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Food Safety - Manufactured Foods - Labeling

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  1. What information is required on labels?

  2. How are the major allergens supposed to be listed on the label?

  3. Do I need to include nutritional information on my product?

  4. If nutritional information is needed for my product(s) where can I get that analysis done?

  5. If the product is marketed outside of Missouri, do the labeling requirements change as opposed to only selling in Missouri?

  6. What is the difference between a sell by and use by date?

  7. Do I need ingredients on my product label?

  8. Do I have to put the "This product is made in a home kitchen not subject to inspection" on my product, or can I use a placard or sign?

  9. What is required on the labels of meat products?

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