A new New Jersey law mandates that every food business disclose major allergens for each menu item—and most restaurant owners aren't aware of the requirements yet.
Most New Jersey restaurant owners don't realize that a state law now requires them to audit every single menu item for major food allergens and disclose that information to customers in writing. That's the core requirement of S3394, and it applies to nearly every food service business in the state.
Under Section 2(a) of S3394, every food service business—including restaurants, cafes, delis, food trucks, and cafeterias—must identify major food allergens present in each menu item and provide written notice to customers. The law gives businesses three options for disclosure:
If you choose to disclose allergens directly on your menu, the law specifies font and prominence requirements—meaning you can't bury the information in tiny print. The goal is clear: customers with allergies need to identify risks before ordering.
The law covers all food service businesses. That means it applies whether you operate a fine-dining restaurant, a quick-service cafe, a food truck, a deli counter, or a cafeteria. Size doesn't matter; compliance is required across the board.
This is a significant operational task. You'll need to review recipes, ingredient lists, and preparation methods for every item you serve to identify the presence of major allergens. For many restaurants, this means working with suppliers to confirm ingredient information and documenting your findings.
S3394 becomes effective on the first day of the 13th month following enactment—approximately 12 months after the bill becomes law. This gives businesses time to audit their menus and implement disclosure systems, but it's not indefinite.
Enforcement falls to the New Jersey Department of Health and local health departments. Non-compliance triggers written enforcement orders, which means violations won't be ignored. Businesses that fail to comply can expect formal action from regulators.
Start by inventorying your menu and gathering ingredient information from suppliers. Determine which disclosure method works best for your operation—direct menu printing, QR codes, or separate materials. Consider consulting with your suppliers to ensure you have accurate allergen data, since incomplete information creates liability risk.
Document your allergen audit process. This protects your business by showing good-faith compliance efforts and creates a record you can reference if questions arise.
The New Jersey Restaurant & Hospitality Association and the Department of Health may publish additional guidance as the effective date approaches. Check those sources for updates on compliance standards and best practices specific to your business type.
For detailed, business-specific guidance on S3394 compliance, contact your local health department or industry association.