What information must be included on the label of food packaged on site?

October 17, 2025 •

4 min read

According to the British Medical Journal, between 1998 and 2018, 30% of anaphylaxis hospital admissions were triggered by food. For food packaged on site for retail sale, comprehensive labeling is crucial for public health and legal compliance.

Quick Summary

A guide to the mandatory information required for food packaged on-site for retail sale, including the product name, ingredients list, allergens, net quantity, business details, and date markings. It covers key legal requirements and consumer safety considerations.

Key Points

Product Name: Clearly and accurately identify the food using its common or descriptive name.
Ingredient List: List all ingredients in descending order by weight, including sub-ingredients.
Allergen Declaration: Emphasize all major food allergens within the ingredient list to ensure consumer safety.
Net Quantity: State the weight or volume of the product, excluding packaging, typically in metric units.
Business Information: Provide the name and address of the manufacturer, packer, or distributor for traceability.
Date Marking: Include a 'use by' or 'best before' date, with corresponding storage instructions, to ensure food safety and quality.
Nutritional Panel: For most products, a standardized Nutrition Facts panel with details on calories, fats, sugars, and more is required.
Legibility: Ensure all mandatory information is easy to read, prominent, and not obscured by other design elements.
Specific Regulations: Be aware of additional requirements for products like meat, organic foods, or those with specific claims.

Essential Labeling Components for On-Site Packaged Food

When packaging food on site for retail sale, businesses must adhere to specific labeling regulations to protect consumers and ensure transparency. These requirements are in place to prevent foodborne illnesses, manage allergen risks, and allow customers to make informed purchasing decisions. The following sections outline the essential information that must be included on the labels of such products.

Product Identification

The most basic requirement is to clearly identify the product. The label must feature the common or descriptive name of the food item. If the product's name does not clearly describe its nature, additional descriptive words or phrases are necessary. For instance, a pre-packaged sandwich may require a descriptor like "Turkey and Swiss on Rye" to distinguish it from other products.

Ingredient and Allergen Information

A comprehensive list of ingredients is mandatory for any food item consisting of two or more components. This list must be displayed in descending order by weight, with the ingredient in the highest proportion listed first. For complex products, any sub-ingredients should also be included in parentheses.

Crucially, all major food allergens must be clearly declared on the label. This is a critical safety measure for individuals with food sensitivities and allergies. The declaration must be emphasized within the ingredients list using a different font, style, or color to make it stand out. The specific list of major allergens may vary slightly by region but generally includes: milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, and soybeans.

Net Quantity and Business Information

The label must state the net quantity of the food, indicating the amount of product without the weight of the packaging. For solid foods, this is typically measured by weight (grams or kilograms), while for liquids, volume (milliliters or liters) is used. The manufacturer's or distributor's name and address must also be included, providing traceability and a point of contact for consumer inquiries.

Date and Storage Guidelines

A date mark, indicating the food's durability, is required. This is typically a "use by" or "best before" date, depending on the product's perishability.

"Use by" dates are for highly perishable foods that pose a health risk if consumed past this date, such as chilled ready-to-eat items.
"Best before" dates indicate when the food is at its peak quality, but it may still be safe to eat afterward.

Additionally, any special storage conditions, such as "keep refrigerated" or "store in a cool, dry place," must be clearly stated to ensure the food remains safe and of high quality until the date mark.

Comparison of Labeling Elements: Retail vs. Employee-Only

For clarity, here is a comparison of the labeling requirements for food packaged on-site for retail sale versus food stored for employee use.


Feature	On-Site Packaged for Retail Sale	On-Site for Employee Use Only
Common Name	Mandatory	Mandatory if food might be mistaken for another
Ingredients List	Mandatory for items with 2+ ingredients	Not required if in a location only accessible to employees
Major Allergen Declaration	Mandatory and must be emphasized	Not required if not for retail
Net Quantity	Mandatory	Not required
Manufacturer/Distributor Info	Mandatory	Not required
Date Marking	Mandatory ("use by" or "best before")	Required for ready-to-eat TCS food held over 24 hours
Storage Guidelines	Mandatory if special conditions apply	Not required

Nutritional Information

For certain businesses, particularly those exceeding a certain sales threshold, a Nutrition Facts panel is also a mandatory requirement. This panel provides key information about the food's nutritional content, including:

Calories
Total fat, including saturated and trans fats
Cholesterol
Sodium
Total carbohydrates, including dietary fiber and sugars
Protein
Certain vitamins and minerals

This information is vital for consumers monitoring their health and dietary intake, such as those with diabetes or specific dietary restrictions. The format and content of the Nutrition Facts panel are highly regulated to ensure consistency and clarity.

Ensuring Clarity and Legibility

The legibility of food labels is a legal requirement. All mandatory information must be printed clearly, with specific font size requirements often mandated by regulatory bodies. The label should be easy to see, clearly legible, and the text should not be hidden or obscured by other graphics. The information should also be printed indelibly so it cannot be easily removed.

Conclusion

Labeling food packaged on site is a detailed process governed by strict regulations designed to protect consumer health and provide clear, accurate product information. By including a descriptive product name, a complete list of ingredients with emphasized allergens, net quantity, business details, date marks, and appropriate storage instructions, businesses ensure compliance and build consumer trust. Adhering to these requirements is not just a legal obligation but a fundamental aspect of responsible food production and retail. Businesses should stay updated on local and federal food safety regulations to ensure their labeling practices are current and comprehensive.

Additional Considerations for Specific Products

Meat and Poultry: Products containing meat, poultry, or eggs are often subject to additional regulations, potentially overseen by different governmental bodies, and may require extra information like safe handling instructions.
Organic Products: If a product is labeled as organic, it must meet specific organic certification standards and display the appropriate logos and codes.
Claims: Any claims, such as "low-fat" or "high-fiber," must be substantiated by detailed nutritional information and meet regulatory definitions.
Alcoholic Beverages: Drinks containing more than 1.2% alcohol by volume must declare the alcoholic strength by volume.
Preparation Instructions: For products that require preparation, clear cooking or mixing instructions must be provided.

By following these guidelines, businesses can effectively meet all labeling requirements for food packaged on site. Packaging and labelling - Food Standards Agency

Frequently Asked Questions

A 'use by' date indicates food safety and is for highly perishable items, meaning the food should not be consumed after this date. A 'best before' date relates to quality, suggesting the food is at its peak quality before this date but may still be safe to eat afterward.

Yes, for any food packaged on-site for retail sale, a comprehensive label is mandatory. If the food is stored for employee use only, a label is generally not required unless it's a ready-to-eat time/temperature control for safety (TCS) food held for more than 24 hours.

All major food allergens must be clearly emphasized within the ingredient list. This can be done by using bold, italic, or a different-colored font to help consumers with allergies easily identify them.

Not always. While often required for most retail foods, certain exemptions exist, such as for products produced by small businesses below a specific sales threshold. However, making a nutritional claim on the label may invalidate this exemption.

The label must include the name and a full physical street address (city, state, and zip code) of the manufacturer, packer, or distributor. A P.O. box is not sufficient unless the business's information is readily available in a public source.

The ingredients must be listed in descending order of their weight or proportion in the product. For compound ingredients (like a sauce that has its own ingredients), the sub-ingredients must also be listed in parentheses.

Yes. While the FDA regulates most food, the USDA oversees meat, poultry, and certain egg products. These items may require additional information like an inspection legend and safe handling instructions.