Packaging and Labeling Rules

Why do labeling rules vary so much?

There is no single label rule for every farm product. Rules come from federal agencies, state departments of agriculture, health departments and sometimes local governments, and they differ by product type, by sales channel and by state. Fresh produce, eggs, honey, baked goods, dairy, meat and canned goods can each fall under different rules.

Because of that, never copy a label from another farm and assume it is legal for you. Their product, location or sales channel may be different from yours.

Keep a sample of every product with its finished label and package in a labeled box. When a buyer, inspector or customer asks a question, you can show exactly what you sold and when.

• Product type changes the rules.
• Sales channel matters, such as direct sales or wholesale.
• State and local rules can add requirements.
• Rules can change, so check each year.

Who should you ask about label requirements?

Start with your state department of agriculture and your local or state health department. Ask which office regulates your product and what a compliant label must include. For meat and poultry, ask your state meat and poultry inspection office and the federal food safety agency, since inspection status affects what can be printed on a package.

Ask your county extension office too. Staff often know the local contacts and may offer workshops or sample label guidance. Write down what each office tells you, with the date and the person's name.

• State agriculture department.
• Health department.
• Meat and poultry inspection offices for animal products.
• County extension office.

What information do labels commonly include?

Many labels include the product name, the net quantity, the name and address of the producer or business, and for processed foods an ingredient list and allergen information. Some require storage instructions, a batch or date marking or a statement about how the product was made. Whether each item is required for your product is a question for your regulator.

Make sure the information is readable. Use clear type, good contrast and a placement that is easy to find. Test the label on the actual package before printing a large number.

Check that numbers and units on the label match what is inside the package. Net quantity errors are easy to make and are among the simplest problems for an inspector to find.

• Product name and net quantity.
• Producer name and address.
• Ingredients and allergens, if applicable.
• Storage or handling notes, if required.

How do you handle claims such as organic or natural?

Some label terms have specific legal meaning. Organic, for example, involves certification rules, and other terms may be defined or restricted by federal or state agencies. Using a term without meeting the rules can create legal and reputation problems.

If you want to use a claim, ask the agency that governs it what is required. When in doubt, describe your practices in plain words and leave the regulated term off the label.

What about packaging itself?

Packaging should be clean, food-safe and suited to the product. Ask what materials are acceptable for food contact, and avoid reusing containers that held non-food items. Some products need tamper-evident closures or specific containers by rule.

Think about how the package will travel and be stored. A package that leaks, crushes or sweats can spoil product and lose customers. Preserved foods such as jams or pickles must be made from tested recipes, such as those from the National Center for Home Food Preservation, and your state may regulate how they are packaged and labeled.

• Use new, food-grade containers when required.
• Keep packaging clean and dry in storage.
• Check closures for security and seal.

How do you keep records and update labels?

Keep a file with each label design, the date of the last review and the notes from your regulator. When you change an ingredient, a supplier or a recipe, update the label before the product goes out. Throw out old stock of labels that are no longer accurate.

Review all your labels at the start of every season and whenever you begin selling through a new channel. A label that was acceptable at a market stand may not be acceptable for a store.

What are the most common mistakes?

The most frequent mistakes are missing allergen information, using a regulated term without meeting its rules, leaving out the producer's address and copying a label that does not fit the product. Each is easy to avoid by checking with the right office before printing.

Another mistake is printing thousands of labels before approval. Print a small test run first, show your regulator if they will review it, and make changes before you invest in a large order.

Last reviewed: November 12, 2026. Written by the Homestead & Small Farm Editorial Team. See our editorial policy.