Food Producer Accountability and Labeling Standards for Consumer Safety Rights

Abstract

This article examines the construction of food producers' responsibility for health risks arising from the use of chemicals and assesses how labeling standards serve as a tool to prevent violations of consumers' rights to safety and information. The research is normative in nature, examining the Food Law, Health Law, Consumer Protection Law, Government Regulations on Food Safety, and BPOM regulations on food additives and processed food labeling. The results of the study confirm that the responsibility of producers begins with the obligation to ensure that the ingredients used are included in the permitted list, used within limits, and proven through quality control, batch recording, and product recall readiness. Labeling is understood as a binding legal statement, as the composition, nutritional information, expiration date, warnings, and claims must be presented accurately, clearly, and without misleading information. Technical labeling standards reduce information asymmetry, reinforce safe consumption choices, and provide inspection parameters for supervisors. When there is a discrepancy between the label and the contents, administrative, civil, and criminal sanctions can be imposed in stages to recover losses and maintain market compliance. This article recommends strengthening label legibility, evidence-based claim verification, and continuous risk-based monitoring, accompanied by strict documentation requirements for all business actors. At the corporate level, compliance governance needs to be embedded in label approval procedures, supplier audits, and production personnel training. For consumers, the habit of reading labels and reporting findings to regulatory authorities accelerates product corrections in the market. These findings reinforce the function of labels as a means of prevention before consumption occurs and clarify the responsibilities of business actors.