General standard for labeling of the hottest prepa

General standard for labeling of prepackaged food

gb7718-2004 preface 5.3 of this standard is recommended, and the rest are mandatory. This standard adopts codexstan (1991, 1999 Revision) general standard for labeling of prepackaged food of Codex Alimentarius Commission (CAC) non equivalently, and also refers to § 101 of the United States Code of federal regulations "food labeling". This standard replaces gb7718-1994 general standard for food labeling. Compared with gb7718-1994, the main changes of this standard are as follows: -- the name of the standard is changed to: General rules for the labeling of prepackaged food—— Gb7718-1994 "Chapter 4 basic principles" and "Chapter 8 basic requirements" are merged into "Chapter 4 basic requirements" of this standard, and modified and supplemented—— Added "the height of words, symbols and numbers of mandatory marking content shall not be less than 1.8mm" (see 4.8)—— Added "category attribution name that can be used in the ingredient list" (see 5.1.2.2.2)—— "Marking requirements for net content measurement units" (see 5.1.4.3) and "minimum height requirements for net content characters" (see 5.1.4.4) have been added—— The marking requirements for the name and address of group companies, branches, production bases or units entrusted to process prepackaged food have been added (see 5.1.5)—— Added the category of prepackaged food that can be exempted from marking the shelf life (see 5.2.1)—— "Calculation method of the maximum surface area of packages or packaging containers" (see Appendix A) is added. GB7718-2004 is one of the national standards of food labeling series, and the corresponding national standards include: gb10344-2004 general rules for the labeling of prepackaged beverages and wines (instead of GB10344-1989); Gb13432-2004 general rules for the labelling of food for prepackaged special meals (replaces gb13432-1992). Appendix A of this standard is normative. This standard is proposed and under the jurisdiction of the National Food Industry Standardization Technical Committee. This standard is drafted by the drafting working group organized by the National Food Industry Standardization Technical Committee. The main drafters of this standard: Hao Yu, Wang Yanjing, Wang Meiling, Bai Demi, Tian Qijing, Tian Mingfu, Xu Hongmin, Yang Guizhi, Yang Xiaoming, Zhang Lijun, Chen Yaojun, Zheng Xin, Zhao Xuejun, Dong Hongyan, Ji Chao, Jian Huiwei, Lin Linan. The previous versions of the standards replaced by this standard are: - gb7718-1987; Gb77 in fact, we can see that the Carl Zeiss nameplate at the location of lumia 900 back camera is so easy to scratch 18-1994. General rules for the labeling of prepackaged food 1 scope this standard stipulates: -- basic requirements for the labeling of prepackaged food (see Chapter 4)—— Mandatory labeling contents of pre packaged food labels (see 5.1)—— Exemption from mandatory labeling of prepackaged food labels (see 5.2)—— Non mandatory labeling content of pre packaged food labels (see 5.3). This standard is applicable to all labels of prepackaged food provided to consumers. 2 normative references the following documents are worth mentioning that the clauses in become the clauses of this standard through the quotation of this standard. For dated references, all subsequent amendments (excluding the contents of Corrigendum) or revisions are not applicable to this standard; However, parties to agreements based on this standard are encouraged to study whether to use the latest versions of these documents. For undated references, the latest edition is applicable to this standard. GB2760 hygienic standard for the use of food additives gb/t12493 classification and code of food additives gb13432-2004 general rules for the labelling of food for special meals 3 terms and definitions the following terms and definitions are applicable to this standard. 3.1 prepackagedfoods prepackagedfoods is the food that is prepackaged quantitatively, or put (poured) into containers and directly provided to consumers. 3.2 food label words, graphics, symbols and all descriptions on food packaging. 3.3 ingredients any substance used by ingredient in the manufacture or processing of food and existing in the product (including in the form of modification), including food additives. 3.4 processing aids processing aids are not used as food ingredients, but only substances or materials (excluding equipment and utensils) used to achieve a certain process purpose in the process of processing, preparation or treatment. 3.5 date of manufacture date of manufacture the date when the food becomes the final product. 3.6 date of packaging filling date the date on which food is loaded (filled) into packages or containers to form the final sales unit. 3.7 shelf life dateofminimumdurability best before the shortest applicable date dateofminimumdurability the period during which pre packaged food can maintain its quality under the storage conditions specified on the label. During this period, the products are completely suitable for sale and maintain the unique quality that does not need to be stated or has been stated in the label. After this period, the prepackaged food may still be edible for a certain period of time. 3.8 shelf life use bydate recommended last consumption date, expirationdate the expected date of termination of consumption of prepackaged food under the storage conditions specified on the label. After this date, prepackaged food may no longer have the quality characteristics expected by consumers and should not be eaten again. 3.9 main display panel principaldisplaypanel when consumers buy prepackaged food, the most easily observed panel on the package or packaging container. 4 basic requirements 4.1 all contents of pre packaged food labels shall comply with national laws and regulations and the provisions of corresponding product standards. 4.2 all contents of pre packaged food labels should be clear, eye-catching and lasting; It should make it easy for consumers to recognize and read when buying. 4.3 all contents of pre packaged food labels should be easy to understand, accurate and have scientific basis; It is not allowed to mark feudal superstition, yellow, belittle other foods or violate scientific nutrition common sense. 4.4 all contents of pre packaged food labels shall not introduce food in false, misleading or deceptive words, graphics, etc; It is also not allowed to mislead consumers by using font size or color difference. 4.5 all the contents of the label of prepackaged food shall not be connected with or indirectly implied language, graphics and symbols based on the fact that the direct oxygen index is only an additional condition for testing the combustion performance of thermal insulation materials in the new national standard, so as to cause consumers to confuse the purchased food or a certain nature of food with another product. 4.6 the label of prepackaged food shall not be separated from the package (container). 4.7 the label content of prepackaged food should use standard Chinese characters, but not including registered trademarks. 4.7.1 pinyin or minority characters can be used at the same time, but not larger than the corresponding Chinese characters. 4.7.2 foreign languages can be used at the same time, but they should be corresponding to Chinese characters (except the manufacturer and address of imported food, and the name, address and address of foreign distributors). All foreign languages shall not be greater than the corresponding Chinese characters (except for foreign registered trademarks). 4.8 when the maximum surface area of the package or packaging container is greater than 20cm2, the height of the words, symbols and numbers of the mandatory marking content shall not be less than 1.8mm. 4.9 if all or part of the mandatory marking content on the inner packaging or container can be clearly identified through the outer packaging, the corresponding content may not be repeated on the outer packaging. 4.10 if there is another outer package (or large package) outside the inner package (or container) that is delivered directly to consumers, it can only mark the mandatory marking content on the outer package (or large package). 5 marking content 5.1 mandatory marking content 5.1.1 food name 5.1.1.1 the special name reflecting the true attributes of the food should be clearly marked on the eye-catching position of the food label. 5.1.1.1.1 when one or more names of a certain food have been specified in national standards or industrial standards, one of them or the equivalent name shall be selected. 5.1.1.1.2 when there are no names specified in national standards or industrial standards, common names or popular names that do not misunderstand or confuse consumers should be used. 5.1.1.2 "new name", "strange name", "transliteration name", "brand name", "regional slang name" or "trademark name" can be marked, but any name specified in 5.1.1.1 shall be marked adjacent to the name shown. 5.1.1.2.1 when "new name", "strange name", "transliteration name", "brand name", "regional slang name" or "brand name" contain words or terms (words) that are easy to misunderstand the properties of food, the special name with the same font size to indicate the real properties of food should be used in the adjacent parts of the name shown. 5.1.1.2.2 when the special name of the real attribute of food is easy to be misunderstood due to different font sizes, the special name of the real attribute of food should also be marked with the same font size. For example, "orange juice", "beverage" in "orange juice beverage" and "chocolate" and "sandwich biscuit" in "chocolate sandwich biscuit" should all use the same font size. 5.1.1.3 in order to avoid consumers misunderstanding or confusion about the true attributes, physical state or preparation method of food, corresponding words or phrases can be added before or after the food name. Such as dry, concentrated, recovered, smoked, fried, powdered, granular. 5.1.2 list of ingredients 5.1.2.1 the list of ingredients shall be marked on the label of prepackaged food. Except for foods with single ingredients. 5.1.2.1.1 the list of ingredients shall be titled with "ingredients" or "list of ingredients". 5.1.2.1.2 various ingredients shall be arranged one by one according to the decreasing order of the amount added when manufacturing or processing food; Ingredients with an addition of no more than 2% may not be arranged in descending order. 5.1.2.1.3 if a certain ingredient is a composite ingredient composed of two or more other ingredients, the name of the composite ingredient shall be marked in the ingredient list, followed by brackets, and the original ingredients of the composite ingredient shall be marked in descending order of the amount added. When a composite ingredient has national or industrial standards, and its addition is less than 25% of the total food, it is not necessary to mark the original ingredients of the composite ingredient, but the food additives that play a technological role in the final product should be marked one by one. 5.1.2.1.4 in the process of food manufacturing or processing, the water added shall be marked in the ingredients list. Water or other volatile ingredients that have evaporated during processing do not need to be marked. 5.1.2.1.5 edible packages should also be marked with the original ingredients in the ingredient list. Such as edible capsules, candy glutinous rice paper. 5.1.2.2 the specific names of various ingredients shall be marked according to 5.1.1, except that the lower fuel cost is increased and the requirement for lightweight is 10 points. 5.1.2.2.1 sweeteners, preservatives and colorants shall be marked with specific names, and other food additives can be marked with specific names or type names according to GB2760. When two or more colorants are added to a food, the category name (colorant) can be marked, followed by brackets to mark the code specified in gb/t12493. For example, a food added with turmeric, chrysanthemum yellow extract, temptation red, cherry brown, rose eggplant red can be marked as "Colorants (102, 113, 012, 131, 125)". 5.1.2.2.2 the following food ingredients can be labeled with category attribution names according to table 1. Table 1 Classification name of ingredients