General Principles of Food Hygiene, Composition and Labelling

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General Principles of Food Hygiene, Composition and Labelling- Incoming labels from labelling and/or printing companies arereviewed against signed-off proofs.- Corrective labels applied to products to bring them into complianceare reviewed against signed-off proofs.- Changes in packaging are assessed for their impact on productlabelling (e.g. changes in the size of the principal display surface,the available display surface or the location of the principal displaypanel).- All pamphlets, posters, handouts and other Canadian advertisingmaterials developed and/or distributed by the manufacturer arereviewed and verified for accuracy and compliance with Canadianlegislation (see Chapter 3 of the Guide to Food Labelling andAdvertising).- Foods containing ingredients that are on Canada’s list of priorityallergens are labelled so that consumers are aware of theirpresence.NOTE:The CFIA website provides extensive information and guidance tothe food industry regarding food allergens, including additionalinformation on each of Canada’s priority allergens, guidance on theLabelling of Foods Causing Allergies and Sensitivities and A Toolfor Managing Allergen Risk in Food Products.1.2.2 Net QuantityControls are in place to ensure that net quantity declarations are accurate andcomply with the Consumer Packaging and Labelling Act and Regulations and theWeights and Measures Act and Regulations, where applicable.RationaleCompanies that do not declare accurate net quantities for their products have anunfair competitive advantage within their market sector and do not contribute tothe fair and effective operation of the marketplace.The net quantity declaration provides important information that consumers usein making their purchasing decisions. Since the declaration helps consumers toknow how much food is in a container, it enables them to compare prices.Consumers rely on net quantity declarations, trusting manufacturers to providethe quantity declared on a product’s label.Canada has adopted an international measurement standard, the AverageSystem of Net Quantity Determination, as its method of determining the accuracyof net quantity declarations. The Average System is set out in section 39 of theJune 2011 10 of 55 CFIA - IMFD
̵̵̵̵̵̵̵̵̵̵̵̵̵General Principles of Food Hygiene, Composition and LabellingConsumer Packaging and Labelling Regulations and section 52 of the Weightsand Measures Regulations.Assessment Criteria- The manufacturer has controls in place to ensure that the product’s netquantity, as stated on the label, is in compliance with section 39 of theConsumer Packaging and Labelling Regulations and section 52 of theWeights and Measures Regulations.- Production procedures that directly affect net quantity are identified anddescribed. Measures are in place to ensure that these procedures areperformed in controlled conditions in order to minimize the possibility ofnet quantity errors. Examples of the process control elements to beconsidered include:sequence of operations;equipment type;work environment;procedure control points and monitoring methods used at thesecontrol points;name(s) of person(s) in charge of operations;documentation;data recording methods;acceptance numbers; anddescription of corrective action to be taken in cases ofnonconformity.- Inspection and testing during production permits the identification ofcauses of nonconformity before the final control stage and increases theoverall effectiveness of the process by preventing the continuedproduction of non-compliant products.- Working procedures and instructions critical to compliance with therequirements set out in the Consumer Packaging and LabellingRegulations and the Weights and Measures Regulations, known as theAverage System of Net Quantity Determination, are documented. Theseworking procedures and instructions have been approved by thedesignated person in charge. Examples of information to be consideredinclude:equipment used;equipment checks to be performed;number of weighings;frequency of weighings;June 2011 11 of 55 CFIA - IMFD
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General Principles of Food Hygiene, Composition and Labelling

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