Brewery process engineer here. The reasons beer doesn’t need as strict of regulation in terms of food safety and in terms of labeling is twofold.
Part of that is because it’s lobbied to keep it that way, because if you put numbers down they’re not great (no surprise)
Part of it is because beer’s pH and alcohol content makes it nearly impossible for human-harming-pathogens to grow. On the scale of danger for you from a food safety perspective, beer is low.
NA beer is full strength beer with the alcohol removed. It goes through the same kill steps and processes as normal beer. Alcohol removal can be done a few ways (RO, filtration, boiling) but is I think always or effectively always followed by pasteurization.
Not saying it should be beyond labelling, but that’s the reasoning why it’s not a high priority for labeling like food.