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What foodservice operators should know about new FDA food safety guidelines

Different types of foods

January 31, 2025

Today’s diners expect — and food safety regulations require — operators to cater to a wide range of food allergies, dietary preferences and restrictions.

According to our food safety expert, Carlos Menes, “Undeclared allergens are the number one source of food safety recalls.”

So, what can you do?

Staying on top of new guidance is crucial for maintaining compliance and ensuring food safety for consumers. On January 6, 2025, the U.S. Food and Drug Administration (FDA) released updated guidance that has implications for how certain food allergens and commodities are classified, particularly tree nuts, eggs and milk. Let’s dive into what these changes mean and how they impact food safety practices.

Key changes to tree nut classifications for foodservice operators

One of the most notable updates in the FDA’s guidance is the revision of its tree nut classifications. Historically, the FDA categorized a broad range of nuts and nut-like seeds under this label. However, the new guidance narrows the list by removing several items, including:

  • Beech
  • Butternut
  • Chestnut
  • Chinquapin
  • Coconut
  • Cola/Kola
  • Ginkgo
  • Hickory
  • Palm
  • Pili
  • Shea

The updated list now focuses on nuts that are more commonly associated with food allergies and broader dietary concerns. The new classification of tree nuts includes:

  • Almond
  • Brazil Nut
  • Cashew
  • Filbert/Hazelnut
  • Macadamia Nut / Bush nut
  • Pecan
  • Pine Nut / Pinon Nut 
  • Pistachio
  • Walnut (Black Walnut, California Walnut, English Walnut, Japanese Walnut/Heartnut, and Persian Walnut)

Gray fork and knife inside a dashed-line orange circle representing Entegra's restaurant GPO services.Entegra Culinary Consulting can help rework menus to include or exclude any of these impacted ingredients. Explore how the culinary team can help accelerate your food service.

In addition to changes in tree nut classifications, the FDA has broadened its definitions of eggs and milk to better reflect global food practices and potential allergen risks:

  • Eggs: The definition now explicitly includes varieties such as duck, goose and quail eggs, which are increasingly used in specialty and ethnic cuisines.
  • Milk: The expanded definition encompasses sheep and goat milk, reflecting the growing popularity of these products in artisanal cheese production and dairy alternatives.

These updates underscore the importance of precise allergen labeling and robust supply chain management. Here are some key takeaways for foodservice operators and suppliers:

  1. Review ingredient lists: If your menu or products contain nuts, eggs or milk, it’s essential to review these for the new FDA classifications to ensure accurate labeling.
  2. Update allergen protocols: Train staff and update allergen management practices to align with the revised classifications. For example, products containing coconut are no longer classified under tree nuts, which may impact allergen disclosures on your menu.
  3. Educate consumers: Transparency is key. Inform consumers about these changes through updated packaging and menu descriptions.

Food safety isn’t just about compliance. It’s about trust.

Consumers rely on accurate labeling to make informed decisions, especially when managing allergies or dietary restrictions. By adopting the new FDA guidance, food producers and suppliers can reinforce their commitment to safety and transparency.

As the regulatory landscape evolves, so must the food industry. Whether you’re a manufacturer, distributor or retailer, understanding and implementing these changes is essential to staying competitive and protecting consumers. At Entegra, we’re here to support your restaurant with expert insights and tailored solutions to help your business thrive.

Learn about our restaurant and food procurement solutions or contact us.

January 31, 2025

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