1. Labeling requirements –can become very complex –check Title 9 CFR (Code of Federal Regulations) –Parts 317-319 - labels and labeling

2. Labels must include: 1. proper product name –“common and usual” name for defined product or standard of identity or if no standard, “a truthful descriptive designation” –uncommon descriptive name must include process i.e. cured, smoked, dried, sectioned and formed, etc. –common meat industry terms not acceptable if not common to consumers

3. 2. ingredients list –“Ingredients:” - followed by a descending list in order of quantity used –“spices” - natural spice designation as a group –onion and garlic must be listed independently –“Flavorings” - spice extractives, liquid smoke, etc. –for products with injected brine i.e. hams - should be prefaced with “Cured with:” –if two meat ingredients such as beef and pork are used and make up at least 70% of the meat while neither is less than 30% they can be listed as “beef and pork” –can then be interchanged within those limits without changing the label –does not apply to poultry

4. 3. name and place of business of manufacturer, packer or distributor –city, state, zip code –may be on principle display panel (PDP) –defined as full side most likely to be displayed or 40% of surface area, etc. or the 20% panel adjacent to PDP (side panel) or front riser panel on frozen foods

5. 4. accurate statement of net quantity –on PDP panel –bottom 30%, parallel to base –“net weight” –less than 1 lb must be as ounces (oz.) –between 1 lb and 4 lbs must be dual declaration –oz. (lbs) or lbs. (oz) i.e. 24 oz. (1 1/2 lbs) –size of letters determined by size of PDP Ex. 1/16” high for 5 sq inch panel or less 1/8” for 5-25 sq inch

6. 5. official inspection stamp and establishment number –must be conspicious on the PDP

7. 6. Nutritional information –serving size, servings per container –calories –calories from fat –total fat –saturated fat –trans fat –cholesterol –sodium –total carbohydrate –fiber –sugars –protein –all as weight and % of daily value or diet –may be adjacent 20% panel

8. 7. handling statement –anything required “to maintain wholesomeness” “Keep refrigerated” “Keep frozen” –must be on PDP

14. Notes on labeling –liquid smoke if mixed, injected requires “smoke flavoring added” –artificial colors or flavorings must be noted –antioxidants (when permitted) must be included as “BHA, BHt added to help protect flavor” –terms or names of geographical significance must be qualified i.e. Farm-style, New England-brand, etc. except some are generic i.e. Polish sausage Genoa salami

15. Notes on labeling (continued) –bacon is allowed a window but must show 70% of slice length and be at least 1 1/2 inches wide to show “representative” slice –non-specific loaves –few requirements for product except name must be appropriate and ingredients statement must be continuous to product name on PDP –Ex. “olive loaf”, “pickle and pimento loaf”, etc.

16. Labeling categories for sausage products 1. fresh –antioxidants permitted –3% added water permitted 2. uncooked, smoked –3% added water –very limited group 3. cooked sausage –usually cured –may or may not be smoked 4. cooked sausage - franks and bologna category –approaches standard of identity –fat plus added water = 40% –cured, smoked 5. semi-dry and dry sausage –0.5% water with starter allowed –moisture : protein requirements