Bill > A01397

This bill requires food service establishments in New York to designate at least one food safety manager per location who must complete allergen awareness training within 30 days of being hired. The bill defines major food allergens as milk, eggs, fish, shellfish, tree nuts, wheat, peanuts, sesame, and soybeans, and requires the designated food safety manager to demonstrate knowledge of these allergens and oversee food preparation for customers with food allergies. The training certification will be valid for five years and must be renewed through an approved training course. Additionally, the bill establishes a voluntary "food allergy aware" designation program for restaurants, which requires participants to maintain and make available a master list of ingredients used in their menu items. The New York State Department of Health will develop guidelines for this program in consultation with the New York State Restaurant Association and will submit a report to state leadership between 12 and 24 months after the law's implementation, analyzing its impact and potential improvements.