Standards of Preparation

Food that is served in a food establishment must be offered in a way that does not mislead or misinform the customer. Food or color additives, colored over-wraps or lights may not be used to misrepresent the true appearance, color or quality of a food.

Food Labels

Food that is packaged in the restaurant must be labeled as specified by law (http://vm.cfsan.fda.gov/~lrd/FCF101.html and http://vm.cfsan.fda.gov/~lrd/9CF317.html).

Label information shall include:

• The common name of the food or an adequately descriptive identity statement.

• If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives.

• An accurate declaration of the quantity of contents.

• The name and place of business of the manufacturer, packer or distributor.

• Nutrition labeling where appropriate (http://vm.cfsan.fda.gov/~lrd/FCF101.html and http://vm.cfsan.fda.gov/~lrd/9CF317.html).

• For any salmonid fish containing canthaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin.

Bulk food that is available for the customer to self-dispense must be prominently labeled with the following information in plain view of the customer:

• The manufacturer’s or processor’s label that was provided with the food.

• A card, sign or other method of notification that includes the information a label would usually contain.

Bulk, unpackaged foods such as bakery products and unpackaged foods that are portioned to customer specification need not be labeled if:

• A health, nutrient content or other claim is not made.

• There are no state or local laws requiring labeling.

• The food is manufactured or prepared on the premises of the food establishment or at another food establishment or a processing plant that is owned by the same person and is regulated by the food regulatory agency that has jurisdiction.