Food Label Close-Up : Part 2

by Food and Drug Administration (FDA)

(Page 2 of 2)

Product Dates

Consumers can use the dates that are given on food packaging if the manufacturer is using "open dating." On the other hand, consumers cannot use "code dating."

In open dating, dates are stated alphanumerically, such as "Oct. 15," or numerically, such as "10-15" or "1015." In code dating, the information is coded in letters, numbers and symbols so that usually only the manufacturer can translate it.

Some dates for which open dating is used are:

Pull date. This is the last day that the manufacturer recommends that the product remain for sale. This date takes into consideration additional time for storage and use at home, so if the food is bought on the pull date, it still can be eaten at a later date. How long the product should be offered for sale and how much home storage is allowed are determined by the manufacturer, based on knowledge of the product and the product's shelf life.

Quality assurance or freshness date. This date shows how long the manufacturer thinks a food will be of optimal quality. On the label, it may appear like this: "Best if used by October 1996." This doesn't mean, however, that the product shouldn't be used after the suggested date.

Pack date. This is the date the food was packaged or processed. It may enable consumers to determine how old a product is.

Expiration date. This is the last day on which a product should be eaten. State governments regulate these dates for perishable items, such as milk and eggs. FDA regulates only the expiration dates of infant formula.

A common type of code dating is the product code. This code enables the manufacturer to convey a relatively large amount of information with a few small letters, numbers and symbols. It tells when and where a product was packaged. In the case of a recall, this makes it easier to quickly identify and track down the product and take it off the market. FDA encourages manufacturers to put product codes on packaging, especially for products with a long shelf life.

Health Claims

FDA now allows manufacturers to make certain claims linking the effect of a nutrient or food to a disease or health-related condition. Only claims supported by scientific evidence are allowed. And these claims can be used only under certain conditions, such as when the food is an adequate source of the appropriate nutrients.

The claims may show a link between:

• a diet with enough calcium and a lower risk of osteoporosis
• a diet low in total fat and a reduced risk of some cancers
• a diet low in saturated fat and cholesterol and a reduced risk of coronary heart disease
• a diet rich in fiber-containing grain products, fruits and vegetables and a reduced risk of some cancers
• a diet rich in fruits, vegetables and grain products that contain fiber and a reduced risk of coronary heart disease
• a diet low in sodium and a reduced risk of high blood pressure
• a diet rich in fruits and vegetables and a reduced risk of some cancers
• folic acid and a decreased risk of neural tube defect-affected pregnancy
• dietary sugar alcohols and a reduced risk of dental caries
• soluble fiber from certain foods, such as, whole oats, and psyllium seed husk, as part of a diet low in saturated fat and cholesterol and a reduced risk of heart disease.

Consumers can use these claims to identify foods with desirable nutritional qualities. They will probably find a reference to the claim on the front label, but the claim itself may appear elsewhere on the label.

Nutrient Content Claims

Besides the 10 health claims, FDA also has set conditions for the use of terms that describe a food's nutrient content. Twelve basic terms have been defined that relate to several nutrients. They are:

• free
• low
• reduced
• fewer
• lean
• high
• less
• more
• extra lean
• good source
• light
• healthy

The term "sodium free," for example, means that the food contains less than 5 milligrams of sodium per serving of the food.

These terms will probably appear on the front label, although manufacturers may place them on other parts of the label, too. Like health claims, these terms also can help consumers quickly spot foods with a desirable nutrient content.

Other Information

Other types of information may appear on the food label. Among them:

Grades and standards.

Some foods — such as milk, butter, eggs, orange juice, and meat — carry a grade on their label that attests to their quality. The grades show up as letters, such as AA, A, and B for eggs; words, such as "choice" and "select" for meat, or "substandard" for some canned vegetables; or as some kind of logo or mark, such as the Grade A shield on orange juice containers. Such foods sold in grocery stores usually carry the highest grades given. USDA establishes some of these standards for foods, such as meat, butter, eggs, and fruit juices. FDA has standards for a number of foods, including canned vegetables. The National Marine Fisheries Service grades fish on a fee-for-service basis.

Trademarks and copyrights.

The symbol "R" on a label indicates that a trademark used on the label is registered with the U.S. Patent and Trademark Office. A "C" means that the literary or artistic work of the label is protected under U.S. copyright laws.

Religious symbols.

Any number of symbols may appear on foods to indicate that the food has been processed according to Jewish dietary laws. One of the more common is a letter "U" inside the letter "O." This means that the food has been authorized as "kosher" by the Union of Orthodox Jewish Congregations of America. FDA does not regulate any of these symbols.

Universal Product Code.

The UPC is a bar code with a 10-digit number. It is used with computerized grocery store checkout equipment to give an automated inventory system. The Uniform Code Council Inc., of Dayton, Ohio, monitors this system. Safe Food Handling Instructions.

The U.S. Department of Agriculture requires safe handling and cooking instructions on raw meat and poultry products. These instructions must state that "some food products may contain bacteria that could cause an illness if the product is mishandled or cooked improperly." They also would give tips on safe storage of raw products, prevention of cross-contamination between raw and cooked foods, safe cooking procedures, and handling of leftovers.

About the Author

www.fda.gov
FDA is A United States government body that oversees medical devices, including contact lenses, intraocular lenses, excimer lasers and eyedrops. In the US, these products must be approved by the FDA before they can be marketed.