Nutrition Labeling Overview

Nutrition_Labeling_Overview.ppt

Nutrition Labeling

Nutrition Labeling Overview

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  1. Final Rule: Nutrition Labeling of Single-Ingredient Products and Ground or Chopped Meat and Poultry Products

  1. FSIS-2005-0018

 

  1. Summary of Provisions in the Final Rule

  • •Major Cuts:  The final rule requires nutrition labeling of the major cuts of single-ingredient, raw meat and poultry products 1, unless an exemption applies.  Nutrition information for these products will be required either on their label or at their point-of-purchase (e.g., by sign or brochure). 

  • •Ground or Chopped Products:  The final rule requires nutrition labels on all ground or chopped meat and poultry products, with or without added seasonings, unless an exemption applies. 

 

  1. Examples of Major Cuts of Meat Products

  1. Beef

  1. Beef

 

  1. Pork

  1. Pork

  1. Chuck blade roast

  1. Loin sirloin steak

 

  1. Loin chop

  1. Shoulder blade steak

  1. Loin top loin steak

  1. Round bottom round steak

 

  1. Loin country style ribs

  1. Loin top roast boneless

  1. Rib roast large end

  1. Brisket (whole, flat half, or point half)

 

  1. Loin top loin chop boneless

  1. Loin sirloin roast

  1. Round eye round steak

  1. Rib steak small end

 

  1. Loin rib chop

 

  1. Round top round steak

  1. Loin tenderloin steak

 

  1. Spareribs

 

  1. Round tip roast

  1. Chuck arm pot roast

 

  1. Loin tenderloin

 

 

  1. Examples of Major Cuts of Meat Products (Cont.)

  1. Lamb

 

  1. Veal

  1. Shank

 

  1. Shoulder arm steak

  1. Shoulder arm chop

 

  1. Shoulder blade steak

  1. Shoulder blade chop

 

  1. Rib roast

  1. Rib roast

 

  1. Loin chop

  1. Loin chop

 

  1. Cutlets

  1. Leg (whole, sirloin half, or shank half)

  

 

  1. Examples of Major Cuts of Poultry Products

  1. Chicken

 

  1. Turkey

  1. Whole chicken (without neck and giblets)

 

  1. Whole turkey (without neck and giblets; separate nutrient panels for white and dark meat permitted as an option)

  1. Chicken breast

 

  1. Turkey breast

  1. Chicken wing

 

  1. Turkey wing

  1. Chicken drumstick

 

  1. Turkey drumstick

  1. Chicken thigh

 

  1. Turkey thigh

 

  1. Non-Major Cuts

  • •The final rule does not require nutrition information for single-ingredient, raw meat and poultry products that are not major cuts and that are not ground or chopped. 

  • •But, if nutrition information is provided for these products, it must be provided in accordance with the nutrition information labeling requirements for the major cuts. 

     

 

  1. Examples of Non-Major Cuts

  • •Beef flank steak 

  • •Beef ribs 

  • •Chicken tenders 

 

  1. Exemptions

  1.         The final rule includes the following exemptions from nutrition labeling requirements for the major cuts of single-ingredient, raw meat and poultry products and ground or chopped meat and poultry products:

  • •Products intended for further processing, provided that the labels for these products bear no nutrition claims or nutrition information, 

  • •Products that are not for sale to consumers, provided that the labels for these products bear no nutrition claims or nutrition information, 

  • •Products in small packages that are individually wrapped packages of less than ½ ounce net weight, provided that the labels for these products bear no nutrition claims or nutrition information, 

     

  • •Products that are custom slaughtered or prepared, and 

  • •Products intended for export. 

 

  1. Exemptions (Cont.)

  1.         The final rule also provides the following additional exemptions for ground or chopped products:

  • •Ground or chopped products that qualify for the small business exemption in §§ 317.400(a)(1) and 381.500(a)(1), 

  • •Products that are ground or chopped at an individual customer’s request and that are prepared and served at retail, provided that the labels or labeling of these products bears no nutrition claims or nutrition information, 

  • •Ground or chopped products in packages that have a total surface area for labeling of less than 12 square inches, provided that the product’s labeling includes no nutrition claims or nutrition information and provided that an address or telephone number that a consumer can use to obtain the required information is included on the label, and 

  • •Ground products produced by small businesses that use statements of percent fat and percent lean on the label or in labeling of ground products, provided they include no other nutrition claims or nutrition information on the product labels or labeling. 

 

  1. Percent Lean Labeling Claim

  • •The final rule permits a statement of lean percentage on the label or in labeling of ground or chopped meat and poultry products that do not meet the regulatory criteria to be labeled “low fat,” provided that a statement of the fat percentage that meets the specified criteria also is displayed on the label or in labeling. 

  • •The required statement of fat percentage must be contiguous to, in lettering of the same color, size, and type as, and on the same color background as, the statement of lean percentage. 

 

  1. Implementation

  • •The requirements of the final rule will become effective on January 1, 2012. 

  • •FSIS personnel will conduct meetings and Webinars on the final rule and will provide additional information and guidance as needed. 

     

  • •Six months prior to the effective date, FSIS will make additional examples of acceptable nutrition labels for ground or chopped products available on the Agency’s Website. 

  • •Six months prior to the effective date, FSIS intends to make available nutrition labeling materials that can be used at the point-of-purchase of the major cuts over the Internet.  If retailers cannot obtain point-of-purchase materials over the Internet, FSIS personnel will have copies of the information to provide to retailers. 

 

  1. Implementation (Cont.)

  • •Once the final rule becomes effective, FSIS will assess whether nutrition information is available for the major cuts, either on package labels or at the point-of-purchase.  

  • •After the final rule is implemented, FSIS will sample and conduct nutrient analysis of ground or chopped products to verify compliance with nutrition labeling requirements, even if nutrition labeling on these products is based on the most current representative database values contained in USDA’s National Nutrient Data Bank or the USDA National Nutrient Database for Standard Reference and there are no claims on the labeling.    

     

  • •If nutrition labeling of the major cuts of single-ingredient, raw products (other than ground beef or ground pork) is based on USDA’s National Nutrient Data Bank or the USDA’s National Nutrient Database for Standard Reference, and there are no nutrition claims on the labeling, FSIS will not sample and conduct a nutrient analysis of the products because FSIS personnel can visually identify the particular cut. 

 
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