Hey all:

I just spoke with my inspector and she told me that even though its not required for non over the counter products, she strongly recommends that I label all my products with a list of ingrediants. Especially birthday cakes for kids, as they have alergies and such. I know that its probably a good idea for peanuts, milk (butter) and she even said red and yellow dyes..and coconut!

Is anyone else doing this? Do you have a list you go by? how do you do your labeling?

I was just told the same thing...but as of Jan 1, '06....this is a REQUIREMENT in Florida now. I haven't found too much guidance on how to do this yet....b/c previously....baked goods didn't have to have labeling. If I find anything though I'll pass it on.

And if anyone does anything like this already....I'd also be interested in what they do.

Christine

I use the master cook software for all my recipes I use, and it compiles a 'shopping list' of all the ingredients for the recipes, and how much is needed.

So what I do is set up a 'menu' of all the recipes I uses for a cake. (The cake, the icing, the filling etc.) And have it compile a shopping list for me. Then I go through and type up all the ingredients by weight in a publishing program, and print it out on white shipping labels with my name and number and stick it to the box.

And although it's not required, the master cook software also gives you a nutritional analysis (exactly like you see on the side of stuff you buy from the store, plus a bunch of other information) for the menu, so I print that out on a sheet of paper and deliver it with the cake as well.

Yep, I'm running XP on this computer. And my old computer was ME.

I'm actually running a rather old version of mater cook. I got it for free with one of my cooking textbooks, and just never really got around to buying the upgrades. The newer versions are probably a lot more versatile than the version I use.

Here's the web site

Hi- Perhaps this site can help you. This page in particular gives a good list, but the rest of the site has great information as well.

http://www.fda.gov/opacom/backgrounders/foodlabel/newlabel.html

I do think that it is impotrant to have the labellisting ingredients because of the increasing number of allergies kids have. I always include a label with my cookies (even though i produce under the required number per year for mandatory labeling). However, since most of my stuff is consumed by kids I want to be really careful. besides the obvious legal issues, I would jsut feel awful if some poor kid was to have a reaction. It is kind of hard to determine what to put on them though.

Thanks,

Julia

Thanks for the site!

I agree, the inspector says she deals with law suits all the time, but I would be more upset if I got a kid sick...

I was already thinking of putting on a warning on that it doesn't contain any peanuts (gotta be careful I don't use peanut oil) Does anyone know if Saflower oil can be a problem?

True about the peanuts, the only safe way, is not use peanuts or peanut butter in anything. But you don't actually have to sanitize, just clean the utensils throughly with soap and water, and you are ok. (if you are using peanuts at all).

I grew tired of peanuts, and have had a great dislike for peanut butter all my life, so they don't usually appear in my kitchen. IF I have a request for chocolates with peanut butter mix inside, (you know the ones), then I make those on different days than the rest of my chocolates and store them seperately from the rest.

The bad thing anymore is that there are always going to be people allergic to something, no matter the product. When I worked at a Restaurant, I had to refuse a shipment of Peanut oil, that the company decided we could use, since they were out of Veggie oil. No one understood why I refused it without asking, until I told them they were open to a lawsuit if they just used it and someone was allergic to peanuts.

My main concern was more with peanut oil. I will have to make sure I don't use it at all in anything!

How are you labeling things like yellow dye and red dye?