This standard applies to pre packaged food labels directly provided to consumers and pre packaged food labels not directly provided to consumers. This standard does not apply to food storage and transportation packaging labels that provide protection for pre packaged foods during storage and transportation, as well as the labeling of bulk foods and ready to sell foods.
2.1 Pre packaged food
Pre packaged or prepared food in packaging materials and containers, including pre packaged and pre prepared food with uniform quality or volume labeling within a certain quantity limit.
2.2 Food labeling
The text, graphics, symbols, and all explanatory materials on food packaging.
2.3 Ingredients
Any substance used in the manufacturing or processing of food and present (including in modified form) in the product, including food additives.
2.4 Production Date (Manufacturing Date)
The date when food becomes the final product, including the packaging or filling date, that is, the date when food is packed (filled) into packaging or containers to form the final sales unit.
2.5 Shelf life
The period during which pre packaged food maintains its quality under the storage conditions indicated on the label. During this period, the product is fully suitable for sale and maintains unique qualities that do not need to be stated or have already been stated on the label.
2.6 Specifications
The expression of the relationship between net content and the number of contents when multiple pre packaged foods are included in the same pre packaging.
2.7 Main display layout
The layout on pre packaged food packaging or packaging containers that is easily observable.
3.1 It should comply with the provisions of laws and regulations, and comply with the corresponding food safety standards.
3.2 It should be clear, eye-catching, and durable, making it easy for consumers to identify and read when purchasing.
3.3 It should be easy to understand and have scientific basis, and should not indicate feudal superstition, pornography, disparagement of other foods, or content that violates nutritional science knowledge.
3.4 Food should be presented truthfully and accurately, and no false, exaggerated, misleading or deceptive text, graphics or other means should be used to introduce food, nor should the use of font size or color difference mislead consumers.
3.5 Consumers should not be misled directly or through suggestive language, graphics, or symbols to confuse the purchased food or a certain property of the food with another product.
3.6 Content that has preventive or therapeutic effects should not be labeled or implied, and non health foods should not explicitly or implicitly indicate their health benefits.
3.7 It should not be separated from food or its packaging (containers).
3.8 Standard Chinese characters should be used (excluding trademarks). Various decorative artistic characters should be written correctly and easily recognizable.
3.8.1 Pinyin or minority languages can be used simultaneously, and Pinyin must not be greater than the corresponding Chinese characters.
3.8.2 Foreign languages can be used simultaneously, but they should have a corresponding relationship with English (excluding trademarks, manufacturers and addresses of imported food, names and addresses of foreign distributors, and website addresses). All foreign languages must not exceed the corresponding Chinese characters (excluding trademarks).
When the maximum surface area of pre packaged food packaging materials or packaging containers is greater than 35cm2 (see Appendix A for the calculation method of maximum surface area), the height of mandatory text, symbols, and numbers indicating the content shall not be less than 1.8mm.
3.10 The packaging of a sales unit contains different varieties and multiple independent packages of food that can be sold separately. Each independent package of food should be labeled separately.
3.11 If the outer packaging is easy to open and identify, or if all or part of the mandatory labeling content on the inner packaging (container) can be clearly identified through the outer packaging, the corresponding content may not be repeatedly labeled on the outer packaging; Otherwise, all mandatory labeling content should be indicated on the outer packaging as required.
4.1 Labeling content of pre packaged food directly provided to consumers.
4.1.1 Generally, pre packaged food labels provided directly to consumers should include the food name, ingredient list, net content and specifications, name, address, and contact information of the producer and/or distributor, production date and shelf life, storage conditions, food production license number, product standard code, and other necessary information.
4.1.2 Food name
4.1.2.1 The dedicated name that reflects the true attributes of the food should be clearly indicated in a prominent position on the food label.
4.1.2.1.1 When one or several names for a certain food have been specified in national standards, industry standards, or local standards, one of them or an equivalent name should be selected.
4.1.2.1.2 When there are no national standards, industry standards, or local standard regulations for names, commonly used names or colloquial names that do not mislead or confuse consumers should be used.
4.1.2.2 When marking "newly created name", "unique name", "transliterated name", "brand name", "regional slang name" or "trademark name", they should be marked on the same display page as the names shown
The name specified in 4.1.2.1.
4.1.2.2.1 When "newly created name", "unique name", "transliterated name", "brand name", "regional slang name" or "trademark name contains text or terminology (words) that can easily mislead people about the properties of food, the same font size should be used in the adjacent parts of the same display page to indicate the true properties of the food.
4.1.2.2.2 When the specialized names for the true attributes of food are easily misunderstood due to differences in font size or color, the same font size and color should also be used to indicate the specialized names for the true attributes of food.
4.1.2.3 To prevent consumers from misunderstanding or confusing the true attributes, physical state, or production methods of food, corresponding words or phrases can be added before or after the food name. Such as dry, concentrated, reconstituted, smoked, fried, powdered, granular, etc.
4.1.3 Ingredient List
4.1.3.1 The label of pre packaged food should indicate the ingredient list, and the various ingredients in the ingredient list should be in accordance with
4.1.2 requires specific names to be indicated, and food additives should be labeled according to the requirements
4.1.3.1.4 requires indicating the name.
4.1.3.1.1 The ingredient list should be guided by the words "ingredients" or "ingredient list". When the raw materials used in the processing have been changed to other components (such as wine, soy sauce, vinegar and other fermented products), "raw materials" or "raw materials and auxiliary materials" can be used instead of "ingredients" and "ingredient list", and various raw materials, auxiliary materials and food additives should be labeled according to the requirements of the corresponding clauses of this standard. Processing aids do not need to be labeled.
4.1.3.1.2 Various ingredients should be arranged in descending order of the amount added during the manufacturing or processing of food; Ingredients with an addition amount not exceeding 2% may not be arranged in descending order.
4.1.3.1.3 If a certain ingredient is a composite ingredient composed of two or more other ingredients (excluding composite food additives), the name of the composite ingredient should be indicated in the ingredient list, and then the original ingredients of the composite ingredient should be indicated in parentheses in decreasing order of addition. When a certain composite ingredient already has national standards, industry standards, or local standards, and its added amount is less than 25% of the total food quantity, it is not necessary to label the original ingredients of the composite ingredient.
4.1.3.1.4 Food additives shall be labeled with their common names in GB 2760. The common name of food additives can be indicated as the specific name of the food additive, or as the functional category name of the food additive and also indicate the specific name or international code (INS number) of the food additive (see Appendix B for the labeling format). On the label of the same pre packaged food, one of the forms in Appendix B should be selected to indicate the food additive. When using the form of simultaneously indicating the functional category name and international code of food additives, if a certain food additive does not yet have a corresponding international code, or if it needs to be labeled as a allergenic substance, its specific name can be indicated. The name of food additives does not include their production method. Food additives contained in composite ingredients with an added amount less than 25% of the total food content, if they comply with the import principle specified in GB 2760 and do not have a process effect in the final product, do not need to be labeled.
4.1.3.1.5 Water added during food manufacturing or processing should be indicated in the ingredient list. Water or other volatile ingredients that have evaporated during the processing do not need to be labeled.
4.1.3.1.6 Edible packaging materials should also indicate the original ingredients in the ingredient list, except as otherwise provided by national laws and regulations.
4.1.3.2 The following food ingredients can be labeled according to Table 1.
4.1.4 Quantitative labeling of ingredients
4.1.4.1 If one or more valuable and distinctive ingredients or components are specifically emphasized on food labels or instructions, the amount of the emphasized ingredients or components added or their content in the finished product should be indicated.
4.1.4.2 If it is emphasized on the food label that one or more ingredients or components have low or no content, the content of the emphasized ingredients or components in the finished product should be indicated.
4.1.4.3 If a certain ingredient or component mentioned in the food name is not specifically emphasized on the label, it is not necessary to indicate the amount of the ingredient or component added or the content in the finished product.
4.1.5 Net Content and Specifications
4.1.5.1 The labeling of net content should consist of net content, numbers, and legal units of measurement (see Appendix C for the labeling format). 4.1.5.2 The net content of food in packaging (containers) should be indicated in the following form based on legal units of measurement: a) for liquid food, in liters (L) (1), milliliters (mL) (ml), or in grams (g), kilograms (kg); b) Solid food, measured in grams (g) and kilograms (kg); c) Semi solid or viscous food, measured in grams (g), kilograms (kg), or liters (L) (1), milliliters (mL) (ml). 4.1.5.3 The unit of measurement for net content should be indicated according to Table 2.
4.1.5.4 The minimum height of net content characters shall comply with the provisions of Table 3.
The net content should be indicated on the same display page as the food name on the packaging or container.
4.1.5.6 For food containing solid and liquid two-phase substances in containers, and solid phase substances are the main food ingredients, in addition to indicating the net content, the content of drained solids (solid matter) should be indicated in the form of mass or mass fraction (see Appendix C for the indication form).
When multiple individual pre packaged foods are included in the same pre packaging, the large packaging should indicate both the net content and specifications.
4.1.5.8 The labeling of specifications should consist of the net content and quantity of each pre packaged food item, or only the quantity should be labeled, and the word "specification" may not be indicated. The specification of a single pre packaged food refers to its net content (see Appendix C for labeling format).
4.1.6 Names, addresses, and contact information of producers and distributors
4.1.6.1 The name, address, and contact information of the producer should be indicated. The name and address of the producer shall be the name and address of a producer registered in accordance with the law and capable of assuming product safety and quality responsibilities. If any of the following situations occur, they should be marked according to the following requirements.
4.1.6.1.1 Group companies and their subsidiaries that independently assume legal responsibilities in accordance with the law shall indicate their respective names and addresses.
4.1.6.1.2 If a subsidiary or production base of a group company cannot independently assume legal responsibility in accordance with the law, the name and address of the group company and its subsidiary (production base) shall be provided in the bidding document; Or only indicate the name, address, and place of origin of the group company, and the place of origin should be marked to the prefecture level area according to political divisions.
4.1.6.1.3 For those who are commissioned by other units to process pre packaged food, the names and addresses of the commissioning unit and the commissioned unit should be indicated; Only indicate the name, address, and place of origin of the commissioning unit, and the place of origin should be marked to the prefecture level area according to administrative divisions.
4.1.6.2 The contact information of producers or distributors who are legally responsible shall indicate at least one of the following: telephone, online contact information, or a postal address indicated together with the address.
4.1.6.3 Imported pre packaged food should indicate the country or region name of origin (such as Hong Kong, Macau, Taiwan), as well as the name, address, and contact information of internationally registered agents, importers, or distributors in accordance with the law. The name, address, and contact information of the producer may not be indicated.
4.1.7 Date Marking
4.1.7.1 The production date and shelf life of pre packaged food should be clearly marked. If the date indication is in the form of "see a certain part of the packaging", the specific part of the packaging should be indicated. The date marking shall not be affixed, reprinted or tampered with separately (see Appendix C for the marking format).
4.1.7.2 When the same pre packaged food contains multiple single pre packaged foods labeled with production date and shelf life, the shelf life indicated on the outer packaging should be calculated based on the shelf life of the earliest expired single food. The production date indicated on the outer packaging should be the production date of the earliest single piece of food produced, or the date when the outer packaging forms the sales unit; It is also possible to label the production date and shelf life of each individual packaged food separately on the outer packaging.
4.1.7.3 The dates should be marked in the order of year, month, and day. If they are not marked in this order, the date marking order should be indicated (see Appendix C for the marking format).
4.1.8 Storage Conditions Pre packaged food labels should indicate the storage conditions (see Appendix C for the labeling format).
4.1.9 Food Production License Number: If the pre packaged food label should indicate the food production license number, the labeling format shall be in accordance with relevant regulations.
4.1.10 Product Standard Code: Prepackaged foods (excluding imported prepackaged foods) produced and sold domestically should be labeled with the standard code and sequence number implemented by the product.
4.1.11 Other labeling content
4.1.11.1 Irradiated food
4.1.11.1.1 Food that has been treated with ionizing radiation or ionizing energy should be labeled as "irradiated food" near the food name.
4.1.11.1.2 Any ingredients that have been treated with ionizing radiation or ionizing energy should be indicated in the ingredient list.
The labeling of genetically modified foods should comply with relevant laws and regulations.
4.1.11.3 Nutritional labeling
4.1.11.3.1 Special dietary foods and main and auxiliary foods specifically designed for infants and young children shall be labeled with the main nutritional components and their contents, and the labeling method shall be implemented in accordance with GB 13432.
4.1.11.3.2 If nutrition labels are required for other pre packaged foods, the labeling method shall comply with relevant regulations and standards. 4.1.11.4 If the corresponding product standards for food have clearly defined the quality level, the quality level should be indicated.
4.2 The labeling content of pre packaged food not directly provided to consumers should be in accordance with
The corresponding requirements under item 4.1 should indicate the food name, specifications, net content, production date, shelf life, and storage conditions. If other content is not indicated on the label, it should be stated in the instruction manual or contract.
4.3 Exemption from Marking Content
4.3.1 The following pre packaged foods are exempt from labeling shelf life: alcoholic beverages with an alcohol content greater than or equal to 10%; Vinegar; Edible salt; Solid sugar products; Monosodium glutamate.
4.3.2 When the maximum surface area of pre packaged food packaging or packaging containers is less than 10cm2 (see Appendix A for the calculation method of maximum surface area), only the product name, net content, name and address of the producer (or distributor) may be indicated.
4.4 Recommended labeling content 4.4.1 Batch number: According to product requirements, the batch number of the product can be labeled.
4.4.2 Consumption method: According to the needs of the product, the opening method, consumption method, cooking method, rehydration and reprocessing method of the container can be labeled with helpful instructions for consumers.
4.4.3 Allergens
4.4.3.1 The following foods and their products may cause allergic reactions. If used as ingredients, it is advisable to use easily recognizable names in the ingredient list or indicate them in the vicinity of the ingredient list: a) Grains and their products containing gluten (such as wheat, rye, barley, oats, spelt wheat or their hybrid strains); b) Crustaceans and their products (such as shrimp, lobster, crab, etc.); c) Fish and their products; d) Eggs and their products; e) Peanuts and their products; f) Soybeans and their products; g) Milk and dairy products (including lactose); h) Nuts and their nut products.
4.4.3.2 If the above-mentioned food or its products may be brought in during the processing, a prompt should be given near the ingredient list. 5. For other foods that require special approval according to relevant national regulations, their labeling shall be carried out in accordance with relevant regulations.
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A. Calculation method for rectangular packaging materials or containers: Multiply the height (cm) of the largest side of the rectangular packaging material or container by its width (cm).
A. Calculation method for cylindrical packaging materials, cylindrical packaging containers or approximately cylindrical packaging materials, approximately cylindrical packaging containers. The height (cm) of the packaging material or packaging container is multiplied by 40% of the circumference (cm).
A. Calculation method for packaging materials or containers of other shapes: 40% of the total surface area of the packaging material or container. If the packaging or packaging container has a clear main display layout, the maximum surface area should be based on the area of the main display layout. When calculating the surface area of packaging bags, the size occupied by the edge sealing should be excluded. When calculating the surface area of bottle or can packaging, the shoulder, neck, top, and bottom flanges are not included.
B. 1 According to the decreasing order of the added amount, the specific names of food additives are all marked: water, whole milk powder, thin cream, oil, chocolate (cocoa liquid block, white granulated sugar, cocoa butter, phospholipid, polyglycerol castor ester, edible essence, lemon yellow), glucose syrup, carnitol fatty acid ester, carrageenan, guar gum, cochineal tree orange, maltodextrin, and edible flavor.
B. 2 The functional category names and international code ingredients of food additives shall be marked according to the decreasing order of the added amount: water, whole milk powder, cream, vegetable oil, chocolate (cocoa liquid block, white granulated sugar, cocoa butter, emulsifier (322476), edible essence, colorant (102) glucose syrup, emulsifier (477), thickener (407412), colorant (160b), maltodextrin, and edible flavor.
B. 3 The functional category names and specific names of food additives shall be marked according to the decreasing order of the added amount Ingredients: water, whole milk powder, cream, vegetable oil, chocolate (cocoa liquid block, white granulated sugar, cocoa butter, emulsifier (phospholipid, polyglycerol ricinolester), food essence colorant (lemon yellow)), glucose syrup, emulsifier (propylene glycol fatty acid ester), thickening agent (carrageenan, guar gum), colorant (carmine orange), maltodextrin, food flavor.
B. 4. Establish a form of labeling food additives together
B. 4.1 General principles: Food additives used directly should be labeled in the food additives section. The basic agent substances in nutrition enhancers, edible essence gum based candy can be marked outside the food additive item in the ingredient list. Non directly used food additives are not labeled in the food additive category. The labeling order of food additives in the ingredient list is determined by the total weight of various food additives that need to be included in this item.
B. 4.2 The specific names and ingredients of food additives are all marked: water, whole milk powder, thin cream, vegetable oil, chocolate (cocoa butter, white granulated sugar, cocoa butter, phospholipid, polyglycerol castor alcohol ester, edible essence, lemon yellow), glucose syrup, food additives (propylene glycol fatty ester, carrageenan, guar gum, cochineal orange), maltodextrin, and food flavor.
B. 4.3 All functional category names and international code ingredients of food additives are marked: water, whole milk powder, thin cream, vegetable oil, chocolate (cocoa liquid block, white granulated sugar, cocoa butter, emulsifier (322476), edible essence, colorant (102)), glucose syrup, food additives (emulsifier (477), thickener (407412), colorant (160b)), maltodextrin, edible flavor.
B. 4.4 All functional categories and specific names of food additives shall be marked. Ingredients: water, whole milk powder, thin cream, vegetable oil, chocolate (cocoa butter, white granulated sugar, cocoa butter, emulsifier (phospholipid, polyglycerol castor alcohol ester), edible essence, colorant (lemon yellow)), glucose syrup, food additives (emulsifier (propylene glycol fatty acid ester), thickening agent (carrageenan, guar gum), colorant (carmine orange)), maltodextrin, and food flavor.
C. 1 Overview: This appendix provides recommended labeling forms for pre packaged food labeling items in the form of examples. When labeling corresponding items, these forms can be used but are not limited to. If it is necessary to adjust the recommended form based on the characteristics of the food or packaging, it should be consistent with the basic meaning of the recommended form.
C. The labeling of net content and specifications is for convenience of expression, and examples of net content are uniformly measured using quality as the measurement method, with colons as separators. The measurement unit applicable to the actual product should be used on the label, and spaces or other symbols can be selected as separators for easy readability according to the actual situation.
C. 2.1 The net content (specification) of a single pre packaged food can be indicated in the following form:
Net content (or net content/specification): 450g;
Net content (or net content/specification): 225 grams (200 grams+25 grams for free);
Net Content (or Net Content/Specification): 200g+25g free;
Net content (or net content/specification): (200+25) grams.
C. 2.2 The net content and drained material (solids) can be labeled as follows (taking "canned sugar pear" as an example): net content (or net content/structure): 425 grams of drained material (or solids or pear chunks): not less than 255 grams (or not less than 60%).
C. When the same pre packaged food contains multiple pre packaged foods of the same type, the net content and specifications can be indicated in the following form:
Net content (or net content/specification): 40 grams x 5;
Net content (or net content/specification): 5x40 grams;
Net content (or net content/specification): 200 grams (5x40 grams);
Net content (or net content/specification): 200 grams (40 grams x 5);
Net content (or net content/specification): 200 grams (5 pieces);
Net content: 200 grams Specification: 5x40 grams;
Net content: 200 grams Specification: 40 grams x5;
Net content: 200 grams Specification: 5 pieces;
Net content (or net content/specification): 200 grams (100 grams+50 grams x2);
Net content (or net content/specification): 200 grams (80 grams x 2+40 grams);
Net content: 200g Specification: 100g+50g x2;
Net content: 200 grams Specification: 80 grams x 2+40 grams.
C. When the same pre packaged food contains multiple different types of pre packaged food, the net content and specifications can be indicated in the following form:
Net content (or net content/specification): 200 grams (40 grams x3 for product A, 40 grams x2 for product B);
Net content (or net content/specification): 200 grams (40 grams x 3,40 grams x 2);
Net content (or net content/specification): 100g of product A, 50g of x2B product, 50g of product C;
Net content (or net content/specification): Product A: 100g, Product B: 50g x2, Product C: 50g;
Net content/specification: 100g (Product A), 50g x2 (Product B), 50g (Product C);
Net content/specification: 100 grams for product A, 50 grams for product B x2, and 50 grams for product C.
The year, month, and day in the C3 date can be separated by symbols such as spaces, slashes, hyphens, periods, etc., or no separator is needed. The era number should generally be labeled with 4 digits, and small packaged foods can also be labeled with 2 digits. The month and day should be marked with two digits. The marking of dates can take the following form:
March 20th, 2010; 2010 03 20; 2010/03/20;
20100320; March 20th, 2010;
March 20th, 2010; (Month/Day/Year): 03202010;
03/20/2010; 03202010.
C. The shelf life can be indicated in the following forms:
It's better to be in Previously used for eating (drinking) The best way to eat (drink) before Previously the best; Best before this date
The best time to eat (drink) before this date is; Shelf life (up to);
Shelf life x X months (or xx days, or xx days, or xx weeks, or x years).
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