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Food Service Management > Food Labelling > Flashcards

Food Labelling Flashcards

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1
Q

What are the 4 dimensions of Food Labelling?

A

1) Legal framework
2) Roles and responsibilities
3) Nutritional analysis
4) Employment outlook

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2
Q

Food labelling is about _____ and ____ the public about the foods they buy

A

Informing and protecting

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3
Q

In the legal framework, what are the three branches of legislation?

A

1) International
2) Federal
3) Provincial

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4
Q

What is the international organization?

A

FAO/WHO (United Nations)

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5
Q

What are the federal organizations? (2)

A

Health Canada

Agriculture and Agri-Food Canada

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6
Q

What is the provincial organization?

A

MAPAQ

(Ministry of Agriculture, Fisheries and Food

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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

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8
Q

Codex Alimnetarius focuses on ____

A

food quality and safety

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9
Q

Give some examples of food safety and quality

A
  • Food hygiene
  • Maximum limits for food additives
  • Residues of pesticides and veterinary drugs
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10
Q

What serves in many cases as a basis for national legislation?

A

The codex alimentarius

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11
Q

The international Food Standards “Codex Alimentarius” involves which international organizations?

A

WHO

FAO

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12
Q

In Canada, how is food labelling governed?

A

By regulations which define the application and enforcement of the law

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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

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14
Q

What is the federal regulating organizations in Canada? (2)

A

Health Canada

Agriculture and Agri Food Canada

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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

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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
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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
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18
Q

When will the new Safe Food for Canadians Regulations come into full force?

A

January 15th, 2019

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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
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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)

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21
Q

MAPAQ regulates _____ acts, such as regulations respecting ____ and _____.

A

Food product
Food
Bottled Water

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22
Q

OLF regulates ______ acts, such as regulations respecting the _____ of commerce and business.

A

Charter of the French Language

Language

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23
Q

(T/F) Since all Canadian businesses must comply with federal regulations, provincial regulation may only be stricter that Canadian regulations

A

True

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24
Q

How is responsibility of inspections and enforcement shared?

A

Between Canada and the provinces

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25
Q

(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

A

True

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26
Q

Could jail time occur if there is an offence made against the Safe Food for Canadians Act?

A

Yes, < 5 years

Fine of < 1,000,000$

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27
Q

(T/F) Food and Drugs Act is regulated at the provincial level

A

False
Food and Drugs Act falls under FF-MAC, which is regulated under federal organizations (Health Canada and Agriculture and Agri-food Canada)

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28
Q

What are the key words in Section 5 (1) of the Food and Drugs Act?

A

No person shall (label, package, treat, sell) any food in a manner that is (false, misleading, deceptive) regarding its (character, value, quantity, safety)

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29
Q

In essence, the Section 5 (1) of the Food and Drugs Act states you cannot ____ or ____ the consumer

A

Mislead

Fraud

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30
Q

(T/F) Labelling regulations are only set at the provincial level

A

False, regulated on the federal AND provincial level

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31
Q

Name the 6 core labelling elements (DIP-N-QC)

A
  • Durable life date/storage instructions
  • Ingredients and allergens
  • Product Name
  • Nutrition Facts Table
  • Quantity (net)
  • Company name and address
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32
Q

What are some label elements that are mandatory for some food products? On what panel should they appear?

A

-Country of origin
-Grade name
-Artificial sweeteners added
-% m.f. and moisture in cheese
-% meat protein
Should all appear on the main panel

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33
Q

What are voluntary label elements?

A
  • Nutrient content/health claims
  • Natural, organic, kosher
  • # of servings/container
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34
Q

What are the 4 key elements for a products name?

A

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

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35
Q

What are the key legal requirements of the Food and Drugs Act?

A

1) Core labelling elements
2) Product name
3) Food standards

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36
Q

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?

A
  • Source
  • Composition
  • Appearance
  • Freshness
  • Permissive additives
  • Maximum bacterial content
37
Q

In the key legal requirements, what are the key words that must be declared for “Net Quantity”?

A
  • 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
Q

The net quantity of a food reads 150.0 mL, is the 4th digit required?

A

No

39
Q

Durable life date is required on products which durable life is ____

A

90 days or less

40
Q

What is the proper precedence of a durable life date?

A

Best before / Meilleur avant

41
Q

Name some changes being made to the list of ingredients and allergens by Dec 2021

A
  • Grouping of sugar based ingredients
  • Dot instead of comma
  • Food colours listed by name
  • Titles “ingredients” and “contains” in bold type
42
Q

What are some priority allergens that must be declared when present in a food product?

A 
-Milk
Egg
-Fish
-Shellfish
-Tree nits
-Sesame
-Wheat
-Gluten sources
-Soy
-Sulfites
-Mustard
43
Q

(T/F) It is acceptable to declare an allergen by their group name, such as listing “Gluten”

A

False
The specific allergen source must be named
(i.e. if the gluten source is barley, barley must be named)

44
Q

The most important responsibility of labelling specialists is ____

A

ensuring allergens are properly declared

45
Q

When an allergen is missing from a food label, it is known as an _____

A

undeclared allergen

46
Q

Name some changes being made to the Nutrition facts table by December 2021

A
  • 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
Q

Besides the changes to the Nutrition Table and Ingredients List, what is another regulatory modification?

A

Mandatory front-of-package labelling for foods in nutrients of public health concern

48
Q

What are 5 value-added claims that are voluntary label element? What are some examples?

A
  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
Q

What are function claims?

A

(Voluntary label element -> health claims -> Functional claims)
Relates the effects that a food or nutrient has on the normal functions of the body

50
Q

What is a NUTRIENT functional claim?

A

i.e. DHA, an omega-3 fatty acid will support the normal physical development of the brain,eyes and nerves

51
Q

What is a FOOD or FOOD CONSTITUENT functional claim?

A

Green tea increases antioxidant capacity in the blood

52
Q

What are disease risk reduction claims?

A

(Voluntary label element -> health claims -> disease risk reduction claims)
-Highlight a specific relationship between food, food constituent or characteristic of diet

53
Q

What are the 5 types of disease reduction claims that are authorized under the Food and Drug Regulations?

A

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
Q

In disease risk reduction claims, what do the 3 columns outline?

A

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
Q

What are therapeutic claims?

A

(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
Q

What are the 5 therapeutic claims that Health Canada has authorized?

A

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
Q

What are probiotic claims?

A

(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
Q

A claim must not give the false impression that the food is _____ or _____ to other similar foods

A

healthier

nutritionally superioir

59
Q

Vegetable oils are all cholesterol free. How can a vegetable oil product retain its cholesterol-free claim without being misleading

A

Should indicate “Cholesterol-free, like all vegetable oils.”

60
Q

What languages are required for the mandatory labelling requirements? (Recall DIP-N-QC)

A

English and French

61
Q

(T/F) When the product is sold in Quebec, VOLUNTARY labeling elements must be in french and english

A

False, must be at least in French

62
Q

(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

A

True

63
Q

What can be written in french or english?

A

1) Address of business/company established outside of QC
2) A place names outside of QC
3) A recognized trademark

64
Q

What are the voluntary labeling element exceptions that must be bilingual? (Recall that usually could be in either language)

A
  • organic claims
  • nutrient content claims
  • diet-related claims
65
Q

According to the OFL, every inscription on a product may be drafted in french or in english (T/F)

A

False, must be drafted in French

66
Q

Name some key responsibilities of a food labelling inspector

A 
-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
Q

Name some key responsibilities of a regulatory affairs manager

A
  • the decision maker
  • regulatory compliance
  • draft labels
  • work with R&D, quality assurance, marketing etc
  • government consultations
  • outsource tasks (i.e. nutritional analysis)
68
Q

Name some key responsibilities of a food labelling consultant

A

-the advisor
Advise clients on regulatory requirements
-Backup recommendations
-Participate in all government consultations
-Evaluate client projects and prepare quotes

69
Q

What are the challenges in food labelling?

A

1) Dispersion of information throughout regulations
2) Unreliable nutritional data
3) Understanding the client

70
Q

What are the main 2 challenges that arise from dispersion of information throughout regulations?

A

1) Information is very spread out

2) Referral to other sections of the regulations, difficult to follow

71
Q

There are many challenges with nutritional analysis which leads to unreliable nutritional data.
What are the direct and indirect approached of analysis?

A 
Direct = lab analysis
Indirect = database analysis
72
Q

What is lab analysis (direct approach)?

A

Chemical breakdown of the actual food product to determine nutritional composition

73
Q

What is database analysis (indirect) approach?

A

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
Q

What are the limitations of lab analysis?

A
  1. Inadequate sampling of products

2. Errors in lab procedures

75
Q

What are the limitations of interpreting nutritional data in imported products? Provide 3 examples

A

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
Q

What are the common sources of error in database nutritional analysis?

A
  • incomplete/inaccurate nutritional date
  • inaccurate product formula
  • Inaccurate recipe yield
  • poor estimation of nutrient losses due to processing
77
Q

(T/F) using rounded nutritional values from the nutrition facts table is accurate enough for nutritional analysis purposes

A

False

78
Q

A common mistake is to declare missing values as ___

A

zero

79
Q

Before conducting a nutritional analysis, it should be made sure that ___

A

data for each ingredient is available and reliable

80
Q

(T/F) Quantities should be expressed by weight for greater accuracy

A

True

81
Q

(T/F) Inaccurate recipe yields or processing losses (i.e. product that sticks to pan) is not considered a nutritional source of error

A

False

82
Q

___ % of margin error is tolerated in nutritional analysis

A

20

83
Q

What is the 20% margin of error tolerated to take account of?

A
  • 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
Q

The 20% margin of error is NOT tolerated to take into account what?

A

Methodological sources of error

85
Q

When should you conduct nutritional analysis in the lab?

A
  • no access to accurate nutritional data
  • cannot determine exact recipe yield
  • cannot adequately estimate processing losses
86
Q

Understanding the client is important, as sometimes they interpret ___ as _____

A

Nutritional analysis

Nutritional facts

87
Q

What is crucial to understanding the client?

A

Understanding their hierarchy within the company

88
Q

What are the priorities of a sales manager vs VP finance? How would you approach a labelling consultation to suit their interests?

A

Sales manager: focus on marketing/cost

VP: Focus on cost/ROI

89
Q

What are some traps to avoid in food labelling?

A
  1. Being influenced by the client
  2. Overlooking foreign differences (i.e. food fortification)
    3, Overlooking regional differences (i.e. language req.)
  3. Overestimating our capacities / possibilities (i.e. reviewing a label from the US)

Food Service Management (14 decks)

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