wa.gov/sites/default/files/legacy/Documents/Pubs/332-033.pdf?uid=64405987e51c7
West Virginia
Who needs to be trained: The Person In Charge (PIC). The PIC shall describe foods identified as major food allergens and the symptoms that major food allergens could cause in a sensitive person who has an allergic reaction. The PIC shall also ensure that employees are trained in food allergy awareness as it relates to their assigned duties.
Person in charge (PIC); PIC responsible for training employees
Approved course(s): ServSafe Allergens; ServSafe Manager Certification *
Renewal: For ServSafe Allergens, every three (3) years; For ServSafe Manager, every five (5) years
Note: the renewal for ServSafe Manager in Monongalia County is three (3) years, not five (5)
Wisconsin
Per the State of Wisconsin Food Code, the Person In Charge (PIC) shall ensure that employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties.
Food Code: Wisconsin Legislature: Chapter ATCP 75 Appendix
Wyoming
Per the State of Wyoming Food Code, the Person In Charge (PIC) shall ensure that employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties.
Food Code: 2012foodrule.pdf (wyo.gov)
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