Labeling for food sold to food service
Started by WendyWu, Sep 02 2021 03:26 PM
Does anyone have information on how strict they are on labels created for food intended to be sold only to food service (cafeterias, restaurants, meal kit services, etc). What are the must haves, what are optional, and does it also have intervening material rules?
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What country are you in
What country are you in
USA
Standard label with "not for retail sale" on it.
You aren't required to put the nutrition facts label on it. The ingredient statement is required. If it's a USDA product, you'll need the USDA inspection stamp. Product instructions are needed (keep refrigerated, cooking instructions, etc).
Along with what SQFconsultant said about not for retail sale.
You aren't required to put the nutrition facts label on it. The ingredient statement is required. If it's a USDA product, you'll need the USDA inspection stamp. Product instructions are needed (keep refrigerated, cooking instructions, etc).
Along with what SQFconsultant said about not for retail sale.
Can all of this information be in any order? Do they care that cooking instructions come before the ingredient list?
Sorry for the silly questions, just want to make sure
I'm not 100% sure - but this website should have the answers.
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Date Coding Inner Pouches vs. Retail Boxes: Compliance with Labeling Laws
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Does Adding Water to Dilute Vinegar Require Labeling as an Ingredient?
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