SB 786 — Relating to: food allergen training and certificates of food protection practices, rules addressing food allergens, and granting rule-making authority. (FE)

Summary

An Act to renumber and amend 97.33 (2); to amend 97.29 (2) (b) 2. e., 97.29 (5), 97.30 (5) and 97.33 (3) (intro.); to create 97.01 (9g), 97.33 (2) (b) and 97.33 (6) (d) of the statutes;

Bill Text

• Bill Text View text Current pdf

Compared against current U.S. Code AI-generated reading aid — verify against the official bill.

The bill requires food allergen training for certificate holders and mandates rules addressing major food allergens in food operations.

• 97.33 (2)

  The individual has received training in basic allergen awareness principles approved by the department as meeting the standards established under sub. (6) (d).

  Adds a requirement for allergen training for food protection practice certificate holders.

• 97.33 (3) (intro.)

  Each certificate is valid for 5 years from the date of issuance and, except as provided in s. 93.135, may be renewed by the certificate holder if he or she satisfactorily completes all of the following: → Each certificate is valid for 5 years from the date of issuance and, except as provided in s. 93.135, may be renewed by the certificate holder if he or she satisfactorily completes the training specified in sub. (2) (b) and all of the following:

  Adds allergen training as a requirement for certificate renewal.

• 97.33 (6) (d)

  Specifying standards for training in basic allergen awareness principles under sub. (2) (b), which shall include instruction and assessment of knowledge as to all of the following topics: 1. Food allergies and major food allergens. 2. The dangers of food allergies, symptoms of an allergic reaction to food, and responding to emergencies involving allergic reactions. 3. Proper food hygiene and cleaning methods and preventing cross-contact and allergen contamination. 4. Communication with customers and staff about allergens and dietary restrictions. 5. The importance of food labels and proper food preparation for customers with food allergies. 6. Understanding gluten, including sources of gluten, symptoms of gluten intolerance and celiac disease, the importance of gluten-free food preparation and handling, and proper cleaning methods to prevent gluten contamination.

  Establishes detailed standards for training on food allergens.

• 97.29 (2) (b) 2. e.

  If any ingredient originates from milk, eggs, fish, crustacean shellfish, tree nuts, wheat, peanuts, or soybeans. → If any ingredient originates from milk, eggs, fish, crustacean shellfish, tree nuts, wheat, peanuts, or soybeans is a major food allergen, the list of ingredients shall include the common name of the ingredient each major food allergen.

  Clarifies labeling requirements for home-canned food products regarding major food allergens.

• 97.29 (5)

  Any rule promulgated under this subsection addressing food allergens shall cover all major food allergens.

  Requires that rules for food processing plants address all major food allergens.

• 97.30 (5)

  Any rule promulgated under this subsection addressing food allergens shall cover all major food allergens. No rule promulgated under this subsection may prohibit dogs from the premises of a retail food establishment that sells only previously packaged food.

  Mandates that retail food establishment rules cover all major food allergens while ensuring specific exemptions.

• 97.01 (9g)

  “Major food allergen” has the meaning given in 21 USC 321 (qq).

  Defines 'major food allergen' according to federal law.

Action History

1. March 23, 2026

   Failed to pass pursuant to Senate Joint Resolution 1

2. December 22, 2025

   Read first time and referred to Committee on Agriculture and Revenue

3. December 22, 2025

   Introduced by Senator Jacque; cosponsored by Representatives Kreibich, Subeck and Sinicki

Sponsors

• Kreibich · Cosponsor
• Subeck · Cosponsor
• Sinicki · Cosponsor
• André Jacque · Primary

Subjects