LABELING RED MEAT,
POULTRY, AND FISH
FOOD TECHNOLOGY AND SAFETY C 4 B
IMPORTANCE OF FOOD LABELS
• Food labels are important to:
• Producers:
• Food labels are the most direct, and sometimes only, way for a
company to communicate with consumers
• Consumers:
• Food labels inform purchasing decisions
• Let consumers know what they are purchasing
• Inform consumers about the nutrition of the product
STATUTES
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Federal Meat Inspection Act (FMIA)
Poultry Product Inspection Act (PPIA)
Agricultural Marketing Act (AMA)
Federal Food, Drug, and Cosmetic Act (FFDCA)
Fair Packaging and Labeling Act
Nutrition Labeling and Education Act (NLEA) of 1990
• Provides for uniform nutrition labels on products
• Food Allergen Labeling and Consumer Protection
Act of 2004
REGULATORY AGENCIES
• United States Department of Agriculture (USDA)
• Food Safety Inspection Service (FSIS)
• Has primary responsibility for the regulation of meat and poultry
products under the FMIA and PPIA
• Authorized to regulate food labeling for exotic animals under
the AMA of 1946
• Food and Drug Administration (FDA)
• Has primary authority to establish labeling requirements for
foods and food ingredients under the FFDCA and FPLA
PRODUCT LABEL REQUIREMENTS
• There are up to 8 specific requirements for each
product label:
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8.
Product name
Inspection legend and establishment number
Handling statement
Net weight statement
Ingredients statement
Address line
Nutrition facts
Safe handling instructions
• Placement and prominence of required elements is
specified by regulation
USDA, 2007
PRINCIPAL DISPLAY PANEL (PDP)
• “The part of the label most likely to be displayed,
presented, shown, or examined under customary
conditions to the consumer” (USDA, 2007, p. 24)
• The PDP must include:
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The name of the product
Net quantity of the contents
The official inspection legend
Number of the official establishment
A handling statement (if necessary)
INFORMATION PANEL
• “Typically is that part of the label immediately
contiguous and to the right of the PDP” (USDA,
2007, p. 25)
• The Information Panel includes:
• An ingredient statement
• The name and address of the manufacturer or distributor
• Nutrition labeling (if required)
NUTRITION FACTS PANEL
• Mandated by the NLEA
• Presents information on a per serving basis
• Serving size and servings per container are listed
• Mandatory and voluntary components are listed
• Total calories, calories from fat, calories from saturated fat,
total fat, saturated fat, trans fat, polyunsaturated fat,
monounsaturated fat, cholesterol, sodium, potassium, total
carbohydrate, dietary fiber, soluble fiber, insoluble fiber,
sugars, sugar alcohol, other carbohydrates, protein, vitamin
A, vitamin C, calcium, iron, and other essential vitamins and
minerals
• Mandatory components are printed in boldface
• Declared as percentages of the daily values (DVs)
REFERENCES
• Mehas, K. Y., & Rodgers, S. L. (2006). Food science: The
biochemistry of food and nutrition (5th ed.). New York, NY:
Glencoe/McGraw Hill.
• Romans, J. R., Costello, W. J., Carlson, C. W., Greaser, M. L., &
Jones, K. W. (2001). The meat we eat (14th ed.). Danville, IL:
Interstate Publishers, Inc.
• United States Department of Agriculture, Food Safety
Inspection Service. (2007). In R. Post, C. Budak, J. Canavan, T.
Duncan-Harrington, B. Jones, S. Jones, R. Murphy-Jenkins, T.
Myrick, M. Wheeler, P. White, L. Yoder, & M. Kegley (Eds.), A
guide to federal food labeling requirements for meat, poultry,
and egg products. Washington, DC: Hogan & Hartson, LLP.
Retreived from
http://www.fsis.usda.gov/shared/PDF/Labeling_Requirements_
Guide.pdf
• Ward, J. D. (2015). Principles of food science (4th ed.). Tinley
Park, IL: The Goodheart-Wilcox Company, Inc.
THIS PRESENTATION WAS DEVELOPED IN PARTIAL
FULFILLMENT OF THE TEXAS EDUCATION AGENCY
EDUCATIONAL EXCELLENCE PROJECT.
© TEXAS EDUCATION AGENCY, 2014