Labeling Red Meat Poultry and Fish Food Technology
Labeling Red Meat, Poultry, and Fish Food Technology and Safety
Copyright © Texas Education Agency, 2017. These Materials are copyrighted © and trademarked ™ as the property of the Texas Education Agency (TEA) and may not be reproduced without the express written permission of TEA, except under the following conditions: 1) Texas public school districts, charter schools, and Education Service Centers may reproduce and use copies of the Materials and Related Materials for the districts’ and schools’ educational use without obtaining permission from TEA. 2) Residents of the state of Texas may reproduce and use copies of the Materials and Related Materials for individual personal use only, without obtaining written permission of TEA. 3) Any portion reproduced must be reproduced in its entirety and remain unedited, unaltered and unchanged in any way. 4) No monetary charge can be made for the reproduced materials or any document containing them; however, a reasonable charge to cover only the cost of reproduction and distribution may be charged. Private entities or persons located in Texas that are not Texas public school districts, Texas Education Service Centers, or Texas charter schools or any entity, whether public or private, educational or non-educational, located outside the state of Texas MUST obtain written approval from TEA and will be required to enter into a license agreement that may involve the payment of a licensing fee or a royalty. For information contact: Office of Copyrights, Trademarks, License Agreements, and Royalties, Texas Education Agency, 1701 N. Congress Ave. , Austin, TX 78701 -1494; phone 512 -463 -7004; email: copyrights@tea. state. tx. us. Copyright © Texas Education Agency, 2017. All rights reserved. 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 Copyright © Texas Education Agency, 2017. All rights reserved. 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 Copyright © Texas Education Agency, 2017. All rights reserved. 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 Copyright © Texas Education Agency, 2017. All rights reserved. 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 Copyright © Texas Education Agency, 2017. All rights reserved. 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) Copyright © Texas Education Agency, 2017. All rights reserved. 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) Copyright © Texas Education Agency, 2017. All rights reserved. 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) Copyright © Texas Education Agency, 2017. All rights reserved. 9
References and Resources > Mehas, K. Y. , & Rodgers, S. L. (2006). Food science: The biochemistry of food and nutrition (5 th ed. ). New York, NY: Glencoe/Mc. Graw 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 > Ward, J. D. (2015). Principles of food science (4 th ed. ). Tinley Park, IL: The Goodheart-Wilcox Company, Inc. Copyright © Texas Education Agency, 2017. All rights reserved. 10
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