NY A01397

Requires all food service establishments to designate at least one food safety manager per location who must be on site during all hours of operation

Food safety managers must complete allergen awareness training from a state-approved provider within 30 days of hire and renew certification every 5 years

Defines major food allergens as milk, eggs, fish, crustacean shellfish, tree nuts, wheat, peanuts, sesame, and soybeans, excluding highly refined oils derived from these foods

Creates a voluntary "food allergy aware" designation program where participating restaurants must maintain and make available a master list of all ingredients used in each menu item

Requires the commissioner to submit a report to the governor and legislature between 12-24 months after the law takes effect analyzing compliance and recommending any changes