Product Labels - Nys Home Food Processor Exemption Permit

Business By KuyaRomeo Updated 3 Sep 2011 , 1:45pm by SnLSweetEscapes

KuyaRomeo Posted 29 Aug 2011 , 6:45pm
post #1 of 13

1. We are in the process of applying for our Home Food Processor Exemption permit, here in New York. (Eventually we will be trying to convince the law makers to modify the law, but for now it will allow us to sell to wholesale only).

We are wondering about product labels? Are we required to have them, and if so to what extent?

What are the requirements? Is it just the ingredients, in order of amount usage? Is there any special requirement? Should we include that all to famous "May contain peanuts" to be safe?

12 replies
Atomikjen Posted 30 Aug 2011 , 1:24am
post #2 of 13

almost positive you need them. here's what I found:

http://www.agmkt.state.ny.us/fs/pdfs/FSI514.pdf

in a nutshell it says you need:
Identity of Food in Package Form
Name of Manufacturer, Packer or Distributor
Place of Business
Ingredient Declaration
Net Quantity of Contents

hope that helps! =D

KuyaRomeo Posted 30 Aug 2011 , 3:50pm
post #3 of 13

THANK YOU!

This is exactly what I have been looking for.

Quote:
Originally Posted by Atomikjen

almost positive you need them. here's what I found:

http://www.agmkt.state.ny.us/fs/pdfs/FSI514.pdf

in a nutshell it says you need:
Identity of Food in Package Form
Name of Manufacturer, Packer or Distributor
Place of Business
Ingredient Declaration
Net Quantity of Contents

hope that helps! =D


Atomikjen Posted 30 Aug 2011 , 5:37pm
post #4 of 13

you're very welcome. it's the least I could do with all the information you've provided in recent past. =D

Happy to help!

I'm trying to think of fun labeling ideas for myself. I want to check into the craft fairs that will be coming up soon and see if I can get into them... after becoming legal though.

Good luck to you! Let me know how you make out!

KuyaRomeo Posted 31 Aug 2011 , 3:05am
post #5 of 13
Quote:
Originally Posted by Atomikjen

you're very welcome. it's the least I could do with all the information you've provided in recent past. =D

Happy to help!

I'm trying to think of fun labeling ideas for myself. I want to check into the craft fairs that will be coming up soon and see if I can get into them... after becoming legal though.

Good luck to you! Let me know how you make out!




Ok, So I have been working on my labels . . to get ready for my Home Food Processor inspection:

I have my company name, address, cake name, and ingredients listed (to what I believe is correct). But the final thing I think I have to add is contents . . such as weight . . etc.

How does one list the weight of a cake? Can I say contains:1 10" cake. OR do I have to say weight: 92 oz.

A cake is sold as an item, not by weight . . and each cake may weigh different . . how does one list this?

MimiFix Posted 31 Aug 2011 , 7:11pm
post #6 of 13

I would think that the weight should be enough... These questions can all be answered by your inspector. Make a list of your questions before you call for an appointment. As a side issue, that's a large cake. What is the venue? For sales at a farmers' market or crafts fair, you may have better luck selling smaller cakes or cake slices.

KuyaRomeo Posted 31 Aug 2011 , 7:47pm
post #7 of 13
Quote:
Originally Posted by MimiFix

I would think that the weight should be enough... These questions can all be answered by your inspector. Make a list of your questions before you call for an appointment. As a side issue, that's a large cake. What is the venue? For sales at a farmers' market or crafts fair, you may have better luck selling smaller cakes or cake slices.




Thank you for your input.

Our venue is restaurants, banquet halls, catering companies, etc. So we will be mostly selling whole 10" banquet style cakes (until we can get them to change the law, or make enough profit to rent a shared kitchen)

So u guess I need to weigh a cake and put that on the label?

I will discuss it with the inspector, as you recommend. I just wanted a rough idea, as he will want to see some samples of our labels during the inspection.

MimiFix Posted 31 Aug 2011 , 7:52pm
post #8 of 13

For wholesale products that will be cut and sold by the restaurant/deli/caterer/etc my inspector does not require labels. Labeling is for retail sales.

KuyaRomeo Posted 31 Aug 2011 , 10:14pm
post #9 of 13

Thank you! Good to know.

I won't be doing any retail at all, until we can get into a shared commercial kitchen. Farm markets are not easy to get into . . and I don't have much access to selling at them . . .

Atomikjen Posted 2 Sep 2011 , 5:33pm
post #10 of 13

I would say (definitely ask inspector first) if you had cake weight "exclusive of decorations" that should be good.

SnLSweetEscapes Posted 3 Sep 2011 , 12:51pm
post #11 of 13

I am in New York as well and went through the inspection process in February. I had to build a completely seperate kitchen from normal home use. I do not have any labels on my products and was not told that I needed too. It may be different when you are doing wholesale to businesses though. I have not done that yet because my county Health Department told me that is a whole different inspection to do that through the Dept of Agriculture. Good luck!

KuyaRomeo Posted 3 Sep 2011 , 1:04pm
post #12 of 13
Quote:
Originally Posted by SawLil

I am in New York as well and went through the inspection process in February. I had to build a completely seperate kitchen from normal home use. I do not have any labels on my products and was not told that I needed too. It may be different when you are doing wholesale to businesses though. I have not done that yet because my county Health Department told me that is a whole different inspection to do that through the Dept of Agriculture. Good luck!





Ahhhh you have a retail / commercial kitchen in your home now. You are very lucky. We can not yet afford that. We have a 5 and 10 year plan.

short term: home food processing and attempt to make just enough cakes for restaurants, etc to be able to rent a shared commercial kitchen then do direct retail sales . .hoping to increase production and eventually get our own bakery shop, AND/Or in home second kitchen to do wedding cakes, etc.

Good for you that you were able to fund a second kitchen!!!!!

SnLSweetEscapes Posted 3 Sep 2011 , 1:45pm
post #13 of 13

Well I was very lucky and have a very talented brother who did everything for me. My house is 4 years old so we lucked out there too. Plus, he works for Home Depot so he was able to find me a lot of clearance items. So he built everything for me. Also, this is a part time thing for me right now and I got a nice bonus at my full time job that paid for it. The hopes is that by next summer I can quit that job and just focus on the bakery. The process was definitly long with all the meetings and such. I had to get my home switch to commercial zone instead of residential so that was board meetings. As long as I don't work with anything like cheesecakes then I am okay. My 5 year plan is to hopefully have enough customer base that I can open a shop in my small town and still have enough income to survive.
Good luck! It is all worth it in the end.

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