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Food Fundamentals > Class 10- Food Labelling Regulations > Flashcards

Class 10- Food Labelling Regulations Flashcards

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1
Q

Name 3 players in food labeling

A

Canada government
Food companies
Consumers

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2
Q

What are the members of food companies that play a role in food labeling

A
  • Importers
  • Distributors
  • Producers
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3
Q

What are the members of Canada government that play a role in food labeling

A

• Health Canada
• Canadian Food
Inspection Agency (CFIA)

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4
Q

What is the mandate of Canadian Food Inspection Agency (CFIA)

A

CFIA is dedicated to safeguarding food, plant and animals, which enhances the health and well being of Canada’s people, environment and economy.

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5
Q

What are the key science-based areas regulated in Canada?

A

– Food safety
– Animal health
– Plant protection

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6
Q

How were pancakes tuned vegan in workshop #8?

A

replaced milk with soy milk; egg with banana

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7
Q

Describe the taste of vegan muffins

A

mushy, chewy

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8
Q

When was CFIA created?

A

1997

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9
Q

From which 4 departments does CFIA provide federal enforcement and compliance
activities in animal, plant resources and food
products?

A

– Agriculture and Agri-food Canada
– Fisheries and Oceans Canada
– Health Canada
– Industry Canada

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10
Q

In which 4 Canadian ares does CFIA operate?

A

West, Ontario, Quebec, Atlantic

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11
Q

CFIA has _ federal acts, > _ regulations

A

CFIA has 10 federal acts, > 30 regulations

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12
Q

What is needed in a recipe that has yeast?

A

Good binder, so all the gas produced by yeast will be held in the product to help it rise

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13
Q

Are all labeling guidelines mandatory?

A

No

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14
Q

What are CFAI labs for?

A

For testing products that may not be safe

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15
Q

What is CFIA’s legislative authority?

A

To make sure that all acts imposed by CFIA are respected

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16
Q

What are the 3 components of Safe Food for Canadians Act?

A

licensing
Traceability
preventative controls

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17
Q

Which 2 federal departments have responsibility for development of Canadian food labelling?

A

Health canada

CFIA

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18
Q

What are the roles of Health canada in terms of development of Canadian food labelling?

A
  • Establishes policies, regulations and standards relating to health, safety and nutritional quality of food sold in Canada, including:
  • List of ingredients
  • Nutrition facts table
  • Instructions for safe use, consumption, storage and handling
  • Provides complementary information to consumer through education and awareness, information updates and publications
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19
Q

What are the roles of CFIA in terms of development of Canadian food labelling?

A
  • Enforces the policies and regulations that are developed by Health Canada
  • Administers and enforces non-health and safety policies and regulation related to misrepresentation. labeling, advertising, composition, grade and packaging
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20
Q

When was it decided to introduce new labels such as “contains a lot of sugar”?
When is the deadline to comply?

A

Dec 2016

2022

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21
Q

What does Food and Drugs Act & Regulations focus on

A

Focuses on standards of identity, composition, grade

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22
Q

What is the Canada’s primary food legislation?

A

Food and Drugs Act & Regulations

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23
Q

What does Food and Drugs Act Section 5 state?

A

No person shall label or sell any food in a manner that is false, misleading or deceptive or is likely to create an erroneous impression regarding its composition or safety.

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24
Q

Describe nutritional labelling regulations

A

– Mandatory

– Specific requirements (content & format)

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25
Q

Describe Nutrient content claims

A

– Optional

– Consolidation of 47 claims in FDR

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26
Q

Are Diet-related health claims obligatory?

A

They are optional

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27
Q

What are the core labelling requirements?

A 
Bilingual labelling 
Common name
Country of origin
Date markings and store instructions
Identity and principal place of business
Irradiated foods
Legibility and Location
List of ingredients and allergens
Net quantity 
Nutritional labelling
Sweeteners
Food additives
Fortification
Grades
Standards of identity
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28
Q

Which foods require a label?

Which foods are exceptions?

A

• Most prepackaged foods
• Exemptions:
– Clerk-served foods packaged upon request of a consumer
– One-bite confections sold individually (lollipops don’t fall under this category- more than one bite)
– Fresh F&Vs

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29
Q

What are mandatory labeling requirements?

A 
Language Requirements: Bilingual, Eng/Fr
Best Before Date
Nutrition Information
Common Name (e.g. beverage mix)
Net Quantity
List of Ingredients
Name and Address of Company
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30
Q

what is a common name?

A

Name prescribed by a regulation
• Examples: orange juice, sausage, chocolate, fish sticks, canned peas, milk, cheese, jam, bread, ice cream
– If name not prescribed by a regulation, name by which the product is commonly known is used (e.g. “orange drink”, “vanilla cookies”, “chocolate cake””, “onion dip”)

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31
Q

Apple juice vs apple drink vs apple juice drink

A

Apple Juice
Juice from apple
• No sweetener added
• B.11.123. [S]. Apple Juice

Apple Drink
Used if a sweetener is added (eg.grape juice in ingredient list)

Apple Juice Drink
Apple Drink, but contains at least 25% of apple juice

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32
Q

When is “Made with XX% Fruit Juice” name used

A

When % of juice in the drink is < 25%

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33
Q

When is “Has the Taste of Freshly Made Apple Juice” name used?

A

Might not contain real juice; the description is about the taste

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34
Q

Maple syrup

Standardized vs modified names

A

Maple Syrup vs Maple-Flavoured Syrup

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35
Q

Ice cream

Standardized vs modified names

A

Ice Cream vs Frozen Dairy Dessert

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36
Q

Chocolate

Standardized vs modified names

A

Chocolate vs Chocolatey, Chocolate Flavoured

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37
Q

Apple sauce

Standardized vs modified names

A

Apple Sauce vs Apple Snack

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38
Q

Mayonnaise

Standardized vs modified names

A

Mayonnaise vs Dressing Sauce

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39
Q

Processed Cheese

Standardized vs modified names

A

Processed Cheese vs Processed Cheese Product

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40
Q

Describe guidelines for net quantity declaration

A

– Must be in metric
– Declared by volume (liquids) or weight (solids) or sometimes by count (when established by trade practice) (e.g. hot dog buns, gum)

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41
Q

Describe name and address guidelines

A

– Can be in either official language
– May have country of origin requirements
– May also have to indicate the plant where product was manufactured

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42
Q

Describe “Best before” date guidelines

A

• Required for products w durable life up to 90 days
• Based on freshness, not safety
• Format
– Best before / Meilleur avant: 19 JN 28 (Year, month, day)

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43
Q

When should storage instructions be added on a packaging?

A

Storage instructions required if storage differs from normal RT (e.g. “keep frozen”, “keep refrigerated”)

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44
Q

Describe list of ingredients guidelines:

  • When should it be included?
  • What are the exceptions
A

– All prepackaged foods w > 1 ingredient must declare ingredients & components
– Decreasing order by weight
•Exception: spices, seasonings, fine herbs,
flavourings, flavour enhancers, food additives,
vitamins & minerals (except salt, which must be
listed separately) can appear in any order at the end
– Components of ingredients must be shown
• e.g. : chocolate chips (chocolate liquor, cocoa butter, sugar, soya lecithin vanilla extract) …

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45
Q

What is the new format regulations fro list of ingredients?

A

Black font: upper and lower case
Minimum type height requirements
- Grouping of sugar-based ingredients
White or neutral background
Food colors are listed by naem
Bullets or commas to separate ingredients
The titles “Ingredients” and “Contains” in bold type

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46
Q

What are upper case letters used for? (new regulations)

A
  • First letter of each ingredient, or in the case of food additive shown by an acronym, the entire acronym (e.g. BHT)
  • the alpha-descriptor that is part of the common name of a food additive, vitamin and micro-organism (e.g., Chymosin A, Vitamin B3 and D-calcium pantothenate)
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47
Q

(new regulations) How should components of ingredient shown in parentheses be displayed?

A

Must use lower case letters and must be separated by commas

48
Q

How are allergens displayed on the new label?

A

The word “Contains” in bold

Precautionary declaration “May contain” in bold and on the same lien

49
Q

How must colouring be listed?

A

Individual colors named

50
Q

What is the new regulation about sugar?

A

All sugar sources are combined in one -> Sugar (fancy molasses, brown sugar etc)

51
Q

What are the classifications of a sugar-based ingredient?

A

In respect of a prepackaged product:

  • An ingredient that is a monosaccharide or disaccharide or a combination of these
  • An ingredient that is a sweetening agent
  • any other ingredient that contains one or more sugars and that is added to the product as a functional substitute for a sweetening agent
52
Q

What are the exemptions from sugar grouping regulation?

A
  • Sweetening agents packaged and sold as such e.g honey
  • Fruit or vegetable juice or vegetable drink that does not contain any sweetening agent, including any blend of these juices and drinks
  • Fruit or vegetable purée, including any blend of these purées
  • Prepackaged products that contain only one sugars-based ingredient and the sugars-based ingredient contains the word “sugar” in its common name
  • Formulated liquid diets and human milk substitutes (Infant formula)
53
Q

What will grouping not be required for?

A

When components are declared in parentheses followign the ingredient common name e.g. brown sugar

54
Q

What are food additives?

A

Chemical substance added to food during

preparation or storage

55
Q

What is the effect of food additives?

A

Either becomes a part of the food or effects its
characteristics for the purpose of achieving a
particular technical effect
• e.g. anticaking agents, dough conditioners,
colouring agents, preservatives etc.

56
Q

what is the regulation about food additives?

A

Must be approved by Health Canada (which

products and what concentration)

57
Q

What are the most common causes of undeclared allergens?

A

– Incomplete cleaning (ingredient cross-over)
– Labelling error (ingredient omission)
– Rework with allergen included
– Ingredient changes/substitutions/additions

58
Q

What are the other causes of undeclared allergens?

A

– Wrong product in package
– Unknown ingredient in raw material
– Use of incorrect common name (e.g. mandelona nuts)

59
Q

Name priority allergens

A 
• Peanuts
• Tree nuts
• Milk
• Eggs
• Soybeans
• Fish, shellfish, crustaceans
• Sesame seeds
• Mustard seeds
• Wheat &amp; triticale
Plus:
• Gluten
• Sulphites
(10 ppm +)
60
Q

What are tree nuts?

A
  • Almonds
  • Brazil nuts
  • Cashews
  • Hazelnuts (filberts)
  • Hickory nuts
  • Macadamia nuts
  • Pecans
  • Pine nuts
  • Pistachios
  • Shea nuts
  • Walnuts
61
Q

What is the official definition of gluten?

A

Any gluten protein, modified protein or protein fractions from the grain of any of
the following cereals or the grain of a hybridized strain created from at least one of the following cereals:
– Barley
– Oats
– Rye
– Triticale
– Wheat (all species, including kamut & spelt)

62
Q

What are sulphites?

A

Additive to maintain food colour, shelf-life and prevent the growth of fungi or bacteria; occurs naturally in some foods.

63
Q

What are the dangers of sulphites?

A

Can cause allergy-like symptoms in some people

64
Q

What are the sources of sulphites?

A

Potassium bisulphite, potassium metabisulphite, sodium bisulphite, sodium dithionite, sodium metabisulphite, sodium sulphite, sulphur dioxide, sulphurous acid

65
Q

How are allergens are declared in the list of ingredients? (now)

A

In parentheses immediately after the ingredient:
– Ingredients: flour (wheat), butter (milk), liquid albumin (egg), apricot jam with pectin, vegetable oil (soy), sugar, flavour, sulphites.
• Sulphites may be shown at the end of the list of ingredients in any order.
• Added food allergen and gluten sources must be declared when present at any level, applicable to all ingredient generations.
• Bolding not required.

66
Q

How can food allergen & gluten sources and added sulphites be alternatively declared ?

A

– In a “contains” statement.
– Must be complete and identify all food allergens, gluten sources and added sulphites (10 ppm or more).
– Must be immediately after list of ingredients. – Order not specified.

67
Q

What are the regulations on labeling possible cross-contamination?

A
  • Non-mandatory

- “May contain” is used to list cross-contaminants

68
Q

Are artificial sweeteners listed in ingredient list? If yes, how?

A

• Like all food additives, sweeteners must be declared in the list of Ingredients
– Indication on label – Indication in ingredient list

69
Q

Can all foods be enriched? Why?

A

Only foods listed in Section D.03.002 FDR can be enriched with vitamins, minerals and aa.
- not to make unhealthy food e.g. chocolate from becoming falsely healthy

70
Q

What are the guidelines for Nutrition Facts Table?

A
  • Hass to be Canadian- cannot be based on information from other countries
  • HAs to be in french + english
71
Q

Which foods do not require the NFt?

A

• Foods w insignificant amounts (“0”) of all core nutrients e.g water
• Beverages > 0.5% EtOH
• Raw, single ingredient meat, poultry, fish,
seafood or by product (not ground meat/poultry)
• Foods prepared at store
• Individual serving for immediate consumption
• Food produced off premises, packaged from bulk on retail premises
• Very small enterprises (e.g. flea market)

72
Q

When is the exception from NFt is lost?

A

• Nutritional reference, biological role/function claim, health claim, health logo/symbol
– e.g. fat free, no sugar added, source of calcium, 5 g fibre per 75 g serving …
– “Protein helps build and repair body tissues”
• Artificial sweeteners, vitamins, minerals
added
• Vitamins and minerals declared as components in ingredients list (except flour)

73
Q

Describe NFt – new regulations - alternative formats

A
  • Calories is larger and stands out more with bold line below
  • Serving size stands out more and is more similar on similar foods
  • DV updated
  • New % daily value for total sugars
  • Updated list of minerals of public health concern
  • mg amounts are shown
  • New % DV footnote
74
Q

what are the 2 main differences in new DV?

A

Sugars: there was no DV before, now it is 100g
Carbohydrate: DV was 300g before, now it is no DV

75
Q

describe NFt – new regulations - serving size for single serving

A

Single Serving:
– Calories and nutrients must be declared for the entire package if the net quantity of food is within 200% of the reference amount

76
Q

Describe NFt – new regulations - serving size for multiple servings

A
  • Serving sizes must be based on regulated reference amounts and be in consumer- friendly terms – based on type of food
  • Foods that can be measured
  • Foods that come in pieces or can be divided • Amounts of foods typically eaten
77
Q

What are the two new changes in sugar labeling?

A
  • Group sugar-based ingredients in the list of ingredients

- %DV in sugars in nutrition fact table

78
Q

What is the benchmark for %DV for sugars?

A

100 g/day

79
Q

What are considered high sugar food?

A

with 15% of Dv

80
Q

What are the categories of ni-mandatory labelling? (5)

A 
• Precautionary allergen labelling
• Product of Canada; Made in Canada
• Organic claims
• Nutrient content claims
• Health claims
   – Disease risk reduction
   – Nutrient function
81
Q

What is the product of Canada claim? Is it mandatory?

A

Non-mandatory
A “Product of Canada” claim may be made when all or virtually all major ingredients, processing and labour used to make the food product are Canadian. Ingredients that are present in a food at very low levels (e.g. ‹2% of the product) & are not generally produced in Canada, may be used without disqualifying the food from making a “Product of Canada” claim
A “Made in Canada” claim may be used when a food is manufactured or processed in Canada regardless of whether the ingredients are domestic or imported or both.

82
Q 
All organic produce in Canada are labeled with a Canada Organic Logo. 
Is it mandatory?
For which foods is the logo permitted? 
Can imported foods use it? 
Does it have to be colored?
A 
Non-mandatory
» Logo permitted for foods that meet
the National Organic Standard for
organic production
» Imported products require an
attestation from country of origin that
product meets Canadian organic
requirements
» Logo can be in black &amp; white, or in
colour
83
Q

What is organic produce claim based on?

A 
Labelling based on % of organic ingredients:
» ≥ 95% organic
» 70% to < 95% organic
» Products not certified as organic, but
contain some organic ingredients
84
Q

Is it possible` to be 100% organic?

A

it is impossible to be 100% organic- illegal

85
Q

Only products that are ≥ __% organic may carry the logo or the designations “Organic” or “Biologique”

A

Only products that are ≥ 95% organic may carry the logo or the designations “Organic” or “Biologique”

86
Q

What is the labeling requirement for ≥ 95% organic imported ingredients

A

“Product of (naming the country)” or
“Imported” (naming the country)” in close
proximity to Canada Organic logo

87
Q

What should be present on ≥ 95% organic ingredients label?

A

Name of Certification Body must be on label

88
Q

70 to <95% organic ingredients
What may/may not they claim?
What else should be on the label?

A

• May claim: “x% organic ingredients”
• May NOT claim: “Organic” or bear the logo
• Name of Certification Body must be on
label

89
Q

<70% organic ingredients
What may they claim?
What can’t they do?
Is certification required?

A 
• May declare organic ingredients in ingredient
list
• May NOT use claims statements
• May NOT bear logo
• No certification required
90
Q

What are nutrient content claims/ what are they for? Give examples

A

Describes the level of a nutrient in a food;
easy way to get info about a food
Low in Fat, Source of Vitamin C,
Very High Source of Fibre

91
Q

Are nutrient claims regulated? If yes, how?

A

Regulated (needs to meet criteria)
– Only nutrient content claims outlined in FDR are permitted
– The food must meet compositional criteria (based on regulated
reference amounts and servings of stated size)

92
Q

Where are Nutrient content claims usually placed?

A

Often on front of package

93
Q

What are the possible nutrient content claim categories?

A 
Energy and Calorie Claims
Protein Claims
Fat Claims
Saturated Fatty Acid Claims
Trans Fatty Acid Claims
Omega-3 and Omega-6 Polyunsaturated Fatty Acid Claims
Cholesterol Claims
Sodium (Salt) Claims
Potassium Claims
Carbohydrate and Sugars Claims
Dietary Fibre Claims
Vitamin and Mineral Nutrient Claims
"Light" Claims
94
Q

What is the nutritional claim about the composition criteria based on?

A

Based on regulated reference amounts

– Standardized quantities reflecting the amount of a food consumed at a single eating occasion типо крч serving sizes

95
Q

For how many food categories are composition criteria provided?

A

Provided for 153 food categories (eg. 55g for a muffin)

96
Q

What is the criteria for high source of fibre?
Then if the serving size of a muffin is 55g, can a muffin of 130g, be claimed as a high fibre product if it contains 4g of fibre?

A

no

97
Q

Is a muffin of 25g be claimed as a low fat if it contains 2g of fat? Criteria for “Low in Fat”: 3g fat or less / RA

A

No

98
Q

What does “free” content claim mean?

A
  • None or hardly any of this nutrient

- An an example is sodium free

99
Q

What does “low” content claim mean?

A
  • a small amount

* an example is “low fat” (≤3g fat per ref amt)

100
Q

What does “reduced” content claim mean?

A

• at least 25% less of the nutrient compared with a
similar product
• an example is “reduced in Calories”

101
Q

What does “light” content claim mean?

A

can be used on foods that are reduced in fat or reduced in Calories

102
Q

What does “source” content claim mean?

A
  • contains a significant amount of the nutrient
  • an example is “source of fibre” (≥2g fibre per ref amt)
  • Vitamins & minerals: a svg=5%DV
103
Q

What does “high or good source” content claim mean?

A
  • contains a high amount of the nutrient
  • an example is “high in vitamin C”
  • “high in fibre” (≥4g fibre per ref amt)
104
Q

What does “very high or excellent source” content claim mean?

A
  • contains a very high amount of the nutrient
  • an example is “excellent source of calcium”
  • “very high in fibre” (≥6g fibre per ref amt)
105
Q

What are the regulations of disease risk reduction claims?

A
  • Selected permitted claims on labels
  • Specify the conditions a food has to meet to qualify for a claim
  • Specify the exact wording for the claim
  • Prohibit the use of claims for food for children under 2 years of age
106
Q

What are the permitted risk reduction claims?

A
  • Sodium/potassium and hypertension
  • Calcium/vitamin D and osteoporosis
  • Saturated and trans fats and heart disease
  • Vegetables/fruit and cancer
    - eg. “A healthy diet rich in a variety of vegetables and fruit may help reduce the risk of some types of cancer”
  • Sugar alcohols and tooth decay
    - eg “Won’t cause cavities”
  • Beta glucan oat fibre and heart disease
  • Replacement of Saturated Fat with Mono- and Polyunsaturated Fat and Blood Cholesterol Lowering
107
Q

There’s a claim- “A healthy diet containing foods high in potassium and low in
sodium may reduce the risk of high blood pressure, a risk factor for stroke and heart disease. (Naming the food) is sodium-free.”
Determine which of the permitted disease risk reduction claim it has used and what is it’s composition such that it qualifies for the use of these claims?

A
  • Low in saturated and trans fatty acids
  • 0.5% or less alcohol
  • More than 40 Calories, and
  • At least 10% WRNI* of a vitamin or mineral nutrient (in this case, potassium)
  • Weighted Recommended Nutrient Intake
108
Q

What are the possible function claims based on?

A

Based on the role that the food or the food constituent
plays, when consumed at levels consistent with normal
dietary patterns
Eg: (Serving amount) of (Product) contains 3.5 grams (or amount if > 3.5 g) of fibre from psyllium seed, which promotes laxation

109
Q

What are Nutrient Function Claims (Biological Role Claims)?

A

Describe well-established roles of energy or known nutrients that are essential for the maintenance of good health or for normal
growth and development
Eg: Protein helps build and repair body tissues

110
Q

What are the 3 types of prohibited advertisement?

A
  • No person shall advertise any food, drug, cosmetic or device to the general public as a treatment, preventive or cure for any of the diseases, disorders or abnormal physical states.
    Examples: cancer, diabetes, hypertension, obesity, etc..
  • “Labels must not be deceptive or misleading regarding qualities of a product”
  • “No person shall label or sell any food in a manner that is false, misleading or deceptive or is likely to create an erroneous
    impression regarding its composition or safety. FDA
111
Q

Where are 3 offices of CFIA found in QuebecÉ

A

Saint Hyacinthe, Quebec City, Montreal

112
Q

Sectors regulated by CFIA

A 
Slaughterhouses and meat packing plants 
•Dairy establishments 
•Processed egg stations 
•Honey &amp; maple product processors 
•Fresh F&amp;V growers and importers 
•Prepared and packaged food manufacturers and importers 
•Aquaculturists and mariculturists
•Fish and seafood processing plants 
•Seed producers 
•Fertilizers manufacturers 
•Grain and field crop growers 
•Cattle feed producers  
•Livestock producers and importers 
•Nurseries and importers of horticultural products •Forestry operations and wood importers
113
Q

What are exemptions form bilingual requirements

A
  • Dealer name and address
  • Shipping containers/non retail containers •Common name of some alcoholic bevs
  • Specialty foods
  • Local foods
114
Q

WHat shall a product labeled as jam contain or be

A
  • Shall be the product obtained by processing fruit, fruit pulp, or canned fruit, by boiling to a suitable consistency with water and a sweetening ingredient
  • Shall contain not less than
    • 45% of the named fruit and
    • 66% water soluble solids as estimated by the refractometer
115
Q

What is a functional substitute for a sweetening agent

A

Functional Substitute for a Sweetening Agent means, in respect of a prepackaged product, a food – other than any sweetener or sweetening agent, including any sugars – that replaces a sweetening agent and that has one or more of the functions of the sweetening agent including, sweetening, thickening, texturing or caramelizing;

e.g. concentrated white grape juice

Food Fundamentals (1 decks)

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