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Labeling

The document discusses labeling requirements for packaged processed foods. It outlines the key information that must be included on labels such as the product name, ingredients, net weight, expiration date, and nutrition facts. It also discusses ensuring packaged foods are properly sealed and free from defects through inspection and testing.

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Mio De Vera
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14 views

Labeling

The document discusses labeling requirements for packaged processed foods. It outlines the key information that must be included on labels such as the product name, ingredients, net weight, expiration date, and nutrition facts. It also discusses ensuring packaged foods are properly sealed and free from defects through inspection and testing.

Uploaded by

Mio De Vera
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Labeling Packaged Processed Food Products

Labeling is defined as identifying or describing a product by placing printed or graphic materials on the container or wrapper.

A label is a slip of printed or written material attached to the container or wrapper that states the contents and gives other information about a
product.

A packaged food is labeled mainly to tell the consumer what the product is. Labels identify the manufacturer of each product and tell about its
quality in terms of taste and nutritive value. Labeling, therefore, is a very important consideration since it contributes to the marketability of the
goods.

Starting March 1, 1989, compliance with the Labeling Law shall be strictly enforced. Containers of articles sold should have the following
information, when applicable.

1. Name of food/product

The name shall indicate the true nature of the food, normally specific and not generic and shall be prominently printed on the principal

display panel.

2. Name and address of Manufacturer, Repacker or Distributor and Country of Manufacturer, street, city/town and province should be indicated
on the label. If the food is not manufactured by theperson or company whose name appears on the label, the name must be qualified by “
Manufactured for “ or “ Packed for “.The country of origin shall be indicated if the product is being exported or imported.

3. List of ingredients

A complete list of ingredients shall be printed on the panel in descending order of proportion. The ingredients used should be

specified as shown below:

Ingredients: mango halves sugar and water

4. Net content or net weight

a. If the content is in liquid form, indicate the weight in cc.

(Cubic centimeters) or ml. (millimeters)

b. If solid or semi-solid, indicate the weight in grams

c. If solid, such as mango halves or pineapple slices, indicate by

numerical count (e.g., 6 pineapple slices, 4 mango halves, etc.)

5. Other relevant information on other materials used in the

manufacture of the food should be specified:

a. Artificial coloring or flavoring additives may be indicated as;

“artificially flavored” or artificial flavor added.

b. “ Preservative added: Sodium Benzoate”

c. Other food additives used may be specified as citric acid added,

alum added, etc.

d. If alcohol is contained in the product, a separate statement of the

alcohol content: 15% or 30% proof.

6. Open-date marking/Expiry date for specific products to give information

on the suitability of the food for human consumption.

7. Nutrition Facts are required to be stated in the label to determine the

nutritive/health values of the product especially if the product is rich


in protein and calcium.

8. Vignette is an illustration or picture that may attract the attention of the

buyers to purchase the product, however it is optional.

9. Brand name for identification of the manufacturers, however it is

optional.

Manufacturers may give additional information other than those required by

law such as:

1. picture of the food in its actual size, color and shape;

2. information regarding the size of the container number of pieces,

cupfuls or servings;

3. style of packing;

4. recipes using the products; and

5. direction for use or suggestions on how best to prepare the product for

serving.

Condition of Packaged Finished Food Products

Condition of packaged finished/processed food products must be checked

to ensure conformity with specified outputs.

Condition of packaged products may be checked through the following

methods:

1. Leak inspection

Test for proper seals.

As soon as jars are cooled, test them to see if they are hermetically sealed. Turn each jar partly over in your hands to see if

it leaks. To test jars with metal lids, tap center of lid with a spoon. A clean ringing sound means a good seal. A dull note however does not
always mean a poor seal. If there is no leakage, store jars and watch for signs of spoilage

Canned foods should be free from leaks, metal contamination and entrance of air. Glass containers must be free from breakage

and cracks and flexible should be free from pinholes.

2. Checking of print labels

Labels of processed products should describe truthfully the actual contents of the product.

3. Product testing

Food should look good and taste good. It should not be spoiled or damaged andshould be safe and free from harmful ingredients.

Storing Packaged Processed Food Products Dried and dehydrated foods should be guarded against moisture, light, air,

foreign odors and pests. They should be stored in a cool, dry place.Sugar concentrates, pickled and fermented products must be stored in a

cool, dark and dry place.Products such as ham, bacon, tocino, longanisa, sausage and tapa should be refrigerated

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