Second Meeting of Experts on the Development of ASEAN Common Food Control Requirements
01-02 September 2005
Annex IV B): ASEAN Common Principles and Requirements for the Labelling of Prepackaged Food
Annex IV B): ASEAN Common Principles and Requirements for Food
Labelling
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1.
SCOPE
This document provides guidance on general requirements for the labelling of prepackaged
food.
2.
DEFINITIONS
For the purpose of this document
2.1
“Claim” means any representation which states, suggests or implies that a food has
particular qualities relating to its origin, nutritional properties, nature, processing, composition or
any other quality.
2.2
“Date of minimum durability or best before date” means the date which signifies the
end of the period under any stated conditions during which the product will remain fully
marketable and will retain any specific qualities for which tacit or express claims have been
made.
2.3
“Expiry date or use by date” means the date which signifies the end of the estimated
period under stated storage conditions during which the product will not have the
wholesomeness and quality attributes normally expected by the consumers. After this date, the
food should not be regarded as marketable.
2.4
“Food” means any substance, whether processed, semi-processed or raw, which is
intended for human consumption, and includes drinks, chewing gum and any substance which
has been used in the manufacture, preparation or treatment of ‘food’ but does not include
cosmetics or tobacco or substances used only as drugs.
2.5
“Food additive” means any substance not normally consumed as a food by itself and
not normally used as a typical ingredient of a food, whether or not it has nutritive value, the
intentional addition of which to food for a technological(including organoleptic) purpose in the
manufacture, processing, preparation, treatment, packing, packaging, transport or holding of
such food results, or may be reasonably expected to result, (directly or indirectly) in it or its byproducts becoming a component of or otherwise affecting the characteristics of such foods. The
term does not include “contaminants” or substances added to food for maintaining or improving
nutritional qualities.
2.6
“Ingredients” mean any substances, including food additives, used in the manufacture
or preparation or treatment of a food and may be present in the final product although possibly
in a modified form.
Second Meeting of Experts on the Development of ASEAN Common Food Control Requirements
01-02 September 2005
Annex IV B): ASEAN Common Principles and Requirements for the Labelling of Prepackaged Food
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2.7
“Label” means any, tag, brand, mark, symbol, logo, pictorial or other descriptive matter
written, printed, stencilled, marked, embossed or impressed on, or attached to a container of
food or accompanying any food including that for the purpose of promoting its sale or disposal.
2.8
“Labelling” includes any written, printed or graphic matter or that is present on the
label, accompanies the food, or is displayed near the food.
2.9
“Name of the food or appropriate designation of the food” means a name or a
description being a specific and not a generic name or description, which shall indicate to a
prospective purchaser the true nature of the ingredient, constituent or product to which it is
applied.
2.10 “Nutrition labelling” is a description intended to inform the consumer of the nutrient
content of a food.
2.11 “Prepackaged” means packaged or made up in advance in a container, ready for offer
to the consumer or for catering purposes in such a way that the contents cannot be altered
without opening or changing the packaging.
3.
GENERAL PRINCIPLES
3.1
Prepackaged food should not be described or presented on any label or in any labelling
in a manner that is false, misleading or deceptive or is likely to create an erroneous impression
regarding its character in any respect, particularly but not limited to the following:
i.
as to its nature, identity, properties, composition, quantity, durability, origin,
production or processing;
ii.
by attributing to the food effects or properties which it does not possess; or
iii.
by suggesting that the food possesses special characteristics when in fact all similar
foodstuffs possess such characteristics.
3.2
Prepackaged food should not be described or presented on any label or in any labelling
by words, pictorial or other devices which refer to or are suggestive either directly or indirectly,
of any other product with which such food might be confused, or in such a manner as to lead the
purchaser or consumer to suppose that the food is connected with such other products.
Second Meeting of Experts on the Development of ASEAN Common Food Control Requirements
01-02 September 2005
Annex IV B): ASEAN Common Principles and Requirements for the Labelling of Prepackaged Food
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4.
LABELLING OF PREPACKAGED FOODS
4.1.
The following particulars should appear on the label of prepackaged food:
(a)
The name of the food or the appropriate designation
(b)
List of ingredients

Ingredient listing in descending order of proportion by in going weight [m/m] at the
time of manufacture for food consisting of two or more ingredients, other than water;

The presence of food and food ingredients obtained through certain techniques of
genetic modifications/genetic engineering where and as required by national
legislation;

The quantity of an ingredient or category of ingredients used in the manufacture or
preparation of a food should be stated where:
i.
the ingredient or category of ingredients concerned appears in the
name under which the food is sold or is usually associated with that
name by the consumer; or (*);
ii. the ingredient or category of ingredients concerned is emphasized on
the labelling in words, pictures or graphics; or
iii. the ingredient or category of ingredients concerned is essential to
characterize a food and to distinguish it from products with which it
might be confused because of its name or appearance (*).

The declaration of additives by type of food additives or class name or specific name
of the additive. In addition, International Numbering System [INS] may also be
indicated.

The statement or declaration indicating that an ingredient which has been treated
with ionizing radiation.

The following ingredients known to cause hypersensitivity should always be
declared:
 Cereal containing gluten, i.e. wheat, rye, barley, oat, spelt or their hybridized
strain and products of these;
 Crustaceans and product of these;
 Eggs and egg products;
 Fish and fish products;
 Peanuts, soybeans and products of these;
 Milk and milk products(lactose included);
 Tree nut and nut products;
 Sulphite in concentrations of 10mg/kg or more.
___________________________
Note (*): Cambodia, Indonesia, Philippines and Singapore expressed reservations about points
i) and iii); their final approval being subject to approval by Codex.
Second Meeting of Experts on the Development of ASEAN Common Food Control Requirements
01-02 September 2005
Annex IV B): ASEAN Common Principles and Requirements for the Labelling of Prepackaged Food
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(c)
(d)
(e)
(f)
Net contents and drained weight

The net contents or drained weight should be declared in metric system (‘Systeme
International’ unit ) or both in metric and imperial system.

For solid foods by weight, for liquid foods by volume. For semi-solid or viscous foods,
either by weight or volume.
Name and address of the manufacturer or packer or distributor

The name and address of the manufacturer, or packer or distributor or owner of
rights of manufacture or brand owner in the case of food of local origin.

For imported food, the name and address of local importer and/or distributor and the
country of origin.

When a food undergoes processing in a second country which changes its nature,
the country in which the processing is performed shall be considered to be the
country of origin for the purposes of labelling.
Date marking and storage instruction

Whenever required, the expiry date and the date of minimum durability and the
manufacturing date of the food should be in clear term: day/month/year or
month/day/year or month/year and permanently marked on the label.

The storage instruction for food that is dependent on its storage or any special
storage conditions or condition of use.
Instruction for use
The instructions for use, including reconstitution, where applicable, when it would be
impossible to make appropriate use of the food in the absence of such instruction.
4.2
The name of the food or the appropriate designation, net content and date marking of
the food should appear in a prominent position.
4.3
The particulars referred to in Paragraph 4.1 should be easily legible, clearly
comprehensible and indelible.
4.4
Food intended for export should have the particulars listed in Paragraph 4.1 in English
and/or in national language where the food is marketed.
4.5
A “coined”, “fanciful”, “brand” name or “trade mark” that is not false or misleading may be
used provided that the name of the food or an appropriate designation is declared next to it in
the principal display panel.
4.6
The statement indicating that a food which has been treated with ionizing radiation.
Second Meeting of Experts on the Development of ASEAN Common Food Control Requirements
01-02 September 2005
Annex IV B): ASEAN Common Principles and Requirements for the Labelling of Prepackaged Food
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5.
PROHIBITED CLAIMS
5.1
The following claims should be prohibited:
6.

Claims as to the suitability of a food for use in the prevention, alleviation, treatment
or cure of a disease, disorder or other physiological condition.

Claims stating that any given food will provide an adequate source of all essential
nutrients.

Claims implying that a balanced diet or ordinary foods cannot supply adequate
amount of all nutrients.

Claims which could give rise to doubt about the safety of similar food or which could
arouse or exploit fear in the consumer.

Claims which highlight the absence or addition of any food additive or nutrient
supplement, if the addition of such food additive or nutrient supplement is not
permitted or prohibited.

Claims on the absence of beef or pork or its derivatives or lard or added alcohol are
prohibited if the food does not contain such ingredient.

Claims that a product is superior to any other existing product of the same kind that
cannot be substantiated.
OPTIONAL LABELLING
6.1
Specific labelling may be required based on local needs taking into account religious and
dietary practices:

For food containing edible fat or edible oil or both, the common name of the animal
or vegetable of the edible fat or edible oil or both must be declared.

A statement on the label that indicates the presence of ingredients or food additives
from animal origin.

For ingredients and food additives from animal such as bovine, porcine, canine and
their derivatives, the common name of the animal must be declared.

A statement on the label that contains added alcohol.

Claim, symbol or recognized logo on religious or ritual preparation such as halal or
kosher may be used.

When a claim is made that a food is halal, the word ‘halal’ in arabic or, recognized
symbol or logo for halal issued by National Islamic Authorities should appear on the
label. In addition, translation in national language may be included.
Second Meeting of Experts on the Development of ASEAN Common Food Control Requirements
01-02 September 2005
Annex IV B): ASEAN Common Principles and Requirements for the Labelling of Prepackaged Food
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6.2
Specific labelling and claims on nutrition based on local needs may be required:

The declaration of energy, protein, fat and carbohydrate, where appropriate.

Information on energy value should be expressed in kcal per 100g or per 100ml or
per package if the package contains only a single portion or per serving as quantified
on the label or per portion provided that the number of portions contained in the
package is stated.

Information on the amounts of protein, carbohydrate and fat in the food should be
expressed in g per 100g or per 100ml or per package if the package contains only a
single portion or per serving as quantified on the label or per portion provided that
the number of portions contained in the package is stated.

Numerical information on vitamin and mineral should be expressed in metric units
and /or as a percentage of the Nutrient Reference Value per 100g or per 100ml or
per package if the package contains only a single portion or per serving as quantified
on the label or per portion provided that the number of portions contained in the
package is stated.

The declaration of nutrient content should be numerical.

Where a claim is made, the amount of that nutrient per 100g or per 100ml expressed
in metric unit, and/or per serving should be declared.

Nutrient declaration should be mandatory for foods for which nutrition claims are
made.

Nutrient content claim, nutrient comparative claim and nutrient function claim may be
allowed provided they meet with the minimum criteria set by Codex Guidelines for
the Use of Nutrition and Health Claims where applicable.
6.3
Claim, symbol or logo to indicate grading, quality or superiority such as ‘organic’ that
conform to those relevant authority and recognized by national authority may be used on the
label.
Note: The document is taken from annex 19 of the 27th ACCSQ Meeting which held in
Penang in 2006. The ACCSQ has endorsed the document at that Meeting