.12 Food Labeling.

A. The person-in-charge shall ensure that:

(1) Except as specified in §B of this regulation, each item of packaged food has a label containing the following information:

(a) The common name of the food or a descriptive identity statement;

(b) If made from two or more ingredients:

(i) A list of ingredients in descending order of prominence by weight; and

(ii) A declaration of artificial color or flavor and chemical preservatives;

(c) An accurate declaration of the quantity of the package contents by weight in both metric and English units;

(d) The name and place of business of the manufacturer, packer, or distributor;

(e) Except as exempted in 21 U.S.C. §343(q)(3)—(5), the nutrition labeling specified in 21 CFR Part 101 and 9 CFR Part 317; and

(f) The name of the food source for each major food allergen that is contained in the food unless the food source is already part of the common or usual name of the respective ingredient;

(2) The use of canthaxanthin as a color additive in salmonid fish is disclosed by written means, such as a counter card;

(3) Bulk food available for consumer self-dispensing is prominently labeled with the following information in plain view of the consumer:

(a) The manufacturer's label that was provided with the food; or

(b) A card, sign, or other method of notification that includes the information specified in §A(1)(a), (b), and (f) of this regulation.

B. A food service facility may offer for sale bulk, unpackaged foods such as bakery products and unpackaged foods that are portioned to consumer specification without a label if:

(1) A health, nutrient, or other claim relating to the unpackaged food is not made on a card or sign; and

(2) The food is manufactured or prepared on the premises of the food service facility or at another food service facility owned by the same person.