1. FOOD TECHNOLOGY AND SAFETY C 4 B LABELING RED MEAT, POULTRY, AND FISH

2. 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

3. STATUTES 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

4. 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

5. PRODUCT LABEL REQUIREMENTS There are up to 8 specific requirements for each product label: 1.Product name 2.Inspection legend and establishment number 3.Handling statement 4.Net weight statement 5.Ingredients statement 6.Address line 7.Nutrition facts 8.Safe handling instructions Placement and prominence of required elements is specified by regulation USDA, 2007

6. 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: The name of the product Net quantity of the contents The official inspection legend Number of the official establishment A handling statement (if necessary)

7. 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)

8. 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)

9. REFERENCES Mehas, K. Y., & Rodgers, S. L. (2006). Food science: The biochemistry of food and nutrition (5 th 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 (14 th 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 http://www.fsis.usda.gov/shared/PDF/Labeling_Requirements_ Guide.pdf Ward, J. D. (2015). Principles of food science (4 th ed.). Tinley Park, IL: The Goodheart-Wilcox Company, Inc.

10. THIS PRESENTATION WAS DEVELOPED IN PARTIAL FULFILLMENT OF THE TEXAS EDUCATION AGENCY EDUCATIONAL EXCELLENCE PROJECT. © TEXAS EDUCATION AGENCY, 2014