Labeling of baked and canned goods--Contents of label-- Identification number. No Unless otherwise provided in this section, no baked good or canned good may be sold unless it has a label that includes the following information: (1) Name of the product; (2) Producer and contact informationName of the producer; (3) Physical address of production; (4) Mailing address of the producer; (5) Telephone number of the producer; (3)(6) Date the product was made or processed; (4)(7) Ingredients; and (5)(8) Disclaimer. TheA disclaimer shall state that states: "This product was not produced in a commercial kitchen. It has been home-processed in a kitchen that may also process common food allergens such as tree nuts, peanuts, eggs, soy, wheat, milk, fish, and crustacean shellfish." Any producer exempt from licensure under this chapter may request an identification number from the department that, if kept active within the department, may be used on the label required by this section in lieu of the producer's physical address of production, mailing address, and telephone number. When using an identification number, the label must include a statement that reads: "The producer's physical address of production, mailing address, and telephone number have been recorded with the South Dakota Department of Health and may be requested for a legal purpose." 26 Catchlines are not law. (§ 2-16-13.1)