Question 1

What information is required on food product labels?

Accepted Answer

Food labels must include product name, net weight, ingredients list (in descending order by weight), allergen information, storage instructions, best-by date, and producer contact information. Additional requirements vary by state and product type.

Question 2

How should I list ingredients on my product label?

Accepted Answer

List ingredients in descending order by weight or volume. Use common names that consumers understand. Include sub-ingredients for complex items (e.g., "flour (wheat flour, malted barley flour)"). Be specific about types (e.g., "cane sugar" not just "sugar").

Question 3

What allergens must be declared on labels?

Accepted Answer

The FDA requires declaring 9 major allergens: milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybeans, and sesame. Use clear language like "Contains: Milk, Wheat" or highlight allergens in the ingredients list.

Question 4

Do I need nutritional information on my labels?

Accepted Answer

Nutrition facts are required for most packaged foods sold retail. Small businesses with less than $500,000 in annual sales or fewer than 100,000 units may be exempt. Check FDA guidelines for your specific situation and state requirements.

Question 5

How do I determine the best-by date for my products?

Accepted Answer

Best-by dates indicate peak quality, not safety. Base dates on product testing, shelf-life studies, or conservative estimates. Consider ingredients with shortest shelf life, storage conditions, and packaging. When in doubt, use shorter timeframes for safety.

Question 6

Can I sell products without FDA facility registration?

Accepted Answer

Most food facilities must register with FDA, but some small operations may be exempt (like farmers selling directly to consumers). Check current FDA requirements for your specific products and sales channels. State and local permits may also be required.

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