CRS 5: Labelling of Pre-packaged Foods

[Pages:54]CARICOM REGIONAL STANDARD

Labelling of Foods ? Pre-Packaged Foods ? Specification

DCRS 5: 201X

CARICOM Regional Organisation for Standards and Quality (CROSQ) 2nd Floor, Baobab Tower Warrens, St. Michael Barbados T: 246.622.7670 | F: 246.622.7678 Website:

CROSQ 2018 ? All rights reserved. No part of this publication is to be reproduced without the prior written consent of CROSQ.

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DCRS 5:201X

AMENDMENTS ISSUED SINCE PUBLICATION

AMENDMENT NO.

DATE OF ISSUE

TYPE OF

NO. OF TEXT

TEXT OF

AMENDMENT AFFECTED AMENDMENT

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ATTACHMENT PAGE FOR CRS AMENDMENT SHEETS

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CRS 5:201X

Committee representation

This CARICOM Regional Standard was developed under the supervision of the Regional Technical Sub-Committee for revision of foodlabelling standard (RTSC foodlabelling) (hosted by the CARICOM Member State Suriname) which at the time comprised the following members:

Members

Mrs. Heather Farrell?Clarke (Chair) Mr. Adrian McCarthy

Ms. Adrienne Stewart (Alternate) Ms. Aminah Mason

Ms. Samantha Moitt (Alternate)

Mr. Vikash Ramjattan

Ms. Crystal Nunes Ms. Roneka Joseph (Alternate)

Mr. Jermine Mike

Representing

Barbados Trinidad and Tobago Chemistry, Food and Drug Division, Trinidad and Tobago

Trinidad and Tobago Trinidad and Tobago Bureau of Standards

Antigua and Barbuda Department of Analytical Services, Antigua and Barbuda

Antigua and Barbuda Ministry of Health and the Environment, Antigua and Barbuda

Saint Lucia Baron Foods Ltd Saint Lucia Manufacturer's Association

Government Analyst-Food and Drug Department. Guyana

Government Analyst-Food and Drug Department. Guyana

Saint Kitts and Nevis

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Mr. Hiram Williams Ms. Joy Angulu Ms. Phillipa O'Connor Mr. Wayne Stewart - ( previous Chairman) Ms. Lenora Durand Mrs. Margaret Campbell ? Leslie Ms. Cheryl Lewis (Alternate)

Dr. Patricia Johnson

Mr. Susje Pierre (Alternate) Mr. Reynold MENAGER

St. Kitts and Nevis Bureau of Standards

St Kitts and Nevis St. Kitts and Nevis Bureau of Standards

Jamaica Jamaica Manufacturers and Exporters Association

Jamaica Bureau of Standards Jamaica

Jamaica Dunlop Corbin Communications Ltd. Jamaica

Dominica Dominica Bureau of Standards

Barbados Department of Commerce and Consumers Affairs, Barbados

Barbados Barbados National Standards Institution (BNSI)

The Bahamas Bahamas Agricultural Health and Food Safety Authority (BAHFSA)

Haiti Bureau of Haitian Standards (BHS)

Haiti

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Mr. Tanwir Hassankhan

Ms. Charelle Parker (Technical Secretary) Ms. Videsha Munusami (Technical Secretary)

Suriname Suriname Standards Bureau (SSB)

Suriname Standards Bureau Suriname Standards Bureau

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Contents

Foreword............................................................................................................................................. 8

1

Scope ..................................................................................................................................... 9

2

Normative References..........................................................................................9

3

Terms and definitions ........................................................................................................... 9

4

General Principles............................................................................................................... 14

5

Labelling requirements....................................................................................................... 14

5.1 Name of food ........................................................................................................................ 14

5.2 List of ingredients ................................................................................................................. 14

5.2.3 Processing aids and carry-over of food additives.................................................................. 18

5.3 Net content and drained weight ............................................................................................ 18

5.4 Name and address ................................................................................................................ 18

5.5 Country of origin .................................................................................................................... 19

5.6 Lot identification .................................................................................................................... 19

5.7 Date marking and storage instructions.................................................................................. 19

5.8 Instructions for use................................................................................................................ 20

6

Additional requirements ..................................................................................................... 20

6.1 Quantitative ingredients Declaration (QUID)......................................................................... 20

6.2 Irradiated foods ..................................................................................................................... 21

6.3 Exemptions from mandatory labelling requirements ............................................................. 21

6.4 Organically produced foods .................................................................................................. 21

6.5 Foods for special dietary uses .............................................................................................. 21

6.6 Food additives....................................................................................................................... 21

7

Presentation of labelling information ............................................................................... 22

8

Language ............................................................................................................................ 22

9

Registration of labels programme ..................................................................................... 22

Annex A (normative) Requirements for the use of claims on labels ......................................... 23

Annex B (normative) Pre-packaged foods for special dietary uses........................................... 26

Annex C (normative) Food additives ............................................................................................ 28

Annex D (informative) Principles for front of package nutritional warning labelling............... 30

Annex E (informative) Calculations for energy values and estimation of free sugar content for FOPL .............................................................................................................................................. 37

List of tables Table 1 -- Class names for ingredients ..............................................................................................16 Table A. 4 - Examples of health and nutrition claims.............................................................. 25 Table D.1 - Criteria for defining products excessive in sodium, sugars, total fat and saturated fat.... 30 Table D.2 -- Dimensions of the front-of-package nutritional warning labelling according to the area of

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the main face of the package..............................................................................................................31 Table E.1 -- Nutrient content energy conversion factor . ...................................................................37 Table E. 2 - Worked examples for energy values ................................................................. 37 Table E. 3 - Method for estimating free sugars based on the amount of total sugars declared on food/ beverage product packaging ............................................................................................ 40

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