New Illinois State Law Requires Food Safety Training on Celiac Disease

Celiac.com 09/17/2025 - A new Illinois state law is changing the way food safety training is conducted, with a special focus on celiac disease and gluten-related issues. The legislation aims to ensure that restaurant employees and certified food service sanitation managers understand the needs of people living with celiac disease or gluten sensitivity. This change is designed to reduce the risk of cross-contamination and improve the dining experience for those who must strictly avoid gluten for medical reasons.

What the Law Does

The law amends existing food handling regulations to require that allergen awareness training now includes detailed education about gluten and celiac disease. This is in addition to the existing requirements for major allergens such as milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybeans, and sesame. Training programs must now teach not only how to identify and prevent exposure to common allergens, but also how to prepare and handle gluten-free foods safely.

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The training will cover topics such as:

• Understanding celiac disease and gluten sensitivity
• Recognizing symptoms of gluten-related illnesses
• Identifying foods and ingredients that contain gluten
• Preventing cross-contact between gluten-containing and gluten-free foods
• Proper cleaning and sanitation procedures for gluten-free preparation areas
• Accurate labeling of gluten-free menu items
• Communicating clearly with customers about gluten-free options

Why This Law Matters

Celiac disease is an autoimmune condition in which the immune system reacts to gluten by attacking the small intestine. Even tiny amounts of gluten can trigger symptoms and cause long-term damage. Symptoms may include digestive issues, fatigue, anemia, skin problems, and in some cases, severe nutritional deficiencies. Gluten sensitivity, though different from celiac disease, can also cause significant discomfort and health issues. For people with these conditions, eating out can be stressful because they rely on restaurant staff to understand how to keep their food truly gluten-free. This law aims to make that process safer by ensuring staff members have proper training and awareness.

Background and Legislative Support

State Senator Sally Turner, who sponsored the bill, emphasized that the law is about protecting public health and making dining out safer for those with serious dietary restrictions. She shared that her interest in the issue became personal when someone on her staff was diagnosed with celiac disease. Seeing firsthand the challenges of living gluten-free inspired her to push for legislation that would make a real difference for affected individuals and their families.

The law passed unanimously in the state legislature and was signed by the Governor on August 1. This strong bipartisan support reflects growing recognition of the importance of food safety for people with medical dietary needs.

How the Training Will Work

Under the new requirements, all certified food service sanitation managers in restaurants will need to complete allergen awareness training that includes gluten and celiac disease education within 30 days of being hired, and then repeat the training every three years. The training can be delivered in various formats, such as online courses, in-person classes, or through company-approved internal training programs that meet state standards.

The training must be accredited by a recognized standards organization, ensuring that the content is reliable and comprehensive. Proof of training must be available to state or local health inspectors upon request.

Implications for People with Celiac Disease or Gluten Sensitivity

For individuals with celiac disease or gluten sensitivity, this law could lead to a major improvement in safety and trust when eating outside the home. Currently, many people with these conditions avoid restaurants altogether because of the risk of accidental gluten exposure. With trained staff, there is a higher likelihood that:

• Gluten-free requests will be taken seriously and handled correctly
• Food will be prepared in clean, separate areas to avoid contamination
• Staff will understand the difference between a dietary preference and a medical necessity
• Menus will be labeled more accurately, reducing the risk of mistakes

Challenges and Considerations

While the law sets a clear standard, its success will depend on how well restaurants implement the training and enforce procedures in day-to-day operations. Maintaining consistent practices during busy meal times, ensuring new hires receive timely training, and keeping equipment and surfaces clean will all be critical to protecting diners with celiac disease. Additionally, customers may still need to communicate clearly with staff and ask questions about preparation methods to confirm their meals are safe.

Conclusion

The new law requiring food safety training on celiac disease marks a significant step forward in protecting people with serious gluten-related health conditions. By ensuring that food service workers are knowledgeable about gluten, celiac disease, and safe preparation methods, the state is helping to create a safer dining environment for thousands of residents and visitors. For those living with celiac disease or gluten sensitivity, this means more confidence, more safety, and potentially more freedom to enjoy eating out without fear of getting sick. It is an example of how thoughtful legislation can make everyday life healthier and more inclusive.

Read more at: nprillinois.org and ilga.gov.