# Home kitchen label rules in New Brunswick

> Informational only, not legal or food-safety advice. Verify with New Brunswick Department of Justice and Public Safety - Gaming Control and Licensing Services for food premises licences before printing labels. Last checked 2026-08-05.

## 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.

## No "not inspected" statement is required

New Brunswick publishes no such wording, so there is nothing you have to print.

Nothing obliges you to say anything about inspection. If you want to anyway, this is our suggested wording rather than New Brunswick's, and it carries no legal standing either way:

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

## 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.

## Sources

- Authority: New Brunswick Department of Justice and Public Safety - Gaming Control and Licensing Services for food premises licences (20 McGloin Street, 3rd floor, PO Box 6000, Fredericton NB E3A 5T8; 506-453-7472; foodlicencenb.licencealimentairenb@gnb.ca), with inspections by Health Protection Services, whose contact is routed through Gaming Control and Licensing Services.
- Rule: https://www2.gnb.ca/content/dam/gnb/Departments/h-s/pdf/en/HealthyEnvironments/Food/NBMarketGuidelines_E.pdf
- Authority page: https://www2.gnb.ca/content/dam/gnb/Departments/h-s/pdf/en/HealthyEnvironments/Food/NBMarketGuidelines_E.pdf