13.1 Are there controls in place to

13.1 Are there controls in place to ensure proper coding and labeling of food products and ingredients supplied to Campbell?13.2 Does coding of individual containers and shipping cases comply with Campbell business requirements and all applicable regulatory requirements at the location of manufacture and location of use?13.3 Have retail and food service labels been pre-approved, in writing, by Campbell?13.4 Does the SBP have documented label controls in place during production for on-line inspection and application?13.5 Are verification procedures in place to prevent inadvertent mislabeling and to verify the correct label version based on the product formulation?13.5.1 Upon completion of production, are all materials removed from the line and the line inspected for complete clearance of all labels/labeled packaging and product from the labeling equipment and the surrounding area?13.6 Do ingredient labels include Campbell product code, lot/batch number, production codes, manufacturing plant designation, product name, ingredient statement, net contents statement, shelf life indicator (expiration, best before, or use by date) and the name of the manufacturer and location?