Professional Documents
Culture Documents
Requirements
Division of Food Safety
Department of Agriculture and
Consumer Services
Division of Food Safety
Bureau of Meat and
Food Inspections
Bureau of Chemical
Residue Laboratories
Bureau of Food
Laboratories
2
Division of Food Safety
Bureau of Meat and
Food Inspections
130 inspectors, covering
over 48,000 licensed
accounts, including
supermarkets, grocery
stores, convenience
stores, bakeries, meat
markets, manufacturing
and processing facilities,
warehouses
3
Objectives
Participants should be able to identify basic
labeling requirements for their business
necessary to protect the health and safety of the
consumer
Identify the Bureau responsible for labeling
guidelines
4
Where can I produce my product?
In a licensed
establishment
Restaurant
Grocery store
Commissary
Not in a home kitchen or
residence
5
Where?
Restaurant
6
Where?
Grocery store
7
Where?
Home kitchens are not
acceptable
8
Commissary
Some establishments
operate strictly as a
commissary
Approved facility that
meets minimum
requirements
Licensed
9
Commissary Letter of Agreement
Must have proof of an
approved commissary
Must be available to inspector
http://www.myflorida.com
10
Minimum requirements of a
commissary
Approved water source
Food contact surfaces
Prevention of cross
contamination
Handwashing facilities
and restrooms provided
11
Minimum requirements
Proper labeling and
storage of toxics
Exclusion of pests
Preventing adulteration
Maintaining employees
health
12
Permit
Each vendor is required to obtain a permit
Cannot operate under the permit of the licensed
establishment
13
Historical perspective of labeling
Typical products include
Baked goods, cookies,
cupcakes, cakes
Jams, preserves
Honey
14
Food borne illness
Clostridium botulinum,
also known as botulism
Symptoms double vision,
blurred vision, slurred
speech, difficulty
swallowing, dry mouth
15
Bronson Urges Consumers To
Dispose Of Products Due To
Potential Botulism Risk
Two Palm Beach County Green Market locations
16
Food borne illness
Staphylococcus
Listeria (raw milk)
Incident of potential C
Botulism occurred in
Palm Beach County
17
Reasons for a labeling
requirement
Assure foods are safe,
wholesome and properly
labeled
Applies to foods
produced in the U.S. and
imports
18
Basic labeling
Name of product
Ingredients
Name or distributor
Address
Quantity, ounces or net
weight
19
What is the prohibition against
intervening labeling?
Nonessential
Intervening material
Type of product is
overshadowed by
nickname or company
name
UPC code is not required
labeling
20
Product name
Name of the food
Must appear on front
label
Principal display panel
21
Information label
Typical information label
is found on the back of
the package
22
What is information paneling
labeling?
Labeling statements that
are required to be placed
together
Includes name and
address of manufacturer,
packer or distributor
Ingredient list
Nutritional labeling
23
What name and address must be
listed on label
Manufacturer, packer or
distributor
Street address
City or town
State or name of country
if imported
24
Where should label statements be
placed?
Front label panel
Principal display panel
and other labeling on the
information panel
25
What is the net quantity of
contents?
Net quantity statement
Provides that amount of
food in the container or
package
Net contents must be in
both metric and US
Customary System
Weight or volume
26
What is the ingredient list?
Listing of each
ingredient
Descending order of
predominance
For example, pinto
beans, water and salt
Compound
ingredients must be
broken down (mayo)
27
Storage and Handling
Are there special
instructions for the
product?
Refrigerate after opening
For quality discard after
6 months
28
Does the product contain
allergens?
Are allergens added to
the product?
Milk, eggs, peanuts, tree
nuts, fish, shellfish, soy,
wheat
Food Allergen and
Consumer Protection
Act (FALCPA)
29
http://www.doacs.state.fl.us/fs/mobile_guide.pdf
http://www.doacs.state.fl.us/fs/mobile_guide.pdf
30
Other names for the eight
allergens
There were so many different ways that wheat and
dairy are present in a product.
Examples:
Amoniumcasinate is milk
Albumin is eggs
Gluten is wheat
31
Hidden allergens
Foods cooked in oil
Desserts
Buffet tables
32
Natural & Artificial Flavorings
Label all:
Flavorings
Coloring
33
Advisory Statements
"may contain [allergen]" or
"processed in a facility that also processes
[allergen]?“
Contains" with a capital C”
34
Basic nutrition requirements
Based upon the amount
of annual production
Exempt from nutritional
labeling if gross sales of
food product is $50,000
or less or total sales are
$500,000 or less
35
Nutritional labeling
Required on most food
packages labeled after
May 8, 1994
Nutrient content claims
Exemptions-small
business, restaurants,
deli-type food.
Foods not labeled for
individual sale
36
Labeling
Misleading information Examples:
Cannot make a health LOWERS
claim CHOLESTEROL
REDUCES HEART
DISEASE
LOWERS RISK OF
CANCER
37
Labeling
What should be on the
package?
Name of product
Ingredient
Name of distributor
Address
Quantity, weight
38
Sources
Title 21, Code of Federal
Regulations (21 CFR
101)
www.fda.gov
39
For more information
Contact
Department of Agriculture and
Consumer Services
Division of Food Safety
850.245.5520