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Food Labelling (FPT 611)
DEFINITIONS

Food Labelling: ‘Labelling’ means any written, printed or graphic matter that is present on the
label, accompanies the food or is displayed near the food

Genetically Engineered or Modified Food: Food and food ingredients composed of or
containing genetically modified or engineered organisms obtained through modern
biotechnology, or food and food ingredients produced from but not containing genetically
modified or engineered organisms obtained through modern biotechnology.

Organic Food: Food products produced in accordance with specified organic production
standards.

Proprietary and Novel Food: An article of food for which standards have not been specified but
is not unsafe, provided that it does not contain any foods or ingredients prohibited under this Act
and the regulations made thereunder.

Allergic reaction : Immunologically induced tissue response to a foreign substance (allergen).

Balanced Diet : A diet containing all essential (macro and micro) nutrients in optimum quantities
and in appropriate proportions that meet the requirements.

Calorie : Unit used to indicate the energy value of foods. Quantitative requirements are expressed
in terms of energy, i.e., kilocalories (Kcals). Newer unit for energy is Kjoules.

CU: Consumption Unit. One unit represents Recommended Dietary Allowance of energy for a
sedentary man.

Empty calories: Term used for foods that provide only energy without any other nutrient, eg.
white sugar and alcohol.

Food Exchange: Foods are classified into different groups for exchange. Each “exchange list”
includes a number of measured foods of similar nutritive value that can be substituted interchangeably in meal plans.

Macronutrients: Nutrients like carbohydrates, proteins and fats which are required in large
quantities.

Micronutrients: Nutrients which are required in small quantities, such as vitamins and trace
elements.

Processed foods: Foods that are produced by converting raw food materials into a form suitable
for eating.

Protein Energy Malnutrition (PEM): A marked dietary deficiency of both energy and protein
resulting in undernutrition.

Recommended Dietary Allowances (RDA): The amounts of dietary energy and nutrients
considered sufficient for maintaining good health by the people of a country.

Trans-fatty acids: Are mainly produced during hydrogenation of oils; a few also occur naturally
in very small quantities.

Triglycerides (Neutral fat): The major type of dietary fat and the principal form in which energy
is stored in the body. A complex of fatty acids and glycerol.

Unsaturated fatty acids: Fatty acids in which there is a shortage of hydrogen atoms. The carbon
atoms then become linked by double bonds. Unsaturated fatty acids are less stable than saturated
fatty acids.

Visible fats: Fats and oils that can be used directly or in cooking.

Weaning foods: Foods which are used during gradual transition of the infant from breastfeeding
to a normal diet.

Serving size: The serving size indicates the portion of food considered for nutrition information,
typically measured in units like "cups" or "pieces." It helps determine how much of the food is
consumed in one serving and how many servings are in the entire package.

% Daily value: The percent Daily Value (%DV) shows how much a nutrient in a serving of food
contributes to a total daily diet. The %DV can help you determine if a serving of food is high or
low in a nutrient. The Daily Values are reference amounts (in grams, milligrams, or micrograms)
of nutrients to consume or not to exceed each day.
BARCODING

Barcoding: A bar code is a method of encoding data (numbers and/or letters) in a form that can
be read and understood by a machine. The data is encoded in an array of parallel bars and spaces
of varying widths. Reading the bar code employs an optical technique because information is
scanned using light that reflects from the bars and spaces within the symbol.

Symbology: There are different types of bar codes. These various types are known as
symbologies.
The definition of a symbology is “Any of the standard systems representing data in a bar code
form, each having its particular characteristics and rules of composition. The symbology specifies
the character set, start and stop codes, length etc”.
An easy definition is to consider a symbology as a language in bar code technology.
(USDA 2005)
Labelling for substitute products:
If a product fails to comply with a standard only because the meat or poultry content is lower
than required and the product has generic identity as a nonmeat product (e.g., pizza, stew, pies), then
the product may be designated by the nonmeat terminology in the standardized name (e.g., “PIZZA,”
“STEW,” “PIE”), provided the meat/poultry content of the product is conspicuously disclosed
contiguous to the product name along with a statement of the amount of meat/poultry in the
standardized product. (For example, PIZZA (contains 5 percent sausage; SAUSAGE PIZZA contains
12 percent sausage.) Such product may not be nutritionally inferior to the standardized product it
resembles. For this purpose, nutritional inferiority is defined, consistent with the requirement of 21
CFR 101.3(e)(4), as any reduction in the content of an essential nutrient that is present at 2 percent
or more of the U.S. RDA per serving of protein or any of the vitamins or minerals for which U.S.
RDAs are established. A quality control procedure must be approved for such products by the
Processed Products Inspection Division before the label can be used.
If a product is nutritionally inferior to the standardized product it resembles, it must be labelled
“imitation” in accordance with 9 CFR 317.2(j) and 9 CFR 381.1(b).
See: Policy Memo 069 dated March 23, 1984
Labelling of product names, fanciful names, word size:
Words in product names or fanciful names may be a different size, style, colour, or type, but
in all cases, the words must be prominent, conspicuous, and legible. Moreover, no
word in a product name, i.e., a common or usual name, a standardized name, or a descriptive name
should be printed in letters that are less than one-third the size of the largest letter used in any other
words of the product name. The same guidelines apply to letters of words in fanciful names that
may accompany the product name.
For example, for a product labelled Chili Mac--Beans, Macaroni and Beef in Sauce, “Chili
Mac” is the fanciful name and “Beans, Macaroni and Beef in Sauce” is the product name. No letter
in “Chili Mac” may be smaller than one-third the size of the largest letter in “Chili Mac.” Similarly,
no letter in the descriptive name may be smaller than one-third the size of the largest letter in the
descriptive name. This policy is not intended to address the relative size of words in fanciful names
versus product names. The size of words in qualifying statements, e.g., “Water Added,” “Contains
up to ...,” “Smoke Flavoring Added,” etc., are not affected by this policy memo.
See: Policy Memo 087A dated September 16, 1985
Labelling of safe thawing instructions on consumer packages:
Thawing instructions which appear on the label of a frozen meat or poultry product must be
given in accordance with FSIS' recommendations for safe thawing procedures. These procedures are
as follows:
1. Thawing product in the refrigerator.
2. Thawing product in cold water, changing water every 30 minutes until product is thawed.
3. Thawing product in a microwave oven for less than 2 hours. Cook immediately.
Upon request, alternative thawing procedures may be considered. However, scientific
evidence which thoroughly establishes the safety of an alternative thawing procedure must be
presented with the procedure when it is submitted for review.
See: Policy Memo 119 dated September 28, 1989