Name of
classes
|
Class names
|
Refined oils other
than olive
|
“Oil”
together with either the term “vegetable” or “animal”, qualified by the term
“hydrogenated” or “partially hydrogenated”, as appropriate
|
Refined fats
|
“Fat”
together with either, the term “vegetable” or “animal”, as appropriate
|
Starches, other than
chemically modified starches
|
“Starch”
|
All species of fish
where the fish constitutes an ingredient of another food and provided that
the labelling and presentation of such food does not refer to a specific
species of fish
|
“Fish”
|
All types of poultry
meat where such meat constitutes an ingredient of another food and provided that
the labelling and presentation of such a food does not refer to a specific
type of poultry meat
|
“Poultry
meat”
|
All types of cheese where the cheese or
mixture of cheeses constitutes an ingredient of another food and provided
that the labelling and presentation of such food does not refer to a specific
type of cheese
|
“‘Cheese”
|
All spices and spice
extracts not exceeding 2% by weight either singly or in combination in the
food
|
“Spice”,
“spices”, or “mixed spices”, as appropriate
|
All herbs or parts of herbs
not exceeding 2% by weight either singly or in combination in the food
|
“Herbs” or
“mixed herbs”, as appropriate
|
All types of gum
preparations used in the manufacture of gum base for chewing gum
|
“Gum base”
|
All types of sucrose
|
“Sugar”
|
Anhydrous dextrose and
dextrose monohydrate
|
“Dextrose”
or “glucose”
|
All types of
caseinates
|
“Caseinates”
|
Milk Protein
|
Milk
products containing a minimum of 50% of milk protein (m/m) in dry matter*
|
Press, expeller or
refined cocoa butter
|
“Cocoa
butter”
|
All crystallized fruit
not exceeding 10% of the weight of the food
|
“Crystallized
fruit”
|
* Calculation of milk
protein content: Kjeldahl nitrogen × 6.38
|
4.2.3.2. Notwithstanding
the provision set out in Section 4.2.3.1, pork fat, lard and beef fat shall
always be declared by their specific names.
4.2.3.3. For food
additives falling in the respective classes and appearing in lists of food
additives permitted for use in foods, the following functional classes shall be
used together with the specific name or recognized numerical identification as
required by national legislation.
- acidity regulator
- anticaking agent
- antifoaming agent
- antioxidant
- bleaching agent
- bulking agent
- carbonating agent
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- colour retention
agent
- emulsifier
- emulsifying salt
- firming agent
- flavour enhancer
- fluor treatment
agent
- foaming agent
- gelling agent
- glazing agent
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- preservative
- propellant
- raising agent
- sequestrant
- stabilizer
- sweetener
- thickener
4.2.3.4. The following
class titles may be used for food additives falling in the respective classes
and appearing in lists of food additives permitted generally for use in foods:
- Flavour (s) and Flavouring(s);
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The expression “flavours” may be
qualified by “natural”, “nature identical”, “artificial” or a combination of
these words as appropriate.
4.2.4. Processing aids
and carry-over of food additives
4.2.4.1. A food
additive carried over into a food in a significant quantity or in an amount
sufficient to perform a technological function in that food as a result of the
use of raw materials or other ingredients in which the additive was used shall
be included in the list of ingredients.
4.2.4.2. A food
additive carried over into foods at a level less than that required to achieve
a technological function, and processing aids, are exempted from declaration in
the list of ingredients. The exemption does not apply to food additives and
processing aids listed in section 4.2.1.4.
4.3. Net contents and drained weight
4.3.1. The net contents shall be declared in the metric
system (“Système International” units) [3]).
4.3.2. The net
contents shall be declared in the following manner:
a) for liquid foods, by volume;
b) for solid foods, by weight;
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4.3.3. In addition
to the declaration of net contents, a food packed in a liquid medium shall
carry a declaration in the metric system of the drained weight of the food. For
the purposes of this requirement, liquid medium means water, aqueous solutions
of sugar and salt, fruit and vegetable juices in canned fruits and vegetables
only, or vinegar, either singly or in combination [4]).
4.4. Name and address
The name and address of the manufacturer,
packer, distributor, importer, exporter or vendor of the food shall be
declared.
4.5. Country of origin
4.5.1. The country of origin of the food shall be
declared if its omission would mislead or deceive the consumer.
4.5.2. When a food
undergoes processing in a second country which changes its nature, the country
in which the processing is performed shall be considered to be the country of
origin for the purposes of labelling.
4.6. Lot identification
Each container shall be embossed or
otherwise permanently marked in code or in clear to identify the producing
factory and the lot.
4.7. Date marking and storage instructions
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i) The “date of minimum durability” shall be
declared.
ii) This shall consist at least of:
- the day and the month for products with
a minimum durability of not more than three months;
- the month and the year for products
with a minimum durability of more than three months. If the month is December,
it is sufficient to indicate the year.
iii) The date shall be declared by the
words:
- “Best before ...” where the day is
indicated;
- “Best before end ...” in other cases.
iv) The words referred to in paragraph (iii) shall
be accompanied by:
- either the date itself; or
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v) The day, month and year shall be declared in
uncoded numerical sequence except that the month may be indicated by letters in
those countries where such use will not confuse the consumer.
vi) Notwithstanding 4.7.1 (i) an indication of the
date of minimum durability shall not be required for:
- fresh fruits and vegetables, including
potatoes which have not been peeled, cut or similarly treated;
- wines, liqueur wines, sparkling wines,
aromatized wines, fruit wines and sparkling fruit wines;
- beverages containing 10% or more by
volume of alcohol;
- bakers’ or pastry-cooks’ wares which,
given the nature of their content, are normally consumed within 24 hours of
their manufacture;
- vinegar;
- food grade salt;
- solid sugars;
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- chewing gum.
4.7.2. In addition
to the date of minimum durability, any special conditions for the storage of
the food shall be declared on the label if the validity of the date depends thereon.
4.8. Instructions for use
Instructions for use, including
reconstitution, where applicable, shall be included on the label, as necessary,
to ensure correct utilization of the food.
5. Additional
mandatory requirements
5.1. Quantitative
ingredients declaration
5.1.1. The ingoing
percentage of an ingredient (including compound ingredients [5]) or categories of
ingredients [6])),
by weight or volume as appropriate, at the time of manufacture, shall be
disclosed for foods sold as a mixture or combination where the ingredient:
a) is emphasised as present on the label through
words or pictures or graphics; or
b) is not within the name of the food, is essential
to characterise the food and is expected to be present in the food by consumers
in the country where the food is sold if the omission of the quantitative
ingredient declaration would mislead or deceive the consumer.
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c) where the ingredient is used in small quantities
for the purpose of flavouring; or
d) where commodity specific standards conflict with
the requirements described here.
With respect to 5.1.1 a):
e) a reference in the name of the food to
an ingredient or category of ingredients shall not of itself require
quantitative ingredient declaration if that reference would not mislead or
deceive or would not be likely to create an erroneous impression to the
consumer regarding the character of the food in the country of marketing
because the variation in quantity of the ingredient(s) between products is not
necessary to characterise the food or distinguish it from similar foods.
5.1.2. The
information required in Section 5.1.1 shall be declared on the product label as
a numerical percentage. The ingoing percentage, by weight or volume as
appropriate, of each such ingredient shall be given on the label in close
proximity to the words or pictures or graphics emphasising the particular
ingredient, or beside the name of the food, or adjacent to each appropriate
ingredient listed in the ingredient list as a minimum percentage where emphasis
is on the presence of the ingredient and a maximum percentage where emphasis is
on the low level of the ingredient.
For foodstuffs which have lost moisture
following heat or other treatment, the percentage (by weight or by volume)
shall correspond to the quantity of the ingredient(s) used, related to the
finished product.
When the quantity of an ingredient or the
total quantity of all ingredients expressed on the labelling exceeds 100%, the
percentage may be replaced by the declaration of the weight of the
ingredient(s) used to prepare 100g of finished product.
5.2. Irradiated foods
5.2.1. The label of
a food which has been treated with ionizing radiation shall carry a written
statement indicating that treatment in close proximity to the name of the food.
The use of the international food irradiation symbol, as shown below, is
optional, but when it is used, it shall be in close proximity to the name of
the food.
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5.2.2. When an irradiated product is used as an
ingredient in another food, this shall be so declared in the list of
ingredients.
5.2.3. When a single ingredient product is prepared
from a raw material which has been irradiated, the label of the product shall
contain a statement indicating the treatment.
6. Exemptions
from mandatory labelling requirements
With the exception of spices and herbs,
small units, where the largest surface area is less than 10 cm², may be
exempted from the requirements of paragraphs 4.2 and 4.6 to 4.8.
7. Optional
labelling
7.1. Any
information or pictorial device written, printed, or graphic matter may be
displayed in labelling provided that it is not in conflict with the mandatory
requirements of this standard and those relating to claims and deception given
in Section 3 - General Principles.
7.2. If grade designations are used, they shall be
readily understandable and not be misleading or deceptive in any way.
8. Presentation
of mandatory information
8.1. General
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8.1.2. Statements required to appear on the label by
virtue of this standard or any other National standards shall be clear,
prominent, indelible and readily legible by the consumer under normal
conditions of purchase and use.
8.1.3. Where the container is covered by a wrapper, the
wrapper shall carry the necessary information or the label on the container
shall be readily legible through the outer wrapper or not obscured by it.
8.1.4. The name and net contents of the food shall appear
in a prominent position and in the same field of vision.
8.2. Language
8.2.1. If the language on the original label is not
acceptable, to the consumer for whom it is intended, a supplementary label
containing the mandatory information in the required language may be used
instead of relabelling.
8.2.2. In the case of either relabelling or a
supplementary label the mandatory information provided shall be fully and
accurately reflect that in the original label.