Lot codes and method of production irregularities are usually found in two places on food labels. The first is in the “Contains” or “Ingredients” section, which includes any items used to make a product. The second is in the manufacturing information, which can contain a lot code, expiration dates, packaging facilities, and other production details. This information is particularly important if there are potential allergen risks related to a product. As such, they must be clearly visible and accurate so that customers can identify any potential issues when selecting a product.