NYC allergy poster and Food Protection Certificate for restaurants

Two New York City requirements are visible to an inspector within minutes of walking in: the allergy poster on the wall, and a supervisor with a Food Protection Certificate on site. Missing either can cost points on your inspection. This guide, checked in October 2026, explains both. It is general information and not legal advice. Fees and exam details change, so check the Health Department's own pages.

What does the allergy poster rule say?

The Health Department provides an allergy poster for food service establishments, and the Health Code expects it to be displayed where food workers can see it, including prep areas. Download the current poster from the department's site, print it and check that every kitchen area has one. Ask the department which languages it offers and whether your inspector expects a particular placement.

What must staff tell a guest about allergens?

Staff should be able to tell a guest whether a specific allergen is in a menu item, so train servers to say they will check with the kitchen and not to guess. Keep an updated ingredient list for each dish, and check the Health Code's allergen provisions with the department. Federal law lists sesame among the major allergens, so include it in your answers along with peanuts, shellfish and wheat.

What is the Food Protection Certificate?

NYC Business and NYC311 say the Health Code calls for at least one supervisor with a Food Protection Certificate on site whenever a food service establishment is operating. Completing the department's course and passing the final exam satisfies that requirement, and the certificate is kept on site for inspectors. Because a single certified person cannot work every hour, the department recommends having more than one so that shifts, vacations and sick days are covered.

How do you get certified?

The Health Department offers an online course and classroom options, and a final exam is required. Fees, languages, exam locations and whether the certificate expires can change, so check the Health Department and NYC Business pages before you pay.

How should you manage certificates?

Keep a list of who holds a certificate, when each person's shifts fall and when each certificate needs renewing. Display the certificate where the inspector can see it or keep it in a folder at the pass. When you hire a manager, ask for their certificate on day one. If your only certificate holder leaves, arrange a replacement before the next shift, because a missing supervisor can lead to a violation and, for repeat problems, penalties.

What other signs and notices are required?

Besides the allergy poster, the city requires you to post your letter grade, and other notices may apply depending on your business. Check the Health Department's list of required postings. Keep them in good condition and replace them when versions change.

How do you train staff on allergies?

Hold a short briefing at pre-shift once a month. Role-play a guest who says they have a peanut allergy. Show staff where the ingredient list is kept. Make sure everyone knows who to ask when they are unsure.

How do you keep allergy answers consistent across channels?

Guests ask about allergens on the phone, on your website, through delivery apps and at the table, and they should get the same answer everywhere. Keep one master ingredient sheet per dish and update it whenever a supplier or recipe changes. Use the sheet to answer every question, and date it. If a menu on a delivery app lists no allergen information, make sure the person who handles those orders knows how to check with the kitchen before answering. Where a dish cannot be made safely for a particular allergy, say so plainly and offer something that can. Write down serious allergy requests on the ticket so the cook and the expediter both see them.

A simple allergy answer script

Give servers a short script. When a guest asks if a dish contains an allergen, the server says: thank you for asking, I will check with the kitchen so that I give you the right answer. The server goes to the kitchen, checks the ingredient list or asks the cook, and returns with a clear answer. If the dish contains the allergen, the server offers an alternative. If the kitchen cannot guarantee that the dish is free of cross-contact, the server says so. Never offer a guess. Write the script on a card and post it by the pass, and practice it at pre-shift.

Keeping the certificate list current

Create a simple table with the name of each certificate holder, their number and their expiry, and who covers each shift. Review it monthly. When someone resigns or changes shifts, update it. Encourage cooks and shift leads to take the course, since a certificate is a career asset. Some owners pay for the exam and offer a small raise for staff who earn it. A team with several certified people never has to close a station or risk a violation because the one holder is off.

If you run a food truck, a cart or a catering business, ask the Health Department which rules and permits apply to you, since the on-site supervisor and poster requirements can work differently for mobile and temporary operations. Keep the answer in writing, with the name of the person you spoke to and the date.

More guides for your business:

• Dining Out NYC: sidewalk and roadway cafe rules for restaurants
• NYC restaurant inspection grades: how to prepare and protect an A
• NYC delivery app fee caps and customer data rules for restaurants

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