Articles
February 20, 2026
Key regulatory food safety trends in 2026
ServSafe Allergens training integrates guidance to help operators stay ahead of compliance and serve guests confidently.
One area of focus is allergen training, especially regarding some new requirements that clarify what it means for items labeled gluten free.
This year, several regulatory developments could affect the restaurant industry.
One area of focus is allergen training, especially regarding some new requirements that clarify what it means for menu items labeled gluten free. With heightened consumer awareness and evolving legislation, restaurants are having to ensure that staff members understand and communicate these standards.
The National Restaurant Association’s ServSafe Allergens training integrates guidance on gluten that can help operators stay ahead of compliance and serve guests with dietary restrictions confidently.
Another priority is the ongoing effort to comply with the Food Traceability Rule. Restaurants are increasingly being asked to track the origin and movement of key ingredients to enhance food safety and transparency. To support our operator members, the Association has developed resources designed to help navigate and meet traceability requirements, streamlining the path to compliance and reducing potential risks.
The beverage sector is also experiencing change, with the rise of hemp-derived THC products currently being introduced. Recent federal legislation, combined with continued state-level attention, is driving restaurants to evaluate their offerings and procedures. ServSafe has responded by creating a Cannabis Legislation and Regulation resource, providing guidance for restaurants as they explore opportunities in this evolving market.
Collectively, these trends underscore the importance of staying informed and proactive, as the industry adapts to new standards and consumer expectations.
Calls to Action:
Here’s what you can do to stay ahead of what’s happening legislatively in the restaurant industry:
One area of focus is allergen training, especially regarding some new requirements that clarify what it means for menu items labeled gluten free. With heightened consumer awareness and evolving legislation, restaurants are having to ensure that staff members understand and communicate these standards.
The National Restaurant Association’s ServSafe Allergens training integrates guidance on gluten that can help operators stay ahead of compliance and serve guests with dietary restrictions confidently.
Another priority is the ongoing effort to comply with the Food Traceability Rule. Restaurants are increasingly being asked to track the origin and movement of key ingredients to enhance food safety and transparency. To support our operator members, the Association has developed resources designed to help navigate and meet traceability requirements, streamlining the path to compliance and reducing potential risks.
The beverage sector is also experiencing change, with the rise of hemp-derived THC products currently being introduced. Recent federal legislation, combined with continued state-level attention, is driving restaurants to evaluate their offerings and procedures. ServSafe has responded by creating a Cannabis Legislation and Regulation resource, providing guidance for restaurants as they explore opportunities in this evolving market.
Collectively, these trends underscore the importance of staying informed and proactive, as the industry adapts to new standards and consumer expectations.
Calls to Action:
Here’s what you can do to stay ahead of what’s happening legislatively in the restaurant industry:
- Download the ServSafe Recent Legislation & Regulation 2025 Annual Review
- View the ServSafe Allergens State Requirements Map
- View the Food Traceability Rule Flyer, which summarizes the new requirements and links to other helpful resources
- View the State Cannabis Laws and Regulations resource
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