How to Label Homemade Infused Food: A Simple Checklist From a Chef

The most important ingredient in any infused dish isn't the THC. It's the label. An unlabeled brownie on a counter is how accidents happen — a roommate, a guest, a kid, a dog. Here's the system I use in every kitchen I run.

The six things every label needs

1. "Contains THC" — in big, clear letters.
2. THC per serving — for example, 5 mg per slice.
3. Total THC in the container.
4. Serving size — one cookie, one tablespoon, one cup.
5. Date made.
6. Allergens — nuts, dairy, gluten, eggs.

Add one more line on anything that leaves your kitchen: "Keep out of reach of children and pets."

Kitchen habits that prevent mix-ups

• Color-code it. Pick one container color, one pitcher, one set of spoons used only for infused food.
• Mark the food itself. A cocoa dusting, a mint leaf, a dot of colored icing — pick a signature mark and use it every time.
• Prep separately. Make infused items first or last, never at the same time as the regular batch.
• Store separately. A labeled bin on its own shelf, out of reach.
• Keep a batch log. Date, recipe, grams of powder, servings and dose per serving.

Serving guests

Never serve infused food to anyone who hasn't agreed to it. Tell guests the dose before they eat, keep non-infused options on the table, and plan rides home before the meal starts.

The Art of Nano Infusion includes printable label templates, a batch log and a full chapter on safety and responsible service. Get the ebook. Adults 21+.