Top Six Types of Food Safety Labels

Consumers need to know the nutritional composition and the ingredients for the food product for sale. Food safety labeling body is mandated to inform the consumers and educate them on the hazardous impacts of consuming certain products not deeming fit for consumption.

Not only that but even the food produced locally at homes needs to meet certain standards or at least should be handled with highest levels of hygiene.

The following are top types of food safety labels every producer must adhere to.

Manufacturing Practices

The Food and Drug Administration (FDA) prescribe that manufacturers comply to food safety procedures, requiring them to take responsibility ensuring they meet limitations and specifications provided by the authority. Manufactures are required to comply with the Code of Federal Regulations (CFR) to achieve food safety labeling requirements. CFR requires manufacturers to share information, including coating components, adhesives, and food additives. Also, they should share information about irradiation in processing, production, and handling of the food for safety.

Date Marking

Date marking provides information regarding the time within which the food remains safe and can still be consumed before the growth of bacteria. It provides tamper-evident food and when the food should be discarded. Often, ready foods for consumption no matter the temperature require time marking as a means of food safety labeling technique. The date marked foods can be eaten when preserved in refrigeration. Instructions date like ‘best before…’ is an example of date marking.

Storage Directions

The external elements affecting the food prompt it to be accompanied by storage instructions. When indicating storage instructions, it’s excellent to include elements like humidity, light, and temperature conditions. Apart from the room temperature, the storage instructions should indicate storage conditions. Food safety labeling examples include ‘store in a cool, dry place’ or ‘keep Refrigerated.’

Net Weight

The net weight is the weight of the product without the weight of its packaging. The net weight is obtainable by subtracting the weight of the container from the gross weight. Producers should indicate the net weight of any food product they produce or process to ensure food safety labeling. The Food and Drug Administration through code of federal regulations (CFR) requires all food products to contain net weight. This way, consumers are sure they’re not being shortchanged.

Shelfing 

Shelfing instructions indicates all the period within which the food can be stored with the storage instructions before which it starts to deteriorate. Usually, shelf life of any food is determined from its manufacturing date. Also, things like food storage, packaging types, manufacturing details, and ingredients affect the shelf life. Some instructions expected for food safety labeling for shelf life include use by, best before, and sell by.

Hazardous 

All potentially hazardous foods or PHF displayed for sale in temperature danger zone of 41 to 135 degrees Fahrenheit should contain the PHF label. These labels inform customers about when the food should be eaten by or food rotation labels or thrown out to avoid risk of foodborne illnesses.