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Labeling for Export Prepackaged Foods

Labeling for Export Prepackaged Foods. What is a Label?. 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. IMPORTANCE OF A LABEL.

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Labeling for Export Prepackaged Foods

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  1. Labeling for Export Prepackaged Foods

  2. What is a Label?

  3. 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.

  4. IMPORTANCE OF A LABEL • label must be: • clear and easy to read • permanent • easy to understand • easily visible • not misleading

  5. Different Part of a Label • Principal display panel or main panel • Information panel

  6. Principal Display Panel The name of the foods together with any brand name or registered trade name. The net contents of the package. Best before date or (where to find it) UK, Any necessary warnings

  7. Information Panel • Name and identifiable address of the processor, manufacturer, packer, importer or distributor. • Country of origin • Listing of the ingredients that are contained in the product, NB. any substance that cause hypersensitivity must be declared • Lot number/Batch code • Any special storage conditions

  8. Information Panel Cont’d 6. Nutritional Information (Optional) JA. MANDATORY ,USA,CANADA –UK BY DEC 2016 (EU). 7. Cooking instructions

  9. LabellingRequirement for Prepackaged foods (JS CSR 2010) • 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) Ingredients Listing

  10. 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.

  11. Nutritional Fact Labelling

  12. 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.

  13. Nutritional Fact Labelling proposed changes for the US

  14. 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

  15. Labelling Requirement for Prepackaged foods (JS CSR 2010) Name and Address Name and identifiablestreet address of the registered placed of business of the manufacturer, packer ,distributor, importer, exporter or vendor of the food shall be declared.

  16. Labelling Requirement for Prepackaged foods (JS CSR 2010) If the product is not manufactured by the person whose name appears on the label- the qualifying phrase should be: manufactured for …”

  17. 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

  18. Labelling Requirement for Prepackaged foods (JS CSR 2010) • 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. LOT IDENTIFICATION /BATCH CODE

  19. Net Content Net Quantity should be stated as follows:- -by volume for liquid foods • by weight for solid foods or • 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

  20. Net Content • All symbols must be in the lowercase , except the symbol for Litre Example: mass expressed as g , kg volume expressed as mL , L length expressed as mm ,cm • Metric symbols are used only when preceded by digits example: 15 kg

  21. Language The labeling requirements shall be in the official language(s) of the country in which product is being sold

  22. 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

  23. 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 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

  24. 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

  25. Label 1

  26. Who determines what information is present on alabel?

  27. The National or Regional Standards and regulations. • The National Competent Authority eg. Bureau of Standards Jamaica, FDA USA, Competition Bureau Canada, Food Standard Agency UK.

  28. 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.

  29. http://www.inspection.gc.ca/food/labelling/food-labelling-for-industryhttp://www.inspection.gc.ca/food/labelling/food-labelling-for-industry http://www.fda.gov/Food/GuidanceRegulation/default.htm https://www.gov.uk/food-labelling-and-packaging/food-labelling-what-you-must-show Thank you for your attention Name: Christopher Savariau Position: Senior Inspector Email: csavariau@bsj.org.jm

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