Starting July 1, 2026, California will implement a Bill requiring restaurant chains with 20 or more locations to disclose major food allergens on all physical and digital menus. This legislation marks the first U.S. state-level mandate for allergen labelling in restaurants, aligning with existing federal requirements for packaged foods under the Food Allergen Labelling and Consumer Protection Act (FALCPA).
The law applies to establishments that meet federal menu labelling criteria and operate at least one location in California. These restaurants must clearly identify the presence of any of the nine major allergens (milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybeans, and sesame) in each menu item. The requirement focuses on intentional ingredients and does not extend to potential cross-contact risks.
Compliance will necessitate operational changes, including recipe documentation, staff training, and updated procurement practices to ensure accurate allergen tracking. Restaurants may need to change the way they work with suppliers to obtain detailed ingredient specifications and anticipate product reformulations.
While smaller, independent eateries are exempt, industry stakeholders have expressed concerns about the potential for increased compliance costs and legal exposure. Despite these concerns, the law aims to enhance food safety and consumer confidence, potentially driving customer loyalty among individuals managing food allergies.
