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General Labeling

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

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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
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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

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Where can I produce my product?
 In a licensed
establishment
 Restaurant
 Grocery store
 Commissary
 Not in a home kitchen or
residence

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Where?
 Restaurant

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Where?
 Grocery store

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Where?
 Home kitchens are not
acceptable

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Commissary
 Some establishments
operate strictly as a
commissary
 Approved facility that
meets minimum
requirements
 Licensed

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Commissary Letter of Agreement
 Must have proof of an
approved commissary
 Must be available to inspector
 http://www.myflorida.com

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Minimum requirements of a
commissary
 Approved water source
 Food contact surfaces
 Prevention of cross
contamination
 Handwashing facilities
and restrooms provided

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Minimum requirements
 Proper labeling and
storage of toxics
 Exclusion of pests
 Preventing adulteration
 Maintaining employees
health

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Permit
 Each vendor is required to obtain a permit
 Cannot operate under the permit of the licensed
establishment

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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, slurred
speech, difficulty
swallowing, dry mouth

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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 in
Palm Beach County

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Reasons for a labeling
requirement
 Assure foods are safe,
wholesome and properly
labeled
 Applies to foods
produced in the U.S. and
imports

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Basic labeling

 Name of product
 Ingredients
 Name or distributor
 Address
 Quantity, ounces or net
weight

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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

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Product name
 Name of the food
 Must appear on front
label
 Principal display panel

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Information label
 Typical information label
is found on the back of
the package

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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

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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 country
if imported

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Where should label statements be
placed?
 Front label panel
 Principal display panel
and other labeling on the
information panel

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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

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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)
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Storage and Handling
 Are there special
instructions for the
product?
 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 and
Consumer 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.pdf

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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

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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 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

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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

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Labeling
 Misleading information  Examples:
 Cannot make a health  LOWERS
claim CHOLESTEROL
 REDUCES HEART
DISEASE
 LOWERS RISK OF
CANCER

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Labeling
 What should be on the
package?
 Name of product
 Ingredient
 Name of distributor
 Address
 Quantity, weight

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Sources
 Title 21, Code of Federal
Regulations (21 CFR
101)
 www.fda.gov

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For more information
Contact
Department of Agriculture and
Consumer Services
Division of Food Safety
850.245.5520

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