Food Labelling Flashcards
1
Q
What are the 4 dimensions of Food Labelling?
A
1) Legal framework
2) Roles and responsibilities
3) Nutritional analysis
4) Employment outlook
2
Q
Food labelling is about _____ and ____ the public about the foods they buy
A
Informing and protecting
3
Q
In the legal framework, what are the three branches of legislation?
A
1) International
2) Federal
3) Provincial
4
Q
What is the international organization?
A
FAO/WHO (United Nations)
5
Q
What are the federal organizations? (2)
A
Health Canada
Agriculture and Agri-Food Canada
6
Q
What is the provincial organization?
A
MAPAQ
(Ministry of Agriculture, Fisheries and Food
7
Q
What is the “Codex Alimentarius”?
A
International standards established by the WHO and FAO to protect consumer health and ensure fair practices in food trade
8
Q
Codex Alimnetarius focuses on ____
A
food quality and safety
9
Q
Give some examples of food safety and quality
A
- Food hygiene
- Maximum limits for food additives
- Residues of pesticides and veterinary drugs
10
Q
What serves in many cases as a basis for national legislation?
A
The codex alimentarius
11
Q
The international Food Standards “Codex Alimentarius” involves which international organizations?
A
WHO
FAO
12
Q
In Canada, how is food labelling governed?
A
By regulations which define the application and enforcement of the law
13
Q
When were amendments to food and drug regulations related to nutrition labelling, list of ingredients and food colours made? How long does the food industry have to transition?
A
Made on December 14, 2016
The food industry has until December 13, 2021 to transition
14
Q
What is the federal regulating organizations in Canada? (2)
A
Health Canada
Agriculture and Agri Food Canada
15
Q
In a hierarchal representation, the federal regulating organizations (Health Canada, Agriculture and Agri-Food Canada) are aided by which organization?
A
Canadian Food Inspection Agency
16
Q
In a hierarchal representation the federal regulating organizations (Health Canada, Agriculture and Agri-Food Canada) are at the top. Which 5 Acts and Regulations are below them? (FF-MAC)
A
Food and Drug Fish Inspections Meat Inspection Canada Agricultural Products Consumer Packaging/Labelling
17
Q
Which 5 Acts and Regulations (FF-MAC) are soon the be replaced by the Safe Food for Canadian Act & Regulations?
A
F-MAC Fish Inspection Meat Inspection Canada Agricultural products Consumer Packaging/Labelling
18
Q
When will the new Safe Food for Canadians Regulations come into full force?
A
January 15th, 2019
19
Q
Give some examples of the current Cananda Agricultural Products Acts (part of F-MAC which will become the Safe Food for Canadians regulation)
A
- Dairy products
- Organic products
- Fresh fruit and vegetable products
- Icewine
- Licensing and Arbitration
20
Q
In addition the Federal Acts & Regulations, Canadian provinces may have their own Acts and Regulations, in Quebec the two main Acts & Regulations are: (MO)
A
Ministry of Agriculture, Fisheries and Food (MAPAQ)
Office de la langue francaise (OLF)
21
Q
MAPAQ regulates _____ acts, such as regulations respecting ____ and _____.
A
Food product
Food
Bottled Water
22
Q
OLF regulates ______ acts, such as regulations respecting the _____ of commerce and business.
A
Charter of the French Language
Language
23
Q
(T/F) Since all Canadian businesses must comply with federal regulations, provincial regulation may only be stricter that Canadian regulations
A
True
24
Q
How is responsibility of inspections and enforcement shared?
A
Between Canada and the provinces
25
(T/F) Every person who contravenes any of the provisions of the new Safe Food for Canadian Act or provisions of the regulation is guilty of an offence
True
26
Could jail time occur if there is an offence made against the Safe Food for Canadians Act?
Yes, < 5 years
| Fine of < 1,000,000$
27
(T/F) Food and Drugs Act is regulated at the provincial level
False
Food and Drugs Act falls under FF-MAC, which is regulated under federal organizations (Health Canada and Agriculture and Agri-food Canada)
28
What are the key words in Section 5 (1) of the Food and Drugs Act?
No person shall (label, package, treat, sell) any food in a manner that is (false, misleading, deceptive) regarding its (character, value, quantity, safety)
29
In essence, the Section 5 (1) of the Food and Drugs Act states you cannot ____ or ____ the consumer
Mislead
| Fraud
30
(T/F) Labelling regulations are only set at the provincial level
False, regulated on the federal AND provincial level
31
Name the 6 core labelling elements (DIP-N-QC)
- Durable life date/storage instructions
- Ingredients and allergens
- Product Name
- Nutrition Facts Table
- Quantity (net)
- Company name and address
32
What are some label elements that are mandatory for some food products? On what panel should they appear?
-Country of origin
-Grade name
-Artificial sweeteners added
-% m.f. and moisture in cheese
-% meat protein
Should all appear on the main panel
33
What are voluntary label elements?
- Nutrient content/health claims
- Natural, organic, kosher
- # of servings/container
34
What are the 4 key elements for a products name?
1) Adequately represent the product
2) Standardized name
3) Name by which food is commonly known
4) Must not be misleading
5) Must be shown on principal display panel
35
What are the key legal requirements of the Food and Drugs Act?
1) Core labelling elements
2) Product name
3) Food standards
36
In the Food and Drugs Act regulations for Food standards, what are some examples for sets of criteria that a food must meet if it is to be suitable for human consumption?
- Source
- Composition
- Appearance
- Freshness
- Permissive additives
- Maximum bacterial content
37
In the key legal requirements, what are the key words that must be declared for "Net Quantity"?
- Prescribed tolerances
- Principal display panel
- Metric
- Bolded type size
- rounded to 3 figures
- Any final zero the the right of the decimal point is not required to be shown
38
The net quantity of a food reads 150.0 mL, is the 4th digit required?
No
39
Durable life date is required on products which durable life is ____
90 days or less
40
What is the proper precedence of a durable life date?
Best before / Meilleur avant
41
Name some changes being made to the list of ingredients and allergens by Dec 2021
- Grouping of sugar based ingredients
- Dot instead of comma
- Food colours listed by name
- Titles "ingredients" and "contains" in bold type
42
What are some priority allergens that must be declared when present in a food product?
```
-Milk
Egg
-Fish
-Shellfish
-Tree nits
-Sesame
-Wheat
-Gluten sources
-Soy
-Sulfites
-Mustard
```
43
(T/F) It is acceptable to declare an allergen by their group name, such as listing "Gluten"
False
The specific allergen source must be named
(i.e. if the gluten source is barley, barley must be named)
44
The most important responsibility of labelling specialists is ____
ensuring allergens are properly declared
45
When an allergen is missing from a food label, it is known as an _____
undeclared allergen
46
Name some changes being made to the Nutrition facts table by December 2021
- Calories are larger, will stand out
- Serving sizes stand out
- % DV for sugars
- Focusing on potassium,calcium and iron (instead of vitamin A, vitamin C)
47
Besides the changes to the Nutrition Table and Ingredients List, what is another regulatory modification?
Mandatory front-of-package labelling for foods in nutrients of public health concern
48
What are 5 value-added claims that are voluntary label element? What are some examples?
1. Composition and quality claims (i.e. gluten-free)
2) Method of production (i.e. kosher, non-GMO)
3) Pictures, logos, trademarks (i.e. Heart & Stroke health check)
4) Nutrient content (i.e high in fibre)
5) Health claims (i.e. disease risk reduction, function claims
49
What are function claims?
(Voluntary label element -> health claims -> Functional claims)
Relates the effects that a food or nutrient has on the normal functions of the body
50
What is a NUTRIENT functional claim?
i.e. DHA, an omega-3 fatty acid will support the normal physical development of the brain,eyes and nerves
51
What is a FOOD or FOOD CONSTITUENT functional claim?
Green tea increases antioxidant capacity in the blood
52
What are disease risk reduction claims?
(Voluntary label element -> health claims -> disease risk reduction claims)
-Highlight a specific relationship between food, food constituent or characteristic of diet
53
What are the 5 types of disease reduction claims that are authorized under the Food and Drug Regulations?
1) Sodium and potassium (agains high BP, stroke)
2) Calcium and vitamin D
3) Saturated and Trans fat (heart disease)
4) Variety of veg and fruit (some types of cancer)
5) Non-fermentable carbohydrates in gums and hard candies
(won't cause cavities)
54
In disease risk reduction claims, what do the 3 columns outline?
1) The appropriate wording that must be used for the claim
2) The conditions that the food must meet to make said claim
3) The conditions specific to labelling/advertisement once the claim is made
55
What are therapeutic claims?
(Voluntary label element -> health claims -> therapeutic claims)
Highlight the therapeutic effect of a food, food constituent or diet, including restoring, correcting or modifying body functions
56
What are the 5 therapeutic claims that Health Canada has authorized?
Blood cholesterol lowering therapeutic effect from:
1) Replacement of sat fat with unsat
2) Psyllium fibre
3) Plant sterols
4) Oat fibre
5) Barley fibre
57
What are probiotic claims?
(Voluntary label elements -> health claims -> probiotic claims)
Claims about live microorganism in foods which, when administered in adequate amounts, may confer a health benefit.
58
A claim must not give the false impression that the food is _____ or _____ to other similar foods
healthier
| nutritionally superioir
59
Vegetable oils are all cholesterol free. How can a vegetable oil product retain its cholesterol-free claim without being misleading
Should indicate "Cholesterol-free, like all vegetable oils."
60
What languages are required for the mandatory labelling requirements? (Recall DIP-N-QC)
English and French
61
(T/F) When the product is sold in Quebec, VOLUNTARY labeling elements must be in french and english
False, must be at least in French
62
(T/F) When the product is sold in other Canadian provinces (i.e. not QC), VOLUNTARY labeling elements can be in english and/or french
True
63
What can be written in french or english?
1) Address of business/company established outside of QC
2) A place names outside of QC
3) A recognized trademark
64
What are the voluntary labeling element exceptions that must be bilingual? (Recall that usually could be in either language)
- organic claims
- nutrient content claims
- diet-related claims
65
According to the OFL, every inscription on a product may be drafted in french or in english (T/F)
False, must be drafted in French
66
Name some key responsibilities of a food labelling inspector
```
-the enforcer
Asses compliance
-Enforcement action
-Corrective Action Request
-Asses the operator's action plans
-Collect samples
-Seize/detain products
-Manage food recall plans
-Provide educational material
```
67
Name some key responsibilities of a regulatory affairs manager
- the decision maker
- regulatory compliance
- draft labels
- work with R&D, quality assurance, marketing etc
- government consultations
- outsource tasks (i.e. nutritional analysis)
68
Name some key responsibilities of a food labelling consultant
-the advisor
Advise clients on regulatory requirements
-Backup recommendations
-Participate in all government consultations
-Evaluate client projects and prepare quotes
69
What are the challenges in food labelling?
1) Dispersion of information throughout regulations
2) Unreliable nutritional data
3) Understanding the client
70
What are the main 2 challenges that arise from dispersion of information throughout regulations?
1) Information is very spread out
| 2) Referral to other sections of the regulations, difficult to follow
71
There are many challenges with nutritional analysis which leads to unreliable nutritional data.
What are the direct and indirect approached of analysis?
```
Direct = lab analysis
Indirect = database analysis
```
72
What is lab analysis (direct approach)?
Chemical breakdown of the actual food product to determine nutritional composition
73
What is database analysis (indirect) approach?
Series of calculations based on the nutritional content of a product based on the recipe and the nutritional date available in databases for each ingredient.
74
What are the limitations of lab analysis?
1. Inadequate sampling of products
| 2. Errors in lab procedures
75
What are the limitations of interpreting nutritional data in imported products? Provide 3 examples
Not always represented the same across countries
1) "available carbohydrates" vs. "total carbohydrates"
2) "salt content" vs. "total sodium content"
3) Vitamins and minerals per/kg of product instead of per/100g
76
What are the common sources of error in database nutritional analysis?
- incomplete/inaccurate nutritional date
- inaccurate product formula
- Inaccurate recipe yield
- poor estimation of nutrient losses due to processing
77
(T/F) using rounded nutritional values from the nutrition facts table is accurate enough for nutritional analysis purposes
False
78
A common mistake is to declare missing values as ___
zero
79
Before conducting a nutritional analysis, it should be made sure that ___
data for each ingredient is available and reliable
80
(T/F) Quantities should be expressed by weight for greater accuracy
True
81
(T/F) Inaccurate recipe yields or processing losses (i.e. product that sticks to pan) is not considered a nutritional source of error
False
82
___ % of margin error is tolerated in nutritional analysis
20
83
What is the 20% margin of error tolerated to take account of?
- the natural variation of foods
- normal margins of error inherent to performing standardized methods of nutritional analysis
- rounding of values in nutrition facts table
84
The 20% margin of error is NOT tolerated to take into account what?
Methodological sources of error
85
When should you conduct nutritional analysis in the lab?
- no access to accurate nutritional data
- cannot determine exact recipe yield
- cannot adequately estimate processing losses
86
Understanding the client is important, as sometimes they interpret ___ as _____
Nutritional analysis
| Nutritional facts
87
What is crucial to understanding the client?
Understanding their hierarchy within the company
88
What are the priorities of a sales manager vs VP finance? How would you approach a labelling consultation to suit their interests?
Sales manager: focus on marketing/cost
| VP: Focus on cost/ROI
89
What are some traps to avoid in food labelling?
1. Being influenced by the client
2. Overlooking foreign differences (i.e. food fortification)
3, Overlooking regional differences (i.e. language req.)
4. Overestimating our capacities / possibilities (i.e. reviewing a label from the US)
