CT HB05995

Food protection managers must complete allergen awareness training and include allergen awareness in staff training programs.

Food protection managers must establish guidelines for staff interaction with customers who have food allergies and incorporate these guidelines into the food establishment's standard operating procedures.

Food inspectors at local health departments must complete allergen awareness training.

Class 2, 3, and 4 food establishments must retain records documenting certified food protection managers' completion of required training and make records available for inspection by the Department of Public Health or local health departments.

Class 2, 3, and 4 food establishments must develop procedures to inform customers upon request of all ingredients and major food allergens in menu items, and must post a clear notice on menus requesting customers notify their server of any food allergies before placing an order.