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Food service management > Food service labelling > Flashcards

Food service labelling Flashcards

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1
Q

What is food labelling about?

A

Informing and protecting the public about the foods they buy

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2
Q

What is codex alimentarius?

A

International standrads established by WHO and FAO to protect the consumer and ensure fair practices in food trade

  • Food safety and quality
  • 188 member countries, canada signed in 1963
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3
Q

Why are the codex standard good for?

A
  • Codex standards serve in many cases as a basis for national legislation
  • Reference in World trade organization trade disputes
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4
Q

What is food labelling in canada governed by?

A
  • Regulations defining the application and enforcement of the law
  • Acts (broad laws)
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5
Q

What are the major association and the major Acts and Regulations related to food labelling?

A

Associations:

  • Government of Canada
  • CFIA- canadian food inspection agency

Acts and regulations:

  • Food and drug act and regulations
  • Canada agricultural products A&R
  • Consumer packaging and labelling A&R
  • Fish inspection A&R
  • Meat inspection A&R
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6
Q

Which acts will soon be replace by what name of act and regulations?

A
  • Canada Agricultural products
  • Consumer packaging and labelling
  • Fish inspection
  • Meat inspection

Will soon be replaced by Safe food for Canadians act and regulations

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7
Q

What are the regulations defining the agricultural products act in Canada?

A
  • Dairy products
  • Egg
  • Fresh F&V
  • Honey
  • Icewine
  • Licensing and arbitration
  • Livestock and poultry carcass grading
  • Organic products
  • Maple products
  • Processed egg
  • Processed products
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8
Q

What are 2 provincial organization that have their own acts and regulations about food labelling in Quebec?

A
  • MAPAQ (regulations respecting food, regulations respecting bottled water)
  • Office de la langue française (regulations respecting language of commerce and business)
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9
Q

What are mandatory label elements?

A
  • Identity and principal place of business
  • List of ingredients and allergens
  • Nutrition facts table
  • Product common name
  • Net quantity
  • Country of origin
  • Durable life date and storage instructions
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10
Q

What are other mandatory elements for certain food products?

A
  • Country of origin
  • Grade name
  • Apple/pear variety
  • Articicial sweeteners added
  • % m.f. and moisture in cheese
  • % meat protein
  • etc.
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11
Q

What are voluntary elements? on food labels

A
  • Nutrient-content or health claims
  • Other value-added claims (natural, organic, kosher etc.)
  • Highlighing of ingredients and flavours (through words or image)
  • Number of servings per container
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12
Q

What are regulations about the name of a product?

A
  • Name should adequately reprensent the product
  • Should consisit of the standardized name established by regulations ( chocolate, juice , extract…)
  • Or in absence of standards, the name which the food is commonly known, when no standards have been prescribed
  • Name should not be misleading
  • Shown on principal display pannel in characters of at least 1,6mm in height
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13
Q

What are key elements requiring food standards?

A
  • Source
  • Composition
  • Appearance
  • Freshness
  • Permissible additives
  • Maximum bacterial content
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14
Q

What are requirements for the net quantity of food items?

A
  • The net quantity should be within prescribed tolerances
  • On the principal display panel
  • In metric
  • In bold characters and in type size related to the dimensions of the packaging
  • Rounded to 3 figures
  • Any final zero to the right f the decimal point is not required to be shown
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15
Q

What are net requirements of the durable life date?

A
  • Required on products which durable life is 90 days or less
  • Must be preceded by words “best before/meilleur avant”
  • Must be shown in characters of at least 1.6mm in height
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16
Q

What are requirements for company name and address?

A
  • Should be complete enough for delivery within a reasonable delay
  • Must be shown in characters of at least 1.6mm in height
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17
Q

What are requirements of the list of ingredients and allergens?

A

Ingredients must be declared:

  • In descending order of their proportion or as a percentage of the prepackaged product
  • Using the proper nomenclature (standardize or common name)
  • Components of ingredients must be shown in parentheses, immediately after ingredients pr in descending order of their proportion of the ingredient determined before components are combined to form the ingredients
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18
Q

What are new aspects of list of ingredients and allergens, and until when does the food industry has to comply?

A
  • Back front upper and lower case
  • Grouping of sugars-based ingredients
  • Bullets or commas to separate ingredients
  • Minimum type height requirements
  • Title “ingredients and “contains” in bold
  • Food colors by name
  • White or neutral background
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19
Q

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

A
  • Milk
  • Egg
  • Peanuts and treenuts
  • Fish
  • Shellfish
  • Crustaceans
  • Sesmae
  • Wheat
  • Gluten source
  • Soy
  • Sulfites
  • Mustard
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20
Q

True or false

it is acceptable to declare allergen by their group name?

A

False

  • When present in a food, specific allergen sources must be named (ex: cod, clam, schrimp, almonds, barley)
21
Q

What is probably one of the most important responsability of labelling specialists?

A

Allergens properly declared

22
Q

Are there food recalls concerning allergen labelling? If yes, how often?

A

YEs, 2-4 food recalls regarding undeclared allergens

23
Q

What are new things on nutrition facts labelling?

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

Aller voir slide 37

24
Q

What is another upcoming regulatory modification in front-of-package labelling?

A
  • New labelling for foods high in nutrients of public health concern
25
Q

What are some voluntary label elements? with examples

A
  • Composition and quality claims (pure, vegan, no preservatives, gluten-free)
  • Method of production (Natural, kosher, halal, homemade, raised without hormones, not a product of genetic engineering)
  • Pictures, logos, trademarks (weight watchers, health check heart and stroke, aliments du quebec, **when a picture, of raspberries on jello, has to state that there are no real raspberries- Picture depicting artificial flavours, heart symbols)
  • Nutrient content (no trans fats, good source of iron, low in sodium, excellent source of prots)
  • Health claims (function claims, disease reduction claims, therapeutic claims, probiotic claims)
26
Q

What is a claim?

A

Representations which state, suggest or imply that a food has particular characteristics relating to its origin, nutritional properties, nature, production, processing, composition or any other quality

27
Q

What are 3 types of conditions when doing a nutrient content claim?

A

Conditions for

  • Food
  • Label or advertisement
  • Statement or claim
28
Q

What are 4 types of health claims?

A
  • Function claims (nutrient function, food or food constituent function claims)
  • Disease risk reduction claims
  • Therapeutic claims
  • Probiotic claims
29
Q

What is an example of food or food constituent function claim? What category of claim is it?

A

Category: Health claim

  • Green tea increases antioxidant capacity in blood
30
Q

What are conditions for food or food consitutent function claims? What type and category of claim is it?

A

Type and category: Function claim=> in Health claim

  • Acceptable wording
  • Conditions for uses
31
Q

What is a therapeutic claim? What category of claim is it?

A

HEalth claim

  • Highlight the therapeutic effect of a food, food constituent or diet, including restoring, correcting, or modifying body fucntions
32
Q

What are the 5 therapeutic claims authorized by health Canada?

A
  • Replacement of saturated fats with unsaturated fats
  • Psyllium fiber
  • Plant sterols
  • Oat fibre
  • Barley fibre
33
Q

Could you state that an apple is cholesterol free?

A

YEs, if you also clearly state that all apples are cholesterol free

34
Q

True or false

Products sold in the province of quebec must have english and french labelling?

A

False

At least french

(except for organic, nutrient content, and diet related claims which must be bilingual)

35
Q

What part of the labeling must be bilingual in quebec?

A
  • Organic

- Nutrient content and diet-related claims

36
Q

What is a key legal requirement regarding language in food labeling?

A
  • Every inscription on a product must be drafted in French
  • The french inscription ma be accompanied with a translation or tranlsations, but no inscirption in another language may be given greater prominence than that in French
37
Q

What are government jobs related to food labeling?

A
  • Food inspectors (Canadian food inspection agency, MAPAQ, city of mtl)
  • Food labelling specialists
    (Advisor service for inspectors, and training of inspectors)
  • Regulator
    (reviewing the regulatory framework in other countries, writing regulations, consulting public and interested parties about new rules)
38
Q

What are responsabilities of the food inspector?

A
  • Asses compliance
  • Enforcement of action
  • Asses operator’s action plans
  • Collect samples
  • Seize and detain products, manage food recall plans
  • Provide educational material
  • Participate in continuing education
  • Participate in department consultations
39
Q

What are some non-governmental jobs?

A

Regulatory affairs manager for:

  • Food manufacturer
  • Food importer
  • Retailers

Consultant for:

  • Trade associations
  • Consulting firms such as ACC label
40
Q

What are responsabilities of affair manager in the food industry?

A
  • Regulatory compliance
  • Draft labels
  • Work close connection with different departments
  • Outsource certain tasks
  • Participate in government consultations
41
Q

What are responsabiliies of labelling consultant? (private consulting firm or food trade organization)

A
  • Advise client about regulatory requirements and nutritional analysis methods
  • BAckup recommendations with references from the regulations
  • Participaate in all governmental consultations about food labelling to keep up to date
  • Evaluate client projects and prepare quotes
42
Q

What are some challenges in food labelling?

A
  • Dispersion of information throughout the regulations
    ( referral to other sections of the regulations, ex: required by section b1. b4.b5 …)
  • Unreliable nutritional data
    (Nutritional analysis=> lab analysis and database analysis)
  • Understanding the client (labelling vocabulary)
43
Q

What are the 2 nutritional anaylsis method?

A
  • Lab analysis (direct approach)=> chemical breakdown of food product to determine its nutritional composition)
  • Database analysis (indirect approach) => series of calculations based on the nutritional content of a product based on the recipe and the nutritional data available in databases for each ingredients)
44
Q

What are possible sources of error when doing laboratory analysis ?

A
  • Inadequate sampling of products

- Erors in lab procedures

45
Q

What is another source of error in nutritional analysis?

A
  • Interpreting nutritional data of imported products
46
Q

What are database nutritional analysis common sources of errors?

A
  • Imcomplete or inaccurate nutritional data for some ingredients
  • Inaccurate product formula
  • Inaccurate recipe yield
  • Poor estimation of nutrient losses due to processing
47
Q

What is the % margin of error tolerated in food labelling, and what does it account for?

A

20%

  • Natural variations of food due
  • Normal margins of error inherent to the nutritional analysis method performed according to standardized methods
  • Rounding of values in the Nutrition Facts table
48
Q

What are some traps to avoid in food labelling?

A
  • Being influenced by the client
  • Overlooking foreign differences (flour ex.)
  • Overlooking regional differences (trans fat in BC ex)

Food service management (5 decks)

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