Food Labeling Regulations Quiz

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Questions and Answers

What are the main responsibilities of the Food Business Operator under the General Food Regulations, 2004?

Ensuring food safety and complying with labeling requirements.

What protection is offered to the consumer via the Food Hygiene Regulations, 2006?

Protection from foodborne illnesses and unsafe food practices.

What temperatures should hot and cold foods be stored at and for how long?

Hot foods should be stored at 63°C or above, and cold foods should be stored at 8°C or below.

What is food labelling?

Food labelling is the information provided on food packaging that provides consumers with details about the food product. Signup and view all the answers

Why is food labelling important?

Food labelling is important because it helps consumers make informed decisions about the food they choose to consume. Signup and view all the answers

Which of the following is NOT a mandatory piece of information that must be on a food label?

Serving suggestions Signup and view all the answers

What does QUID stand for?

Quantity of Ingredients Declaration Signup and view all the answers

The Food Information Regulations (NI) 2014 require that the name and address of the food business provided on a label must be a physical address, not a website address.

True Signup and view all the answers

Which of the following is a valid marketing term used to describe food products?

Fresh Signup and view all the answers

What does the term "pure" usually refer to in food labelling?

Food products containing a single ingredient with no added ingredients. Signup and view all the answers

Which of the following is NOT a type of food claim used on labels?

Quality claim Signup and view all the answers

Nutrition information on food labels is only mandatory when a food or non-alcoholic drink makes a nutrition or health claim.

True Signup and view all the answers

The color coding of ingredients in the Voluntary Front of Pack labelling system uses red for the highest amount, amber for moderate amounts, and green for low amounts.

True Signup and view all the answers

Study Notes

Learning Objectives

Understand food safety and consumer protection under nutrition labeling regulations.

Recap of Week 9

Food Business Operators' responsibilities under the General Food Regulations (2004).
Consumer protection under the Food Hygiene Regulations (2006).
Temperature requirements for storing hot and cold foods, and storage time.
Definition of food labeling and its importance.

Food Labelling Regulations (Previously)

Information required on food labels based on the Food Labelling Regulations:
- Name of the food
- List of ingredients
- Durability indication
- Special storage conditions
- Manufacturer/Packer/Seller's name and address (within EU)
- Place of origin (if omission could mislead consumer)
- Instructions for use
- Quantity of ingredients (QUID)

European Food Information for Consumers Regulation (EU) No 1169/2011

Combines general food labelling and nutrition labeling.
Published in November 2011.

Food Information Regulations (NI) 2014 - Mandatory Information

The name of the food
List of ingredients
Food allergens highlighting ingredients
Quantity of certain ingredients (QUID)
Net quantity
Instructions for use
Minimum durability (Use by/best before dates)
Name and address of the food business (postal address)
Special storage instructions
Place of origin or provenance
Alcohol percentage information (if > 1.25% vol.)
Nutrition declaration

Legal Requirements for Font Size

Minimum font size of 1.2mm x-height.
Legibility, visibility, and indelibility.
Guidelines for clarity of labels developed by Commission.
Specific exemptions for smaller packaging based on largest surface area.

Voluntary Labelling

Includes additional information not required by law.
Examples include vegetarian/vegan labelling, country of origin, serving suggestions, marketing terms (e.g., fresh, pure, natural), pictures, and graphics.
Terms used for marketing must not mislead consumers ( examples: fresh, pure, natural).

Voluntary Labelling (Continued)

Examples of additional voluntary information:
- Nutrition information (including signposting, traffic light colours or guideline daily amounts)
- Production methods (e.g., organic)
- Slaughter methods (e.g., Halal).

Claims on Labels

Two types of claims:
- Nutrition claims: Indicate beneficial nutritional properties.
- Health claims: Suggest a relationship between food and health.
- Mandatory nutrition information is required when a food makes a nutrition or health claim.

Nutrition Table Changes

Current Group 2 nutrition labelling
New FIR nutrition labelling (new standards).

Nutrition Information (Page 5)

Detailed nutritional information including protein, carbohydrates, sugars, fat (including saturated fat), fibre, sodium, and energy values.

Voluntary Front of Pack Labelling

Launched in June 2013 in the UK for food products.
Phased-in by major retailers and manufacturers in 2013-2014.
Examples include acceptable portion sizes, amount of nutrients, percentage RI information, and colour coding (red, amber, green).

Determining Red, Amber, and Green Colour Coding (Page 7)

Criteria for 100g of food are used to determine colour coding based on nutritional content.
Information on low, medium and high values and colour codes for fat, saturated fats, total sugars, and salt.

Reference Intakes

Information on percentages of reference intakes (RIs) and where to find them on labels (back or side of product packaging).

Summary

Mandatory nutrition labelling introduced in December 2016 (including ordering of nutrition facts for health concerns).
Use of reference intakes for nutritional information.
Voluntary front of pack nutrition labelling available.
Additional ways to display nutrition information by manufacturers (high/medium/low descriptor).
Minimum font size and clarity of colours.
Country of origin requirements extended.
Date marking (best before, use by).
Use of marketing terms strictly controlled.
Added water (>5% final product) must be declared.
Alcohol is exempt from mandatory labelling; however, information on alcohol strength must be present if above 1.2 ABV.

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Description

Test your knowledge on food safety and consumer protection, including the essential aspects of food labeling regulations. This quiz will cover the responsibilities of food business operators, the necessary information on labels, and the European Food Information for Consumers Regulation. Enhance your understanding of how labeling affects food safety and consumer awareness.