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What do I need to know about LABELING my foods for sale?

ID

FST-312P

Authors as Published

Joell Eifert, Director, Food Innovations Program, Food Science and Technology, Virginia Tech; Renee Boyer, Professor and Extension Specialist, Food Science and Technology, Virginia Tech; Emily Pomfrey Wells, Extension Agent, Family and Consumer Sciences, Virginia Cooperative Extension; Thomas Saunders, Associate Extension Specialist, Food Science and Technology, Virginia Cooperative Extension; and Lily Yang, Post-Doctoral Research Associate, Food Science and Technology, Virginia Tech

This publication is available in an enhanced digital version and PDF.

Often understanding the steps needed to prepare foods for sale in the direct market such as Farmers Markets can be complex. Regulations and steps for producing foods safely can vary greatly depending on the food produced. This fact sheet provides details on how to label your food products for sale.


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Publication Date

February 27, 2019