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Food fundamentals 2 > food labeling regulations > Flashcards

food labeling regulations Flashcards

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1
Q

what are the players in food labeling regulations

A
  • governement of canada
  • food companies
  • consumers
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2
Q

what groups are included in food labeling governemental regulators

A
  • health canada

- CFIA

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3
Q

what groups are included in food labeling in food companies?

A
  • food importers
  • food producers
  • food distributers
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4
Q

who is the main consumer target?

A

the general public

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5
Q

what is the CFIA’s mandate?

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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6
Q

when was the CFIA created

A

1997

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7
Q

what are the 4 departments of the CFIA

A
  • agriculture and agri-foods canada
  • fisheries and oceans canada
  • health canada
  • industry canada
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8
Q

what does the CFIA do?

A

it overlooks the federal food inspection system, regulatory programs & activites on animal health and plant protection

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9
Q

CFIA in numbers

A
  • around 7K employees in cadada
    located in 4 regions; west (bc, alberta, sask & manitoba), ontario, quebec, atlantic (PEI, newfoundland)
  • located in 4 regions in quebec: qc city, montreal east, montreal west, st-hyacinthe
    -has 13 federal acts
    -38 regulations
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10
Q

what are some sectors regulated by the CFIA?

A

-slaughterhouses
-dairy establishments
-egg processing stations
-fruit and vegetable producers
-locations of preparing and packaging foods
-livestock producers and importers
-forestry operations
much more

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11
Q

what type of professionals work for the CFIA?

A 
inspectors (includes dieticians)
biologist/chemist
researchers
financial officers
technicians 
computer specialists....
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12
Q

top priorities of the CFIA

A
  • recall unsafe products
  • take preventive measures under a risk based approach
  • take appropriate compliance and enforcement related to food safety, labeling & practices
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13
Q

some of the activities of the CFIA include

A
  • managing food safety risks
  • coordinating food recalls
  • certifying exports
  • promoting science based regulations
  • boarder control
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14
Q

role of health Canada in food labeling

A
  • list of ingredients
  • nutritional facts
  • instructions for food use/ safety
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15
Q

what is the role of the CFIA in food labeling?

A
  • enforces the policies that are applied by health canada

- administers and enforces policies related to misrepresentation, labeling, advertising, grade, etc.

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16
Q

what is the food and drugs act regulation

A
  • it is canada’s primary food legislation

- focuses on standards of identity, grade and composition

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17
Q

what are some basic labeling requirements

A
  • needs to be bilingual
  • best before date need to be identifies
  • must have nutrition information
  • common name
  • net quantity
  • ingredient list
  • company name & address
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18
Q

what is a common name?

A

name prescribed by regulation or name it is commonly known as.
everything needs to be labeled with common name except fruits and vegetables wrapped in cellophane.

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19
Q

What are the requirement to name a product “jam”

A
  • Product optained by processing fruit, fruit pulp or canned food and boiled to a suitable consistency.
  • shall contain >45% of the named fruit & 66% of water soluble solids
  • may contain added pectin, preservatives, pH adjusting agent/antifoaming agent
  • shall NOT contain apple or rhubarb.
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20
Q

identify the following to its respective name:

Juice from apple. Now sweetener added

A

Apple juice

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21
Q

identify the following to its respective name: apple juice + added sweetener

A

apple drink

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22
Q

identify the following to its respective name: apple drink that contains atleast 25% of apple juice

A

apple juice drink

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23
Q

identify the following to its respective name: when % of juice in drink is less than 25%

A

made with XX% of fruit juice

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24
Q

identify the following to its respective name: doesn’t contain real juice.

A

has the taste of freshly made apple juice

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25
Q

give examples of standardized foods that get modified.

A

maple syrup –> maple flavored syrup
ice cream –> frozen dairy dessert
apple sauce –> apple snack

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26
Q

on what should the best before date appear on?

A

foods with a durable life of <90 days & needs to be accompanied by storage instructions

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27
Q

what is the prescribed best before format?

A

best before/ meilleur avant: 2014 Feb 21

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28
Q

How must the company name & address be labeled?

A

-in either official language
- may have country or origin
may indicate plant where product is manufactured.

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29
Q

how must the quantity be indicated on food products?

A

in volume or weight using metric units

may carryt only a count ex: hot dog buns –> 6 buns

30
Q

why should the quantity of food be indicated on products?

A

allows consumers to calculate nutritional information of the full package, versus one serving

31
Q

how must ingredients appear on food products?

A
  • appear based on weight in decreasing order
  • exception: spices, herbs & flavouring, additives vitamins and minerals
  • components of ingredients must also be shown
    ex: chocolate chip (chocolate liquor, cocoa, butter, sugar, soya lecithin, vanilla extract)
32
Q

how has the ingredient format been modified?

A
  • black font
  • title “ingrediant” and “contains” are in bold
  • neutral background
  • bullets to separate ingredients
  • food color listed by their name
  • sugar based ingrediants are grouped
33
Q

How are upper and lower cases regulated in new ingredient format

A
  • upper case to show first letter of each ingredient, or in the case of an additive shown by an acronym then all in upper case.
  • upper case of the alpha descriptor of a vitamin, microorganism or additive.
    components grouped in parentheses are in lower case.
34
Q

regulation on sugar-based ingredients in prepackaged foods

A
  • mono or disaccharide
  • ingredient that is a sweetening agent
  • functional substitute for a sweetening agent.
35
Q

what is meant by a function substitute for a sweetening agent?

A

with respect to prepackaged foods, a food– other than any sweetener or sweetening agent, including any sugar that replace a sweetening agent and has one of more functions like a sweetening agent such as sweetening, thickening, texturing or caramelization.

36
Q

how should honey be identified in a list of ingredients

A

not included in groupinh

37
Q

what are the most common causes of undeclared allergens?

A
  • incomplete cleaning (ingredient cross over)
  • labeling error
  • rework with allergen included
  • ingrediant changes/substitutions/ additions
38
Q

what always need to be declared when the item or protein derivative is present

A
  • peanuts
  • tree nuts
  • milk products
  • eggs
  • soy
  • seafood
  • sesame seeds
  • wheat or triticale
  • mustard seeds
  • sulphites (10 ppm or more)
39
Q

what nuts are included in tree nuts

A

almonds, cashews, brazil nuts, macadamia, pecans, pine nuts, walnuts, pistachios, hazelnuts, etc.

40
Q

what are food additives?

A

chemical substance added to food during preparation or storage.
needs to be approved by health canada

41
Q

labeling requirement when using artificial sweeteners?

A

indication on label that the product contains that artificial sweetener
indicated on the ingredient list

42
Q

can all foods be enriched in vitamins, minerals and AA?

A

no, only those listed on a certain list.

43
Q

labeling regulations ia a 3 part process

A

1- nutrition labeling
requirements for availability, content & format
2- nutrient content claims
consolidation of 47 claims in the food and drug regulations (not mandatory)
3- health claims
not mandatory

44
Q

what are some exceptions to nutritional labeling

A 
-foods with significant amounts of “0” 
Ex: coffee beans, spices
-beverages with more than 0.5% alcohol
-fresh fruits &amp; veggies
-raw single ingredient meat or poultry (this doesn’t include ground meat and poultry)
-one bite confections
-prepared foods (bakery, salads etc.)
45
Q

how can nutritional labeling exceptions be lost?

A

if there is a health claim, health logo, etc.

  • if artificial sweeteners are added
  • if minerals/ vitamins are added
  • vitamins and minerals declared as components in ingredient list
46
Q

what are some Nutrition facts table?

A
  • serving size needs to stand out
  • daily values are updated
  • calories are larger and in bold
  • amount of minerals in mg is shown
  • daily value for sugar is added
47
Q

what are the alternative formats for nutrition fact tables

A
  • bilingual
    -bilingual simplified horizontal
    simplified linear
48
Q

DV are also adjusted

A
  • no DV for CHO & proteins
  • fiber DV increased by 3g
  • fats increased to 75g
  • cholesterol is optional
49
Q

what is the DV accorded for sugar

A

100g/day

it is also highlighted in footnotes to limit sugary food intake (>15% DV)

50
Q

new regulation on serving size

A

single serving: calories must be declared for the entire package is net quantity of food is within 200% of reference amount.
multiple serving: serving sizes will be based on regulated reference amount

51
Q

would a 473 mL milk carton be considered single or multiple serving

A

single serving hence would be identified as per carton.

52
Q

serving size is based on the type of food

A
  • can be measured
  • comes in pieces or is divided
  • amounts typically eaten
53
Q

what is a nutrient claim

A

describe the level of a nutrient in a food

  • it is regulated
  • often located on front of package
    ex: low in fat, 0 trans fat,, source of vitamin c.
54
Q

nutrient content claims are based on what?

A
  • a regulated reference amount which is provided for 153 food categories
  • serving size states
55
Q

to claim that a food is “low in ____” it must?

A

have only a small amount

ex: < 3g of fat per reference amount

56
Q

to claim that a food is “free in ____” it must?

A

have none or hardly any of the given nutrient

ex: sodium free means it has < 5mg per reference amount

57
Q

to claim that a food is “reduced in ____” it must?

A

composed of at least 25% less of the nutrient in comparison to a similar product
ex: reduced in calories

58
Q

to claim that a food is “light” it must?

A

can be used in foods that are reduced in fat or in calories

59
Q

what what a food have to say it is a “source of”

A

contains a significan amount of a given nutrient
ex: source of fiber h=must have >2g per reference amount
vitamins/minerals –> 5% of DV

60
Q

what what a food have to say it is a “ high or good source of”

A

contains a high amount of the nutrient
ex: high in vitamin C
High in fiber >4g per reference amount

61
Q

what what a food have to say it is a “ very high or excellent source of”

A

contains very high amounts of a nutrient

ex: very high in fiber >6g per reference amount

62
Q

is it ok to label a food promoting it as a way to treat cancer, diabetes, obesity etc?

A

No it is prohibited

63
Q

disease risk reduction claims

A

-needs to specify the condition the food meets to qualify for the claim
specify the exact wording for the claim
- a claim cannot be used for children under 2

64
Q

what is needed to qualify for sodium and hypertension claim?

A
  • needs to be low in saturated and trans fa
  • LESS THA 0.5% ALCOHOL
  • more than 40 kcals
65
Q

what is a function claim?

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

66
Q

what is needed to claim that something is organic

A

3 types of labeling requirements
->95% organic
>70% -<95% organic
product not certified organic but contains organic ingredients

67
Q

what product contains the canada organic logo

A

only products that are >95% organic

68
Q

how must imported organic products be labelled

A

name of country or origin
“product of ____”
“imported _____”
need to be located close to the organic logo

69
Q

foods that are not >95% organic may not not claim that they are organic but may claim what instead?

A

x% of organic ingredients if between 70-95% organic

70
Q

if less than 70% organic how is it identified

A

the ingredient itself is identified but not the product itself.

71
Q

what are the guidelines for product of canada

A

manufacturing & manpower must be canadian
product must contain 98% canadian ingredients
may contain less than 2% imported ingredients

72
Q

what are the guidelines for made in canada products

A

last transformation must be done in canada

Food fundamentals 2 (10 decks)

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