The Food Safety Inspection Service (FSIS) of the United States Department of Agriculture (USDA) is responsible for ensuring that meat and poultry labels are correct; the Food and Drug Administration (FDA) regulates labeling for all other foods. Because these agencies worked together in developing the guidelines, labels on meat and poultry are similar to those of other foods.

Under today’s laws, nearly all foods have nutrition labels. Before the present guidelines, only about 60 percent of foods had nutrition labels.

The FDA still allows point-of-purchase labeling for raw fruits, raw vegetables, and raw seafood. Other exceptions to nutrition labeling include food served for immediate consumption and ready-to-eat food that is not for immediate consumption but prepared on site, like bakery and deli items. Food shipped in bulk, as long as it is not for sale in that form to consumers, and plain coffee, tea, and some spices that contain no significant amounts of nutrients are also exempted. Foods produced by small businesses may also be exempt under the 1993 amendments to nutrition labeling, as long as they meet the criteria and notify the FDA before marketing their products.

The required information on labels is located on the nutrition panel under the title "Nutrition Facts." A list of ingredients is also required on almost all food packages, even foods that were once considered "standard" and didn’t list ingredients, like mayonnaise and bread. Ingredients are still listed in descending order by weight.

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