Labeling requirements– can become very complex

– check Title 9 CFR (Code of Federal Regulations)– Parts 317-319 - labels and labeling

Labels must include:

1. proper product name– “common and usual” name for defined product or standard of

identityor if no standard, “a truthful descriptive designation”

– uncommon descriptive name must include process i.e. cured, smoked, dried, sectioned and formed, etc.

– common meat industry terms not acceptable if not common to consumers

2. ingredients list

– “Ingredients:” - followed by a descending list in order of quantity used

– “spices” - natural spice designation as a group– onion and garlic must be listed independently

– “Flavorings” - spice extractives, liquid smoke, etc.– for products with injected brine

i.e. hams - should be prefaced with “Cured with:”

– if two meat ingredients such as beef and pork are used and make up at least 70% of the meat while neither is less than 30% they can be listed as “beef and pork”– can then be interchanged within those limits without changing the label

– does not apply to poultry

3. name and place of business of manufacturer, packer or distributor

– city, state, zip code

– may be on principle display panel (PDP)– defined as full side most likely to be displayed or 40% of surface

area, etc.

or the 20% panel adjacent to PDP (side panel)

or front riser panel on frozen foods

4. accurate statement of net quantity

– on PDP panel

– bottom 30%, parallel to base

– “net weight”– less than 1 lb must be as ounces (oz.)

– between 1 lb and 4 lbs must be dual declaration– oz. (lbs) or lbs. (oz)

i.e. 24 oz. (1 1/2 lbs)

– size of letters determined by size of PDP

Ex. 1/16” high for 5 sq inch panel or less 1/8” for 5-25 sq inch

5. official inspection stamp and establishment number

– must be conspicious on the PDP

6. Nutritional information– serving size, servings per container

– calories

– calories from fat

– total fat– saturated fat

– trans fat

– cholesterol

– sodium

– total carbohydrate– fiber

– sugars

– protein

– all as weight and % of daily value or diet

– may be adjacent 20% panel

7. handling statement

– anything required “to maintain wholesomeness” “Keep refrigerated”

“Keep frozen”

– must be on PDP

Notes on labeling– liquid smoke if mixed, injected requires “smoke flavoring

added”

– artificial colors or flavorings must be noted

– antioxidants (when permitted) must be included as “BHA, BHt added to help protect flavor”

– terms or names of geographical significance must be qualified

i.e. Farm-style, New England-brand, etc.except some are generic

i.e. Polish sausage Genoa salami

Notes on labeling (continued)

– bacon is allowed a window but must show 70% of slice length and be at least 1 1/2 inches wide to show “representative” slice

– non-specific loaves– few requirements for product except name must be

appropriate and ingredients statement must be continuous to product name on PDP

– Ex. “olive loaf”, “pickle and pimento loaf”, etc.

Labeling categories for sausage products1. fresh

– antioxidants permitted– 3% added water permitted

2. uncooked, smoked– 3% added water– very limited group

3. cooked sausage– usually cured– may or may not be smoked

4. cooked sausage - franks and bologna category– approaches standard of identity– fat plus added water = 40%– cured, smoked

5. semi-dry and dry sausage– 0.5% water with starter allowed– moisture : protein requirements