WI SB786

Restaurant operators and managers must complete DATCP-approved food allergen awareness training to obtain or renew a certificate of food protection practices, which is valid for 5 years

Required training topics include: identifying major food allergens, recognizing allergic reaction symptoms, emergency response, cross-contact prevention, customer communication, food labeling, and gluten awareness

"Major food allergens" defined per federal law to include milk, egg, fish, crustacean shellfish, tree nuts, wheat, peanuts, soybeans, and sesame

DATCP rules governing food processing plants and retail food establishments that address allergens must cover all major food allergens, including the newly added sesame

Home-canned food product labels must identify all major food allergens by name, expanding current requirements beyond the original eight allergens to include sesame