Accurate information on processed food labels helps consumers make choices about food. Labels provide weight and content information to help consumers choose the best value for their money. The ingredient list identifies products that consumers may need to avoid due to potential allergic reactions or other health concerns.
Requirements for meat labeling are substantially different than other products.
Food labeling requirements fall under state and federal regulation. All packaged foods need to be labeled. In general, a packaged product label must have:
- The name of the product
- A listing of ingredients in decreasing order of predominance by weight
- A net weight or volume statement
- The name, address, and zip code of the manufacturer, packer or distributor
- Nutrition information, unless the food is specifically exempt
The Division of Food Safety oversees food labeling in Wisconsin.
You will need a PDF reader to view these documents.
Cheese & Cheese Product Labeling Guidelines - 3 page PDF
Includes standard of identity names and ingredients statements.
Frequent Food Label Questions - 8 page PDF
A brief guide to processed food labeling, and how to get more information.
Retail Labeling Guidelines - 2 page PDF
Includes features of a label, and exemptions and exceptions.
Sandwich labeling guidelines - 1 page PDF
Definitions and requirements for prepackaged wholesale or retail sandwiches.
Labeling and Packaging - 1 page PDF
This sheet discusses product formulation, the content of labels, and packaging.
Labeling Language - 2 page PDF
This sheet discusses plain language, required ingredients and supplemental statements.
Food Label Sources - 2 page PDF
A list of Wisconsin sources for design and printing of food labels.
Labeling of Juice Products
FDA final rule on warning & notice statements, July 1998.
Labeling of Shell Eggs
FDA guidelines about safe handling statements for whole eggs not treated for Salmonella, July 2001.
Bar/Universal Product Codes
The Uniform Code Council, Inc. has information about getting barcodes.
For more information call 608-224-4714 or email.