wk 3 - general labeling requirements ifas pres909

8/8/2019 Wk 3 - General Labeling Requirements IFAS Pres909

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General Labeling

RequirementsDivision of Food Safety

Department of Agriculture andConsumer Services


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Division of Food Safety

Bureau of Meat andFood Inspections

Bureau of Chemical

Residue Laboratories Bureau of Food

Laboratories

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Bureau of Meat andFood Inspections

130 inspectors, covering

over 48,000 licensedaccounts, includingsupermarkets, grocerystores, convenience

stores, bakeries, meatmarkets, manufacturingand processing facilities,

warehouses3


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Objectives

Participants should be able to identify basiclabeling requirements for their businessnecessary to protect the health and safety of the

consumer

Identify the Bureau responsible for labelingguidelines

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Where can I produce my product?

In a licensedestablishment

Restaurant

Grocery store Commissary

Not in a home kitchen orresidence

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Where?

Restaurant

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Where?

Home kitchens are notacceptable

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Commissary

Some establishmentsoperate strictly as acommissary

Approved facility thatmeets minimumrequirements

Licensed

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Commissary Letter of Agreement

Must have proof of anapproved commissary

Must be available to inspector

http://www.myflorida.com

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http://www.myflorida.com/http://www.myflorida.com/


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Minimum requirements of a

commissary Approved water source

Food contact surfaces

Prevention of cross

contamination

Handwashing facilitiesand restrooms provided

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Minimum requirements

Proper labeling andstorage of toxics

Exclusion of pests

Preventing adulteration

Maintaining employeeshealth

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Permit

Each vendor is required to obtain a permit

Cannot operate under the permit of the licensedestablishment

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Historical perspective of labeling

Typical products include

Baked goods, cookies,cupcakes, cakes

Jams, preserves Honey

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Food borne illness

Clostridium botulinum,also known as botulism

Symptoms double vision,

blurred vision, slurredspeech, difficultyswallowing, dry mouth

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B U C T


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Bronson Urges Consumers To

Dispose Of Products Due To

Potential Botulism Risk Two Palm Beach County Green Market locations

No permit to produce or sell

Vacuum-sealed mason jars

Held at room temperature

Label had no manufacturer information


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Food borne illness

Staphylococcus

Listeria (raw milk)

Incident of potential C

Botulism occurred inPalm Beach County

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Reasons for a labeling

requirement Assure foods are safe,

wholesome and properlylabeled

Applies to foodsproduced in the U.S. andimports

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Basic labeling

Name of product

Ingredients

Name or distributor

Address

Quantity, ounces or netweight

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What is the prohibition against

intervening labeling? Nonessential

Intervening material

Type of product is

overshadowed bynickname or companyname

UPC code is not requiredlabeling

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Product name

Name of the food

Must appear on frontlabel

Principal display panel

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Information label

Typical information labelis found on the back ofthe package

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What is information paneling

labeling? Labeling statements that

are required to be placedtogether

Includes name andaddress of manufacturer,packer or distributor

Ingredient list

Nutritional labeling

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What name and address must be

listed on label Manufacturer, packer or

distributor

Street address

City or town

State or name of countryif imported

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Where should label statements be

placed? Front label panel

Principal display paneland other labeling on the

information panel

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What is the net quantity of

contents? Net quantity statement

Provides that amount offood in the container or

package Net contents must be in

both metric and USCustomary System

Weight or volume

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What is the ingredient list?

Listing of eachingredient

Descending order ofpredominance

For example, pintobeans, water and salt

Compoundingredients must bebroken down (mayo)

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Storage and Handling

Are there specialinstructions for theproduct?

Refrigerate after opening For quality discard after

6 months

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Does the product contain

allergens? Are allergens added to

the product?

Milk, eggs, peanuts, tree

nuts, fish, shellfish, soy,wheat

Food Allergen andConsumer Protection

Act (FALCPA)

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http://www doacs state fl us/fs/mobile guide pdf. . . . _ .
http://www.doacs.state.fl.us/fs/mobile_guide.pdfhttp://www.doacs.state.fl.us/fs/mobile_guide.pdfhttp://www.doacs.state.fl.us/fs/mobile_guide.pdfhttp://www.doacs.state.fl.us/fs/mobile_guide.pdf


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http://www.doacs.state.fl.us/fs/mobile_guide.pdf

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http://www.doacs.state.fl.us/fs/mobile_guide.pdfhttp://www.doacs.state.fl.us/fs/mobile_guide.pdf


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Other names for the eight

allergens

There were so many different ways that wheat anddairy are present in a product.

Examples:Amoniumcasinate is milk

Albumin is eggs

Gluten is wheat


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Hidden allergens

Foods cooked in oil

Desserts

Foods with sauces Complex dishes with many ingredients

Buffet tables


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Natural & Artificial Flavorings

Label all:

Flavorings

Coloring Incidental additives that contains an allergen


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Advisory Statements

"may contain [allergen]" or

"processed in a facility that also processes[allergen]?

Contains" with a capital C

Food sources declared

Identify all allergen ingredients


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Basic nutrition requirements

Based upon the amountof annual production

Exempt from nutritional

labeling if gross sales offood product is $50,000or less or total sales are$500,000 or less

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Nutritional labeling

Required on most foodpackages labeled afterMay 8, 1994

Nutrient content claims Exemptions-small

business, restaurants,deli-type food.

Foods not labeled forindividual sale

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Labeling

Misleading information

Cannot make a healthclaim

Examples:

LOWERSCHOLESTEROL

REDUCES HEARTDISEASE

LOWERS RISK OFCANCER

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Labeling

What should be on thepackage?

Name of product

Ingredient Name of distributor

Address

Quantity, weight

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Sources

Title 21, Code of FederalRegulations (21 CFR101)

www.fda.gov

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For more informationContact

Department of Agriculture andConsumer Services


850.245.5520

wk 3 - general labeling requirements ifas pres909

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