Transcript BSJ: Labelling for Export PrePackaged Foods

Labelling
for Export
Prepackaged Foods
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What is a Label?
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DEFINITION
A LABEL
is any tag, brand, mark, pictorial or any
other descriptive matter ,written, printed,
stenciled, marked, embossed or
impressed on ,or attached to a container
or article of a product.
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PRINCIPLES OF A GOOD LABEL
label must be:
•clear and easy to read
•permanent
•easy to understand
•easily visible
•not misleading
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Different Part of a Label
• Principal display panel or main panel
• Information panel
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Principal Display Panel
1. The name of the foods together with any
brand name or registered trade name.
2. The net contents of the package.
3. Best before date or (where to find it) UK,
4. Any necessary warnings
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Information Panel
1. Name and identifiable address of the
processor, manufacturer, packer, importer or
distributor.
2. Country of origin
3. Listing of the ingredients that are contained
in the product, NB. any substance that cause
hypersensitivity must be declared
4. Lot number/Batch code
5. Any special storage conditions
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Information Panel Cont’d
6. Nutritional Information (Optional) JA.
MANDATORY ,USA,CANADA –UK BY
DEC 2016 (EU).
7. Cooking instructions
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Labelling Requirement for Prepackaged foods (JS CSR 2010)
Ingredients Listing
• All ingredients shall be listed in
descending order of ingoing weight
at the time of manufacture of the
product.
The presence of food allergen ,gluten
and sulphites have to be declared.
(All Major Markets)
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Food Allergens
Prescribed Source Name
Almonds
Almond, almonds
Brazil nuts
Brazil nut, Brazil nuts
cashews
Cashew, cashews
hazelnuts
Hazelnut, hazelnuts
macadamia nuts
macadamia nut, macadamia nuts
pecans
Pecan, pecans
pine nuts
pine nut, pine nuts
pistachios
Pistachio, pistachios
walnuts
Walnut, walnuts
peanuts
Peanut or peanuts
sesame seeds
sesame, sesame seed, sesame seeds
Wheat or triticale
Wheat or triticale
eggs
Egg or eggs
milk
Milk
soybeans
soy, soya, soybean or soybeans
powdered mustard
mustard, mustard flour, ground mustard
fish, crustaceans, shellfish
common name of the fish, crustacean or shellfish
mustard seeds
mustard, mustard seed or mustard seeds
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Labelling Requirement for Prepackaged
foods (JS CSR 2010)
Product Identity Declaration
The product identity declaration is a
statement of the product's common or
generic name, or it may be defined in
terms of its function
For example : Green Peas , Baking Soda
Jam , Peanuts ,etc.
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Nutritional Fact Labelling
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Nutritional Fact Labelling
• Mandatory nutrition declaration UK, Can, USA
• You must declare the following items:
• (a) energy value (in both kilojoules (kJ) and kilocalories
(kcal)); and
• (b) the amounts (in grams (g)) of fat, saturates(fatty
acids Trans fat), carbohydrate sugar ,protein and salt.
• EU FIC exempts all alcoholic drinks from mandatory
nutrition labelling, pending a European Commission
report on labelling for alcohol. 13 Dec 2013.
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Nutritional Fact Labelling proposed
changes for the US
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Labelling Requirement for Prepackaged foods (JS
CSR 2010)
Country of Origin
May be stated as :-
“Product of ……” with the blank being
filled in accordingly.
For example : Product USA , Product of Canada
, Product of China , etc
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Labelling Requirement for Prepackaged
foods (JS CSR 2010)
Name and Address
Name and identifiable street address of the
registered placed of business of the
manufacturer, packer ,distributor, importer,
exporter or vendor of the food shall be declared.
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Labelling Requirement for Prepackaged foods
(JS CSR 2010)
If the product is not manufactured by the
person whose name appears on the labelthe qualifying phrase should be:
manufactured for …”
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Labelling Requirement for Prepackaged foods (JS
CSR 2010)
Preceded by the phrase:
“manufactured by” , “packed by”
or distributed by” (as applicable)
Example :
Manufactured by Bureau of Standards
6 Winchester Road , Kingston 10
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Labelling Requirement for Prepackaged foods (JS
CSR 2010)
LOT IDENTIFICATION /BATCH CODE
• Each container shall be embossed or other wise
permanently marked in code or in clear to identify the
producing factory .
Note: A manufacturer’s batch code should be on label
or package for traceability purpose.
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Net Content
Net Quantity should be stated as follows:-
by volume for liquid foods
-
by weight for solid foods or
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by weight or volume semi-solid or viscous foods
-
by numerical count or a combination of numerical count , weight or
size
- Units must be in metric units or if imperial is used it must be
inconjunction with metric
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Net Content
-
All symbols must be in the lowercase , except the symbol for
Litre
Example: mass
expressed as
volume expressed as
length expressed as
-
g , kg
mL , L
mm ,cm
Metric symbols are used only when preceded by digits
example: 15 kg
Examples:
Correct
Incorrect
Incorrect
500 g
500g
500 g
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Language
The labeling requirements shall be in the
official language(s) of the country in
which product is being sold
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Warning/ Caution Statement
• Warnings and cautions should be part of the label wherever it is
necessary and appropriate to prevent a health hazard that may
be associated with the use of the product.
Warning – Advises you to be wary of something
Example: Avoid contact with eyes or content under pressure or do
not consume if seal is torn.
Caution –Advises you to pay attention to safety
Example: Flammable or keep away from heat
Most labels should read : Keep out of the reach of children
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Date Marking/date of minimum durability
The Date of Minimum “durability shall be
declared”
• The day and month and year for products with
minimum durability of not more than three months
• Month and year for products of more than three
months
Example: Jan 08 or 01 2008
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Exempted fresh fruits and vegetables, ground provisions that have not been
peeled, wines, liqueurs , sparkling wines beverages containing 10% alcohol or
more, vinegar, salt ,sugar chewing gum, confectionary products
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Storage Information
This information aids in extending the shelf life of the
product as well as giving the consumer pointers on
how to preserve the product.
Example : Keep refrigerated , Keep cool , store at
room temperature , store above room temperature,
etc
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Label 1
Who determines what information
is present on a label?
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1. The National or Regional
Standards and regulations.
2. The National Competent
Authority eg. Bureau of
Standards Jamaica, FDA USA,
Competition Bureau Canada,
Food Standard Agency UK.
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The Bureau’s Role in this Process
To ensure that all the necessary
information is on the label.
This will enable consumers to purchase smartly, as they will be
aware of the benefit (s) or risk (s) associated with a particular
product as opposed to another.
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http://www.inspection.gc.ca/food/labelli
ng/food-labelling-for-industry
http://www.fda.gov/Food/GuidanceReg
ulation/default.htm
https://www.gov.uk/food-labelling-andpackaging/food-labelling-what-youmust-show
Thank you for your attention
Name: Christopher Savariau
Position: Senior Inspector
Email: [email protected]
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