VT H0144

Food service establishments with on-site seating must designate at least one public-facing employee and one food preparation employee as "food safety officers" who complete Commissioner-approved online allergen training; establishments without seating need at least one trained officer present during operations

Major food allergens are defined as milk, egg, fish, crustacean shellfish, tree nuts, wheat, peanuts, sesame, and soybeans, plus food ingredients containing protein derived from these sources

Establishments must post signage in public areas and food preparation areas listing major allergens, number of food safety officers on site, allergic reaction symptoms, and response procedures

All electronic and printed menus must include a request for customers to advise staff of known food allergies

Owners/operators must pay for employee allergen training costs; training certificates must be kept on file and available for Department inspection; effective date July 1, 2025