Home kitchen label rules in New Brunswick

Last checked 5 August 2026 · Informational only, not legal or food-safety advice. Verify anything important with New Brunswick Department of Justice and Public Safety - Gaming Control and Licensing Services for food premises licences before you print a run of labels.

What goes on the label

1. The product name, in words a customer would use.
2. Every ingredient, heaviest first.
3. The major allergens, called out separately from the ingredient list.
4. Who made it: your name or your business name.
5. How to reach you.
6. The date it was made.

New Brunswick asks for no "not inspected" line

New Brunswick publishes no such wording, so there is nothing you have to print. Everything else above still applies.

Nothing obliges you to say anything about inspection. If you want to anyway, this is a reasonable form of words, and it is ours rather than New Brunswick's: no inspector can require it, and none should object to it.

Made in a private home kitchen that is not licensed or inspected.

The detail

New Brunswick's exemption is narrow and location-bound, not a general cottage food law. New Brunswick Guidelines for Food Premises at Public Markets (March 2026), s.5.4: "The preparation or processing of non-potentially hazardous foods in a private residence for sale only at a public market does not require a food premises licence." Listed examples: honey, traditional fruit jams and jellies, breads and rolls, pastries (cakes, muffins, cookies, fruit pies and tarts, but NOT cream-filled pastries and pies or meat-filled pies), hard candy and fudge, pickles and relish, maple products, apple sauce, plus anything a public health inspector deems non-potentially hazardous. Sell anywhere other than a public market, or make anything potentially hazardous, and you need a Class 3 or Class 4 food premises licence; a home kitchen can then be approved as a term and condition of that licence, but only if you operate 3 days per week or less at markets. Licensed market premises may not deliver, cater, take home pick-ups, or take orders outside the market. The only mandatory product wording found anywhere in the guidelines is for a different product: "If you are selling unpasteurized juice or cider, it must be labelled as 'UNPASTEURIZED'." The provincial licence application guide (March 2026) explicitly punts labelling to the feds: "For information on labelling requirements (e.g. ingredients list and nutritional information), contact your local Canadian Food Inspection Agency's office." So CFIA/Safe Food for Canadians labelling is the operative rule, and it contains no inspection-status disclosure.

Make one

Free, nothing saved, no account. It leaves the inspection line off, as New Brunswick asks, and prints a sheet.

What it is What is in it, heaviest first Make the labels

Where to verify all of this

Rules change, and this page can lag behind them. Before you rely on any of it:

• The rule itself