Nutrition Labelling Toolkit - Logiciels Alimenthè · PDF fileThe Nutrition Labelling...

N u t r i t i o n L a b e l l i n g T o o l k i t

The Nutrition Facts tables, illustrations and photographs used in this Toolkit are for illustrative purposes only. Nutrient values within the tables do not represent any particular food or product. Any resemblance of the pictures and illustrations to any products is coincidental and does not represent any specific product found in the market place.

The Nutrition Labelling Toolkit provides guidance on the interpretation of the nutrition labelling requirements under the Food and Drug Regulations. This guidance document is intended for use by inspectors of the Canadian Food Inspection Agency. It may also be used by manufacturers, importers and distributors of food products, and consultants. The information in this document is intended for instructional purposes only and does not in any way override the Food and Drugs Act or the Food and Drug Regulations. Where there is a conflict between the Food and Drugs Act and/or the Food and Drug Regulations and this Toolkit, the Act and/or Regulations will supersede the Toolkit.

Table of Contents Note: To assist readers in finding the answers to specific questions, each section begins with an expanded and annotated Table of Contents.

Section A Introduction Purpose of the Nutrition Labelling Toolkit .................................................................................................... 1 References and Abbreviations .................................................................................................................... 2 Classes of Food for the Purposes of Nutrition Labelling .............................................................................. 3

Section B What Products May Carry a Nutrition Facts Table? When Do the Regulations Come Into Force? .............................................................................................. 1 What Foods Require a Nutrition Facts Table?............................................................................................. 1 What Foods are Specifically Prohibited From Declaring a Nutrition Facts Table? ..................................... 1 What Prepackaged Foods are Exempt From Mandatory Nutrition Labelling? ............................................ 2

Losing the Exemption ........................................................................................................................... 3

Section C Contents of the Nutrition Facts Table Serving Size ................................................................................................................................................ 2 Core Nutrients ............................................................................................................................................. 9 Declaration of Additional Nutrients............................................................................................................. 11 Declaring Nutrients Outside the Nutrition Facts Table ............................................................................... 12 Tables........................................................................................................................................................ 14

Section D Has the Correct Format Been Used? Hierarchy of Formats: How to Select an Appropriate Nutrition Facts Table Format..................................... 1 Alternate Methods of Presentation............................................................................................................... 5 Small Packages < 100 cm2 Available Display Surface ................................................................................ 5 Retail Packaged Foods................................................................................................................................ 6 Nutrition Facts Tables for Prepackaged Products........................................................................................ 7

Standard, Horizontal and Linear Formats ............................................................................................. 9 Simplified Formats .............................................................................................................................. 13 Dual and Aggregate Formats .............................................................................................................. 16

Section E Available Display Surface Calculating the Available Display Surface ................................................................................................... 1 Mathematical Calculations for the Area of Some Geometric Forms ............................................................ 6 Guidance on Measuring ADS ...................................................................................................................... 8 Calculation Methods for Different Packaging Types ................................................................................. 20

Section F Presentation of the NFT – Graphic and Technical Requirements Definitions and Prescribed Elements ........................................................................................................... 1 Colour/ Type Requirements/ Crowding Information and/or Narrowing the NFT........................................... 7 Adjusting the NFT Rectangle / Destruction of the NFT Upon Opening of Package/ Continuous Surfaces 13 Visibility Under Customary Conditions of Sale/ Orientation of the NFT ..................................................... 18

Section G Nutrition Facts Tables for Children Under Two Years of Age Presentation of Mandatory and Additional Information ................................................................................ 1 When May These Formats Be Used?.......................................................................................................... 2 Major Labelling Differences ......................................................................................................................... 2 Different NFT Formats for Foods for Children Under Two ........................................................................... 3

Section H Foods for Use in Manufacturing Other Foods & Multi-Serving, Ready-to-Eat Prepackaged Products Foods for Use in Manufacturing Other Goods ............................................................................................. 2 Multiple-Serving, Ready-to-Eat Prepackaged Products Served in a Commercial Enterprise....................... 4

Section I Glossary of Terms

Section J Nutrition Labelling Evaluation Standard J-1: Evaluation Standard for the Manufacturing Process........................................................................... 1 J-2: Evaluation Standard for the Label..................................................................................................... 23

Section K Tools and Templates Checklist for the Nutrition Facts Table (NFT)............................................................................................... 1

Nutrition Facts Table: Steps in Conducting an Evaluation..................................................................... 2 What Foods May Carry a NFT..................................................................................................................... 3

What Foods May Carry a NFT .............................................................................................................. 3 Retail Food Tables ............................................................................................................................... 5

Is the NFT Format Choice Suitable for the Product? ................................................................................. 11 When May the Different Formats Be Used?........................................................................................ 11

Contents of the NFT .................................................................................................................................. 12 Serving Size:

Reference Amounts [Schedule M] and Serving Sizes .................................................................. 12 Nutrients

Reference Tables (Daily Values, Alternate Expressions) ............................................................. 19 Table C3: Mandatory Nutrient Information [B.01.402].............................................................. 19 Table C4: Additional Information with a Reference Amount .................................................... 19 Table C5: Additional Information [B.01.402] ............................................................................ 20 Table C6: Additional Vitamin and Mineral Nutrients [B.01.402] ............................................... 21 French Reference Tables (Daily Values, Alternate Expressions) Tables C3, C4, C5, C6 ............ 22

Abbreviations and Symbols in the Nutrition Facts Table ..................................................................... 25 Rounding ................................................................................................................................................... 26

Table C1: Mandatory Nutrient Information – Rounding ....................................................................... 26 Table C2: Additional Nutrient Information – Rounding ........................................................................ 27

Has the Correct Format and Version (Size) Been Chosen? ...................................................................... 28 Decision Trees for the NFT Format Families ..................................................................................... 28 Evaluating the Format: Has the Correct Version Been Used? ........................................................... 35 Calculating the Available Display Surface (ADS) .............................................................................. 36

Table E1: Definition of Available Display Surface (ADS) ..............................................................36 Table E2: Summary – Guidance on Measuring ADS....................................................................37 Table E3: Summary – Calculating ADS for Different Packaging Types ........................................38

Notes on Measurement and the Use of Templates.................................................................................... 41 Type Height ........................................................................................................................................ 42 Tables for Each Format (Schedule L) ................................................................................................. 43

Other Tables Weighted Recommended Nutrient Intakes.......................................................................................... 51 Table H1: Foods for Use in Manufacturing Other Foods — Vitamin and Mineral Declarations ........... 52 Reference Table for Nutrient Content Claims...................................................................................... 53

K-1: Templates ........................................................................................................................................ 57

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Introduction Section A

Introduction 1. Purpose of the Nutrition Labelling Toolkit ..........................................1

2. References and Abbreviations ............................................................2

3. Classes of Food for the Purposes of Nutrition Labelling ....................3

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Introduction Section A

Introduction

1. Purpose of the Nutrition labelling Toolkit

This Nutrition Labelling Toolkit is intended to be a practical aid to the interpretation of the nutrition labelling provisions of the Food and Drug Regulations. While the Toolkit was originally designed for inspectors of the Canadian Food Inspection Agency (CFIA), you may find this guide useful if you are involved in food production or labelling or simply have an interest in this field. The Toolkit, however, does not address nutrient content claims or health claims. The Toolkit contains useful information and tools all in one handy package. It includes information about all aspects of nutrition labelling, and should answer key questions: Which products require a Nutrition Facts table and which are exempt? What are the requirements of the Nutrition Facts table? What is acceptable and what is not? When do the Regulations come into force? What are the technical and graphic requirements of Nutrition Facts tables?

The Toolkit addresses such essential questions as how to calculate the Available Display Surface on different types of food packaging. This calculation is vital to choosing the proper version (size) of the Nutrition Facts table. The Toolkit also contains the CFIA’s Nutrition Labelling Evaluation Standard. This document will be used by the CFIA to assess compliance with the Food and Drug Regulations. This stand alone document has been included in the Toolkit for your convenience. The document is divided into 2 parts: Part 1: Evaluation Standard for the Manufacturing Process; and Part 2: Evaluation Standard for the Label. Part 1 focuses on the means by which a manufacturer determines nutrient values and their validity. It also evaluates a manufacturer’s ability to identify and control all facets of the manufacturing process to produce products with a constant nutrient profile: from planning and specification setting to processing and delivery. Part 2 focuses on the technical aspects of the Nutrition Facts table. Part 2 is a product inspection. The final chapter of the Toolkit, “Section K - Tools and Templates”, is a convenient pull-out section that contains tables and checklists. It concisely presents rounding rules, summarizes requirements for determining Available Display Surface, lists reference standards and alternative expressions, reviews key triggers for additional information, and provides an internet address to access Health Canada’s Compendium of Templates for Nutrition Facts Tables.

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2. References and Abbreviations

References to the Food and Drug Regulations

The requirements for nutrition labelling and, hence, Nutrition Facts tables, are set out in the Food and Drug Regulations. This Toolkit routinely makes reference to a specific regulation or regulations. These references allow the reader to locate specific requirements within the Food and Drug Regulations. The Food and Drug Regulations are numbered and are identified in one of the following manners: Section B.01.401, B.01.401, or [B.01.401]. In addition, this document also references Schedules L and M of the Food and Drug Regulations. Schedule L is the listing of all the various Nutrition Facts table formats (Standard, Simplified, Dual – Foods Requiring Preparation, Aggregate – Different Amounts of Food, etc.) and the versions (different sizes) of each format. Schedule L graphically presents one or more examples of each format, identifies their key features, and sets out the order of presentation of information, as well as required graphic standards such as the use of bold type, indents, footnotes, print size, lines (rules) and spacing, etc. for each version of the format. In the current Departmental Consolidation of the Food and Drug Regulations, Schedule L is located in Part B (yellow pages) of the Regulations, immediately following Division 1. Within Schedule L, all the formats of the Nutrition Facts table are numbered in the following manner: “Figure X.Y”. The first number, “X”, refers to the number of the format, while the second number, “Y”, refers to the version of the format. Each format has 2 to 7 versions which get progressively smaller as the version number increases. Consequently, “Figure 1.1" refers to format 1 (the standard format), first version. Figure 1.1 is the largest version of the standard format while Figure 1.6 is the smallest. Schedule M set outs reference amounts for different classes of foods. Reference amounts are used in setting and evaluating nutrient content claims. In the current Departmental Consolidation of the Food and Drug Regulations, Schedule M is located at the end of Part D (pink pages) of the Regulations, immediately following Schedule K. Abbreviations for specific legislation

Food and Drugs Act FDA Food and Drug Regulations FDR Food and Drugs Act and Regulations FDAR Other Abbreviations

Canadian Food Inspection Agency CFIA Nutrition Facts table NFT Available Display Surface ADS Percent Daily Value %DV Pourcentage de la valeur quotidienne %VQ Temporary Marketing Authorization Letter TMAL

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Introduction

3. Classes of Foods for the Purposes of Nutrition Labelling

While the Regulations require that most prepackaged products carry a Nutrition Facts table, the requirements are different for different classes of foods. For the purposes of nutrition labelling there are three classes of foods: prepackaged foods for the consumer (including foods for children under two years of age

and foods that will be repackaged for retail); prepackaged foods for use in manufacturing other foods; and multiple-serving, ready-to-eat prepackaged products served in a commercial or industrial

enterprise or institution. This Toolkit focuses on foods for the consumer. It provides information about the requirements and outlines the differences that exist for food for children under two years of age. It also touches on the other classes of food.

B

What Products May Carry

a Nutrition Facts Table?

Section B What Products May Carry a Nutrition Facts Table? 1. When Did the Regulations Come Into Force?................................. 1

2. What Foods Require a Nutrition Facts Table? ............................... 1

3. What Foods are Specifically Prohibited From Declaring a Nutrition Facts Table? .................................................................... 1

4. What Prepackaged Foods are Exempt From Mandatory Nutrition Labelling? ....................................................................................... 2

Losing the Exemption...........................................................................3

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Section B What Products May Carry a Nutrition Facts Table?

1. When Did the Regulations Come Into Force?

The amendments to the Food and Drug Regulations pertaining to Nutrition Labelling, Nutrient Content Claims and Health Claims require that all prepackaged foods, with some exceptions, carry a Nutrition Facts table as of December 12, 2007.

2. What Foods Require a Nutrition Facts Table? [B.01.401(1)]

The Nutrition Facts table (NFT) is mandatory for most prepackaged foods. There are some exceptions and exemptions. The NFT may be voluntarily declared on non-prepackaged foods or on prepackaged foods that

are exempt from nutrition labelling.

3. What Foods are Specifically Prohibited from Declaring a Nutrition Facts Table?

[B.01.401(4)&(5)]

The following foods must not display a Nutrition Facts table: formulated liquid diets; infant formula; foods containing infant formula; meal replacements; nutritional supplements (that meet the requirements of Section B.24.201); and foods represented for use in very low energy diets.

These products have their own nutrition labeling requirements that are different from those of the Nutrition Facts table. Consequently, they are prohibited from using the Nutrition Facts table and the titles “Nutrition Facts”, “Valeur nutritive” or “Valeurs nutritives”. However, they may adopt the

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Nutrition Facts table format to display their nutrition information.

4. What Prepackaged Foods are Exempt From Mandatory Nutrition Labelling?

[B.01.401(2)] (Excerpt from the 2003 Guide to Food Labelling and Advertising, Section 5.3) The following products are exempt from displaying a Nutrition Facts table: a) foods, such as spices and some bottled waters, for which all the nutritional information (other

than serving of stated size) set out in column 1 of the table to B.01.401 may be expressed as “0”;

b) beverages with an alcohol content of more than 0.5 %;

c) fresh vegetables and fruits without added ingredients, oranges with colour, and fruit and vegetables coated with paraffin wax or petrolatum;

This category includes fresh herbs such as parsley, basil, thyme, etc. (but not dried herbs); sprouts; and fruits and vegetables that are minimally processed (e.g., washed, peeled, cut-up, shredded, etc.), including mixtures of fruits and vegetables, such as bagged mixed salad and coleslaw (without dressing, croutons, bacon bits, etc.).

NOTE: The exemption is lost if any health claim set out in the table following B.01.603 is made, including the following: “A healthy diet rich in a variety of vegetables and fruit may help reduce the risk of some types of cancer,” [B.01.401(3)(e)(ii), and item 4 of the table following B.01.603].

d) raw, single ingredient meat, meat by-product, poultry meat, and poultry meat by-product;

NOTE: Prepackaged ground meat, ground meat by-product, ground poultry meat and ground poultry meat by-product must always carry a Nutrition Facts table [B.01.401(3)(d)].

e) raw, single ingredient marine or freshwater animal products (such as fish, crustaceans, etc.);

f) foods sold only in the retail establishment where the product is prepared and processed, including products made from a pre-mix when an ingredient other than water is added to the pre-mix;

NOTE: A Nutrition Facts table is required when only water is added to a pre-mix or when a product is only baked, cooked, etc. on the premises without the addition of other ingredients.

g) foods sold only at a roadside stand, craft show, flea market, fair, farmers' market and sugar

bush by the individual who prepared and processed the product;

h) individual servings of foods that are sold for immediate consumption (e.g., sandwiches or

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ready-made salads), when these have not been subjected to a process or special packaging, such as modified atmosphere packaging, to extend their durable life;

i) foods sold only in the retail establishment where the product is packaged, if the product is labelled by means of a sticker and has an Available Display Surface of less than 200 cm2;

j) prepackaged confections, commonly known as one-bite confections, that are sold individually (e.g., small individually wrapped candies, mints, etc.);

k) prepackaged individual portions of food that are solely intended to be served by a restaurant or other commercial enterprise with meals or snacks (e.g., crackers, creamers, etc.); and

l) a variety of cow and goat milk products sold in refillable glass containers.

Losing the Exemption [B.01.401(3)] (Excerpt from the 2003 Guide to Food Labelling and Advertising, Section 5.3.1) The last three items listed above (a one-bite confection, an individual portion served with meals, milk in glass containers) never lose their exemption. The remaining items listed above lose their exempt status and are required to carry a Nutrition Facts table when: a vitamin or mineral nutrient is added to the product; a vitamin or mineral nutrient is declared as a component of an ingredient (other than flour); aspartame, sucralose, or acesulfame-potassium is added to the product; the product is ground meat, ground meat by-product, ground poultry meat or ground poultry

meat by-product; or the label or advertisement contains one or more of the following:

a nutritional reference or nutrient content claim, a biological role claim, a health claim, a health-related name, statement, logo, symbol, seal of approval or other proprietary mark

of a third party, or the phrase “nutrition facts”, “valeur nutritive” or “valeurs nutritives”.

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Section C Contents of the Nutrition Facts Table

1. Serving Size................................................................................... 2

§ Basic Requirements ............................................................................................ 2 § Consumer friendly measures ........................................................................... 2 § Metric serving sizes......................................................................................... 3 § When the consumer friendly measure and the metric measure are the same ....... 3 § Products with non-uniform shape ..................................................................... 4 § Deli meats...................................................................................................... 4 § Spaghetti........................................................................................................ 4 § Foods requiring preparation and for which the nutrition information is the same

for the food “As Sold” and “As Prepared”........................................................... 4 § Abbreviations for units of measure.................................................................... 5

§ Reasonable Serving Size..................................................................................... 5 § Single Serving Containers................................................................................... 5 § Serving Size Declarations for Single Serving Containers .................................... 6

§ Serving Size Examples (Including Errors ) ......................................................... 7 2. Core Nutrients............................................................................... 9

3. Declaration of Additional Nutrients............................................ 11

§ Triggers: When Additional Information Is Mandatory ........................................ 12 4. Declaring Nutrients Outside the Nutrition Facts Table .............. 12

5. Tables.......................................................................................... 14

Table C1: Mandatory Nutrient Information – Rounding (Column 4 of the table to B.01.401)............................................................................................... 14

Table C2: Additional Nutrient Information – Rounding (Column 4 of the table to B.01.402)............................................................................................... 15

Reference Tables (Daily Values, Alternate Expressions) ......................................... 16 Table C3: Mandatory Nutrient Information: Core List [B.01.401]............................ 16 Table C4: Additional Information with a Daily Value that is a Reference Amount .. 16 Table C5: Additional Information [B.01.402].......................................................... 17 Table C6: Additional Vitamin and Mineral Nutrients [B.01.402].............................. 18 French Reference Tables (Daily Values, Alternate Expressions) Tables C3, C4, C5, C6 .............................................................................................. 19

Note: The six tables in this section, which summarize the information about rounding, daily values and alternate expressions, are repeated in the special pull-out section of this Toolkit, Section K – Tools and Templates.

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Section C Contents of the Nutrition Facts Table Core Information Additional Information Figure 1.1, Schedule L Figure 18.1, Schedule L

These sample Nutrition Facts tables from Schedule L of the Food and Drug Regulations illustrate core information that is mandatory for most tables, and additional information which may be declared. Bilingual versions of these NFTs are illustrated later in this section.

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Note: This section provides the basic requirements for the contents of the Nutrition Facts table (NFT). Note, however, that the information in the table, its format and its method of presentation will vary, depending upon the class and sub-class of food: prepackaged foods; prepackaged foods for children under two years of age; prepackaged foods for use in manufacturing other foods; multiple -serving, ready-to-eat prepackaged products served in a commercial or industrial enterprise or institution. (See Section A, “Classes of Food for the Purposes of Nutrition Labelling”.) Please go to the appropriate sections for further details.

1. Serving Size

The declaration of the serving size is based on the edible portion of the food as sold. In some formats there are additional requirements. In the case of the Dual Format – Foods Requiring Preparation, for example, the serving size is declared for the product as sold and as prepared. As well, in both the Dual and Aggregate Formats for Different Amounts of Food, two serving sizes are provided.

Basic Requirements [Table to B.01.401, B.01.002A(1)] The serving size is a quantity of food that can be reasonably consumed at a single eating occasion. (See the Section K of this Toolkit for a list of reasonable serving sizes (reproduced from the 2003 Guide to Food Labelling and Advertising.))

The serving size is based on the edible portion of the food as offered for sale. It is expressed as a consumer friendly measure (1st) and in metric units (2nd; in brackets; in the same units as the net quantity declaration.) See below for exceptions.

Consumer friendly measures For the purposes of this Toolkit, the expression “consumer friendly measure” means: § a fraction of food – e.g., 1/8 pizza § a common visual measure of food – e.g., household measures such as cups, tablespoons,

teaspoons, 250 ml, 125 ml, 15 ml, 5 ml, etc. § a unit of food – e.g., square of chocolate; slice of bread, 1 cookie, pat of butter, X mm slice,

etc. § an entire container – for a single serving unit of food

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Metric serving sizes Most formats of the Nutrition Facts table require that the serving size be declared in both a consumer friendly measure and in a metric measure. The metric measure is declared in grams (g) or in millilitres (ml). § Grams (g) are declared when the net quantity of the product is declared by weight or by count,

and when the product is a fruit for garnish or flavour (e.g., maraschino cherries), olives or pickles.

§ Millilitres (ml) are used when the net quantity of the product is declared by volume.

When the consumer friendly measure and the metric measure are the same Certain metric measures are visibly measurable and are considered consumer friendly measures. For liquid foods, these declarations fulfill the requirement to declare a serving size in both a consumer friendly measure and a metric unit. The following metric measures are considered consumer friendly measures. You will note that these measurements provide for multiples of the metric teaspoon (5 ml), metric tablespoon (15 ml) and fractions and multiples of the metric cup (250 ml). § 5 ml § 10 ml § 15 ml § 25 ml § 30 ml § 45 ml § 50 ml - 500 ml, in increments of 25 ml

For liquid products, rounded metric

units of volume (ml) may serve as both a consumer-friendly measure and metric measure.

Other non-usual metric volumes, such as 185 ml, 240 ml, 287 ml, etc., are not considered consumer friendly measures and may not be used alone to fulfill the serving size requirements. (Exceptions to this rule apply to single serving containers. See single serving containers for further clarification (later in this section).)

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Products with a non-uniform shape: Certain products have a non-uniform shape, such as roasts, hams or whole fish. For these products, consumer friendly measures such as an “x mm slice” or a fraction of product are not useful measures. In these cases, a single metric declaration in weight, i.e., 100 grams, will suffice to fulfill the requirement to declare a serving size in both a consumer friendly measure and a metric unit.

For non-uniform products, such as shown here, a simple weight declaration of 100 g is acceptable as a serving size declaration. Deli meats: In the case of deli meats sold in chubs or industrial formats the serving size may be declared using a consumer friendly measure and a metric unit in the following manner “Per approximately 3 slices (55 g)” or by declaring a single metric measure of “100 g”. If choosing the second option, only “100 g” may be used, other metric values may not be used. Spaghetti: In the case of long, dry noodles which are difficult to measure, the following options are possible:

§ “per 1/4 box (85 g)”, or § “per 85 g (about 1 cup prepared al dente)”

Foods requiring preparation AND for which the nutrition information is the same for the food “As Sold” and “As Prepared”: In cases where the nutrient content of a food is not altered by the preparation of the food, the food may use the Standard, Horizontal or Linear format and declare the serving size of both the food as sold and the food as prepared, e.g., drink crystals: “Per 1 tbsp (2 g) (about 1 cup prepared)”. This provision is always optional. Examples: frozen concentrated orange juice or drink crystals that are prepared through the addition of water, some popping corn, etc.

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Abbreviations for units of measure Certain abbreviations, which are considered bilingual, must always be used in the Nutrition Facts table: § mg (milligram), § g (gram) § mL or ml (millilitre) Other abbreviations are optional and should only be used when space constraints exist. § tsp (teaspoon) § tbsp (tablespoon) § c. à thé or cuil. à thé (cuillère à thé) § c. à soupe or cuil. à soupe (cuillère à soupe)

Reasonable Serving Size Although there is considerable variation in the manner of declaration of the serving size among the different Nutrition Facts table formats, there is always a requirement for the serving size to be declared for the product as sold. This serving is based on the edible portion of the food and is the amount of food that one adult would reasonably eat at one eating occasion. The manufacturer has some flexibility in determining serving size. The 2003 Guide to Food Labelling and Advertising provides a list of reasonable serving sizes that may be used as a reference tool and guide when evaluating the appropriateness of a serving size. (Reproduced in Section K of the Toolkit.) Note: When the food is pre -portioned into units commonly consumed by a person, then the serving size should be the unit or a multiple of the unit – e.g., 1 burger, 1 steak, 1 granola bar, 2 cookies, 2 slices of bread, etc. (not 7/8 of a burger, 1 ½ cookies, 1 ½ slices of bread.)

Single serving containers [B.01.002A(2), D.01.001(3)] (Partial excerpt from section 6.2.3 of the 2003 Guide to Food Labelling and Advertising)

The entire net quantity in the package is considered to be the serving size in the following cases: § The food packaged in the container could reasonably be eaten by one person at a single

sitting. For example, a 600 mL bottle of juice dispensed from a vending machine is normally consumed during a single occasion. Such a bottle is considered a single serving, despite the fact that juice has a 250 mL reference amount and a serving size range of 175 - 250 mL.

§ The reference amount of the food is less than 100 g or 100 mL and the package contains less than 200% of that reference amount*.

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For example, consider a 55 g bag of mixed nuts. The reference amount for mixed nuts is 50 g. The package contains less than 200% of 50 g (less than 100 g) and therefore, the 55 g bag is considered to be a single serving container, with a serving size of 55 g.

§ The reference amount is 100 g or 100 mL or more and the package contains 150% or less of that reference amount*. For example, consider a soft drink in a 500 mL bottle. The reference amount for soft drinks is 355 mL. Since the bottle contains less than 150% of the 355 mL (150 % of 355 = 532.5 mL) reference amount, the 500 mL bottle is considered to be a single serving container, with a serving size of 500 mL.” The provision for a single serving container is not an optional requirement. Products that meet the requirements must provide nutrition information based on the net quantity of the entire package. For example, a 355 ml can of soft drink must base its nutrition information on 355 ml and may not declare a 250 ml serving size.

Note*: See Schedule M for reference amounts. (See Section K of the Toolkit)

Serving size declarations for single serving containers (Table to B.01.401) The consumer friendly measure for a single serving container is the entire container. Consequently, the serving size for a single serving container should be declared in the following manner, “Per 1 container (75 g)”, “Per 1 can (355 ml)”, “Per 1 entree (240 g)”, “Per 1 drinking box (200 ml)”, “Per 1 pouch (56 g)”, etc. Although the declaration of both the consumer friendly measure and the metric measure is strongly encouraged, no exception is taken to the declaration of only the metric unit. For example, a 355 ml can of soft drink may declare “Per 1 can (355 ml)” or simply “Per 355 ml”.

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Serving Size Examples (Including Errors)

Certain metric volumetric measures (ml) are visibly measurable and fulfil the requirements for both a consumer friendly measure and a metric measure for liquid foods. A single metric weight declaration is generally not an acceptable serving size. A consumer friendly measure (1st) and a metric measure (2nd, in brackets) are required for most foods. Exceptions exist for oddly shaped foods for which no consumer friendly measure exists and single serving containers of food. X Note that the serving declarations have been reversed. The consumer friendly measure should be declared first followed by the metric measure in brackets. X In this example the serving size is declared as “52 ml (20 g)”. When metric units of volume (ml) are used as a consumer friendly measure, they should be rounded to the nearest 25 ml. A more appropriate serving size declaration would be “Per 50 ml (20 g)”

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X On this 100 g package, the serving size is declared as “130 ml (50 g)”. 130 ml is not a standardized measure. The consumer friendly measure should be rounded and the serving size declared as “Per 125 ml (50 g)” or “Per 1/2 package (50g)”.

X This 355 ml can of soft drink declares a 250 mL serving. However, this product is obviously a single serving, i.e., it is usually consumed at a single eating occasion and meets the requirements of a single serving container. Therefore, the information must be provided for the entire product, not a portion of the product, i.e., Serving Size: “Per 1 can (355 ml)” or “Per 355 ml”.

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2. Core Nutrients

Calories and the 13 nutrients shown in the Nutrition Facts table below are considered the “core” information. Declaration of this information is mandatory for most Nutrition Facts tables. The requirements for nutrient declarations (nutrients and/or units) are different for Simplified Formats (see Section D of this Toolkit), as well as for prepackaged foods for children under two years of age (Section G) and prepackaged foods for use in manufacturing other foods (Section H). See the appropriate sections for details. Figures are rounded according to the rules outlined in Table C1: Mandatory Nutrient Information – Rounding (Column 4 of the table to B.01.401, located at the end of this section).

Calories

1 | 2 | 3 | 4 |

5 |

6 |

7 |

8 |

9 | 10 |

11 |

12 | 13 |

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Core Nutrients: Calories Fat is declared in grams and % DV. Saturated fat is declared in grams.* Trans fat is declared in grams.*

* On the same line of information, the sum of saturated and trans fat is declared in % DV.

Cholesterol is declared in milligrams and may (optionally) be declared in % DV. Sodium is declared in milligrams and % DV. Carbohydrate is declared in grams and % DV. Fibre is declared in grams and % DV. Sugar is declared in grams. Protein is declared in grams. Vitamin A is declared in % DV. Vitamin C is declared in % DV. Calcium is declared in % DV. Iron is declared in % DV. Common Infraction

X The NFTs on many imported products do not declare trans fat. This is not acceptable, as trans fat is a core nutrient that must be declared in Canada.

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3. Declaration of Additional Nutrients

This sample Nutrition Facts table, Figure 19 of Schedule L, illustrates all the core and additional information which may be declared in a NFT. Declaration of additional information is often voluntary, but in some cases it is triggered and must be declared. See the next section for the list of triggers. Figures are rounded according to the rules set out in Table C2: Additional Nutrient Information – Rounding (Column 4 of the table to B.01.402, located at the end of this section).

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Triggers: When additional information is mandatory [B.01.402] (Excerpt from the 2003 Guide to Food Labelling and Advertising, Section 5.4.2) In the following cases, the declaration of “additional information”, which is generally optional, becomes mandatory: a) omega-6, omega-3 and monounsaturated fatty acids must all be declared when any one

of these, either on the label or in any advertisement, is declared. Polyunsaturated fatty acids are not required to be declared, but when shown, trigger the three declarations previously mentioned. Any specifically named fatty acid, whether on the label outside the Nutrition Facts table or in an advertisement, also triggers the same three declarations. [B.01.402(3)];

b) Any nutrient set out in the table to B.01.402 must be declared when there is any

representation (e.g., any mention, reference, indication, statement, claim, etc.) regarding the nutrient anywhere on the label, or in any advertisement made or placed by the manufacturer of the product. Representation does not include the ingredient list (and the declaration of food additives containing a nutrient set out in the table to B.01.402 in the list of ingredients e.g., magnesium carbonate) [B.01.402 (4)]];

c) potassium must be declared when the product contains added potassium salts and when

there are claims relating to the salt or sodium content of the food [Items 31 - 36 of the table following B.01.513; B.01.402(5)];

d) any sugar alcohol*, vitamin or mineral nutrient (except for iodide added to salt and

fluoride added to prepackaged water and ice) added to a prepackaged food must be declared [B.01.402(6)]; and

e) vitamin or mineral nutrients must be declared when shown as a component of one of the

ingredients (except flour) of a prepackaged product [B.01.402(7)]. * Sugar alcohols (also known as polyols) include erythritol, hydrogenated starch hydrolysates,

isomalt, lactitol, maltitol, maltitol syrup, mannitol, sorbitol, sorbitol syrup, and xylitol.

4. Declaring Nutrients Outside the Nutrition Facts Table [B.01.301(1)(e), B.01.008(1), B.01.014, B.01.016, B.01.019, B.01.305(2)(b)] (Excerpt from the 2003 Guide to Food Labelling and Advertising, Section 5.4.3)

When the regulations require mandatory declarations of nutrients that are not permitted to be shown within the Nutrition Facts table, this information must be declared in the appropriate units (g, mg, etc.) per serving of stated size. For example, a representation respecting an amino acid triggers the declaration of nine specific amino acids found in the food in grams per serving of stated size. This information must be displayed outside the Nutrition Facts table.

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When any of the non-nutritive sweeteners (aspartame, sucralose or acesulfame-potassium) are added to a food, the content of these in the food must be declared in milligrams per serving of stated size outside the Nutrition Facts table adjacent to the ingredient list [B.01.008]. Information on the amounts of nutrients or food components not permitted within the Nutrition Facts table, such as boron or individually named fatty acids, may be displayed on a voluntary basis providing the information appears on any part of the label other than within the Nutrition Facts table and is declared in grams per serving of stated size. Note that absolute amounts of vitamins and minerals – milligrams (mg), micro grams (Fg), Retinol Equivalents (RE), Niacin Equivalents (NE) – even when required by regulation, may only be declared outside the Nutrition Facts table. These units are not permitted within the Nutrition Facts table as only the % Daily Value may be shown within the table. The % Daily Value may additionally be declared outside of the Nutrition Facts table per serving of stated size.

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5. Tables

Table C1: Mandatory Nutrient Information – Rounding (Column 4 of the table to B.01.401)

Information Quantity Rounding Metric Unit

Rounding % DV

Serving Size <10 g or ml multiple of 0.1 g or ml >10 g or ml multiple of 1 g or ml Energy < 5 Calories, meets “Calorie-free” 0 Calories < 5 Calories, all other cases nearest 1 Calorie > 5 to < 50 Calories nearest 5 Calories > 50 Calories nearest 10 Calories

“Free” declarations: Fat free: <0.5 g and meets “free of fat” Saturated free: <0.5 g and meets “sat free” Trans free: <0.5 g and meets “trans free”

0 g

0 %

< 0.5 g, all other cases nearest 0.1 g nearest 1 % > 0.5 g to < 5 g nearest 0.5 g nearest 1 %

Fat (core list) Total Fat Saturated Fat Trans Fat Saturates + Trans (% DV only)

> 5 g nearest 1 g nearest 1 % Cholesterol (% DV optional info.) < 2 mg, meets “free of cholesterol” 0 mg 0 % all other cases nearest 5 mg nearest 1 %

< 5 mg, meets “free of sodium or salt” 0 mg 0 % < 5 mg, all other cases nearest 1 mg nearest 1 % > 5 mg to < 140 mg nearest 5 mg nearest 1 %

Sodium

> 140 mg nearest 10 mg nearest 1 %

< 0.5 g 0 g 0 % Carbohydrate Carbohydrate Fibre Sugars (no % DV declaration) > 0.5 g nearest 1 g nearest 1 %

(no %DV for sugars) Protein < 0.5 g nearest 0.1 g > 0.5 g nearest 1 g

< 1 % DV per serving and reference amount 0 % > 1 % to <2 % 2 % > 2 % to < 10 % nearest 2 % > 10 % to < 50 % nearest 5 %

Amount Vitamins and Minerals Vitamin A Vitamin C Calcium Iron

> 50 % nearest 10 % mg = milligram

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Table C2: Additional Nutrient Information – Rounding (Column 4 of the table to B.01.402)


Rounding % DV

Servings per container < 2 servings or > 5 servings multiple of 1

> 2 to < 5 servings multiple of 0.5 For Calories from fat: < 5 Calories and fat declared as 0 g For Calories from Saturates + Trans: < 5 Calories and Saturates + Trans declared as 0 g

0 Calories

< 5 Calories, all other cases nearest 1 Calorie

> 5 to < 50 Calories nearest 5 Calories

Energy Calories from Fat Calories from Saturates + Trans

> 50 Calories nearest 10 Calories

Kilojoules (optional unit) all cases nearest 10 kilojoules

< 1 g nearest 0.1 g

> 1 g to < 5 g nearest 0.5 g

Fat (additional info.) polyunsaturates omega-6 omega-3 monounsaturates > 5 g nearest 1 g

< 5 mg, < 5 mg/serving and ref. amt. 0 mg 0 %

< 5 mg, all other cases nearest 1 mg nearest 1 %

> 5 mg to < 140 mg nearest 5 mg nearest 1 %

Potassium


< 0.5 g 0 g Carbohydrate Soluble Fibre Insoluble Fibre Sugar Alcohol Starch

> 0.5 g nearest 1 g

< 1% DV per serving and reference amt. 0 %

> 1% - <2% 2 %

> 2 % to < 10 % nearest 2 %

> 10% to < 50% nearest 5 %

Amount Vitamins and Minerals

> 50% nearest 10 %

mg = milligram

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Reference Tables (Daily Values, Alternate Expressions) Table C3: Mandatory Nutrient Information: Core List [B.01.401]

Information Alternative Expressions (Column 2, table to B.01.401)

Daily Value (= Reference Standards B.01.001.1)

“Serving Size (naming the size)”

“Serving (naming the serving size)” “Per (naming the serving size)”

“Calories” “Total Calories” “Calories, Total”

“Fat” “Total Fat” “Fat, Total” 65 g

“Saturated Fat” “Saturated Fatty Acids” “Saturated” “Saturates”

“Trans Fat” “Trans Fatty Acids” “Trans”

“Saturated Fat + Trans Fat” “Saturated Fatty Acids + Trans Fatty Acids” “Saturated + Trans” “Saturates + Trans”

20 g

“Cholesterol” 300 mg

“Sodium” 2400 mg

“Carbohydrate” “Total Carbohydrate” “Carbohydrate, Total” 300 g

“Fibre” “Fiber” “Dietary Fibre” “Dietary Fiber”

25 g

“Sugars”

“Protein”

Vitamins and Minerals

Daily Value (= Recommended Daily Intakes,

Tables to Divisions 1 & 2, Part D) > 2 yrs < 2 yrs

“Vitamin A” “Vit A” 1000 RE 400 RE

“Vitamin C” “Vit C” 60 mg 20 mg

“Calcium” 1100 mg 500 mg

“Iron” 14 mg 7 mg Table C4: Additional Information with a Daily Value that is a Reference Amount

Information Alternative Expressions Daily Value (= Reference Amount, B.01.001.1)

“Potassium” 3500 mg

g = gram; mg = milligram; µg = microgram; RE = Retinol Equivalent

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Table C5: Additional Information [B.01.402] Information Alternative Expressions

(Column 2, Table to B.01.402) Trigger for Inclusion in Nutrition Facts

All additional nutrients: must be declared if any representation (any mention, reference, indication, statement, claim, etc.) regarding the nutrient is on the label or in any advertisement made or placed by the manufacturer of the product (does not include declaration of food additives in the list of ingredients e.g., calcium chloride).[B.01.402(4)] “Servings per Container” “(Number of Units) per Container”

“kilojoules” “kJ”

“Calories from Fat” “Calories from Total Fat”

“Calories from Saturated + Trans Fat”

“Calories from Saturated + Trans Fatty Acids”; “Calories from Saturated + Trans”; “Calories from Saturates + Trans”

“Polyunsaturated Fat” “Polyunsaturated Fatty Acids”; “Polyunsaturated”; “Polyunsaturates”

NOTE: Omega-6, omega-3 and monounsaturated fatty acids declaration does not trigger the declaration of polyunsaturates.

“Omega-6 Polyunsaturated Fat” “Omega-6 Polyunsaturated Fatty Acids”; “Omega-6 Polyunsaturated”; “Omega-6 Polyunsaturates” - If the Nutrition Facts table includes the amount of polyunsaturated fatty acids: “Omega-6"

omega-6, omega-3 and monounsaturated fatty acids must all be declared when: § any one of these is declared; § polyunsaturates are declared in the NFT; § any specific fatty acid is declared on the label

outside the NFT or in advertising (e.g., DHA, EPA).

[B.01.402(3)]

“Omega-3 Polyunsaturated Fat” as for Omega-6

“Monounsaturated Fat” as for Polyunsaturates

“Potassium” product contains added potassium salts and when there are claims relating to the salt or sodium content of the food [Items 31 - 36 of the table following B.01.513], [B.01.402(5)]

“Soluble Fibre” “Soluble Fiber”

“Insoluble Fibre” “Insoluble Fiber”

“Starch”

“Sugar Alcohol(s)” “Polyol” If the food contains only one type of sugar alcohol: “(naming the sugar alcohol)”

any sugar alcohol is added to the product

Additional vitamin and mineral nutrient

see vitamin and mineral nutrient reference table

any vitamin or mineral (except for iodide in salt or fluoride in prepackaged water and ice) is added to the product [B.01.402(6)]. any vitamin or mineral nutrient is declared as a component of one of the ingredients (except flour) of a prepackaged product [B.01.402(7)].

“Percent Daily Values Are Based on a 2,000 Calorie Diet”

“Based on a 2,000 Calorie Diet” “Percent Daily Values Are Based on a 2,000 Calorie Diet. Your Daily Values May Be Higher or Lower Depending on Your Caloric Needs.”

“Calories per gram:”, “Fat 9", “Carbohydrate 4" and “Protein 4"

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Table C6: Additional Vitamin and Mineral Nutrients [B.01.402] Notes: 1) All additional nutrients: must be declared in the Nutrition Facts table if any

representation (any mention, re ference, indication, statement, claim, etc.) regarding the nutrient is on the label or in any advertisement made or placed by the

manufacturer of the product (does not include declaration of food additives in the list of ingredients, e.g., calcium chloride). [B.01.402(4)]

2) Any vitamin or mineral (except for iodide in salt or fluoride in prepackaged water and ice) must be declared in the nutrition facts table when added to the product. [B.01.402(6)]

3) Any vitamin or mineral nutrient declared as a component of one of the ingredients (except flour) of a prepackaged product [B.01.402(7)] must be declared in the Nutrition Facts table.

Information Alternative Expressions (Column 2, Table to B.01.402)

Daily Value ( =Recommended Daily Intake)*

> 2 yrs < 2 yrs “Vitamin D” “Vit D” 5 Fg 10 Fg “Vitamin E” “Vit E” 10 mg 3 mg “Vitamin K” “Vit K” 80 Fg 30 Fg

“Thiamine”

“Thiamin” “Thiamine (Vitamin B1)” “Thiamine (Vit B1)” “Thiamin (Vitamin B1)” “Thiamin (Vit B1)”

1.3 mg 0.45 mg

“Riboflavin” “Riboflavin (Vitamin B2)” “Riboflavin (Vit B2)” 1.6 mg 0.55 mg

“Niacin” 23 NE 8 NE “Vitamin B6” “Vit B6” 1.8 mg 0.7 mg “Folate” 220 Fg 65 Fg “Vitamin B12” “Vit B12” 2 Fg 0.3 Fg “Biotin” 30 Fg 8 Fg “Pantothenic Acid” “Pantothenate” 7 mg 2 mg “Phosphorus” 1100 mg 500 mg “Iodide” “Iodine” 160 Fg 55 Fg “Magnesium” 250 mg 55 mg “Zinc” 9 mg 4 mg “Selenium” 50 Fg 15 Fg “Copper” 2 mg 0.5 mg “Manganese” 2 mg 1.2 mg “Chromium” 120 Fg 12 Fg “Molybdenum” 75 Fg 15 Fg “Chloride" 3400 mg 1000 mg

mg = milligram; µg = microgram; NE = Niacin Equivalents

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French Reference Tables (Daily Values, Alternate Expressions) Tableau C3 : Renseignements obligatoires sur les éléments nutritifs : Liste des éléments de base [B.01.401]

Information Autres expressions (colonne 2, tableau suivant B.01.401)

Valeur quotidienne (= quantité de référence B.01.001.1)

« Portion déterminée (mention de la taille) »

« Portion (portion déterminée) », « Pour ou Par (portion déterminée) »

« Calories » « Calories totales » « Lipides » « Total des lipides» 65 g

« Acides gras saturés » « Lipides saturés » « Saturés »

« Acides gras trans » « Lipides trans » « trans »

« Acides gras saturés + acides gras trans »

« Lipides saturés +lipides trans » « Saturés + trans » 20 g

« Cholestérol » 300 mg

« Sodium » 2400 mg

« Glucides » « Total des glucides » 300 g

« Fibre » « Fibres alimentaires » 25 g

« Sucres »

« Protéines »

Vitamines et minéraux nutritifs Valeur quotidienne

(= apport quotidien recommandés, Tableaux des sections 1 et 2,

de la partie D) > 2 ans < 2 ans

« Vitamine A » « Vit A » 1000 ER 400 ER

« Vitamine C » « Vit C » 60 mg 20 mg

« Calcium » 1100 mg 500 mg

« Fer » 14 mg 7 mg Tableau C4 : Renseignements complémentaires - lorsque la valeur quotidienne est également une quantité de référence

Information Autres expressions Valeur quotidienne (= quantité de référence, B.01.001.1)

« Potassium » 3 500 mg

g = gramme; mg = milligramme; µg = microgramme; ER = équivalents rétinol

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Tableau C5 : Renseignements complémentaires [B.01.402]


Déclencheur pour inclusion dans le tableau de la valeur nutritive

Tous les éléments nutritifs complémentaires: doivent être mentionnés s’ils ont fait l’objet d’une déclaration (toute mention, référence, indication, allégation, etc.) sur l’étiquette, quel que soit l’endroit, ou dans une annonce faite par le fabricant du produit ou sous ses ordres (n’inclut pas la déclaration des additifs alimentaires dans la liste des ingrédients, par exemple le chlorure de calcium) [B.01.402(4)]. « Portions par contenant » « (nombre d’unités) par contenant » « kilojoules » « kJ » « Calories provenant des lipides »

« Calories provenant du total des lipides » « Calories des lipides »

« Calories des acides gras saturés et trans »

« Calories des lipides saturés et trans » « Calories des saturés et trans »

« Acides gras polyinsaturés » « Lipides polyinsaturés » « Polyinsaturés »

NOTA : la mention des acides gras monoinsaturés, d’ oméga-6 et d’ oméga-3 ne requière pas la mention des polyinsaturés.

« Acides gras polyinsaturés oméga-6 »

« Lipides polyinsaturés oméga-6 » « Polyinsaturés oméga-6 » - si le tableau de la valeur nutritive comprend la teneur en acides gras polyinsaturés « oméga-6 »

oméga-6, oméga-3 et les acides gras polyinsaturés doivent être mentionnés lorsque : • l’un d’eux est mentionné; • les gras polyinsaturés sont mentionnés dans le

tableau; • un acide gras est mentionné sur l’étiquette hors du

tableau ou dans une annonce (p. ex., DHA, EPA). [B.01.402(3)]


voir oméga-6, substituer oméga-6 par oméga-3

« Acides gras monoinsaturés» voir polyinsaturés, substituer polyinsaturés par monoinsaturés

« Potassium » • le produit contient des sels de potassium ajoutés et des allégations relatives à la teneur en sel ou en sodium de l ’aliment sont présentes. [articles 31 - 36 du tableau après B.01.513], [B.01.402(5)]

« Fibres solubles » « Fibres insolubles » « Amidon » « Polyalcool(s) » « Polyol(s) »

Si l’aliment contient un seul type de polyalcool: « (nom du polyalcool) »

si un alcool de sucre est ajouté au produit

Vitamines et minéraux nutritifs ajoutés

voir le tableau de référence des vitamines et éléments nutritifs

toute vitamine ou tout minéral nutritif (sauf l’iode dans le sel ou le fluorure dans l’eau et la glace préemballées) qui est ajouté au produit [B.01.402(6)]. toute vitamine ou tout minéral nutritif qui est mentionné comme constituant d’un ingrédient (sauf la farine) d’un produit préemballé [B.01.402(7)].

« Pourcentage de la valeur quotidienne selon un régime alimentaire de 2 000 Calories.»

« En fonction d’un régime alimentaire de 2 000 Calories » « Pourcentage de la valeur quotidienne selon un régime alimentaire de 2 000 Calories » Vos valeurs quotidiennes personnelles peuvent être plus ou moins élevées selon vos besoins énergétiques Calories.

« Calories par gramme : », « Lipides 9 », « Glucides 4 » et « Protéines 4 »

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Tableau C6: Vitamines et minéraux nutritifs ajoutés [B.01.402] Nota : 1) Tous les éléments nutritifs complémentaires doivent être mentionnés s'ils ont

fait l'objet d'une déclaration (toute mention, référence, indication, allégation, etc.) sur l'étiquette, quel que soit l’endroit, ou dans une annonce faite par le fabricant du produit ou sous ses ordres (n’inclut pas la déclaration des additifs alimentaires dans la liste des ingrédients, par exemple le chlorure de calcium). [B.01.402(4)] 2) Toute vitamine ou tout minéral nutritif (sauf l'iode dans le sel ou le fluorure dans l'eau et la glace préemballées) qui est ajouté au produit. [B.01.402(6)]

3) Toute vitamine ou tout minéral nutritif, mentionné comme composante d'un des ingrédients (sauf la farine) d'un produit préemballé [B.01.402(7)], doit être mentionné dans le tableau de la valeur nutritive.

Information Autres expressions

(colonne 2, jusqu’à B.01.402) Valeur quotidienne

(= apport quotidien recommandé)* > 2 ans < 2 ans

« Vitamine D » « Vit D » 5 µg 10 µg « Vitamine E » « Vit E » 10 mg 3 mg « Vitamine K » « Vit K » 80 µg 30 µg « Thiamine » « Thiamine (Vitamine B1) »

« Thiamine (Vit B1) » 1,3 mg 0,45 mg

« Riboflavine » « Riboflavine (Vitamine B2) » « Riboflavine (Vit B2) »

1,6 mg 0,55 mg

« Niacine » 23 EN 8 EN « Vitamine B6 » « Vit B6 » 1,8 mg 0,7 mg « Folate » 220 µg 65 µg « Vitamine B12 » « Vit B12 » 2 µg 0,3 µg « Biotine » 30 µg 8 µg « Pantothénate » « Acide pantothénique » 7 mg 2 mg « Phosphore » 1100 mg 500 mg « Iodure » « Iode » 160 µg 55 µg « Magnésium » 250 mg 55 mg « Zinc » 9 mg 4 mg « Sélénium » 50 µg 15 µg « Cuivre » 2 mg 0,5 mg « Manganèse » 2 mg 1,2 mg « Chrome » 120 µg 12 µg « Molybdène » 75 µg 15 µg « Chlorure » 3400 mg 1000 mg mg = milligramme; µg = microgramme; EN = équivalents niacine

D

Has the Correct Format

Been Used?

Section D Has the Correct Format Been Used? 1. Hierarchy of Formats: How to Select an Appropriate Nutrition

Facts Table...................................................................................... 1

2. Alternate Methods of Presentation [B.01.466]............................... 5

3. Small Packages < 100 cm2 Available Display Surface [B.01.467] ........................................................................................ 5

4. Retail Packaged Foods ................................................................... 6

5. Nutrition Facts Tables for Prepackaged Products......................... 7

Standard, Horizontal and Linear Formats ............................................9 Simplified Formats .............................................................................13 Dual Format – Foods Requiring Preparation ......................................16 Aggregate Format – Different Kinds of Foods....................................20 Dual Format – Different Amounts of Food ..........................................24 Aggregate Format – Different Amounts of Food ................................27

D


Been Used?

C F I A N U T R I T I O N L A B E L L I N G T O O L K I T S E P T E M B E R 2 0 0 5 D-1

Section D Has the Correct Format Been Used?

1. Hierarchy of Formats: How to Select an Appropriate Nutrition Facts Table

Although the Food and Drug Regulations require the declaration of a Nutrition Facts table on most prepackaged products, the information may be presented in a variety of different formats. Industry has considerable flexibility in presentation, and may choose from several different format “families”. Within each format family, further choices of presentation style are available. For example, manufacturers may opt for separate French and English tables (including a narrow variation in the case of the Standard Format) or choose instead to use a single bilingual table. The specific format chosen and the size of Nutrition Facts table are based on a combination of mandatory and voluntary considerations.

1st Consideration: Who will buy the product?

There are major differences in the nutrition labelling requirements depending upon who is consuming or buying the product. Basically, for the purposes of nutrition labelling there are three classes of foods: prepackaged foods for the consumer (including foods for children under two years of age and

foods that will be repackaged for retail); prepackaged foods for use in manufacturing other foods; and multiple-serving, ready-to-eat prepackaged products served in a commercial or industrial

enterprise or institution.

Foods not intended for the consumer Prepackaged food for use in further manufacturing (i.e., ingredients) and multiple-serving, ready-to-eat prepackaged products served in a commercial or industrial enterprise or institution are not required to have the nutrition information presented in a table format. Manufacturers may present the information as a list or in another manner. The information need not appear on the package. While the basic nutrition information must be provided, there are a number of other differences in how the information is presented, e.g., serving size, units, rounding. See Section H for further information.

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D-2 C F I A N U T R I T I O N L A B E L L I N G T O O L K I T S E P T E M B E R 2 0 0 5

Foods intended for the consumer For prepackaged foods for consumers (including foods for children under two years of age), manufacturers must follow a step-by-step process to determine the appropriate way to supply required nutrition information.

2nd Consideration: On what basis will the information be presented?

In the majority of cases, nutrition information is presented on the basis of a serving of food as sold. Issues related to serving size are discussed in Section C of this Toolkit. However, in certain circumstances, the manufacturer is provided with other presentation options. For example, nutrition information may be provided for a number of serving sizes (e.g., one cookie, two cookies); or for individual foods in a multi-pack (e.g., crackers and cheese). As well, information for the food as sold (such as a cold cereal) may differ from information about the food as prepared (cereal with milk). Sections B.01.401(6), B.01.403(5) and B.01.406 of the Food and Drug Regulations outline the conditions under which the various options for the presentation of nutrition information may be used. In some cases the manner of presenting information is mandatory, while in other cases it is at the discretion of the manufacturer. The manner of presenting nutrition information directly affects the choice of Nutrition Facts table format.

3rd Consideration: What format is required?

Sections B.01.454 to B.01.459 and Sections B.01.461 to B.01.467 of the Regulations set out “families” of formats. Each family provides format options for presenting nutrition information in a specific manner, as mentioned above. For example, the Standard/Horizontal/Linear family provides format options for presenting nutrition information for a single serving of food as sold, while the “Dual Format – Foods Requiring Preparation” family provides options for presenting nutrition information for the food as sold and as prepared. In each case, a Decision Tree is included to help manufacturers work through the options provided. The families of formats for prepackaged food for consumers two years and older are:

Standard/Horizontal/Linear Formats [B.01.454] Simplified Formats [B.01.455] Dual Format – Foods Requiring Preparation [B.01.456] Aggregate Format – Different Kinds of Foods [B.01.457] Dual Format – Different Amounts of Food [B.01.458] Aggregate Format – Different Amounts of Food [B.01.459].

There are similar families of formats for prepackaged foods for children under two years of age, except that there are no Dual Formats for food designed for this age group. These formats are outlined in Sections B.01.461 through B.01.467. (In this Toolkit, see Section G.)

D


Been Used?


The Decision Trees for each family of formats provide a stepwise strategy to determine an appropriate format and version (size) of the Nutrition Facts table. In each Decision Tree: the 1st level options provide the most desirable alternatives – the largest and most readable

formats; the 2nd and 3rd level options provide decreasingly favourable options with respect to

readability and size. The manufacturer must start at the top of the tree and work his way down.

All selections in the 1st level options must be exhausted before 2nd level options may be considered. Likewise, all 2nd level options must be exhausted before proceeding to any 3rd level options.

At the 1st level, the manufacturer is provided with the choice of different options, such as separate French and English tables (including a narrow variation in the case of the Standard Format) or a single bilingual table. For each format variation a number of different sizes are provided. For example, the Decision Tree for Standard/Horizontal/ Linear Formats begins by laying out the following 1st level options: 1st Level Options

Standard

Figures 1.1 – 1.6

or Narrow Standard

Figures 2.1 – 2.4

or Bilingual Standard

Figures 3.1 – 3.4

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Once the format variation has been chosen, the largest version of that format must be used unless: it requires more than 15% of the Available Display Surface (ADS) – the space available on the

package to carry labelling information, or it does not fit on one continuous surface of the package.

If this is the case, then the next version should be used unless it also requires more than 15% of the ADS or does not fit on one continuous surface, and so on. The largest version of the chosen format must be selected that meets these criteria. For example, if the manufacturer chose the Standard Format (Format 1), he must choose the largest Nutrition Facts table variation that fits (Figure 1.1 is the largest variation; Figure 1.6 is the smallest.) However, if none of the size variations (Figure 1.1 - 1.6) will work on the package, then the manufacturer must examine other 1st level options: the Narrow Standard Format (Format 2) and the Bilingual Standard (Format 3). The manufacturer cannot proceed to the next level in the Decision Tree until all 1st level options have been exhausted.

At the lowest level (where packages and Nutrition Facts tables are small), any format variation and any version in the family may be chosen provided that it fits on one continuous surface and that the characters printed in the table do not touch each other or the lines (rules). Notes of Explanation: This stepwise approach to choosing a Nutrition Facts table ensures that two basic premises are fulfilled. 1. Certain formats are more desirable than others because they are more legible. They must

always be given first consideration. For example, variations of the Standard Format (Standard, Narrow Standard, Bilingual Standard) must always be considered before the Bilingual Horizontal Format.

2. The largest version of a designated format that will fit within 15 % of the ADS and on one

continuous surface of the package must be chosen before proceeding to a smaller version and all options in one level must be exhausted before proceeding to the next level.

For information on calculating the ADS of the package, see Section E of this Toolkit, “Available Display Surface”. When calculating the space occupied by the Nutrition Facts table, remember the following three principles: The area occupied by the Nutrition Facts table is based on mandatory information only, that is,

the core nutrients and triggered additional information.

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When calculating the area occupied by the table, do not consider the space occupied by voluntarily disclosed additional information.

However, do consider the area of both the English and the French tables when separate

unilingual tables are used.

2. Alternate Methods of Presentation [B.01.466] The Regulations provide for alternatives in the presentation of nutrition information. For many of the formats, but not all formats, small prepackaged products may use “Alternative Methods of Presentation”. When the Regulations permit these alternative methods, the Nutrition Facts table may be set out on: a) a tag attached to the package; b) a package insert; c) the inner side of a label; d) a fold-out label; or e) an outer sleeve, overwrap or collar. Any version (size) of the permitted formats of the Nutrition Facts table may be used. In the case of (b) or (c), the outer label of the prepackaged product shall indicate in a type size of not less than 8 points where the Nutrition Facts table is located.

3. Small Packages <100 cm2 Available Display Surface [B.01.467] Small packages with an ADS of <100 cm2 are exempt from carrying a Nutrition Facts table provided that an indication is present on the outer label indicating how the consumer or purchaser may obtain the nutrition information. However, there are several requirements which the statement must meet: the print type size of the statement must not be less than 8 points; the statement must include a postal address or a toll-free telephone number; and the statement must be declared in both French and English.

The nutrition information shall be provided upon request: without charge, and in French or English, or both languages as requested.

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Manufacturers must also ensure that: the Nutrition Facts table is in a format that would otherwise be used on the label in accordance

with the regulations (as specified in sections B.01.454 to B.01.459 and B.01.461 to B.01.464). For example, a standard format is suitable to provide nutrition information based on one serving of food as sold.;

Horizontal or Linear formats are not used; the largest version (size) of an appropriate format listed in the top level of the Decision Trees is

used, e.g., Figure 1.1, 2.1, 3.1. (See Sections D and G of this Toolkit for Decision Trees.); and the Nutrition Facts table conforms to all requirements of the Regulations, e.g., content, format,

etc.. The small package exemption does not apply when: the food contains an added vitamin or mineral; a vitamin or mineral is declared as a component of an ingredient (other than flour), in the list of

ingredients; the product contains aspartame, sucralose or acesulfame-potassium; or the label or an advertisement for the product that was made or placed by the manufacturer,

contains: a nutritional reference or nutrient content claim; a health claim; a biological role claim for nutrients; a health-related name, statement, logo, symbol, seal of approval or other propriety mark of

a third party; or the phrase “nutrition facts”, “valeur nutritive” or “valeurs nutritives”.

A label cannot be applied to the prepackaged product. These products may use a tag to provide a NFT.

Note: When a small package loses its labelling exemption, it may use alternate methods of presentation (e.g., tag, package insert, inner label, a fold-out label, an outer sleeve, overwrap or collar). However, the format hierarchy must permit that option. (See above.) Note: Exemptions from bilingual labelling exist for local foods, test market foods and specialty foods, under section B.01.012(3)&(7).

4. Retail Packaged Foods

Products produced and/or packaged at retail are treated in one of three manners.

Products exempt from declaring a NFT A product sold only in the retail establishment where it is prepared and processed is exempt

from declaring an NFT [B.01.401(2)(b)(v)]. Note that products made from a premix are included, providing that an ingredient other than water is added.

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A product sold only in the retail establishments where it is packaged, when the package has an available display surface (ADS) of < 200 cm2 and is labelled with a sticker, is exempt from declaring an NFT [B.01.401(2)(b)(viii)].

See Section B of this Toolkit, “Losing the Exemption”.

Products with special labelling requirements A product sold only in the retail establishment where it is packaged, when the package has an ADS of > 200 cm2 and is labelled with a sticker, is not exempt from declaring a NFT. ▪ For products using a Standard Format (i.e., providing nutrition information for 1 serving of

food as sold) one of the following NFTs must be used: Standard (1.1 - 1.3), Narrow Standard (2.1 - 2.3) or the Bilingual Standard (3.1 - 3.3). [B.01.454(5)]

▪ When products qualify to use a Simplified Format (products that may declare “0" for 7 or more of Calories and core nutrients), the retailer has the option of using one of the following NFTs: Simplified Standard (5.1 - 5.3) or the Bilingual Simplified Standard (6.1 - 6.3). [B.01.455(4)]

▪ Products that display an aggregate or dual format must choose the version of the applicable format based on the ADS of the package.

Retail Tables See Section K – Tools and Templates for Retail Tables. These tables outline the nutrition labelling requirements for foods sold in bulk, clerk served, prepared, processed and/or packaged at retail. For convenience of use, the information is presented on a department by department basis, e.g., bakery, deli, meat department, etc.

5. Nutrition Facts Tables for Prepackaged Products

The following subsections contain step-by-step guidance for each format family: Standard/Horizontal/Linear Formats Simplified Formats Dual Format – Foods Requiring Preparation Aggregate Format – Different Kinds of Foods Dual Format – Different Amounts of Food Aggregate Format – Different Amounts of Food

In each section, key questions are addressed: When may these formats be used? How is the appropriate format chosen? What are the main features of each format?

To verify format choices more easily, each section contains a Decision Tree diagram, which graphically illustrates the options within each family. The Decision Tree is followed by a list of the

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major distinguishing features of each format, and when necessary, by notes on the use of the different formats.

How to use the Decision Trees

The Decision Tree is a step-by-step approach to choosing an appropriate Nutrition Facts table within a family of formats. Each Decision Tree contains two or three levels of options. The manufacturer must first review all of the options within the first (preferred) level. All of those options must be exhausted before the manufacturer may move to the second level ... and so on. (See schematics.)

Within the first level, the manufacturer may choose between two options: the basic format and the bilingual format. In the case of the Standard/Horizontal/Linear family, a narrow standard option is also provided. Once an option is chosen, the manufacturer must select the largest size of the format that will fit: on 15 % or less of the ADS; and on one continuous surface of the package.

Larger versions of a format may always be used. If there is no suitable fit in the 1st level, the manufacturer may proceed to the next level of options. In the case of the Standard/Horizontal/Linear family and the Simplified family, a middle level exists that provides Bilingual Horizontal formats. The same rules apply to choosing the appropriate size of NFT at this level. However, in the lowest level options, level 2 for the Dual and Aggregate families and level 3 for the Standard/Horizontal/Linear and Simplified families, any format or any version of a format may be chosen.

Check Section K-1 – Templates! The size of each version of the NFT is indicated on the templates. However, if additional information is included in the NFT or if a different font is used, then the dimensions no longer apply.

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Standard, Horizontal and Linear Formats

Purpose The Standard, Horizontal and Linear formats present nutrition information for one serving of food as sold.

When may these formats be used? These formats are appropriate for most foods.

However, the Standard, Horizontal or Linear formats may not be used on a prepackaged

product containing an assortment of foods of the same type, when: a serving consists of only one of the foods, and the information for the serving size, energy, or core nutrients is different for each food.

In these cases (e.g., multi-pack of chocolate bars, multi-pack of granola bars, etc.), the nutrition information must be set out for each food using the Aggregate Format – Different Kinds of Foods [B.01.406(3)(a)].* * Health Canada is proposing to amend the Regulations to allow these assortments of

foods (e.g., multi-packs) to use not only an Aggregate Format but also individual Standard Formats for each food.

Contrarily, the Standard, Horizontal or Linear format must be used on a prepackaged product

containing an assortment of similar foods, when: a serving consists of only one of the foods, and the information for the serving size, energy, and core nutrients is the same for all the

individual items [B.01.406(3)(b)]. Examples: multi-pack of frozen ices (freezie pops, popsicles).

When a package contains an assortment of foods and the typical serving consists of

more than one food (e.g., a box of variety chocolates, a tray of mixed nuts, etc.), the nutrition information may be presented either: as a single composite value, using the Standard, Horizontal or Linear format, or separately for each food, using the Aggregate Format – Different Kinds of Foods.

[B.01.406(4)]

These products usually provide nutrition information for one serving of food as sold, using a Standard, Horizontal or Linear format.

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Standard, Horizontal, Linear Hierarchy of Formats/Decision Tree (B.01.454) Level 1

or

or

Steps: 1. Manufacturer may choose

format 1, 2, or 3. 2. Within desired format, choose

largest version that will fit on 15% ADS and 1 continuous surface.

3. All 1st level options must be exhausted before proceeding to next level.

Standard figures 1.1–1.6

Narrow Standard figures 2.1–2.4

Bilingual Standard figures 3.1–3.4

Level 2

Bilingual Horizontal – figures 4.1–4.2

Steps: 1. Choose largest version of

format that will fit on 15% ADS and 1 continuous surface of the package.

2. All 2nd level options must be exhausted before proceeding to next level.

Level 3

or

Bilingual Standard

figures 3.5–3.7

or Bilingual Horizontal – figures 4.3–4.5

Linear – figures 16.1–16.2

or Alternate Methods of Presentation Tag, Package Insert*, Inner label*, Fold-out Label, Overwrap or

collars

*For package inserts and inner labels, the outer label must indicate where to find the NFT.

Steps: 1. May choose any

format, any version

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Major Distinguishing Features of the Standard, Horizontal and Linear Formats Standard Formats Vertical display of nutrition information. Unilingual French and English formats, narrow format and

bilingual format. 1 serving size declaration for the food as sold, expressed in a

consumer friendly measure (1st) and in metric units (2nd, in brackets).

Complete nutrition information (absolute values (g, mg) and % DV) for 1 serving of food as sold.

Core information is declared (Calories and 13 nutrients) Additional information is optional

Bilingual Horizontal Horizontal display of nutrition

information. Bilingual format only, no

unilingual tables. Displays the same

information as the Standard Formats.

Use of the Horizontal Bilingual format is limited, see notes next page.

Linear Format Linear display of information. (No columns of information.) Unilingual formats only. Displays the same information as the Standard formats. Limited use, generally small packages and packages with very small areas of continuous

available display surface.

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Notes on the use of the different formats

Second level options – use of the Bilingual Horizontal Format: The 2nd level options, Bilingual Horizontal Format Figures 4.1 and 4.2, are in the same size range as some of the 1st level options. Consequently, these formats may only be used when: there is no continuous panel on the label that would accommodate any NFT listed among the

1st level options (Standard 1.1 - 1.6, Narrow Standard 2.1 - 2.4, or Bilingual Standard 3.1 - 3.4), and/or

manipulating the container to read a 1st level option printed sidewards on the side panel or bottom of the package would result in leakage or damage to the product.

This open-window pie box is a candidate for the Bilingual Horizontal Format, as placing a Standard Format on the side or bottom of the package would result in the product being damaged when the consumer turned the package over or sideways to view the NFT.

X This product illustrates incorrect use of the Bilingual Horizontal Format. This box will accommodate a 1st level option, i.e., Standard, Narrow Standard or Bilingual Standard formats.

Linear format: The linear format has limited use as it falls in level 3 of the Decision Tree (lowest level). Generally it is used only on small packages. However, it may also be used when the package configuration prevents the use of larger NFTs as only small areas of continuous space exist.

While the total ADS of this package is significant, because of the configuration, only level 3 formats will fit, e.g., linear, alternate methods of presentation.

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Simplified Formats

Purpose The simplified formats are designed for foods that contain a limited number of nutrients. These formats provide nutrient information for 1 serving of food as sold. However, they do not declare all 13 nutrients in the core list and, consequently, are smaller than standard format NFTs.

When may these formats be used? The simplified formats may be used on foods whose nutrient value is “0", as reported in the NFT, for seven or more of the Calories and core nutrients [B.01.401(6)].

What nutrients must be declared in the Simplified Formats? [B.01.401(6)] Calories; fat; carbohydrate; protein; any other nutrient in the core list that cannot be expressed as “0”; any nutrient that is the subject of a statement, claim or representation; any sugar alcohol, vitamin or mineral added to the product (other than iodine added to salt or

fluoride to water or ice); any vitamin or mineral nutrient declared as a component of the product’s ingredients other than

flour; and a footnote: “Not a significant source of (naming the excluded core nutrients)” or for NFTs in the

3rd Level of Options in the Decision Tree, “Not a significant source of other nutrients”.

Some jams, jellies, fruit flavoured drinks, drink mix powders, and diet soft drinks meet the criteria for the simplified format.

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Simplified Formats Hierarchy of Formats/Decision Tree (B.01.455)

Level 1

Simplified Standard

figures 5.1–5.6

or

Bilingual Simplified Standard

figures 6.1–6.4

Steps: 1. Manufacturer may

choose format 5 or 6. 2. Within desired format,

choose largest version that will fit on 15% ADS and 1 continuous surface.


Level 2

Bilingual Simplified Horizontal

figures 7.1–7.2

Steps: 1. Choose largest version

of format that will fit on 15% ADS and 1 continuous surface of the package.


Level 3

or

or Bilingual Simplified Horizontal

figures 7.3–7.4 Bilingual Simplified


Simplified Linear – figures 17.1–17.2

or Alternate Methods of Presentation

Tags, package inserts*, inner labels*, fold-out labels, overwraps or collars


Steps: 1. May choose any format,

any version

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Major Distinguishing Features of the Simplified Formats: Simplified Standard Formats Vertical display of nutrition information. Unilingual French and English formats and bilingual format. 1 serving size declaration for the food as sold, expressed in a

consumer friendly measure (1st) and in metric units (2nd, in brackets). Nutrition information presented for 1 serving of food as sold Not all core information is required to be declared. Only Calories, fat,

carbohydrates, protein and triggered core and additional information must be declared.

Footnote: “Not a significant source of (naming the core nutrients not declared)” or “Not a significant source of other nutrients.” The second, abbreviated footnote may be used on smaller versions of the Bilingual Simplified Standard Format (figures 6.5 - 6.6).

Additional information is optional. Bilingual Simplified Horizontal

Horizontal display of nutrition information. Bilingual format only, no unilingual tables Displays the same information as the

Simplified Standard formats. Smaller versions of the Bilingual

Simplified Horizontal format, figures 7.3 - 7.4, may declare the abbreviated footnote: “Not a significant source of other nutrients.”

Simplified Linear Format Linear Display of information. (No columns of information.) Unilingual formats only. Displays the same information as the Simplified Standard formats. Linear formats may declare the abbreviated footnote: “Not a significant source of other

nutrients.” Notes on the use of the different formats Second level options – use of the Bilingual Horizontal Format: The 2nd level options, Bilingual Simplified Horizontal Format Figures 7.1 and 7.2, may only be used when: there is no continuous panel on the label that would accommodate any NFT listed among the

1st level options (Simplified Standard 5.1 - 5.6, or Bilingual Simplified Standard 6.1 - 6.4), and/or

manipulating the container to read a 1st level option printed sideways on the side panel or bottom would result in leakage or damage to the product.

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Dual Format – Foods Requiring Preparation

Purpose: The Dual Format – Foods Requiring Preparation provides nutrition information for both the food as sold and for the food as it is usually consumed.

When may this format be used? This format is suitable for foods requiring preparation prior to consumption or foods that are customarily served combined with other foods. Examples include dry noodle and spice mix to be added to ground meat, chocolate drink mix to be added to milk, raw meat to be cooked or dry breakfast cereal to be served with milk. This format is always optional. In cases where the nutrition information for the food is not altered by the preparation – where the nutrition information is the same for the food as sold and for the food as prepared – a Standard, Bilingual Horizontal, Linear or Simplified formats may be used. Note that in these cases, the serving size declaration is modified to include a declaration for the food as sold. Examples include frozen concentrated juice or drink crystals to be prepared with added water, some popping corn, etc.

This box of cereal may use the Dual Format – Foods Requiring Preparation to provide nutrition information for the cereal as sold, as well as for the cereal as consumed with milk.

This powder based mix may use the Dual Format – Foods Requiring Preparation to provide nutrition information for the food as sold (i.e., powder mix) and for the food as prepared.

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Dual Format – Foods Requiring Preparation Hierarchy of Formats/Decision Tree (B.01.456)

Level 1

Dual Format

Food Requiring Preparation figures 8.1–8.6

or

Bilingual Dual Format

Foods Requiring Preparation figures 9.1–9.4



choose largest version of format that will fit on 15% ADS and 1 continuous surface of the package.


Level 2



Steps: 1. May choose either

version. 2. If no version fits, return to

hierarchy of format for standard/horizontal/linear formats.

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Major Distinguishing Features of the Dual Format – Foods Requiring Preparation The format of the Dual Format – Foods Requiring Preparation is modified slightly depending on whether the food is a prepared food (e.g., cake mix) or a combined food (e.g., cereal and milk). Examples of both variations are provided. Prepared Food e.g., cake mix

Vertical display of nutrition information. Unilingual French and English formats and bilingual format.

Serving Size and Sub-Headings There are two serving size declarations: for the food as sold, and

for the prepared food. Food as sold is declared in a consumer friendly measure (1st) and

in a metric unit (2nd, in brackets). Food as prepared is declared in a consumer friendly measure,

with the statement “about (naming the serving size)” or “about (naming the serving size) prepared”.

Sub-Headings (next line of information) – “Amount”, “(description of product as sold)”, “(‘Prepared’ or a description of the food as prepared)”

Nutrient Declarations Food as sold: Complete nutrition information, absolute values (g, mg) and % DV, Core information is declared (Calories and 13 nutrients), and Additional nutrients may be declared.

Prepared or combined food: Calories, Calories from fat (if declared for the food as sold), % DV for any nutrient that is declared as a % DV for the food as sold, and Absolute values are not declared for the prepared or combined food.

Footnotes A mandatory footnote links the absolute values (g, mg) declared in the NFT to the product as

sold, e.g., “*Amount in dry mix”. See the asterisk attached to the “fat” declaration. A voluntary footnote presents the amount of nutrients provided by the added ingredients in

absolute values (g, mg). Note that these values represent the nutrient content of the added foods only, not the total nutrient value of the prepared product. For example, in the case of a cake mix, this footnote sets out the nutrient value of the added eggs and milk, not the nutrient value of the final prepared cake.

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Combined Food, e.g., cereal and milk Serving Size There is one serving size for the food as sold,

declared in a consumer friendly measure (1st) and in a metric unit (2nd, in brackets).

The combined food is declared as a heading of a column of information, in a consumer friendly measure only, e.g., “With ½ cup skim milk”. (Note – It is not part of the serving size declaration.)

Nutrients and Footnotes Same as Dual Format – Foods Requiring

Preparation for prepared foods.

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Aggregate Format – Different Kinds of Foods

Purpose: The Aggregate format provides nutrition information for two or more foods or ingredients in a prepackaged product.

When may this format be used? The Aggregate Format – Different Kinds of Foods is mandatory for a prepackaged product containing an assortment of foods of the same type, for which: 1. a serving consists of only one of the foods, and 2. the information for the serving size, energy, or core nutrients is different for each food

[B.01.406(3)(a)]. Examples include a variety pack of granola bars or chocolate bars.* * Health Canada is proposing to amend the Regulations to allow these assortments of foods

(e.g., multi-packs) to use not only an Aggregate Format but also individual Standard Formats for each food.

When must this format NOT be used? Contrarily, this format may not be used for an assortment of similar foods for which a serving consists of only one of the foods, and the information for the serving size, energy, and core nutrients is the same for each food. Examples include frozen ices, such as freezie pops and popsicles. In these cases, the nutrition information shall be set out as for one food using the Standard, Horizontal or Linear Formats [B.01.406(3)(b)].

When is this format optional? 1. The Aggregate Format – Different Kinds of Foods MAY be used for a prepackaged product

containing an assortment of foods of the same type, when a typical serving consists of more than one food. Examples include a box of variety chocolates or a tray of mixed nuts. The nutrition information may be set out for each food using the Aggregate Format – Different Kinds of Foods but the format is not mandatory in these cases, as the nutrition information may also be presented as a single composite value using the Standard, Horizontal or Linear Formats [B.01.406(4)].

2. The Aggregate Format – Different Kinds of Foods MAY be used for a package containing

separately packaged ingredients or foods that are intended to be eaten together. Examples include a cheese and cracker snack kit. The nutrition information may be set out for each ingredient or food using the Aggregate Format – Different Kinds of Food, but the format is not mandatory, as the nutrition information may also be set out for the entire product using the Standard, Horizontal or Linear Formats [B.01.406(2)].

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The Aggregate Format – Different Kinds of Foods is suitable for this multi-pack of granola bars. Each bar is a single serving and has a unique nutrient profile.

This snack ensemble may use the Aggregate Format – Different Kinds of Foods to present the nutrition information for the individual foods. Use of the Aggregate Format – Different Kinds of Foods is optional.

The Aggregate Format – Different Kinds of Foods may be used to provide nutrition information for each type of chocolate. Use of the Aggregate Format – Different Kinds of Foods is optional

X The Aggregate Format – Different Kinds of Foods may not be used for this multi- pack of frozen ices, where each frozen ice is one serving of food and the nutrient information for all the frozen ices is the same.

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Aggregate Format – Different Kinds of Food Hierarchy of Formats/Decision Tree (B.01.457)

Level 1 Steps:

1. Manufacturer may choose format 10 or 11.

2. Within desired format, choose largest version of format that will fit on 15% ADS and 1 continuous surface of the package.


Aggregate Format Different Kinds of Food

figures 10.1–10.6 or

Bilingual Aggregate Format Different Kinds of Food

figures 11.1–11.4

Level 2

Bilingual Aggregate Format – Different Kinds of Food


Alternative Methods of Presentation*


version.

* Alternative Methods of Presentation may be used only for prepackaged products containing an assortment of foods of the same type, when: a serving consists of only one of the foods, and the information for the serving size, energy or core nutrients is different for the individual foods

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Major Features of the Aggregate Format – Different Kinds of Foods Vertical presentation of information. Unilingual French and English formats and

bilingual format Presentation of nutrition information for

more than 1 food. The serving sizes are expressed as

consumer friendly measures (1st) and in metric units (2nd; in brackets; same units as net quantity declaration). Notice how the serving sizes are set out in the two examples.

Complete nutrient information is given for 2 or more foods (absolute values (g, mg) and % DV)

Core information is declared (Calories and 13 nutrients)

Additional information may be declared. All nutrition information provided for the first

food must also be provided for all food(s) in the same units.

Simplified Aggregate Format Prepackaged foods that meet the criteria for both the Aggregate Format – Different Kinds of Foods (prepackaged foods containing an assortment of foods or separately packaged ingredients) and the Simplified Format (foods that may declare “0” for 7 or more of Calories and nutrients), may use a Simplified Aggregate Format – Different Kinds of Foods.

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Dual Format – Different Amounts of Food

When may these formats be used? These formats may be used whenever it is suitable to provide nutrition information for a food in more than one amount or serving size. For instance, foods may have different uses or different units of measurement. For example, applesauce may be used as both a condiment and as a dessert: 1 tablespoon (15 ml), ½ cup (125 ml). The use of these formats is always optional.

The Dual Format – Different Amounts of Food may be used to provide information for 1 and 2 slices of bread or for 1 tablespoon and ½ cup of applesauce.

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Dual Format – Different Amounts of Food Hierarchy of Formats / Decision Tree (B.01.458)

Level 1

Dual Format

Different Amounts of Foods

figures 12.1–12.6

or


Different Amounts of Foods figures 13.1–13.4

Steps: 1. Manufacturers may

choose format 12 or 13.



Level 2


Different Amounts of Food figures 13.5–13.6


version. 2. If no version fits,

return to Hierarchy of Format for Standard/Horizontal/ Linear Formats.

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Major Features of the Dual Format – Different Amounts of Food Vertical display of nutrition information. Unilingual French and English formats and bilingual format.

Serving Size and Headings There is 1 serving size declaration for the primary serving of

food, declared as a consumer friendly measure (1st) and in a metric unit (2nd, in brackets). (The primary serving corresponds to the first serving of food declared.)

Sub-Headings: Include all servings of food declared in consumer friendly measures.

Metric measures may also be provided in the headings.

Nutrient Declarations First amount of Food: Complete nutrition information,

absolute values (g, mg) and % DV, are provided for the first amount of food.

Core information is declared (Calories and 13 nutrients) Additional information may be declared.

For other amounts of food: Calories, Calories from fat (if declared for the food as sold), % DV for any nutrient that is declared as a % DV for the food as sold.

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Aggregate Format – Different Amounts of Food

When may these formats be used? These formats may be used whenever it is suitable to provide nutrition information for a food in more than one amount, to reflect different uses or different units of measure of a food. For example, evaporated milk may be used in small quantities to whiten coffee or may be reconstituted and used as a beverage, e.g., 1 tablespoon (15 ml), ½ cup (125 ml). The use of these formats is always optional.

The Aggregate Format – Different Amounts of Food may be used to provide information for 1 and 2 slices of bread or 1 tablespoon and ½ cup of condensed milk.

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Aggregate Format – Different Amounts of Food Hierarchy of Formats/Decision Tree (B.01.459)

Level 1

Aggregate Format


or

Bilingual Aggregate Format Different Amounts of Food

figures 15.1–15.4





Level 2


figures 15.5–15.6



return to Hierarchy of Format for Standard/ Horizontal/ Linear Formats.

D


Been Used?


Major Features of the Aggregate Format – Different Amounts of Food

Presentation of nutrition information for more than 1 serving size of a food.

Unilingual English and French tables and bilingual table.

Serving Size and Headings The serving size for all amounts of foods

appear as headings to the appropriate columns of information.

The serving size for all amounts of food is expressed as a consumer friendly measure (1st) and in metric units (2nd; in brackets).

Nutrients Complete nutrient information is given for all foods (absolute values (g, mg) and % DV) Core information is declared (Calories and 13 nutrients) Additional information may be declared. All nutrition information provided for the first food must also be provided for all food(s) in the

same units.

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Section E Available Display Surface (ADS) 1. Calculating Available Display Surface (ADS) ................................. 1

General Calculation Rules: A Definition of ADS [B.01.001].................................... 1 Most Pre-packaged Products ................................................................................. 1 Ornamental Containers .......................................................................................... 2 Decorative Containers ............................................................................................ 3 Tags ....................................................................................................................... 4

Table E1: Definition of Available Display Surface (ADS) ......................................... 5

2. Mathematical Calculations for the Area of Some Geometric

Forms............................................................................................... 6

3. Guidance on Measuring ADS........................................................... 8

Areas Destroyed Upon Opening (e.g., tear strips, tamper seals) ........................... 8 Bag Closures (e.g., zip lock, cut line, heat seals)..................................................... 9 Curves.......................................................................................................................... 9 “Eye Spot” ................................................................................................................ 10 Gable Ends ............................................................................................................... 10 Gathered Ends of Packaging Material..................................................................... 11 Labelling Information on Non-ADS Surfaces.......................................................... 12 Lids............................................................................................................................. 13 Paper Labels on the Inside of Clear Packages ....................................................... 14 Ridges in Packaging Material................................................................................... 15 UPC Symbol .............................................................................................................. 16 Very Small Areas of “Continuous Surface” ............................................................ 17 Windows and Transparent Packaging .................................................................... 18

Table E2: Summary – Guidance on Measuring ADS.............................................. 19

4. Calculation Methods for Different Packaging Types ................... 20

Bacon Packages........................................................................................................ 20 Bags – Flat with Back Central Seam (e.g., chip bag) ............................................. 21 Bags – Flat Pouch with no Gussets ........................................................................ 21 Bags – with Gathered Ends (e.g., plastic bread bag)............................................. 22 Bags – Cookie ........................................................................................................... 23 Bags – Stand-up Pouch with Inset Gusset ............................................................. 25 Bags – Stand-up Pouch with Flat Bottom............................................................... 26 Baked Goods – Fresh, Not Packaged at Retail - Rigid Plastic Containers........... 27

Bars – Foil Wrapped or Similar Material (e.g., energy bar).................................... 28 Bars – Paper Label Over Foil Wrap (e.g., candy bar) ............................................. 29 Bottles and Jars – Regular Cylindrical.................................................................... 30 Bottles and Jars – Non-Uniform, Sold by Volume ................................................. 31 Bottles and Jars – Non-Uniform, Sold by Weight................................................... 33 Cans – Metal Cans Paper Labels (e.g., soup can) .................................................. 35 Cans – Cardboard or Metal Cans with Plastic Lid (e.g., hot chocolate, mixed

nuts) ........................................................................................................................... 35 Cans – Flat with Print Directly on Can (e.g., sardines, ham)................................. 36 Cardboard Cartons – Milk or Juice.......................................................................... 37 Catch Weight Meat Products of Similar Size and Form......................................... 38 Egg Cartons............................................................................................................... 39 Frozen Foods – Foil Container, Plastic or Cardboard Lid (e.g., frozen cake) ...... 40 Frozen Foods – Foil Container, Plastic or Cardboard Lid and Overwrap ........... 41 Multi-Pack with Dropped Units/Plastic Cups (e.g., multi-pack of pudding) ........ 42 Multi-Pack – Transparent Cellophane Wrapper over Fully Labelled Individual

Units........................................................................................................................... 43 Pillow Package .......................................................................................................... 44 Tetra Pak.................................................................................................................... 45 Tubs – Printed Plastic (e.g., yogurt, margarine)..................................................... 46 Tubs – Plastic with Paper Labels (e.g., deli tubs with stickers)............................ 47 Tubs – Cardboard (e.g., ice cream) ......................................................................... 48 Wrappers, Tube Shapes ........................................................................................... 49

Table E3: Summary – Calculating ADS for Different Packaging Types .................50

Note: The three tables in this section, which summarize the information about calculating ADS, are repeated in the special pull-out section of this toolkit, Section K – Tools and Templates. Table E1: Definition of Available Display Surface (ADS) Table E2: Summary – Guidance on Measuring ADS Table E3: Summary – Calculating ADS for Different Packaging Types

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C F I A N U T R I T I O N L A B E L L I N G T O O L K I T S E P T E M B E R 2 0 0 5 E-1

Section E Available Display Surface (ADS)

1. Calculating the Available Display Surface

Available Display Surface is the surface of a food package that is available to support labelling information. The ADS is usually determined by numerical calculation. The calculation of the Available Display Surface is a pivotal concept in the application of the nutrition labelling requirements, because the choice of a NFT format and its size are based, in part, on the ADS of the package. In general, large packages must display the most desirable NFT formats. The most “desirable” formats are the most legible. For example, the Standard Format is

considered more readable, and hence more desirable, than the Bilingual Horizontal Format and must always be given first consideration.

The largest versions are more desirable than smaller versions of a given format. Smaller packages may display smaller versions of a specific NFT. See the preceding chapter, Section D, for a Hierarchy of Formats.

General Calculation Rules: A Definition of ADS [B.01.001] Most Pre-packaged Products

The ADS is defined as the total surface of a package and includes: the bottom of the package as long as the contents of the product do not leak or are not

damaged if the product is turned over. The ADS excludes: any area of the package where a label cannot be physically applied; any area where information cannot be legibly set out or easily viewed by the purchaser under

customary conditions of purchase; any part of a label that is destroyed when the container is opened, except if the product is

intended to be eaten at a single eating occasion (single serving containers); and the area occupied by the Universal Product Code (UPC) symbol.

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E-2 C F I A N U T R I T I O N L A B E L L I N G T O O L K I T S E P T E M B E R 2 0 0 5

Ornamental Containers

The ADS is the total area of the bottom of an ornamental container or the total area of both sides of the tag attached to the ornamental container, whichever is greater. The area occupied by the Universal Product Code (UPC) symbol is excluded from the ADS. Definition: An ornamental container is a container that, except for the bottom, does not contain any promotional or advertising material thereon (other than a trade mark or common name) and that, because of any design appearing on its surface or because of its shape or texture, appears to be a decorative ornament and is sold as a decorative ornament in addition to being sold as the container of a product [B.01.001].

The container on the left is an ornamental container. The container on the right is no longer considered an ornamental container as it has a label affixed to the top of the container.

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Decorative Containers: Ornamental Containers Versus Decorative Containers

A distinction must be made between an ornamental container and a decorative container. Ornamental containers have the potential for an extended life, as they are reusable. Decorative containers, although aesthetically pleasing, are usually not reusable because they are not sturdy enough and often get torn or damaged upon opening. Ornamental containers must be substantial enough to be sold on their own merit (i.e., without the food). Ornamental containers are usually made of metal (e.g., cookie tins), plastic or glass (e.g., candy-filled figurines). On the other hand, fabric-covered or embossed cardboard boxes for chocolates (e.g., for Valentine’s Day) are normally considered decorative rather than ornamental. There are no special exemptions for measuring the ADS of decorative containers.

This decorative valentine box is not an ornamental container and is not subject to any special considerations with respect to ADS.

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Tags

Tags may be used on ornamental containers, on packages to which a label cannot be affixed and on smaller packages where the use of alternate methods of presentation is permitted. (See the preceding chapter for decision trees for Standard/Horizontal/Linear Formats, for Simplified Formats, and for the Aggregate Format — Different Kinds of Food.) The definition of ADS, as set out in Section B.01.001, states that the total area of both sides of a tag attached to a package to which a label cannot be physically applied is considered ADS. The ADS does not include the area occupied by the Universal Product Code (UPC) symbol. The Nutrition Facts table may appear on either side of a tag and any version (size) of a suitable format may be used [B.01.454 - B.01.459 and B.01.461 - B.01.464]. Foods which might be labelled with a tag include oils in ornamental bottles, waxed-encased small cheeses in a mesh bag and foil-wrapped milk chocolate Easter eggs in a mesh bags.

The small package exemption (<100 cm2 ADS) does not apply to tags.

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Table E1: Definition of Available Display Surface (ADS) [B.01.001]

Package Type Included in ADS Excluded from ADS All Packages • total area of package

• include bottom if product will not be damaged or leak if turned upside down

• bottom, if product leaks or is damaged if upside down

• area destroyed when opened (except for single serving containers)

• area where a label cannot be physically applied

• area where information cannot be legibly set out or easily viewed

• UPC Ornamental Containers • total area of bottom or area of tag (both

sides), whichever is bigger • top • sides • UPC

Tags* • for ornamental

containers • for packages to which a

label cannot be applied • for small packages to

which alternate methods of presentation apply**

• both sides of tag • (However, any version (size) of an

appropriate format may be used.)

• UPC

* Note: If tags are used on other pre-packaged products (i.e., not ornamental containers, packages that cannot affix

a label, or small packages), then this rule does not apply. See the Table E3: Summary of ADS for Different Packaging Types.

** Note: Use of alternate methods of presentation applies to products using the standard/horizontal/linear and

simplified format families, and in some instances, on products displaying an aggregate format – different kinds of food. (See Decision Trees in Sections D and G.)

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2. Mathematical Calculations for the Area of Some Geometric Forms

L

W

Rectangle: Area = length(L) x width(W)

H

B

Parallelogram: Area = base (B) x height (H)

H

B

Triangle:

Area = 2height base×

HC D

B

A

Trapezoid:

Area = ( )2

HBA +

d

Circle: Area = Br2

Cylinder (can): • Area of top and bottom = 2(Br2) • Area of sides = 2Brh or height of can x circumference Note: Only the sides of a regular tin can are considered ADS. There are exceptions for cans with plastic lids or cans that are labelled on the top and/or bottom of can.

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Sphere: Area = 4 Br2

Cone: Total Area = Area of cone + Area of base • Area of cone = Brs • Area of base = Br2

Pyramid with a square base (4 sides): Total Area = Area of 4 triangles + Area of base

• Area of 4 triangles (sides) =2

bl x 4

• Area of base = b2

Box: Total Area = ( front and back) + (top and bottom) + (2 sides) = 2(Ll + Lh + hl)

LB

l l

H

Prism Total Area = ends (2 triangles) + sides (2 rectangles) + base

• Area of ends (2 triangles) = 2

bh x 2

• Area of sides (2 rectangles) = Ll x 2 • Area of base (1 rectangle) = Lb

R2

R1

h s

Sides of Conical Frustum (e.g. sides of plastic yogurt tub)

Area of sides = B [R1+R2] S R1 = large radius R2 = small radius S=slant

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3. Guidance on Measuring ADS

Areas Destroyed Upon Opening – e.g., tear strips, tamper seals

Areas of packaging that are destroyed upon opening (e.g., tear strips, tamper seals) are not considered ADS, unless the product is a single-serving package (i.e., the entire contents can be reasonably expected to be eaten by one person during a single eating occasion.)

Areas destroyed upon opening are not considered ADS.

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Bag Closures — zip lock, cut line, heat seals The ADS does not include zip locks, cut lines, or heat seals and the area past these closures (area often cut off when opening the package.)

Curves Acute curves on rigid packaging are not considered ADS. However, gently sloping curves that may support a label or printed information (if printing appears directly on the package), are considered ADS.

The acute curves on this package are not considered ADS.

The gentle curves on this package are included in the ADS.

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“Eye Spot” Certain packaging processes use an electronic eye to cut packaging material to the correct length. An “eye spot”, usually a dark oblong spot, is printed onto the continuous film of labelling material to trigger the cutting process. On the final package the eye spot is usually present on the seams. The area within the width of the eye spot, the whole length of the package, is not considered ADS.

Gable Ends Gabled ends of packaging, such as those found on milk cartons and on cookie bags, are not considered ADS unless label information (mandatory or non-mandatory) appears in these areas. However, public service information (e.g., Kids Help Phone), recycle information, opening instructions, or coding would not cause this area to be considered ADS.

Gables are generally not considered ADS. See above for exceptions.

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Gathered Ends of Packaging Material When packaging material is gathered, making any written material impossible to read, this area is not considered ADS. Examples include the end of a bread bag, gathered ends of a tube of cookie dough or gathered ends of a prepackaged tube of ground beef. However, if this area is covered by a flat sticker, then the whole area is considered ADS. Note that ADS includes the whole area, even if the sticker is small. Examples include the end of a role of biscuits or cookies and the back of a round of cheese packaged in a paper overwrap. Note: The NFT should not be placed in gathered areas where printing is not legible at time of sale.

Gathered packaging material is not considered ADS.

The presence of a sticker over the gathered packaging renders the whole area ADS.

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Labelling Information on Non-ADS Surfaces

For some packaging types, certain surfaces of the package are not considered ADS. This may include areas of the package where a label cannot be physically applied or where information cannot be legibly set out or viewed or the bottom of a package if the product would be damaged or leak if turned upside down to view the NFT. However, if labelling information exists on these surfaces (other than the UPC code or coding information, public service announcements (e.g., Kids Phone), recycle instructions, or opening instructions), then these areas become ADS. For example, the top and bottom of metal cans are not considered ADS. However, if a sticker is applied to the top of a metal can, then the top of the can is considered ADS.

The top of the can is considered ADS because this area has been labelled.

Since the NFT and other labeling information are placed on the bottom of this baked product, the entire bottom of the product becomes ADS.

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Lids Lids on jars and tubs are generally considered ADS. However, raised areas and ridges that interfere with labelling are excluded from ADS. Sides less than 10 mm wide, sides with spirals or grooves, and very small lids are also excluded. ADS includes the entire lid (top and sides). ADS does not include: raised ridges unless

there is labelling in the ridged areas

sides <10 mm if no print information is in this area

Note: In some cases, very small caps of bottles are considered very small areas of continuous surface and, consequently, not ADS.

ADS does not include the sides of lids with spirals or grooves.

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Paper Labels on the Inside of Clear Packages When paper labels are on the inside of a clear packaging material, then the ADS of the panels that are occupied by the paper label includes the whole panel. There is no consideration for minor ridges and uneven surfacing of these panels. Other panels that do not have inner paper labels are calculated as though they did have an inner paper label.

In the case of this egg carton, the entire top and sides of the lid are considered ADS. However, since it would be almost impossible to place an inner paper label in the bottom cups, the bottom half of the egg carton is not considered ADS.

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Ridges in Packaging Material In certain cases, ridges in the packaging may make it impossible to affix a label or to print on the ridged sections. In these cases, the ridges are not considered ADS. However, in other cases, closely repeated ridging will support a paper label and in some processes, the printing takes place before the ridges are formed. In these cases, these areas are considered ADS.

Ridged area is considered ADS, as it is possible to print on this area.

The bottom of this can is not considered ADS, as the multiple ridges, key, and raised circle, make it impossible to label.

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UPC Symbol The UPC (Universal Product Code or bar code) is not considered ADS and must not be included in the calculations for ADS [B.01.001]. However, if the UPC is present on the label more than once, the area occupied by the additional UPCs would be included in the ADS calculation. Since the UPC code is a machine-readable bar code, the definition between lines must be significant enough for the machine to register. As a result, the size of the UPC code may vary depending on the precision of the printing process. Some printing processes and packaging materials cause ink to spread. Consequently, on some packaging the UPC code may be 200 % larger, or more, than the standard size. When the UPC is enclosed in a box, the entire box is excluded from ADS. When the UPC is not enclosed in a box, only the area covered by the actual UPC is deducted from the ADS.

The entire box enclosing the UPC is excluded from ADS.

When there is no box surrounding the UPC, only the area covered by the UPC is excluded from ADS. The area of the UPC includes the outer characters.

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Very Small Areas of “Continuous Surface”

Very small “continuous surfaces” where it is impossible and impractical to apply label information may be exempted from the calculation of ADS, e.g., folded triangles on package corners, very small caps or lids.

On this milk carton, both the cap and the area for the “Best Before” date are considered very small continuous surfaces and therefore, not included in the ADS calculation.

The small folded corners on these containers are “very small areas of continuous space” and are not considered ADS.

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Windows and Transparent Packaging

Flexible or rigid transparent packaging materials, such as those found on bacon packages or covering widows in pie and candy boxes, are considered ADS. However, if the window is open with no inner covering, then the empty window is not considered ADS.

Covered window – considered ADS

Open Window – not included in ADS

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Table E2: Summary – Guidance on Measuring ADS

Package Area Include in ADS Exclude from ADS Areas Destroyed upon Opening - e.g., tamper seals, tear strips

• area destroyed

Bag Closures - Zip Lock, Cut Line, Heat Seal

• bag closure • area past bag closure (area usually cut off when

opening) Curves • gentle curves that may

support a label • sharp acute curves

Eye Spot • eye spot and area whole length of package, if not already labelled

Gable Ends • whole area unless already printed

Gathered ends of bags • These areas are excluded from ADS as the information is not legible. The NFT should not be in this area.

Gathered Ends Covered by a Sticker - e.g., roll of cookies

• The total panel where the sticker appears, even if the sticker covers only a small portion of the gathered material.

Label info. on non ADS areas (e.g. top of tin can)

• whole area labelled

Lids - jars, tubs • top • sides

• very small lids with no label information • sides with spirals or groves that inhibit legibility. • sides <10 mm wide. • top – raised ridges – unless already printed

Ridges • ridges that don’t interfere with labelling

• tightly repetitive ridging that may support a label

• ridges that will not support a label or interfere with legibility when label is printed directly on package

UPC code • entire box containing UPC code • in the case of non-boxed UPC, only area covered by

the UPC Very small areas of continuous surface

• whole area if not practical to be labelled, e.g. small caps, folded corners

Windows • plastic covered window • open window

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4. Calculation Methods for Different Packaging Types

Bacon Packages

ADS = Front + Back ADS does not include: an area the width of one bacon slice the length of the package glued seams UPC

Front Back

On this package of bacon, a transparent area the width of one bacon slice is provided on the back of the package, allowing the consumer to evaluate the lean/fat composition of the bacon. This area is not included in ADS.

Front Back

In this package, the bacon is placed in such a way that the consumer may evaluate the fat/lean composition of the bacon from the front window of the package. Nevertheless, an exemption from ADS is still granted for an area equivalent to the width of one bacon slice the whole length of the package.

You asked? Q: Why is the area of 1 bacon slice excluded from ADS? A: The requirement to provide a transparent area the width of one bacon slice is

a CFIA requirement set out in Meat Inspection Manual. Consequently, this area is not available for labelling.

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Bags – Flat, Back Central Seam e.g., chip bag ADS = Front + Back ADS does not include: glued ends, back central

seam “eye spot”, if present, and

the area the whole length of the package equal to the eye spot

UPC

Bag – Flat pouch without gussets ADS = Front + Back ADS does not include: glued seams closure (zip lock, cut line or

heat seal) and the area past the closure (the area usually destroyed or cut away when the package is opened)

UPC

You asked? Q: What is a gusset? A: A gusset is a folded or pleated inset area at the bottom or sides of a bag.

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Bags with Gathered Ends e.g., plastic bread bags ADS = Sides + 1 End ADS does not include: area gathered at the twist tie or clip, from

the end of the loaf of bread to the end of the bag (Note that the NFT should not be placed in this area.)

UPC

Sides: Side areas are measured from crust to crust in the case of bread bags, or from the end of the bag to where the gathering starts and obstructs reading of printed material.

End: ADS includes the whole end of the bag.

Note: For gathered bags other than bread bags, the suitability of the end of the bag as ADS must be evaluated on a case-by-case basis.

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Bag – Cookie ADS = Front + Back + Sides + Bottom ADS does not include: side gables bottom seam and smaller bottom panel UPC

Front: ADS includes the area from the bottom of the bag to the top where the closure folds over.

Back: ADS includes the area from the bottom of bag to the top where it is covered by the closure (fold). Sides: ADS does not include gables.

Bottom: ADS does not include the seam and smaller bottom panel.

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You asked? Q: Why is the smaller panel on the bottom of the cookie bag not considered

ADS? A: The typical cookie bag is constructed in such a manner that the smaller

bottom panel is very narrow. Very small continuous surfaces are not considered ADS.

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Bags – Stand-Up Pouch with Inset Gusset ADS = Front + Back + Bottom* ADS does not include: glued seams *bottom of bag if the inset gusset is small or deep. Note that a very large flat inset gusset

would be included in ADS UPC

Note: The best way to determine whether the bottom of a bag with an inset gusset should be considered ADS, is to evaluate the product as sold, i.e., a full bag. The bottoms of some large bags flatten out to large flat areas of ADS that may support easy to read information, when the bag has been filled. The bottoms of some small bags, on the other hand, may never be considered ADS because the area is small or because the bag retains the inset pleated shape even when the package is full.

Front/Back

Bottom

Collapsed Bag

The bottom of this large stand-up pouch would be considered ADS as it presents a large flat surface when the bag has been filled.

Front/Back

Bottom

Collapsed Bag

The bottom of this small stand-up pouch would not be considered ADS as the area is very small and the gusset retains its inset pleated shape when the package is full.

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Bags – Stand-Up Pouch with Flat Bottom ADS = Front + Back + Bottom ADS does not include: glued seams UPC

Front

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Bottom

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Baked Goods – Fresh, Not Packaged at Retail: Rigid Plastic Containers, e.g., “Clam Shells”

ADS = Top + Sides (4) + Bottom, if product is not damaged when turned over ADS does not include: bottom of container, if product is damaged when turned over security seals: if the product is sealed for tamper protection, exclude the area of the seal edging (extended areas) where the top and bottom join and seal UPC – unless the UPC is on the bottom of package and the bottom has been excluded from

the ADS calculation Top: ADS includes the area that can support a label, e.g., raised panels. Sides: Note: The tightly repeated ridging on the sides of plastic containers will usually support a paper label. For information on baked goods prepared and/or packaged at retail, please see Section D – Has the Correct Format Been Used? and the Retail Tables in Section K – Tools and Templates.

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Bars – Foil Wrapped or Wrapped in Similar Material e.g., energy bars, granola bars, etc. ADS = Entire Package ADS does not include: end seams central seam/flap if there is no printed information in this area (often the eye spot is present

here.)* UPC

These bars are usually wrapped in foil or similar packaging material, with end and central seams.

*Manufacturers often use the flap to provide labelling information. When labelling information is present, this area is considered part of the ADS.

In some cases, one side of the central seam/flap contains printed information while the other side has the eye spot. The seam side with printed information is considered ADS, while the other side is not.

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ADS = Entire paper label ADS does not include: UPC

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Bottles and Jars – Regular Cylindrical Glass and Plastic

For the purposes of determining ADS, a uniform shaped jar or bottle (e.g., stubby form, not long necked) is a jar or bottle that is straight from the base to the beginning of the neck. The ADS of these jars and bottles consists of the sides of the jars or bottles and their lids. The bottoms of jars are not considered ADS.

ADS = Sides + Lid ADS does not include: jar bottoms UPC some lids or lid areas

Sides: ADS includes the entire side, measured from the heel of the jar to the curve of the neck.

Lid: ADS includes the entire lid (top

and sides). ADS does not include:

raised ridges unless there is labelling in the ridged areas

sides <10 mm if no print information is in this area

sides of lids with spirals or grooves.

Note: In some cases, very small caps of bottles are considered very small areas of continuous surface and, consequently, not ADS.

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Bottles and Jars – Non-Uniform, Sold by Volume Glass and Plastic

There is a proliferation of bottle and jar shapes and sizes in the market place. Measurement of the ADS on irregular shaped bottles and jars is difficult, leading to inconsistent results. Consequently, Health Canada and the Canadian Food Inspection Agency (CFIA) developed a fair and consistent alternative method of estimating the ADS of these containers. This option uses the declared net quantity of products sold by volume, and the actual volume of products sold by weight, to estimate an approximate ADS for non-uniform bottles and jars. The ADS by volume method of calculating ADS is an alternative option to measuring the ADS of non-uniform bottles and jars. The CFIA plans to use this method of estimating the ADS on non-uniform bottles and jars in carrying out its routine inspection activities. When determining the ADS of irregular shaped containers, industry has the choice of either using this alternative ADS by volume method or measuring the container as prescribed in the regulations. If the second option is chosen, all packaging technology available must be taken into consideration when measuring the area of a container where a label may be physically applied, such as shrink wrapping and plastic and paper labels that may be affixed to irregular shapes, not just the current packaging technology in use by a company. The following rule applies to all non-uniform glass and plastic bottles and all non-uniform shaped jars sold by volume. (Please see the description of uniform jars in the previous section.)

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ADS = Calculation Based on the Declared Volume To calculate the ADS of a non-uniform bottle or jar, use the following formula. Note that, no further deductions are applied to the ADS calculation, such as the area of the UPC code, when the formula is used. Volume of Container ADS

< 149 ml < 100 cm2 (small package exemption) 150 ml - 250 ml 100 cm2 (requires NFT)

> 250 ml vol. of container (ml) X 100 cm2 250 ml

Examples: 125 ml bottle:

Since the bottle’s ADS is considered to be < 100 cm2, the product is subject to a “small package” exemption from nutrition labelling.

225 ml bottle:

The bottle’s ADS is considered to be 100 cm2. It will require a Nutrition Facts label, and may choose one of the NFTs in the lowest level of options in the Hierarchy of Formats, i.e., the smaller NFTs. See Section D.

500 ml jar:

The jar’s ADS is 200 cm2, as determined mathematically:

250ml500ml X 100 cm2 = 200 cm2

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Bottles and Jars – Non-Uniform, Sold by Weight Glass and Plastic This rule applies to all non-uniform glass and plastic bottles and all non-uniform shaped jars sold by weight. (See the description of uniform jars in the previous sections.) ADS = Calculation Based on the Measured Volume of the Container

100 g artificial sweetener and 450 g coffee whitener.

Since the density of different products may vary, the volumes of different products of the same weight may also vary. For example, a 450 g jar of coffee whitener is almost the same size as a 100 g jar of artificial sweetener. Consequently, the volume of the container should be determined and the formula for non-uniform shaped glass and plastic bottles and jars sold by volume should be applied.

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How to determine the ADS of a non uniform bottle or jar sold by weight:

1. Starting with an empty container, fill the container with water to 1 cm below the rim.

2. Empty water into a graduated container (e.g., measuring cup or graduated cylinder) and measure in millilitres.

3. Apply the formula for “Bottles and Jars – Non-Uniform, Sold by Volume”. (See preceding

section.) Note: No further deductions are applied to the ADS calculation, e.g., deduction of the UPC code.

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Cans – Metal Cans with Paper Labels e.g., soup can

ADS = Sides ADS does not include: UPC metal tops and bottoms of cans (see exceptions below)

ADS includes the area of the sides of a can but does not include the top or bottom of the can unless the top or bottom has been labelled with information other than coding or the UPC symbol. In these cases, the area with labelling information is also included in the calculation of ADS.

Cans – Cardboard or Metal Cans with Plastic Lid e.g. hot chocolate, mixed nuts, coffee can

ADS = Sides + Plastic Lid ADS does not include: plastic lids

– the raised lip at the edge of the lid – the sides of the lid, if < 10 mm wide

bottom of can UPC

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Cans – Flat with Print Directly on Can e.g., sardines, ham

ADS = top + bottom + sides (on larger cans) ADS does not include: sides of smaller cans, e.g., sardine cans ridges unless this area is able to support

labelling information. areas with keys that may make the space

unavailable for labelling UPC

Sides ADS includes the sides of larger cans (such as cans of ham), but not sides of slim cans such as sardine cans.

Note: When a flat can is further packaged in a box or overwrap, then the outer packaging is the label. The inner can is no longer considered the label or the ADS.

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Cardboard Cartons – Milk or Juice: ADS = Sides + Sloped Roof Panels ADS does not include: bottom upper seal (“Best Before” date area) cap (when present) gable ends UPC

You asked? Q: Why is the bottom of the milk carton excluded from ADS? A: The bottom of the milk carton is not included in the ADS for a number of reasons.

Milk cartons are delivered flat to the dairy. The top and bottom seams are formed and heat-sealed during the filling process. The bottom is an area where many seams come together and is consequently bumpy, which is not conducive to clear labelling.

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Catch Weight Meat Products of Similar Size and Form e.g., pork hocks These products are individually shrink wrapped. In some cases the label is printed directly on the packaging material, while in other cases paper labels are applied. These products are similar but not uniform in size and shape. This policy does not apply to products that are highly variable in size such as frozen turkeys.

ADS = Front* + Back* ADS does not include: sides UPC

* The ADS of the front panel is equal to the area of the largest rectangle that will fit on the front

panel of 80% of the products produced. The same principle applies to the back panel.

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Egg Cartons

For egg cartons (flat top cartons made of pulp, foam or clear plastic), the Nutrition Facts table may be printed on the inside of the lid. When the inside of the lid contains any written material, mandatory or promotional, the inside of the lid is considered part of the Available Display Surface calculation.

ADS = Top + Sides of Top + Inside of Top (when the area contains written information) ADS does not include: bottom inside of top, if no written information is

present top – indented area on some egg cartons UPC

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Frozen Goods – Foil Container, Plastic or Cardboard Lid e.g., frozen cake ADS = Top ADS does not include: foil container UPC. However, if the UPC is located on a

non-ADS surface (i.e., foil container) the area of the UPC is not subtracted in the ADS calculation.

You asked? Q: Why is the foil container excluded from ADS? A: A paper label will not adhere to the foil due to the condensation in the frozen

environment.

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Frozen Goods – Foil Container, Plastic or Cardboard Lid and Overwrap e.g., cake, lasagne

ADS = Overwrap or Lid, whichever is larger ADS does not include: overwrap or lid – whichever is smaller foil container. UPC. However, if the UPC is located on a non-ADS surface (i.e., foil container) the area of the

UPC is not subtracted in the ADS calculation.

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Multi-pack with Dropped Units (plastic cups) e.g., multi-pack of pudding, multi-pack of yogurt with common lid ADS = Common Packaging and Visual Area of Dropped Units ADS does not include: bottom of dropped units areas not visible at time of sale UPC

Yogurt Multi-pack

Common Top: The entire top of the yogurt multi-pack is considered ADS. However, it is not considered a single continuous surface, as the top is broken into smaller units as it is consumed. Each individual lid is considered a continuous surface.

Dropped Units: Bottom ADS does not include the bottom of dropped units.

Sides ADS includes only the areas visible at the time of purchase (sides facing out). ADS does not include areas that are not visible (e.g., areas facing inwards).

Boxed Multi-pack

Common Top – Box: ADS includes both the top and sides of the box, but not the ends if the ends are absent (i.e., if the box is open ended).

Dropped Units: ADS includes only the areas visible at the time of purchase (sides facing out). ADS does not include areas that are not visible (e.g., areas facing inwards). ADS does not include the bottom of the dropped units.

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Multi-Pack – Transparent cellophane wrapper over fully labelled individual units Fully pre-packaged units are sometimes sold in a variety of formats. For example, single serving units of juice in Tetra Pak containers may be sold individually and the same product may also be sold in multi-packs of 3, 5, or 10 units, etc. When product is sold both individually and in multi-packs, special consideration is given to the labelling of the multi-packs with transparent outer packaging, as each individual unit is already required to be fully labelled with a NFT and is visible through the outer packaging material. Two options exist: The NFT may appear on the outer cellophane wrapper.

The choice of format and version (size) of format is based on the ADS of the total outer package. (See Decision Trees in Section D, Has the Correct Format Been Used?)

The NFT may appear on the individual units providing that all mandatory information is visible at the time of purchase (including: common name, ingredients, Nutrition Facts table, dealer identification, etc.). The choice of format and version (size) of format may be based on the ADS of the individual unit.

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Pillow Package ADS = Top + Bottom + Sides > 4 cm wide ADS does not include: Sealed seams sides < 4 cm wide UPC

The sides of the pillow package on the left would be considered ADS as they are greater than 4 cm, while the sides of the pillow package on the right would not be included in the ADS calculation.

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Tetra Pak Tetra Pak packaging is available in a number of sizes (volumes) and shapes including rectangular box shapes and octagonal box shapes. In general, the following instructions for calculating the ADS of Tetra Paks apply:

ADS = Top + Front + Back + Sides ADS does not include: bottom sides - folded corners (folded from the top

panel) top - foil or plastic covered spout or straw

insertion area top and back seams, unless printed

information exists in these areas cellophane covering for straw UPC

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Tubs – Printed Plastic e.g., yogurt, margarine

ADS = Lid + Sides ADS does not include: bottom sides –curves at the base, ridges at the top, area covered by the lip of the lid lids –raised lip and ridges UPC

Sides: When calculating the ADS of the sides of a plastic tub, do not include the bottom curve (if any), the ridges at the top of the tub and the area covered by the lip of the lid.

To calculate the area of the sides of a tub, use the mathematical formula for the area of a conical frustum (see sub-section 2). Bottom: ADS does not include the bottom of the tub.

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Tubs – Plastic with Paper Label e.g., deli tubs with stickers. ADS = Lid + Sides + Bottom

ADS does not include: lid –raised lip or ridges sides –area covered by the lip of the lid bottom –ridges UPC

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Tubs – Cardboard e.g., ice cream ADS = Top + Sides ADS does not include: bottom sides - area covered by the

rim of the lid plastic lid rims, if present* UPC

Lid: ADS does not include the wide plastic rim on the lid of this ice cream container.* However, if the rim is constructed of cardboard, it is considered ADS. Sides: To calculate the area of the sides of a round tub, use the mathematical formula for the area of a conical frustum (see sub-section 2). Include only the area visible at time of purchase (i.e., do not include area covered by the rim of the lid.) *Note: It is impossible to print on some of the plastics used in the construction of these lid rims. As it is difficult to determine the type of plastic used, plastic rims are not considered ADS unless printed material is present in this area.

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Wrappers, Tube Shapes

ADS = All sides ADS does not include: central seam gathered ends of

package* UPC

* If gathered ends are covered with a flat sticker, the ends are considered ADS.

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Overview of Different Packaging Types Table E3: Summary – Calculating ADS for Different Packaging Types

Excluded from ADS Package Type Included in ADS Surfaces UPC

Bacon Packages • front • back

• area width of 1 bacon strip the whole length of package

X

Bags – Flat, back central seam (e.g., chip bag)

• front • back

• top, bottom and back central seams • the length of bag covered by eye mark

X

Bags – Bread • all sides + 1 end • gathered end, (from crust to end of bag) X

Bags – Cookie • front & back main panels – top wrap area to bottom

• sides • bottom – largest panel

only

• sides – gabled areas at top • bottom – smaller panel

X

Bags – Flat pouch without gussets

• front • back

• glued areas • see Table E2: Bag Closures

X

Bags – Stand-up with inset gusset

• front • back • bottom, if inset gusset

can support easily readable information.

• bottom, if inset gusset is deep and will not support easily readable information

• front & back – glued areas • see Table E2: Bag Closures

X

Bags – Stand-up pouch with flat bottom

• front • back • bottom

• glued seams • see Table E2: Bag Closures

X

Baked Goods – Fresh, Not baked & packaged at retail (e.g., rigid plastic clear “Clam Shell” containers)

• top • sides • bottom (providing

turning the product over will not damage the product)

• bottom – if turning the product upside down will result in damage to the product.

• closure • tamper seal • ridging, raised areas, etc. that will not support a

label

X (if on

included area)

Bars – Foil wrapped (e.g., energy bar)

• entire wrapper • end seams • central flap (both sides) unless already printed

X

Bars – Paper label over foil wrap (e.g., chocolate bar)

• entire paper label X

Bottles/Jars – Regular cylindrical, glass & plastic (e.g., stubby bottles, not bottles with long necks)

• sides (full circumference)

• lid (unless exceptions apply)

• sides – curves at top and bottom • some lids: See Table E2: Lids

X

Bottles/Jars – Irregular, sold by volume; glass or plastic

• based on declared net quantity; there are no further deductions, e.g., UPC • < 149 ml = less than 100 cm2 = small package exemption • 150 ml to 250 ml = 100 cm2

• > 250 ml = 250ml

(ml)containerofvolume X 100 cm2

Bottles/Jars – Irregular, sold by weight; glass or plastic

• empty container; measure volume and apply rules for irregular bottles/jars sold by volume

• there are no further deductions, e.g., UPC

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Cans – Metal, paper label (round and oblong cans)


• top (unless already labelled) • bottom (unless already labelled)

X

Cans – Flat, print directly on can (e.g., sardine, herring, ham)

• top • bottom • sides of larger cans

• top & bottom – ridges and/or keys that prevent legible printing

• sides of small cans, unless already printed (e.g., sardine cans)

X

Cans – Cardboard or metal with plastic lid (e.g., hot chocolate)

• plastic lid • sides (full

circumference)

• lid – ridge, if present • bottom

X

Cardboard Containers (e.g., milk, juice)

• sides • shoulder panels

• bottom • gabled ends • top glue seal (area for “best before” date) • plastic cap (unless labelled)

X

Catch Weight Meat Products of similar weight and form e.g., pork hocks

• front* • back* * ADS = area of largest

rectangle that will fit on front or back panel, respectively, of 80% of the packages produced.

• sides X

Egg Cartons • lid – flat areas • sides of lid • inner lid if already

labelled

• bottom with dropped cups • top – indented areas that will not support

labelling

X

Frozen Foods – Foil container, plastic or cardboard lid (e.g., frozen cake, frozen lasagna)

• top • foil container X (if on

included area)

Frozen Foods – Foil container, plastic or cardboard lid and overwrap (e.g., frozen cake)

• top or overwrap, whichever is larger

• foil container X (if on

included area)

Multi-Pack with dropped units (plastic cups) (e.g., multi-pack of pudding, multi-pack of yogurt with common lid)

• common area (top) • visible area of dropped

units

• open ended windows • areas of dropped cups that are not visible at

time of purchase (facing inward) • bottom of cups

X

Multi-Pack – Transparent cellophane wrapper over fully labelled individual units

• If NFT is on outer packaging, ADS includes total outer package

• If NFT is on individual unit, ADS is based on surface of individual unit. Note, NFT and all mandatory information must be visible at time of purchase.

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Paper Label Inside Clear Packaging

• whole length of panels • all panels that may

support inner paper label

• areas where inner paper label may not be supported (e.g., cup area of egg carton)

X

Pillow Packs • front • back • sides > 4 cm wide

• sealed seams • sides < 4 cm wide

X

Tags – Applied to containers other than: ornamental containers, products to which a label cannot be affixed, and small packages to which alternate methods of presentation apply. (See table E-1 for tags attached to ornamental containers, etc.)

• container

• tag – the NFT must not appear on the tag X

Tetra Pak • Top • Front • Back • Sides

• bottom • sides – folded corners (folded from the top

panel) • top – foil or plastic covered spout or straw

insertion area • top and back seams, unless printed information

exists in these areas • cellophane covering for straw

X

Tubs – Printed plastic (e.g., yogurt, margarine)

• lid (see next column) • sides (full

circumference)

• lid – ridge on edge; see Table E2: Lids • sides – top ridge, where lid covers side • sides – curve at bottom • bottom

X

Tubs – Clear plastic, labelled with paper label (e.g., deli tubs)

• lid (see next column) • sides (full

circumference) • bottom

• lid – ridge on edge; see Table E2: Lids • sides – top ridge, where lid covers side • sides – curve at bottom • bottom – inner ridge

X

Tubs – Cardboard (e.g., ice cream)


• lid

• sides – area covered by rim of lid • lid – plastic rim, unless already labelled • bottom

X

Wrappers, Tube Shapes • all sides • gathered ends unless covered by a sticker • central seam

X

F Presentation of the NFT – Graphic and

Technical Requirements

Section F Presentation of the NFT – Graphic and Technical Requirements 1. Definitions and Prescribed Elements ............................................. 1

Presentation of information ....................................................................................... 1 Some notes on presentation................................................................................... 3

Dividing the NFT.......................................................................................................... 6

2. Colour .............................................................................................. 7

Colour of type.............................................................................................................. 7 Background colour .................................................................................................... 8

3. Type Requirements ......................................................................... 9

Font .............................................................................................................................. 9 Font variation to highlight nutrients........................................................................ 10 Clarity and legibility of type ..................................................................................... 11

4. Crowding Information and/or Narrowing the NFT ........................ 12

5. Adjusting the NFT Rectangle ....................................................... 13

Widening the NFT...................................................................................................... 13 Tapering the NFT to follow the form of the container ............................................ 14

6. Destruction of the NFT Upon Opening of the Package................ 15

Single use containers ............................................................................................... 16 7. Continuous Surfaces .................................................................... 17

8. Visibility Under Customary Conditions of Sale ............................ 18

9. Orientation of the NFT .................................................................. 19



C F I A N U T R I T I O N L A B E L L I N G T O O L K I T S E P T E M B E R 2 0 0 5 F-1

Section F Presentation of the NFT- Graphic and Technical Requirements

1. Definitions and Prescribed Elements

The Regulations refer to many technical terms used in the printing and graphic industry, such as font (the type of print), leading (the vertical spacing of lines of information), point size (a unit of measure for the size of the font) and rules (lines). These definitions and others may be found in the “Glossary of Terms” near the end of the Toolkit.

Presentation of information To ensure legibility, the graphic and technical requirements of the NFT are highly prescriptive. Sections B.01.450, B.01.460 and Schedule L of the Regulations set specifications, with respect to: order of presentation of information; dimensions for type size (for different parts of the NFT), rules (lines forming the outer box,

between nutrients and between sections of the NFT), and leading (for every line of information);

spacing (between columns of information; between nutrients and the declaration of amounts; between the numerical declaration and the unit; and between the numerical declaration and % DV, etc.);

use of bold type; and use of capital letters.

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F-2 C F I A N U T R I T I O N L A B E L L I N G T O O L K I T S E P T E M B E R 2 0 0 5

Note how prescriptive the Regulations are. Use of the templates in Section K is an easy way of evaluating the compliance of a label with the graphic and technical requirements of the Regulations. The NFT, characters, and the larger lines (1 and 2 point rules) may be made larger than those appearing in Schedule L, if enlarged in a uniform manner.




Some notes on presentation

The following notes highlight some of the peculiarities of the presentation rules. All formats: Absence of lines (rules) in smaller formats

For most formats, other than the horizontal and linear formats, there are thin lines (rules) between the vitamin and mineral declarations. However, with the smallest versions of most bilingual formats, those versions that appear in the bottom level of the decision trees, the lines between the vitamin and mineral declarations are not present. (Figures 3.5-3.7, 9.5 - 9.6, 11.5 - 11.6, 13.5 - 13.6, 15.5 - 15.6)

Declaration of omega-3 and omega-6 fatty acids:

Note, that when omega-3, omega-6 and monounsaturates are declared, they line up with the “saturated & trans” declaration. However, when polyunsaturates are also declared the omega-3 and omega-6 are further indented. Notice the nomenclature of the omega-6 and omega-3 fatty acids. When polyunsaturates are declared, the expressions “Omega-6” and Omega-3” may be used. However, when polyunsaturates are not declared, one of the following expressions must be used: Omega-6 Polyunsaturated Fat, Omega-6 Polyunsaturated Fatty Acids, Omega-6 Polyunsaturated, Omega-6 Polyunsaturates. Similar expressions exist for omega-3 fatty acids.

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Standard formats: Additional information:

Note that when additional information is declared, the sub-heading “% Daily Value/ % valeur quotidienne” may follow the declaration of Calories, Calories from fat, and Calories from Saturated & Trans. This is permitted as these energy declarations may extend to the far right side of the NFT and would otherwise interfere in the % DV column if the heading was placed above these declarations.

Notice the different manners of declaring the additional energy declarations. Both manners are acceptable.

Linear format (Standard and Simplified, figures 16 and 17) The Linear Format is a rectangle. However, it may be tailored to the available space on the label and the outer dimensions of the package. Depending on the amount of information presented and the configuration of the label, the Linear Format may appear in different shapes, e.g., rectangle or square. Consequently, use of the templates for the Linear Format is limited. Both the English and French information may be in one box. However, all the information in one language must precede all the information in the second language. Languages may not be mixed.

T It is acceptable to place both the English and the French Linear NFT in one single box, as shown.




X This example is incorrect: languages cannot be mixed in the Linear Format.

T Note the form of this Linear Format. It is acceptable to have square-shaped linear NFTs.

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Dividing the NFT In some cases, the manufacturer may wish to divide the NFT into two parts. This is allowed only when additional information is provided: the table may be divided only after the declaration of iron, as set out in Figure 19 of Schedule L. No other manipulations or variations are allowed. A basic NFT with core information cannot be divided into two parts. When it is absolutely impossible to fit a Standard Format (Standard, Narrow Standard or Bilingual Standard) that contains only core and triggered additional information on 15 % of the ADS and on one continuous surface in a manner that will not cause damage to the product when the package is manipulated to view the NFT, then a Bilingual Horizontal Format may be used.

T This NFT is correctly divided, after the Iron declaration.

X This NFT is incorrectly divided.




2. Colour

Colour of type Both characters and lines (rules) must be displayed in a single colour that is equivalent to 100 % black on a white or neutral background. Backgrounds may have a maximum 5 % tint [B.01.450(2)]. Interpretation of this requirement is that black type should always be used if black ink has been used in the printing process. However, another dark colour will suffice when black has not been used. Dark blue, dark brown and dark green are acceptable. Light green, red, orange, yellow, silver and reverse printing (white printing on a dark background) are not acceptable. Note that with some printing processes, dots of colour are printed on the edge of the packaging. These dots indicate the colours that have been used in printing the label. If black has been used, the NFT should be printed in black.

X This example of an NFT printed in blue is

not acceptable, as black ink has been used in the printing process.

X Light green print for the NFT is not

acceptable.

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Background colour The background colour in the NFT should be white or neutral, with a maximum 5 % tint. This level of tint provides only a slight colour to a background.

5% tint background 10% tint background 20% tint background 30% tint background

The examples here are for illustration purposes only: photocopying may distort colour. It should be noted that evaluation of colour tint by eye is very subjective and often inaccurate. Dark backgrounds are not permitted, such as in reverse print (white print on a dark background). In general, neither are clear backgrounds, where the colour is provided by the product underneath the clear packaging.

X Reverse print: white print

on a dark background is not permitted

X Backgrounds with more than 5% tint are not permitted.

However, some exceptions do occur. Because of the nature of the packaging material, fibre and Styrofoam egg cartons and brown paper bread bags are not required to have a white background. The NFT may be printed directly onto these surfaces without the application of a background colour. T These

exceptions to the rules are acceptable.

Bre

ad




3. Type Requirements

Font An NFT must use a single non-decorative “sans serif” font [B.01.450(3)(a)]. “Serif” is a slight finishing stroke or projection off the main stroke of a letter, for example “S” contrasted with “S”. Sans serif fonts are those fonts that do not have finishing strokes on the letters. Decorative fonts are also not permitted. Examples: Sans Serif Font: Arial and Helvetica are sans serif fonts. Serif Font: Times New Roman is a serif font. Decorative font: This decorative font is not permitted in the NFT. While the Regulations do not prescribe the specific font that must be employed, there is a provision that not more than one font may be used in a NFT. The figures in Schedule L use Helvetica font. However, other sans serif fonts are permitted. Schedule L sets out font size and font width for all versions of all NFT formats. Larger versions of the formats require normal width font while many smaller versions are required to use condensed width fonts. However, fonts may not be reduced beyond a condensed width. Characters may not touch each other or the lines [B.01.450(3)(a)]. Normal width font: This is a 12 point Arial normal width font. Condensed font: This is 12 point Arial condensed font.

X Decorative fonts are not

permitted. X May not use more than

one font. -- Notice that the title “Nutrition Facts” and the serving size are in a different font from the rest of the NFT

X “Serif” fonts are not permitted.

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Font variation to highlight nutrients It is not permitted to highlight nutrients by using larger or smaller print than prescribed or by italicising or changing font.

X Nutrients may not be

italicised to highlight their presence.

X Font size may not be manipulated to draw attention to a nutrient.

X Highlighting of nutrients is not permitted.




Clarity and legibility of type The Nutrition Facts table as printed on the label is expected to meet all technical requirements set out by the Food and Drug Regulations. Characters (letters and numbers) must not touch each other or the lines [B.01.450(3)(a)]. It is unacceptable to have fuzzy print within the NFT. However, label print may expand, or bleed, during some printing processes (such as the “flexo” process) and on some packaging materials (such as carton). Therefore, label designers, printers and manufacturers must take these factors into consideration when designing a label. When bleed may be a problem, larger versions of the NFT should be used. Or when necessary, lines and print should be reduced on the design or printing plates, to ensure that the final product is compliant with the Regulations.

X Fuzzy printing where characters touch

is not permitted.

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4. Crowding of Information and/or Narrowing the NFT

While the width of the NFT is not prescribed by the Regulations, the information must remain clear and legible at all times. Consequently, while the narrowing of the NFT is not prohibited, care must be taken to ensure that information does not become overcrowded. The columns for “Amount” and “% Daily Value” should not touch or overlap. This may also become a concern when normal width NFTs use fonts that have wider, more rounded characters than those of the Helvetica or Arial fonts. Although not set out in Schedule L, there should be a minimum of 2 spaces separating the “Amount” column (the farthest left on the label) and the “% Daily Value” column as shown below.

T This NFT is not

overcrowded. X Notice that the cholesterol

declaration is less than 2 spaces from the % DV column.




5. Adjusting the NFT Rectangle

Widening the NFT The NFT may be widened. However, care should be taken not to widen the table so much that it becomes difficult to read. Readers must be able to visibly follow a line of information from the nutrient name to the % DV column. When labels are widened to improve their appearance on the container (e.g., to fit the side of a package), it may be advisable to choose a larger version of the NFT, to facilitate legibility. Spacing between letters should not be distorted to widen the table.

Care should be taken to ensure that legibility is not compromised when widening the NFT.

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Tapering the NFT to follow the form of the container Schedule L clearly sets out the form of the NFT – a rectangle with straight sides and right angled corners. The shape of the NFT may not be modified to follow the shape of the container, as shown below.




6. Destruction of the NFT Upon Opening of Package

The NFT must not be placed in an area where it will be destroyed when the package is opened.

Note: This prohibition does not apply to single serving containers of food, such as a can of soft drink or a single frozen entree

The NFT must not be printed on the tear strip or on the neck of these bottles as in all cases the NFT is destroyed when the bottle is opened. If the NFT is placed on the top of the yogurt six-pack, care must be taken that it will not be destroyed upon opening. The NFT should not exceed the lid of one individual container.

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Single use containers Certain containers are considered single use containers. These containers are always discarded after opening and are never used to store the left over contents, e.g., fish or meat cans that are opened with a key, cake mixes. As these packages are thrown away after opening, the NFT may be placed over the metal tear strip, even though the NFT will be destroyed upon opening. If manufacturers choose to place the NFT over the tear strip, then each side of the can is considered as one continuous surface of ADS and the size of the NFT is determined accordingly (i.e., choose the largest version of the NFT that will fit on 15% of the ADS and one continuous surface).

There is no objection to the NFT being destroyed when a single use container is opened.

What constitutes “one continuous surface”? Note, however, that containers such as the meat can illustrated here require careful treatment. While the ADS of the can does not change, there are two acceptable methods of assessing the area that constitutes “one continuous surface”, because the metal strip that opens the can essentially divides large continuous surfaces of ADS into smaller areas of ADS. If the NFT is placed over the tear strip (the manufacturer has chosen to ignore the tear strip),

the product is treated as if it has four large continuous panels. That is, each side of the can is considered as one continuous surface. The size of the NFT is determined accordingly.

If, however, the manufacturer chooses to place the NFT elsewhere on the can (not over the

tear strip), then the metal tear strip divides the sides of the can into eight smaller areas of continuous ADS. The size of the NFT is determined accordingly. In this scenario, a smaller NFT may be acceptable. (See Section D, Decision Trees.)




7. Continuous Surfaces [B.01.451]

The NFT must be on one continuous surface. It is not allowed to continue over edges and corners onto a second surface or panel. However, with multi-sided containers where the angles are obtuse and a consumer can easily visually follow the labelling information across the angles, two or more panels may be considered a “continuous surface” of ADS. For example, on an eight-sided Tetra Pak container, three panels may be considered one continuous surface of ADS. The sides of cylindrical containers are considered to be one continuous surface. X NFT crossing corners is not permitted.

T Multi-sided container, with obtuse angles: 3

panels would be considered one single continuous surface.

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8. Visibility Under Customary Conditions of Sale

The NFT must be visible under customary conditions of sale. For example, the outer packaging must not be destroyed or individual units manipulated in order to view the NFT(s). This applies to such packages as multi-packs of yogurt with individual units sharing a common lid. In addition, the NFT should not be printed on the inner side of a label affixed to a bottle of clear liquid, such as vegetable oil, forcing the consumer to view the NFT through the contents of the container. The NFT must be on an exterior facing surface at the time of sale, where the consumer can see the information. It may not be hidden on an interior facing surface as shown.

Since the product is sold as one unit, a NFT is not required on each cup.




9. Orientation of the NFT

It is preferable that the NFT be orientated in the same manner as other labelling information [B.01.452]. However, no objection is taken to placing the NFT in another manner that fits, providing that the product does not leak or is not damaged when the product is manipulated to view the NFT.

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Section G Nutrition Facts Tables for Children Under Two Years of Age 1. Presentation of Core and Additional Information .......................... 1

2. When May These Formats Be Used? .............................................. 2

Prohibitions against the use of the nutrition facts table ......................................... 2

3. Major Labelling Differences............................................................ 2

Serving size ................................................................................................................. 2 Permitted nutrient content claims for foods for children under two ...................... 3

4. Different NFT Formats for Foods for Children Under Two ............. 3

Standard, Bilingual Horizontal, Linear Formats – Children Under Two ................. 3 Simplified formats – Children Under Two................................................................. 3 Aggregate Format – Different Kinds of Foods – Children Under Two.................... 3 Aggregate Format – Different Amounts of Food – Children Under Two ................ 4 Hierarchy of formats ................................................................................................... 6

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Section G Nutrition Facts Tables for Children Under Two Years of Age

1. Presentation of Core and Additional Information Basic Core Information Additional Information

Figure 20

Nutrients in the top part of the NFT, from Calories to protein, are declared in absolute values only (Calories, g, mg).

Nutrients in the bottom part of the NFT (vitamins & minerals) are declared in % DV only.

Nutrient values are “right justified” (i.e., line up against the right side of the box).

Figure 33

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2. When May These Formats Be Used?

All formats for children under two years of age may be used only on foods that are promoted and sold solely for children under two years of age. Products that are promoted for both young children and adults are not subject to the special provisions in the regulations that apply to food for children under two years of age, e.g., some brands of arrowroot cookies.

Prohibitions against the use of the nutrition facts table The following foods are specifically prohibited from declaring a Nutrition Facts table: infant formula; and foods containing infant formula.

3. Major Labelling Differences

There are several major differences between nutrition information requirements for prepackaged food for consumers and prepackaged foods for children under two years of age [B.01.403]. Nutrient declarations for nutrients listed in the top part of the Nutrition Facts table (from

Calories to protein) are declared in absolute units only (Calories, g, mg). Percent Daily Values (% DV) are not declared for these nutrients.

Certain nutrient declarations are not permitted: Calories from fat, Calories from saturates and trans fatty acids.

Certain core nutrients may be omitted: saturated fatty acids, trans fatty acids and cholesterol. However, if cholesterol is declared then saturated and trans fatty acids must also be declared. Any footnotes linking the nutrient values to a 2,000 Calorie diet (see Schedule L, figure 18) are

not permitted. The Nutrition Facts formats are modified to reflect these differences. For example, there are

no Dual Formats for foods for children under 2 years of age.

Serving size Although there is considerable variation in the manner of declaration of the serving size among the different Nutrition Facts table formats, there is always a requirement for the serving size to be declared for the product as sold. This serving is to be the amount of food that one person would reasonably eat at one eating occasion. While the 2003 Guide to Food Labelling and Advertising provides a list of reasonable serving sizes for many foods, there are no recommended serving sizes or reference amounts for children under two years of age.

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Permitted nutrient content claims for foods for children under two The only nutrient content claims permitted on food solely for children under two years of age are those listed in column 4 to the table following Section B.01.513 for the following items [B.01.503] and claims for vitamins and minerals: “source of protein” (item 8 to the table following B.01.513); “excellent source of protein” (item 9 to the table following B.01.513); “more protein” (item 10 to the table following B.01.513); “no added sodium” (item 35 to the table following B.01.513); “no added sugars” (item 40 to the table following B.01.513); a representation of the amount of starch in a food [B.01.503(2)(g)]; and claims for vitamins and minerals (D.01.004, D.02.002)

No other nutrient content claims are permitted except declarations of amounts of other nutrients not listed in B.01.401 or B.01.402 (e.g., amino acids).

4. Different NFT Formats for Foods for Children Under Two

Standard, Bilingual Horizontal, Linear Formats – Children Under Two Presenting nutrition information on the basis of the food as sold (Standard, Horizontal or Linear formats) is appropriate for most foods. However, these formats may not be used on an assortment of foods of the same type when: a serving consists of only one of the foods, and the information for the serving size, energy or core nutrients is different for the individual

foods. (Note that an amendment of the Regulations is proposed. See below.*)

Simplified Formats – Children Under Two The simplified formats may be used on foods whose nutrient value is “0”, as reported in the NFT, for six or more of: Calories, fat, sodium, carbohydrates, fibre, sugars, protein, vitamin A, vitamin C, calcium and iron. Use of these formats is always optional.

Aggregate Format – Different Kinds of Foods – Children Under Two These formats are appropriate for prepackaged products containing an assortment of foods of the same type, when: a serving consists of only one of the foods, and the information for the energy or core nutrients is different for the individual foods.

In these cases (e.g., a variety pack of baby food), use of the Aggregate Format – Different Kinds of Foods is mandatory [B.01.406(3)(a), B.01.463].*

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* Health Canada is proposing to amend the Regulations. While this format is currently mandatory for assortments of similar foods that have different nutrient compositions (e.g., multi-packs), the proposed amendment would also allow manufacturers to use individual Standard Formats to present the nutrition information for each food within the assortment.

Aggregate Format – Different Amounts of Food – Children Under Two These formats may be used whenever it is suitable to provide nutrition information for a food in more than one amount. For example, a serving of baby cookies might be one cookie or two. The use of these formats is always optional. Hierarchy of formats Once a basic format type is chosen (Standard/Horizontal/ Linear, Simplified, Aggregate – Different Kinds of Foods, Aggregate – Different Amounts of Food), a step-by-step approach is taken to choosing an appropriate Nutrition Facts table. The approach is exactly like that outlined in Section D of this Toolkit, “Has the Correct Format Been Used?” A decision tree is provided for each format family. The manufacturer must first review all of the options within the 1st (preferred) level. All of those options must be exhausted before the manufacturer may move to the 2nd level ... and so on. (See schematics). Within the 1st level, the manufacturer may choose from among two options: the basic format and the bilingual format. In the case of the Standard/Horizontal/Linear family, a narrow standard option is also provided. Once an option is chosen, the manufacturer must select the largest version (size) of the format that will fit: on 15% or less of the ADS; and on one continuous surface of the package.

Larger versions of a format may always be used. If no suitable fit is found in the 1st level, the manufacturer proceeds to the next level of options. In the case of the Standard/Horizontal/Linear family and the Simplified families, a middle level exists that provides Bilingual Horizontal formats. The same rules apply to choosing the appropriate size of NFT at this level. However, in the lowest level options (the 2nd level for the Aggregate families and the 3rd level for the Standard/Horizontal/Linear and Simplified families), it is no longer mandatory to use the largest option. Any format or any version of a format may be chosen.

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Check Section K-1 –Templates! The size of each version of the NFT is indicated on the templates. However, if additional information is included in the NFT or if a different font is used, then the dimensions no longer apply.

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Hierarchy of Formats Standard, Horizontal, Linear Formats – Children Under Two (B.01.461) 1st Level Options

Standard –

Children Under Two figures 20.1 – 20.6

or

Narrow Standard – Children Under Two figures 21.1– 21.4

or

Bilingual Standard – Children Under Two figures 22.1 – 22.4

Steps: 1. Manufacturers may choose

Format 20, 21 or 22. 2. Within the desired format,

choose the largest version of the format that will fit on 15% ADS and one continuous surface of the package.

3. All 1st level options must beexhausted before proceeding to the next level.

2nd Level Options

Bilingual Horizontal – Children Under Two

figures 23.1 – 23.2

Steps: 1. Choose the largest version of

the format that will fit on 15 % ADS and one continuous surface of the package.


3rd Level Options

or

Bilingual Standard – Children Under Two figures 22.5 – 22.7

Bilingual Horizontal – Children Under Two

figures 23.3 – 23.5

or Linear – Children Under Two

figures 31.1 – 31.2

Steps: 1. Any format or any

version may be chosen.

or Alternate Methods of Presentation Tags, package inserts*, inner labels*, fold-out labels, overwraps or collars


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Hierarchy of Formats Simplified Formats – Children Under Two (B.01.462) 1st Level Options

or

Simplified Standard – Children Under Two figures 24.1 – 24.6

Bilingual Simplified Standard –


Steps: 1. Manufacturers may choose

Format 24 or 25. 2. Within the desired format,

choose the largest version of the format that will fit on 15% ADS and one continuous surface of the package.


2nd Level Options

Bilingual Simplified Horizontal – Children Under Two

figures 26.1 – 26.2

Steps: 1. Choose the largest version of

the format that will fit on 15% ADS and one continuous surface of the package.


3rd Level Options

or

Bilingual Simplified Standard –

Children Under Two figures 25.5 – 25.6)

Bilingual Simplified Horizontal –


or Simplified Linear – Children Under Two

figures 32.1 – 32.2)

Steps: 1. Any format or any version may

be chosen.

or Alternative Methods of Presentation Tags, package inserts*, inner labels*, fold-out labels, overwraps or collars


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Hierarchy of Formats Aggregate Format – Different Kinds of Foods – Children Under Two (B.01.463) 1st Level Options

or

Aggregate Format –

Different Kinds of Foods Children Under Two figures 27.1 – 27.6

Bilingual Aggregate Format –

Different Kinds of Foods Children Under Two figures 28.1 – 28.4


choose Format 27 or 28.

2. Within the desired format, choose the largest version of the format that will fit on 15% ADS and one continuous surface of the package.


2nd Level Options

Bilingual Aggregate Format – Different Kinds of Foods




or Alternative Methods of Presentation Tags, package inserts, inner labels, fold-out labels, overwraps or collars

For package inserts and inner labels, the outer label must indicate where to find the NFT. * Alternative Methods of Presentation may be used only for prepackaged products containing an assortment of foods

of the same type, when: • a serving consists of only one of the foods, and • the information for the serving size, energy or core nutrients is different for the individual foods.

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Hierarchy of Formats Aggregate Format – Different Amounts of Food – Children Under Two (B.01.464) 1st Level Options

or

Aggregate Format –

Different Amounts of Food Children Under Two figures 29.1 – 29.6


Different Amounts of Food Children Under Two figures 30.1 – 30.4


choose Format 29 or 30.

2. Within the desired format, choose the largest version of the format that will fit on 15% ADS and one continuous surface of the package.


2nd Level Options

Bilingual Aggregate Format – Different Amounts of Food




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Section H Foods for Use in Manufacturing Other Foods and Multi-Serving, Ready-to-Eat Prepackaged Products for Use in a Commercial or Industrial Enterprise or Institution 1. Foods for Use in Manufacturing Other Foods................................. 2

When Regulatory Requirements Differ: A Definition ............................................... 2 How Nutrition Labelling Requirements Differ .......................................................... 2 Format .................................................................................................................... 2 Nutrient declarations............................................................................................... 2 Units of measure .................................................................................................... 2 Precision of nutrient declarations and rounding...................................................... 3 Triggering additional information ............................................................................ 3 Exemptions............................................................................................................. 3 Location of nutrition information.............................................................................. 3

2. Multiple-Serving, Ready-to-Eat Prepackaged Products Served in a

Commercial or Industrial Enterprise or Institution........................ 4 Table H1: Foods for Use in Manufacturing Other Foods — Vitamin and Mineral

Declarations ................................................................................................................ 5 Information Letter ........................................................................................................................... 6 Note: Table H1 is repeated in the special pull-out section of this Toolkit, Section K – Tools and Templates

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Section H Foods for Use in Manufacturing Other Foods and Multi-Serving, Ready-to-Eat Prepackaged Products for Use in a Commercial or Industrial Enterprise or Institution

For the purposes of nutrition labelling, there are three classes of foods: prepackaged foods for the consumer (including foods for children under two years of age and

foods that will be repackaged for retail sale); prepackaged foods for use in manufacturing other foods; and multiple-serving, ready-to-eat prepackaged products served in a commercial or industrial

enterprise or institution. This section deals with the requirements of the last two classes of food. It identifies the major differences in the presentation of nutrition information for these classes of foods as compared to prepackaged foods for the consumer.

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1. Foods for Use in Manufacturing Other Foods (B.01.404)

When Regulatory Requirements Differ: A Definition These requirements apply to a prepackaged product that is intended for use as an ingredient: in the manufacture of other prepackaged products intended for sale to a consumer at the retail

level, or in the preparation of food by a commercial or industrial enterprise or institution.

How Nutrition Labelling Requirements Differ There are several key differences in the regulatory requirements governing the labelling of prepackaged foods for use in manufacturing other foods and prepackaged foods intended for the consumer. The following rules apply to prepackaged foods that are intended to be sold as an ingredient.

Format The nutrition information does not have to be in the Nutrition Facts table format. That is, the

nutrition information is not required to be in a box, nor must it obey the formatting requirements.

The information may simply list the nutrients and their values.

Nutrient declarations Nutrients are declared: per gram (g) or 100 grams (100 g) if the net quantity is declared by weight or count; and per millilitre (ml) or 100 millilitres (100 ml) if the net quantity of the food is declared by volume.

Units of measure See Table H1, Foods for Use in Manufacturing Other Foods – Vitamin and Mineral Declaration, which may be found at the end of this section. Vitamins are declared in the units set out in Table I of Division 1 of Part D of the Food and

Drug Regulations (e.g., RE, µg, mg, NE). Minerals are declared in the units set out in Table I of Division 2 of Part D of the Food and

Drug Regulations (e.g., mg, µg). The information for the other nutrients and energy is declared in absolute units as set out in

column 3 to the tables to B.01.401 and B.01.402 (e.g. Calories, g, mg). The declaration of % Daily Values may be omitted [B.01.404(3)(c)(iii)].

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Precision of nutrient declarations and rounding Nutrient declarations must not be rounded. Nutrient declarations are declared as accurately as the analytical methods (lab tests) permit.

Triggering additional information The same triggering rules for additional information apply.

Exemptions The product exemptions set out B.01.401 do not apply to prepackaged foods for use in

manufacturing other foods.

Location of nutrition information: The nutrition information is not required to be affixed to the package but must be conveyed to the purchaser as an accompanying hard copy of the information with the delivery of the food. In addition to sending a hard copy with the shipment, the supplier may also provide the information through alternate means such as electronic data interchange, web sites, electronic mail, or facsimile. In the case of foods that are shipped to a purchaser on a continual basis, with no change to the formulation, documentation may be provided to the purchaser on the basis of the first shipment, without having to provide the information on an ongoing basis provided the purchaser agrees in writing to this arrangement. Any change to the nutrition information as a result of formulation changes or other influences would have to accompany the modified product with its first delivery after the change has occurred. It is recommended that a reference system be set up to ensure a match up between the nutrition information and the incoming material for document control purposes. The purchaser should retain relevant hard copies of the information on file for ingredients that have been used in existing production lots still on the market.

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2. Multiple-Serving, Ready-to-Eat Prepackaged Products Served in a Commercial or Industrial Enterprise or Institution

When multiple-serving, ready-to-eat prepackaged foods are intended for commercial or industrial enterprises or institutions, nutrition information can be provided differently from information suited to individual consumers. Essentially, the “table” format is not required, and nutrition information may simply accompany the product. The same rules for provision of information that apply to Foods for Use in Manufacturing Other Foods apply to these foods. (See Foods for Use in Manufacturing Other Foods, Location of nutrition information for further details.) However, all the information required for prepackaged products for the consumer must also be provided for these products in the same units of measure. In addition, the same serving size requirements apply to these products, i.e., consumer friendly measure and metric measure.

Prepackaged Foods for Commercial or Industrial Enterprises or Institutions A “table” format is not required Information requirements are the same as for consumer packaged products (e.g.,

serving size (consumer friendly measure and metric measure), nutrient declarations, units of measure, rounding values)

Information may appear on the label or may accompany the product

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Table H1: Foods for Use in Manufacturing Other Foods – Vitamin and Mineral Declarations

Vitamin Unit Mineral Unit

Vitamin A RE Calcium mg

Vitamin D Fg Phosphorus mg

Vitamin E mg Magnesium mg

Vitamin C mg Iron mg

Thiamin, Thiamine, or Vitamin B1 mg Zinc mg

Riboflavin or Vitamin B2 mg Iodide Fg

Niacin NE Selenium Fg

Vitamin B6 mg Copper mg

Folacin or Folate Fg Manganese mg

Vitamin B12 Fg Chromium Fg

Pantothenic acid or pantothenate mg Molybdenum Fg

Vitamin K Fg Chloride mg

Biotin Fg

mg = milligrams Fg = micrograms NE = niacin equivalents RE = retinol equivalents

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Canadian Food Inspection Agency Food Safety Directorate

Bureau of Food Safety and Consumer Protection Fair Labelling Practices Program

INFORMATION LETTER

TO: INTERESTED PARTIES

SUBJECT: Accompanying Documentation for Nutrition Labelling

The following guidelines are provided as an interim measure in response to requests that have been made to the Canadian Food Inspection Agency (CFIA) to allow nutrition information for certain prepackaged products regulated under sections B.01.404 and B.01.405 of the amended Food and Drug Regulations (FDR) to be provided to the purchaser through means other than physically accompanying the product when it is delivered.

Sections B.01.404(2) and B.01.405(2), FDR, require that written nutrition information accompany each delivery of prepackaged foods exclusively for use as (1) ingredients for further manufacture of other prepackaged products destined for sale at retail to consumers or as (2) ingredients in the preparation of food by a commercial or industrial enterprise or institution (food service), and (3) prepackaged multi-serving ready-to-serve foods intended solely to be served in a commercial or industrial enterprise or institution (food service) respectively.

In the case of foods that are shipped to a purchaser on a continual basis, with no change to the formulation, CFIA would not object to documentation being provided to the purchaser on the basis of the first shipment, without having to provide the information on an ongoing basis provided the purchaser agrees in writing to this arrangement. It is felt that this would lessen the burden of providing repetitive paperwork when companies receive large volumes of the same ingredient on a regular basis or in the case of custom-blended ingredients or recipe specific foods for food service. Any change to the nutrition information as a result of formulation changes or other influences would have to accompany the modified product with its first delivery after the change has occurred. The CFIA suggests that a reference system be set up to ensure a match up between the nutrition information and the incoming material for document control purposes. The purchaser should retain relevant hard copies of the information on file for ingredients that have been used in existing production lots still on the market.

Industry will have to take into account that the nutrition information for certain products may vary significantly when ingredients, such as fats and oils, are substituted for one another in the product formulation. Seasonal variations, storage conditions, and the age of ingredients are some of the other factors that could cause a change in the nutrient values. It is important that up to date information be provided to purchasers to ensure that accurate information is used for calculation purposes to determine the nutrient values of final food products. In the case of foods destined for food service, it is important that health professionals in institutional settings have accurate information for menu planning and to show to consumers upon demand.

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When the foods discussed in B.01.404 and B.01.405, FDR, are provided to a variety of customers on an irregular basis or through distributors, documentation will have to accompany each shipment. The same would be the case where the formulation of the product changes frequently.

In addition to providing the appropriate hard copy of the information with the delivery of a food as outlined above, the additional provision of information to purchasers through alternate means such as electronic data interchange, web sites, electronic mail, facsimile and at the time of contracting, continue to be acceptable.

If the food industry wishes to discuss other viable means of conveying nutrition information to their distributors and customers that meets the needs of not only larger food companies but also small and medium sized enterprises, the CFIA is willing to consider discussions for alternatives.

Further information on the new nutrition labelling requirements can be accessed through the CFIA web site at: http://www.inspection.gc.ca/english/fssa/labeti/nutrition-pagee.shtml

Sincerely,

Greg Orriss Director Bureau of Food Safety and Consumer Protection

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Section I Glossary of Terms Available Display Surface means:

(a) the bottom of an ornamental container or the total surface area of both sides of a tag attached to the ornamental container, whichever is greater,

(b) the total surface area of both sides of a tag attached to a package to which a label cannot be physically applied or on which information cannot be legibly set out and easily viewed by the purchaser or consumer under the customary conditions of purchase, and

(c) the total surface area of any other package, excluding the bottom if the contents of the package leak out or are damaged when the package is turned over,

but does not include: (d) any area of a package on which a label cannot be physically applied or on which

information cannot be legibly set out and easily viewed by the purchaser or consumer under the customary conditions of purchase,

(e) any part of a package that is intended to be destroyed when it is opened, other than a package of a food that is intended to be consumed by one person at a single eating occasion, or

(f) the area occupied by the Universal Product Code. (surface exposée disponible) [B.01.001] Character is a printed or written letter, symbol (e.g., number) or distinctive mark. Collar is a band of varying dimensions, usually made of paper or cardboard or other printable material, which is slipped around a container (e.g., neck of a bottle). “Collar”, “outer sleeve” or “overwrap” are essentially similar concepts; all involve the placement of additional labelling surface to the exterior of a container. Combination foods means the category of foods that contain as ingredients foods from more than one food group, or foods from one or more food groups mixed with foods from the category of other foods, such as pizza or lasagna. (aliments composés) [B.01.500] Consumer friendly unit, for the purposes of this Toolkit, this expression means: a fraction of food – e.g., 1/8 pizza a common visual measure of food – e.g., household measures such as cups, tablespoons,

teaspoons, 250 ml, 125 ml, 15 ml, 5 ml, etc. a unit of food – e.g., square of chocolate; stick of butter, x mm slice, slice of bread, etc. an entire container – for a single serving unit of food

Continuous Surface, for the purposes of nutrition labelling, is a single flat or slightly curved surface that is unbroken or uninterrupted by edges, corners, rims, ridges, etc. For cylindrical containers (e.g., cans or plastic tubs), the entire side (circumference) is considered one continuous surface.

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Daily value means (a) in reference to a vitamin or mineral nutrient, the “recommended daily intake” for that

vitamin or mineral nutrient as set out in Part D of the Food and Drug Regulations, and (b) in reference to a nutrient referred to in the definition "reference standard" as set out in

Section B.0.001.1, the reference standard for that nutrient. (i.e., fat, sum of saturated and trans fatty acids, cholesterol, carbohydrate, fibre, sodium, potassium) (valeur quotidienne) [B.01.001]

Decorative container means a container that, although aesthetically pleasing, is generally not reusable, as it not made of sturdy materials and may be easily torn or damaged, e.g., cardboard box of Valentine’s chocolates. Fat means all fatty acids expressed as triglycerides. [B.01.400] Font is a style of print. Food group means one of the following categories of foods:

(a) milk products, and milk product alternatives such as fortified plant-based beverages; (b) meat, poultry and fish, and alternatives such as legumes, eggs, tofu or peanut butter; (c) bread and grain products; or (d) vegetables and fruit. (groupe alimentaire) [B.01.500]

Insert means a label or paper that is inserted into a prepackaged product. Label includes any legend, word or mark attached to, included in, belonging to or accompanying any food. [Section 1 Food and Drugs Act] Leading is the measure from the baseline of the letters in one line of type to the baseline of the letters in the line of type above it. In the example below, the leading is the distance measured between the bottom of the letter “a” in “apples” and the bottom of the letter “m” in “mangoes” in the line above.

These mangoes are not ripe yet. These apples are really red and juicy. Meal replacement means a formulated food that, by itself, can replace one or more daily meals. (substitut de repas) [B.01.001] The compositional and labelling requirements for meal replacements are located in Division 24 of the Food and Drug Regulations. Monounsaturated fatty acids (monounsaturated fat, monounsaturates or monounsaturated) means cis-monounsaturated fatty acids. (acides gras monoinsaturés, graisses monoinsaturées, gras monoinsaturés, lipides monoinsaturés ou monoinsaturés) [B.01.001] Nutritional supplement means a food sold or represented as a supplement to a diet that may be inadequate in energy and essential nutrients. (supplément nutritif) [B.01.001] The compositional and labelling requirements for nutritional supplements are located in Division 24 of the Food and Drug Regulations.

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Nutrition Facts table means the Nutrition Facts table that is required by subsection B.01.401(1) to be carried on the label of a prepackaged product. (tableau de la valeur nutritive) [B.01.001] Omega-3 polyunsaturated fatty acids (omega-3 polyunsaturated fat, omega-3 polyunsaturates, omega-3 polyunsaturated or omega-3) means:

(a) 9-cis, 12-cis, 15-cis octadecatrienoic acid or α-linolenic acid, (b) 8-cis, 11-cis, 14-cis, 17-cis eicosatetraenoic acid, (c) 5-cis, 8-cis, 11-cis, 14-cis, 17-cis eicosapentaenoic acid or EPA, (d) 7-cis, 10-cis, 13-cis, 16-cis, 19-cis docosapentaenoic acid, or (e) 4-cis, 7-cis, 10-cis, 13-cis, 16-cis, 19-cis docosahexaenoic acid or DHA.

(acides gras polyinsaturés oméga-3, graisses polyinsaturées oméga-3, gras polyinsaturés oméga-3, lipides polyinsaturés oméga-3, polyinsaturés oméga-3 ou oméga-3) [B.01.001]

Omega-6 polyunsaturated fatty acids (omega-6 polyunsaturated fat, omega-6 polyunsaturates, omega-6 polyunsaturated or omega-6) means:

(a) 9-cis, 12-cis octadecadienoic acid or linoleic acid, (b) 6-cis, 9-cis, 12-cis octadecatrienoic acid, (c) 8-cis, 11-cis, 14-cis eicosatrienoic acid or di-homo-(-linolenic acid, (d) 5-cis, 8-cis, 11-cis, 14-cis eicosatetraenoic acid or arachidonic acid, (e) 7-cis, 10-cis, 13-cis, 16-cis docosatetraenoic acid, or (f) 4-cis, 7-cis, 10-cis, 13-cis, 16-cis docosapentaenoic acid.

(acides gras polyinsaturés oméga-6, graisses polyinsaturées oméga-6, gras polyinsaturés oméga-6, lipides polyinsaturés oméga-6, polyinsaturés oméga-6 ou oméga-6) [B.01.001]

Ornamental container means a container that, except on the bottom, does not have any promotional or advertising material thereon, other than a trade mark or common name and that, because of any design appearing on its surface or because of its shape or texture, appears to be a decorative ornament and is sold as a decorative ornament in addition to being sold as the container of a product. (emballage décoratif) [B.01.001] Outer sleeve, see collar. Overwrap, see collar. Other foods means the category of food to which belong foods that are not part of any food group, including:

(a) foods that are mostly fats, such as butter, margarine, oil or lard; (b) foods that are mostly sugars, such as jam, honey, syrup or confectionery; (c) snack foods, such as potato chips or pretzels; (d) beverages, such as water, tea, coffee or soft drinks; and (e) herbs, spices and condiments, such as pickles, mustard or ketchup. (autres aliments)

[B.01.500] Polyol is an alternate expression for sugar alcohol. See sugar alcohols.

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Polyunsaturated fatty acids (polyunsaturated fat, polyunsaturates or polyunsaturated) means cis-methylene interrupted polyunsaturated fatty acids. (acides gras polyinsaturés, graisses polyinsaturées, gras polyinsaturés, lipides polyinsaturés ou polyinsaturés) [B.01.001]

Point means a unit of measure for type size that is known as an Anglo-American point and is equal to 0.3514598 mm. [B.01.400]

Prepackaged product means any food that is contained in a package in the manner in which it is ordinarily sold to or purchased by a person. [B.01.001] Reasonable daily intake, in reference to a food set out in column I of an item of Schedule K, means the amount of that food set out in column II of that item. (ration quotidienne raisonnable) [B.01.001] Recommended daily intake (RDI), in reference to a vitamin or mineral nutrient set out in column I of Table I to Division 1 of Part D of the Food and Drug Regulations, or in column I of Table I to Division 2 of Part D, means:

(a) in the case of a prepackaged product intended solely for children under two years of age, the quantity set out in column III, and

(b) in any other case, the quantity set out in column II. (apport quotidien recommandé) [B.01.001]

Reference amount, in reference to a food set out in column 1 of Schedule M, means the amount of that food set out in column 2. (quantité de référence) [B.01.001] Reference food of the same food group means a food that can be substituted in the diet for the food to which it is compared and that belongs to:

(a) the same food group as the food to which it is compared, such as cheese as a reference food for milk, or chicken as a reference food for tofu;

(b) the category of other foods, if the food to which it is compared also belongs to that category, such as pretzels as a reference food for potato chips; or

(c) the category of combination foods, if the food to which it is compared also belongs to that category, such as pizza as a reference food for lasagna. (aliment de référence du même groupe alimentaire) [B.01.500]

Reference standard, in respect of a nutrient set out in column 1 of the table to section B.01.001.1, means the amount set out in column 2. (norme de référence) [B.01.001] Reference standards are set out for fat, the sum of saturated and trans fatty acids, cholesterol, carbohydrate, fibre, sodium, and potassium. For these nutrients the reference standard is the daily value. See Daily value. Reverse type is white or light printing on a dark background. Rule is the technical term for a line. (A trick to remember this term: rulers are used to draw “rules”.)

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Saturated fatty acids (saturated fat, saturates or saturated) means all fatty acids that contain no double bonds. (acides gras saturés, graisses saturées, gras saturés, lipides saturés ou saturés) [B.01.001] Sell means to offer for sale, to expose for sale, or to possess for purposes of sale and distribution, whether or not the distribution is made for consideration. [Section 1, FDA] Similar reference food means:

(a) a food of the same type as the food to which it is compared and that has not been processed, formulated, reformulated or otherwise modified in a manner that increases or decreases the energy value or the amount of a nutrient that is the subject of the comparison, such as whole milk as a similar reference food for partly skimmed milk or regular chocolate chip cookies as a similar reference food for fat-reduced chocolate chip cookies; (aliment de référence similaire)

(b) the similar reference food referred to in column 3 of item 45 of the table following Section B.01.513 of the FDR, with respect to the subject "light in energy or fat" set out in column 1, shall have a nutrient value that is representative of foods of that type that have not been processed, formulated, reformulated or otherwise modified in a manner that increases the energy value or the amount of fat. [B.01.500]

Single serving – For the purposes of this Toolkit, the expression “single serving” refers to the regulatory requirement that the serving of stated size is the net quantity of food in the package when:

(a) the quantity of food can reasonably consumed by one person at a single eating occasion; (b) the reference amount of the food is less than 100 g or 100 ml, and the package contains

less than 200 % of the reference amount; or (c) the reference amount of the food is 100 g or 100 ml or more and the package contains

150 % or less of that reference amount. [B.01.002A] Single serving container means a food package that contains a single serving of a food, e.g., 175 g container of yogurt, 355 ml can of soft drink. Single use container means a food container that is discarded after opening, whether the contents of the product are totally consumed or not. It is never used to store food, e.g., fish and meat cans opened with a key, cake mix boxes. Sugars means all monosaccharides and disaccharides. (sucres) [B.01.001] Sugar alcohols (also known as polyols) are food additives that are used as sweeteners and bodying and texturizing agents in foods. The limited absorption and metabolism of sugar alcohols are important factors in their use in dietetic foods. Sugar alcohols include erythritol, hydrogenated starch hydrolysates, isomalt, lactitol, maltitol, maltitol syrup, mannitol, sorbitol, sorbitol syrup, and xylitol. Tag means a label, generally made of paper or cardboard, which is attached to a food with a string or other similar material.

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Trans fatty acids (trans fat or trans) means unsaturated fatty acids that contain one or more isolated or non-conjugated double bonds in a trans-configuration. (acides gras trans, graisses trans, gras trans, lipides trans ou trans) [B.01.001] Weighted recommended nutrient intake, in reference to a vitamin or mineral nutrient set out in column I of Table II to Division 1 of Part D of the FDR, or in column I of Table II to Division 2 of Part D, means the amount set out in column III. (apport nutritionnel recommandé pondéré) [B.01.001]

J Nutrition Labelling Evaluation Standard

and Enforcement Guidelines

Section J Nutrition Labelling Evaluation Standard Introduction: Evaluation Standard for Nutrition Labelling ....................... i

J-1 Part 1: Evaluation Standard for the Manufacturing Process ......... 1 * See Expanded Table of Contents Determining Nutrient Values and their Validity Maintaining Constant Nutrient Profiles

J-2 Part 2: Evaluation Standard for the Label .................................... 23

*See Expanded Table of Contents General Principles Consumer Prepackaged Food

Overview of Required Elements (All Labels) Outline of Requirements by Format (Six Formats) Outline of Requirements by Format: Food for Children Under Two (Four Formats)

Foods for Use in Manufacturing Other Foods Ready-to-Eat, Prepackaged Foods for Commercial Enterprises/ Institutions

J Nutrition Labelling Evaluation Standard

and Enforcement Guidelines

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Introduction: Evaluation Standard for Nutrition Labelling

The Nutrition Labelling, Nutrient Content Claims and Health Claims regulations were promulgated under the Food and Drugs Act on December 12, 2002. These regulations set out parameters and specifications for nutrient content and health claims, and also require that all pre-packaged food, other than specific exemptions, be labelled with a Nutrition Facts table. The purpose of this document is to provide guidance to officers of the Canadian Food Inspection Agency (CFIA) when they are: assessing nutrition information on a product label, or assessing a manufacturer’s ability to produce food with accurate nutrition labels in compliance

with the Regulations.

Review of the contents of this section

The Evaluation Standard for Nutrition Labelling is based on the Canadian Code of Practice –General Principles of Food Hygiene, which in turn, was modelled on the Recommended International Code of Practice – General Principles of Food Hygiene, adopted by the Codex Alimentarius Commission. This section consists of two parts: Part 1: Evaluation Standard for the Manufacturing Process; and Part 2: Evaluation Standard for the Label.

Part 1: Evaluation Standard for the Manufacturing Process, focuses on the means by which a manufacturer determines nutrient values and their validity. It also evaluates a manufacturer’s ability to identify and control all facets of the manufacturing process to produce products with a constant nutrient profile: from planning and specification setting to processing and delivery. Part 2: Evaluation Standard for the Label, focuses on the technical aspects of the Nutrition Facts table. Part 2 is a product inspection. Structure of the Document: The Evaluation Standard, Part 1 and Part 2, is further organized into chapters, sections and subsections describing specific requirements. Each sub-section includes a principal statement, rationale and assessment criteria: Principal statements are enclosed in boxes and are found at the beginning of sections and

sub-sections of the Evaluation Standard. Principal statements are outcome-based generic statements of the objectives to be achieved. They are intended to capture the objective while allowing flexibility to address specific products or processes.

The rationale identifies the nature of the concern or potential hazard(s) and the need for their

control.

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Assessment criteria provide information on the factors that should be considered in assessing

adherence to the objectives of the principal statements.

How the Evaluation Standard will be used

While this document is intended to provide guidance, it may not cover all situations encountered in a manufacturing establishment or on a label. For information on issues not addressed in this standard, refer to the 2003 Guide to Food Labelling and Advertising or the Nutrition Labelling Toolkit, both of which are available on the CFIA Web site:

www.inspection.gc.ca The CFIA will use this document to assess compliance with the Food and Drug Regulations. Where applicable and appropriate, the CFIA will take enforcement action. Such enforcement action will be in line with the CFIA Compliance and Enforcement Policy will be based on the legal authorities contained in the Food and Drugs Act and Regulations. This document may be used in conjunction with other CFIA programs/documents that assess other aspects of food manufacturing or importing, including both processes and facilities.

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Evaluation Standard for the Label

Section J-2 Part 2 Evaluation Standard for the Label

Table of Contents

How to Use this Guide ................................................................................................................. 23 References and Abbreviations Used in this Document ............................................................ 23 When Regulations Came into Force ........................................................................................ 24 Notes on Serving Size.............................................................................................................. 25 Alternate Methods of Presentation ........................................................................................... 25 Other Background Information ................................................................................................. 26

Note that numbering of the sections and subsections in Part A, Part B, and Part C is consistent throughout the document. For example, section 1.1 addresses the presence of nutrition labelling in all parts, while subsection 1.2.5 addresses rounding of nutrient values. Part A: Consumer Prepackaged Foods ........................................27 (Including Foods for Children under Two Years of Age and Foods that will be Repackaged for Retail) Checklist for the Nutrition Facts Table....................................................................................... 27

1. Nutrition Facts Table ............................................................................................................. 28

Initial Review Common to All Formats ....................................................................................... 28 1.1 Presence of the Nutrition Facts Table .................................................................. 28 1.2 Format of the NFT ............................................................................................... 30

1.2.1 Language ............................................................................................... 30 1.2.2 Location and Orientation of NFT ............................................................. 30

Format Specific Review – Format-by-Format Evaluation of the NFT ...................................... 31 1.2.3 Choice of Format 1.2.4 Content of the NFT 1.2.5 Rounding 1.2.6 Size of Format 1.2.7 Technical & Graphic Requirements

Please turn to the pages dealing with the format under review. Page#

A B C D E F G H I J

Standard, Horizontal or Linear Formats (Schedule L, Figures 1, 2, 3, 4, 16) Simplified Formats (Standard, Horizontal, Linear) (Schedule L, Figures 5, 6, 7, 17) Dual Formats – Foods Requiring Preparation (Schedule L, Figures 8, 9) Aggregate Formats – Different Kinds of Foods (Schedule L, Figures 10, 11) Dual Formats – Different Amounts of Food (Schedule L, Figures 12, 13) Aggregate Formats – Different Amounts of Food (Schedule L, Figures 14, 15) Food for Children Under Two Years of Age Standard, Horizontal or Linear Formats (Schedule L, Figures 20, 21, 22, 23, 31) Simplified Formats (Standard, Horizontal, Linear) (Schedule L, Figures 24, 25, 26, 32) Aggregate Formats – Different Kinds of Foods (Schedule L, Figures 27, 28) Aggregate Formats – Different Amounts of Food (Schedule L, Figures 29, 30)

32 37

42 48 53 58

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Part B: Foods for Use in Manufacturing Other Foods [B.01.404].......... 82 1. Nutrition Information....................................................................................................... 82

1.1 Presence of Nutrition Information ........................................................................ 82 1.2 Format of Nutrition Information ............................................................................ 83

1.2.1 Language ............................................................................................... 83 1.2.2 Nutrition Information (Serving Size, Energy, Nutrients) ........................... 83 1.2.5 Precision of Declarations/ Rounding ....................................................... 84

Part C: Ready-to-Eat, Prepackaged Foods for Use in a

Commercial or Industrial Enterprise or Institution [B.01.405]................................................................................85

1. Nutrition Information....................................................................................................... 85

1.1 Presence of Nutrition Information ........................................................................ 85 1.2 Format of Nutrition Information ............................................................................ 86

1.2.1 Language ............................................................................................... 86 1.2.2 Nutrition Information (Serving Size, Energy, Nutrients) ........................... 86 1.2.5 Rounding ................................................................................................ 87

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How to Use this Guide

While the Food and Drug Regulations require that most prepackaged products carry a Nutrition Facts table, the requirements are different for different classes of foods. This Evaluation Standard is organized into parts corresponding to the different classifications. For the purposes of nutrition labelling there are three classes of foods: prepackaged foods for the consumer (including foods for children under two years of age and

foods that will be repackaged for retail) – Part A of this labelling standard; prepackaged foods for use in manufacturing other foods [B.01.404] – Part B of this labelling

standard ; and multiple-serving, ready-to-eat prepackaged products served in a commercial or industrial

enterprise or institution [B.01.405] – Part C of this labelling standard. By far the largest subsection, Part A, deals with prepackaged foods for the consumer. It is a step-by-step approach to evaluating a Nutrition Facts table. First, the elements common to all formats are addressed. (See sections 1.1 through 1.2.2.) Once the user of this standard has reviewed basic requirements and identified the specific Nutrition Facts table format in use, he/she will need to turn to the pages that review that format in detail. (See sections 1.2.3 - 1.2.7.) The assessment criteria address the different requirements within the Food and Drug Regulations. In some cases, a specific regulatory requirement may be satisfied in several ways. The word “or” at the end of an assessment criterion indicates that there is more than one way to fulfill the requirement. However, in other cases, all criteria must be met to fulfil a requirement. Please note that this Evaluation Standard has been designed to deal with key issues as briefly as possible. It cannot cover all situations.

References and Abbreviations Used in this Document

References to the Food and Drug Regulations

The requirements for nutrition labelling and, hence, Nutrition Facts tables, are set out in the Food and Drug Regulations. This document routinely makes reference to a specific regulation or regulations. These references allow the reader to locate specific requirements within the Food and Drug Regulations. The Food and Drug Regulations are numbered and are identified in one of the following manners: Section B.01.401, B.01.401 or [B.01.401]. In addition, this document also references Schedules L and M of the Food and Drug Regulations. Schedule L is the listing of all the various Nutrition Facts table formats (Standard, Simplified, Dual – Foods Requiring Preparation, Aggregate – Different Amounts of Food, etc.) and the versions (different sizes) of each format. Schedule L graphically presents one or more examples of each format, identifies their key features, and sets out the order of presentation of information, as well as required graphic standards such as the use of bold type, indents, footnotes, print size, lines (rules) and spacing, etc. for each version of the format. In the current Departmental Consolidation of the

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Food and Drug Regulations, Schedule L is located in Part B (yellow pages) of the Regulations, immediately following Division 1. Within Schedule L, all the formats of the Nutrition Facts table are numbered in the following manner: “Figure X.Y”. The first number, “X”, refers to the number of the format, while the second number, “Y”, refers to the version of the format. Each format has 4 to 7 versions which get progressively smaller as the version number increases. Consequently, “Figure 1.1" refers to format 1 (the standard format), first version. Figure 1.1 is the largest version of the standard format while Figure 1.6 is the smallest. Schedule M set outs reference amounts for different classes of foods. Reference amounts are used in setting and evaluating nutrient content claims. In the current Departmental Consolidation of the Food and Drug Regulations, Schedule M is located at the end of Part D (pink pages) of the Regulations, immediately following Schedule K. Abbreviations for specific legislation Food and Drugs Act FDA Food and Drug Regulations FDR Food and Drugs Act and Regulations FDAR Other Abbreviations Nutrition Facts table NFT Available Display Surface ADS Percent Daily Value %DV When Regulations Came into Force The amendments to the Food and Drug Regulations pertaining to Nutrition Labelling, Nutrient Content Claims and Health Claims require that all pre-packaged foods, with some exceptions, carry a Nutrition Facts table as of December 12, 2007.

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Notes on Serving Size Most formats of the Nutrition Facts table require that the serving size be declared in both a consumer friendly measure and in a metric measure. Consumer friendly measures For the purposes of this document, the expression “consumer friendly measure” means: a fraction of food – e.g., 1/8 pizza a common visual measure of food – e.g., household measures such as cups, tablespoons,

teaspoons, 250 ml, 125 ml, 15 ml, 5 ml, etc. a unit of food – e.g., square of chocolate; stick of butter, x mm slice an entire container – for a single serving unit of food

Metric serving sizes The metric measure is declared in grams (g) or in millilitres (ml). Grams (g) are declared when the net quantity of the product is declared by weight or by count,

and when the product is a fruit for garnish or flavour, i.e., maraschino cherries, olives and pickles.

Millilitres (ml) are used when the net quantity of the product is declared by volume. Alternate Methods of Presentation [B.01.466] The Regulations provide for alternatives in the presentation of nutrition information. One of the factors that influence presentation is the size of the package. As the size of the package gets smaller, smaller versions of the same format of the Nutrition Facts table are allowed or other formats are permitted (e.g., bilingual horizontal or linear formats). The criteria that determine the formats and versions of the Nutrition Facts table that must or may be used are set out Sections B.01.454 – B.01.459 of the Regulations. For many of the formats, but not all formats, small prepackaged products may use “Alternative Methods of Presentation”. When the Regulations permit these alternative methods, the Nutrition Facts table may be set out on: a) a tag attached to the package; b) a package insert; c) the inner side of a label; d) a fold-out label; or e) an outer sleeve, overwrap or collar.

Any version (size) of the permitted formats of the Nutrition Facts table may be used. In the case of (b) or (c), the outer label of the prepackaged product shall indicate in a type size of not less than 8 points where the Nutrition Facts table is located.

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Other Background Information See the Nutrition Labelling Inspector’s Toolkit for the following information: Further Notes on Serving Size – Section C Foods Requiring a Nutrition Facts Table – Section B Exemptions from Mandatory Nutrition Labelling – Section B Triggering of Additional Information – Section C Rounding of Nutrient Values – Section C and Rounding Tables, Section K Hierarchy of Formats – Section D Calculation of Available Display Surface – Section E Food for Children Under Two Years of Age – Section G Prepackaged Foods for Use in the Manufacture of Other Foods – Section H Multiple-Serving, Ready-to-Eat Prepackaged Products Served in a Commercial or Industrial

Enterprise or Institution – Section H

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Part A

Consumer Prepackaged Foods (Including foods for children under two years of age and foods that will be repackaged for retail) Checklist for the Nutrition Facts Table (NFT)

Section Item Comments

1.1 Is the NFT present? If not, does it need to be? (Is it exempt? A small package < 100 cm2 ADS? Has it

been triggered?)

1.2.1 Bilingual? If not, does a bilingual exemption apply (local, test market, specialty food)?

1.2.2 Location/Orientation? On the outer package (except for alternate methods of presentation)? NFT not destroyed when product is opened (except for single serve containers)? Readily visible? Will the product leak or be damaged when product is manipulated to view the NFT?

1.2.3 Format choice suitable for product? Simplified Standard: at least 7 nutrients/Calories = 0 Dual Format: foods requiring preparation/different amounts Aggregate Format: different kinds/different amounts of food Children under two

1.2.4 Contents complete? Serving size: Reasonable serving size? Consumer friendly & metric measures based

on the food as sold? Format specific requirements met? Core nutrients: All core nutrients present? Additional nutrients: Are triggered nutrients declared? Correct units and % DV when permitted/required? Non-permitted nutrients: any declared in the NFT? Have format specific requirements been respected? (e.g., simplified formats, formats

for children under 2 years.)

1.2.5 Rounding correct? Are nutrients rounded as per the Regulations? (See the Rounding Tables in

Inspector’s Toolkit.)

1.2.6 Format version correctly chosen? (Hierarchy) Within a “family” of formats, has an appropriate format and version (size) been

chosen? (See the Decision Trees in the Inspector’s Toolkit.)

1.2.7 Technical/graphic requirements respected? See templates. Colour: table background and print? Font: Sans serif? Bold as required? Capitals/ lower case? No crowding of characters? Order of presentation of information? Indents?

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1. Nutrition Facts Table Initial Review Common to All Formats

1.1 Presence of the Nutrition Facts Table

Nutrition labelling is present on all prepackaged food except for permitted exemptions.

Rationale: Nutrition labelling is a mandatory labelling requirement under the Food and Drug Regulations. These requirements are based on health.

A Nutrition Facts table is present on all prepackaged products except for: permitted exemptions, or foods in small packages with an Available Display Surface (ADS) of less than 100 cm2

[B.01.401, B.01.467].

exemptions from nutrition labelling have not been annulled [B.01.401(3)]; and

products with their own specific labelling requirements do not carry a Nutrition Facts table [B.01.401(4)]: formulated liquid diets; infant formula; foods containing infant formula; meal replacements; nutrition supplements (that meet the requirements of Section B.24.201); and foods represented for use in very low energy diets.

In the case of Small Packages <100 cm2 Available Display Surface [B.01.467] Small packages with an ADS of <100 cm2 are exempt from carrying a Nutrition Facts table provided that an indication is present on the outer label indicating how the consumer or purchaser may obtain the nutrition information. However, the statement must meet several requirements. Verify that:

the print type size of the statement is not less than 8 points; the statement includes a postal address or a toll-free telephone number; and the statement is declared in both French and English.*

The nutrition information shall be provided upon request:

without charge, and

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in French or English, or both languages as requested.∗ Manufacturers must also ensure that:

the Nutrition Facts table is in a suitable format; the following formats are not used: horizontal, linear or formats with reduced leading (smallest

versions of bilingual formats, (those found in the lowest level of the Decision Trees) e.g., Figures 3.5, 3.6, 3.7, 6.5, 6.6, 9.5, 9.6, 11.5, 11.6, etc. of Schedule L); and

the Nutrition Facts table conforms to all requirements of the Regulations, e.g., content, format, etc.

Inspectors must also verify that:

the exemption from declaring a Nutrition Facts table has not been annulled. Note: The labelling exemption is annulled if the products meet the conditions listed B.01.401(3)(a),(b),(c) or (e).

∗ Note: If the bilingual exemption applies, the information may be provided in one official language,

under Section B.01.012(3)&(7).

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1.2 Format of the Nutrition Facts Table

The Nutrition Facts table is in compliance with the format requirements under the Regulations.

Rationale: The format of nutrition labelling is regulated. Consistency of appearance of the NFT facilitates consumer comprehension and minimizes frustration, misinterpretation and confusion that may result from inconsistent presentation. 1.2.1 Language [B.01.402, B.01.451]

Assessment Criteria: Verify that the following regulatory requirement has been met.

The Nutrition Facts table is shown in English and French; bilingual or unilingual

formats are permitted [B.01.402, B.01.451]. Exemptions from bilingual labelling exist for local foods, test market foods and

specialty foods, under Section B.01.012(3)&(7). 1.2.2 Location and Orientation of the NFT [B.01.451, B.01.402]

Assessment Criteria: Verify that the following regulatory requirements have been met.

The Nutrition Facts table is located on the outer label of a prepackaged product (other

than for small packages and egg cartons.) The Nutrition Facts table is not destroyed when the product is opened. (Single serving

products are excepted.) The contents of the product do not leak nor are they damaged when the product is

manipulated in order to read the Nutrition Facts table [B.01.001 – definition of ADS, B.01.452(2)].

The Nutrition Facts table is easily viewed under customary conditions of sale. (For example, outer packaging must not be destroyed or individual units manipulated in order to view the Nutrition Facts table(s), e.g., multi-packs of yogurt with individual units sharing a common lid.)

The Nutrition Facts table is on one continuous surface of Available Display Surface. When an English and a French table are on two separate surfaces (panels), both surfaces are of the same size and prominence.

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Format Specific Review – Format-by-Format Evaluation of the NFT

Identify the specific format of the Nutrition Facts table used. Go to the appropriate subsection: Format Family Figures (Schedule L) Page

A Standard, Horizontal or Linear Formats Fig. 1, 2, 3, 4, 16 32

B Simplified Formats (Standard, Horizontal, Linear) Fig. 5, 6, 7, 17 37

C Dual Formats – Foods Requiring Preparation Fig. 8, 9 42

D Aggregate Formats – Different Kinds of Foods Fig. 10, 11 48

E Dual Formats – Different Amounts of Food Fig. 12, 13 53

F Aggregate Formats – Different Amounts of Food Fig. 14, 15 58

Food for Children Under Two Years of Age

G Standard, Horizontal or Linear Formats Fig. 20, 21, 22, 23, 31 62

H Simplified Formats (Standard, Horizontal, Linear) Fig. 24, 25, 26, 32 67

I Aggregate Formats – Different Kinds of Foods Fig. 27, 28 72

J Aggregate Formats – Different Amounts of Food Fig. 29, 30 77

Note that for each format, the following requirements are reviewed:

1.2.3 Choice of Format 1.2.4 Content of the NFT 1.2.5 Rounding 1.2.6 Size of Format 1.2.7 Technical & Graphic Requirements

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A) Standard, Horizontal, or Linear Formats (Schedule L, Figures 1, 2, 3, 4 &16)

1.2.3 Choice of Format/ Basis of Information [B.01.406] The Standard, Horizontal, and Linear formats provide nutrition information for one serving of food as sold. These formats are: Appropriate for most foods May provide a composite value for an assortment of food, a serving consisting of more

than one food (e.g., box of chocolates, tray of mixed nuts). Must be used on a prepackaged product containing an assortment of similar foods, a

serving consists of one food, and the nutrition information is the same for each food (e.g., multi-pack of frozen ices).

May not be used on a prepackaged product containing an assortment of similar foods, a serving consists of one food, and the nutrition information is different for each food (e.g., multi-pack of chocolate bars).


The format of the Nutrition Facts table is suitable for the product.

1.2.4 Contents of the Nutrition Facts Table (Serving Size, Energy, Nutrients)

Serving Size

Basic requirements are listed in the Regulations in the table to B.01.401 and section B.01.002A(1).


The serving size is a quantity of food that can be reasonably consumed at a single

eating occasion. (See 2003 Guide to Food Labelling and Advertising, Section 6.2.4.) The serving is based on the food as offered for sale. The serving size is expressed as a consumer friendly measure (1st) and in metric units

(2nd; in brackets; same units as net quantity declaration.) See notes for exceptions. In the case of foods that are pre-portioned into units commonly consumed per unit, the

consumer friendly measure is the unit or a multiple of the unit of food, e.g., 1 burger not 7/8 burger; 2 cookies not 1 ½ cookies, etc.

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A) Standard, Horizontal, or Linear Formats


For single serving units [B.01.002A(2)], verify that the serving size is the net quantity of the package when:

the quantity of food can be reasonably eaten by one person at one time; or the reference amount is less than 100 g or 100 ml and the package contains less than

200% of the reference amount; or the reference amount is 100 g or 100 ml or more and the package contains 150% or

less of the reference amount. Note: See Schedule M of the Regulations for reference amounts.

For foods requiring preparation AND for which the nutrition information is the same for the food “As Sold” and “As Prepared” (e.g., concentrated orange juice, juice crystals), manufacturers may choose to declare both serving sizes. In these cases, verify that:

Food as sold is declared in a consumer friendly unit (1st) and in a metric unit (2nd, in

brackets). Food as prepared is declared in a consumer friendly unit, with the statement “(about

[naming the serving size] prepared)”.

Energy and Nutrients Basic requirements are set out in the Regulations, B.01.401, B.01.402.

Assessment Criteria: Verify that the following requirements have been met.

Calories and core nutrients are declared. All additional nutrients that have been “triggered” are declared. Additional information may be declared, e.g., additional nutrients, servings per

container, Calories from fat, % DV cholesterol, footnotes, etc. Nutrient declarations are in prescribed units (Calories, g, mg, %DV) [column 3 to the

tables to B.01.401 and B.01.402]. Prescribed terminology as set out in column 2 to the tables to B.01.401 and B.01.402

is used, e.g., “Fat”, “Total Fat”, or “Fat, Total”. Nutrients not listed in the tables to Sections B.01.401 and B.01.402 (core or additional

information) are not declared in the Nutrition Facts table.

1.2.5 Rounding Assessment Criteria: Verify that the following regulatory requirement has been met.

Serving and nutrient declarations are rounded as prescribed in column 4 to the tables

to Sections B.01.401 and B.01.402.

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1.2.6 Size of Format [B.01.454] The Decision Tree is a step-by-step approach to choosing an appropriate Nutrition Facts table within a family of formats. There are three levels of options, 1st level, 2nd level and 3rd level options. The manufacturer must first review all of the options within the first (preferred) level. All of those options must be exhausted before the manufacturer may move to the second level ... and so on. (See schematics.)

Within the first level, the manufacturer may choose between three options: the basic Standard Format, a Narrow Standard, and the Bilingual Standard Format. Once an option is chosen, the manufacturer must select the largest size of the format that will fit:

on 15 % or less of the ADS; and on one continuous surface of the package.

Larger versions of a format may always be used.

If there is no suitable fit in the 1st level, the manufacturer may proceed to the next level: the Bilingual Horizontal Format. The same rules apply to choosing the appropriate size of NFT at this level. However, in the 3rd level options, any format or any version of a format may be chosen.

1st Level

or

Standard

figures 1.1-1.6

or

Narrow Standard Bilingual Standard figures 2.1–2.4 figures 3.1–3.4

2nd Level

Bilingual Horizontal figures 4.1–4.2

3rd Level Bilingual Standard figures 3.5-3.7 or Bilingual Horizontal figures 4.3-4.5 or Linear figures 16.1-16.2 or Alternate Methods of Presentation

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Using the hierarchy of formats set out in Section B.01.454 (1st, 2nd and 3rd levels of options), verify that:

A suitable format has been used (e.g., Standard, Narrow Standard, Bilingual Standard, Bilingual Horizontal, Linear, or Alternate Methods); and

A suitable version (size) of the format has been used.

Note: Within the 1st or 2nd levels, a suitable version is the largest version of a chosen format that fits on 15% or less of the Available Display Surface (ADS) and on one continuous surface of the package. If the 3rd level is appropriate, any option may be chosen.

Quick Tips If the largest version of the Standard (Figure 1.1), Narrow Standard (Figure

2.1) or the Bilingual Standard (Figure 3.1) formats is used, then this section has been satisfied.

Larger formats may be used. The characters within the Nutrition Facts table may be larger than specified if

enlarged in a uniform manner [B.01.450(3)(b)].

For Retail Labelled Products with an ADS of > 200 cm2, labelled with a sticker and sold only on the retail premises where they are packaged [B.01.454(5)]:

one of the following NFTs may be used: Standard Format (1.1 - 1.3), Narrow Standard

Format (2.1 - 2.3) or Bilingual Standard Format (3.1 - 3.3).

For Tags attached to an ornamental container or a package to which a label cannot be physically applied or legibly set out or easily viewed [B.01.454(6)]:

the Standard, Narrow Standard, Bilingual Standard, Bilingual Horizontal or Linear

formats, in any size version, may be used (Schedule L, Figures 1, 2, 3, 4 & 16). 1.2.7 Technical and Graphic Requirements [B.01.450 & B.01.460]

The technical and graphic requirements of the Nutrition Facts table are set out in Section B.01.450 and B.01.460 of the Regulations.


The Nutrition Facts table is set out in accordance with the specifications of the applicable figure in Schedule L to the Regulations, with respect to:

order of presentation,

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dimensions of type and rules, spacing, and use of bold type.

If additional information (listed in the table to B.01.402) is declared, the Nutrition Facts table is set out in accordance with Figures 18 or 19, Schedule L with respect to:

order of presentation, indents, and footnotes.

Fonts and stylistic elements are correctly used:

A single “sans serif” (non-decorative) font is used. Characters do not touch each other or the rules (lines). Upper and lower case letters are correctly used.

Colour is correctly used:

A single type colour is used – black or the darkest colour used on the label. There is substantial contrast between the print (type and lines) and the background. There is no highlighting of characters or words, and no reverse print (white print on

black). The background is white or a light neutral colour (not more than 5 % tint).

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B) Simplified Format (Schedule L, Figures 5, 6, 7 & 17) 1.2.3 Choice of Format/ Basis of Information [B.01.401(6)]

The simplified formats are suitable for foods whose nutrient value is “0”, as reported in the Nutrition Facts table, for seven or more of Calories and core nutrients.




Serving Size Basic Requirements are listed in the Regulations in the table to B.01.401, B.01.002A(1).




(2nd; in brackets; same units as net quantity declaration.) See notes for exceptions. In the case of foods that are pre-portioned into units commonly consumed per unit, the

consumer friendly measure is the unit or a multiple of the unit of food, e.g., 1 popsicle not 7/8 popsicle; 2 strings of licorice not 1 ½ strings of licorice, etc.




less of the reference amount.

Note: See Schedule M of the Regulations for reference amounts.

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B) Simplified Format


For foods requiring preparation AND for which the nutrition information is the same for the food “As Sold” and “As Prepared” (e.g., juice crystals, some popping corn), manufacturers may choose to declare both serving sizes. In these cases, verify that:


brackets). Food as prepared is declared in a consumer friendly unit, with the statement “about

(naming the serving size) prepared”.

Energy and Nutrients

Basic requirements are set out in the Regulations, B.01.401(6).


The following information, required by the regulations, is declared:

Calories; fat; carbohydrate; protein; any other nutrient in the core list that cannot be expressed as “0"; any nutrient that is the subject of a statement, claim or representation; any sugar alcohol, vitamin, or mineral added to the product (other than iodine added to

salt or fluoride to water or ice); any vitamin or mineral nutrient declared as a component of the product’s ingredients

other than flour; and a footnote – “Not a significant source of (naming the excluded core nutrients)” or “Not

a significant source of other nutrients” when there are space restraints. Nutrient declarations are in prescribed units (Calories, g, mg, % DV), as laid out in

column 3 to the tables to B.01.401 and B.01.402. Prescribed terminology as set out in column 2 to the tables to B.01.401 and B.01.402


nutrients) are not declared in the Nutrition Facts table.


Serving and nutrient declarations are rounded as prescribed in the tables to Sections

B.01.401 and B.01.402. 1.2.6 Size of Format [B.01.455]

The Decision Tree is a step-by-step approach to choosing an appropriate Nutrition Facts table within a family of formats. There are three levels of options, 1st level, 2nd level and 3rd

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level options. The manufacturer must first review all of the options within the first (preferred) level. All of those options must be exhausted before the manufacturer may move to the second level ... and so on. (See schematics.)

Within the first level, the manufacturer may choose between two options: the Simplified Standard Format and the Bilingual Simplified Standard Format. Once an option is chosen, the manufacturer must select the largest size of the format that will fit:

on 15% or less of the ADS; and on one continuous surface of the package.


If there is no suitable fit in the 1st level, the manufacturer may proceed to the next level: the Bilingual Simplified Horizontal Format. The same rules apply to choosing the appropriate size of NFT at this level. However, in the 3rd level options, any format or any version of a format may be chosen.

1st Level

or

Simplified Standard Bilingual Simplified Standard figures 5.1–5.6 figures 6.1–6.4

2nd Level

Bilingual Simplified Horizontal (7.1–7.2)

3rd Level Bilingual Simplified Standard figures 6.5-6.7 or Bilingual Simplified Horizontal figures 7.3-7.5 or Simplified Linear figures 17.1-17.2 or Alternate Methods of Presentation

Assessment Criteria:

Verify that the following regulatory requirements have been met.


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A suitable format has been used (e.g., Simplified Standard, Bilingual Simplified Standard, Bilingual Simplified Horizontal, Simplified Linear, or Alternate Methods); and



Quick Tips If the largest version of the Simplified Standard (Figure 5.1) or the Bilingual

Simplified Standard (Figure 6.1) formats is used, then this section has been satisfied.

Larger formats may be used. The characters within the Nutrition Facts table may be larger than

specified if enlarged in a uniform manner [B.01.450(3)(b)].

For Retail Labelled Products with an ADS of > 200 cm2, labelled with a sticker and sold only on the retail premises where they are packaged [B.01.455(4)]:

one of the following NFTs may be used: Simplified Standard Format (5.1 - 5.3) or the

Bilingual Simplified Standard Format (6.1 - 6.3).


the Simplified Standard, Bilingual Simplified Standard, Bilingual Simplified Horizontal

or Simplified Linear formats, in any size version, may be used (Schedule L, Figures 5, 6, 7, 17).

1.2.7 Technical and Graphic Requirements [B.01.450 & B.01.460]




order of presentation, dimensions of type and rules, spacing, and

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use of bold type.








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C) Dual Format – Foods Requiring Preparation [Schedule L, Figures 8 & 9] 1.2.3 Choice of Format/ Basis of Information [B.01.406(5)]

This format is suitable for foods requiring preparation prior to consumption or foods that are customarily served combined with other foods. Examples include dry noodle and spice mix to be added to ground meat, chocolate drink mix to be added to milk, raw meat to be cooked or dry breakfast cereal to be served with milk.

This format is always optional.

In cases where the nutrition information for the food is not altered by the preparation – where the nutrition information is the same for the food as sold and for the food as prepared – a Standard, Bilingual Horizontal, Linear or Simplified formats may be used.

Note that in these cases, the serving size declaration is modified to include a declaration for the food as sold. Examples include frozen concentrated juice or drink crystals to be prepared with added water, some popping corn. See Sections A and B for the Standard, Horizontal, Linear Formats and the Simplified Formats.




Serving Size

Serving size requirements are set out in subsection B.01.406(5)(a) and shown in Schedule L, Figures 8 & 9:


The serving size for both the food as offered for sale and for the prepared or combined

food are quantities of food that can be reasonably consumed at a single eating occasion. (See 2003 Guide to Food Labelling and Advertising, Section 6.2.4.)

For Prepared Foods, e.g., cake mixes, chocolate pudding mixes, etc., there are two serving size declarations: for the food as sold, and for the prepared food. Verify that:

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C) Dual Format – Foods Requiring Preparation


Food as sold is declared in a consumer friendly unit (1st) and in a metric unit (2nd, in brackets). See notes for exceptions.

Food as prepared is declared in a consumer friendly unit, with the statement “about (naming the serving size)” or “about (naming the serving size) prepared”.

Sub-headings (next line of information) are declared as set out in Schedule L, Figures 8 & 9: “Amount”, “(description of product as sold)”, “(‘Prepared’ or a description of the food as prepared)”.

For Combined Foods (e.g., cereal and milk), there are two serving size declarations: for the food as sold, and for the combined food. The serving size for the food as sold is declared in the line below the title “Nutrition Facts”, while the serving size of the combined food appears as a sub-heading in the line below the serving size declaration. Verify that:


brackets). See notes for exceptions. Combined (Added) Food is declared in a consumer friendly measure, and declared

as a heading of a column of information, e.g., “With ½ cup skim milk”. (Note – It is not declared as part of the serving size declaration.)

Sub-headings (next line of information) are declared as set out in Schedule L, Figures 8 & 9.




less of the reference amount. Note: See Schedule M of the Regulations for reference amounts.


Assessment Criteria: Verify that the following general requirements have been met.

Calories and core nutrients are declared [B.01.401]. All additional nutrients that have been “triggered” are declared [B.01.402]. Additional information may be declared, e.g., additional nutrients, servings per

container, Calories from fat, % DV cholesterol, footnotes, etc. [B.01.402] Prescribed terminology as set out in column 2 to the tables to B.01.401 and B.01.402


information) are not declared in the Nutrition Facts table, e.g., amino acids.

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Verify that the following format specific requirements have been met.

The energy and nutrient declarations are set out as required by subsection B.01.406(5).

For Food as Sold, verify that the declaration includes: information in units prescribed by column 3 to tables B.01.401 & B.01.402 (absolute

amounts (g, mg, etc) and % DV); and a foot note: “Amount in (naming the food as sold)” (e.g., “Amount in dry mix”) and

corresponding asterisk beside the declaration of grams of fat. (See Figures 8 or 9, Schedule L.)

For Prepared or Combined Food, verify that the declaration includes: Calories, Calories from fat (if declared for the food as sold), % DV for any nutrient that is declared as a % DV for the food as sold. an optional footnote indicating the nutrient content of the added ingredients or

foods. The nutrients are expressed in absolute amounts (g or mg). 1.2.5 Rounding

Assessment Criteria: Verify that the following requirement has been met.


to Sections B.01.401 and B.01.402. 1.2.6 Size of Format [B.01.456]

The Decision Tree is a step-by-step approach to choosing an appropriate Nutrition Facts table within a family of formats. There are two levels of options, 1st level and 2nd level options. The manufacturer must first review all of the options within the first (preferred) level. All of those options must be exhausted before the manufacturer may move to the second level. (See schematic.)

Within the first level, the manufacturer may choose between the Dual Format and the Bilingual Dual Format for Foods Requiring Preparation. Once an option is chosen, the manufacturer must select the largest size of the format that will fit:



If there is no suitable fit in the 1st level, the manufacturer may proceed to the next level, where either option may be chosen.

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1st Level

or

Dual Format – Food Requiring Preparation figures 8.1–8.6

Bilingual Dual Format – Foods Requiring Preparation

figures 9.1–9.4

2nd Level

Bilingual Dual Format – Foods Requiring Preparation

figures 9.5–9.6


Using the hierarchy of formats set out in Section B.01.456 (1st and 2nd levels of options), verify that:

A suitable version (size) of the chosen format has been used. Within the 1st level, a suitable version is the largest version of a chosen format that

fits on 15% or less of the Available Display Surface (ADS) and on one continuous surface of the package.

If the 2nd level is appropriate, any option may be chosen.

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Quick Tips If the largest version of the Dual Format – Foods Requiring Preparation

(Figure 8.1) or Bilingual Dual Format – Foods Requiring Preparation (Figure 9.1), is used, then this section has been satisfied.




any version of the Dual Format – Foods Requiring Preparation or Bilingual Dual

Format – Foods Requiring Preparation may be used.





order of presentation, dimensions of type and rules, spacing, and use of bold type.





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Colour is correctly used: A single type colour is used – black or the darkest colour used on the label. There is substantial contrast between the print (type and lines) and the background. There is no highlighting of characters or words, and no reverse print (white print on

black). The background is white or a light neutral colour (not more than 5% tint).

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D) Aggregate Formats – Different Kinds of Foods (Schedule L, Figures 10 & 11) 1.2.3 Choice of Format/ Basis of Information [B.01.406]

The Aggregate Format – Different Kinds of Foods provides nutrition information for more than one food.

Aggregate Format – Different Kinds of Foods: Must be used when a prepackaged product contains similar foods, a serving consists

of one food, and the nutrition information is different for each food (e.g., multi-pack of granola bars)

May be used when a prepackaged product contains an assortment of similar foods, and a serving consists of more than one of the foods (e.g., tray of mixed nuts, box of assorted chocolates)

May be used when a prepackaged product contains separately packaged ingredients or foods that are intended to be eaten together (e.g., cheese and cracker snack kit)

May not be used when a prepackaged product contains similar foods, a serving consists of one food, and the nutrition information is the same for each food (e.g., multi pack of frozen ices - freezie pops.)




Serving Size


The serving size for all foods is a quantity of food that can be reasonably consumed at

a single eating occasion. (See 2003 Guide to Food Labelling and Advertising, Section 6.2.4.)

The serving size for all foods is set out as shown in Schedule L, Figures 10 & 11. The serving is based on the food as offered for sale. The serving size is expressed as a consumer friendly measure (1st) and in metric units

(2nd; in brackets; same units as net quantity declaration.) See notes for exceptions.

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D) Aggregate Format – Different Kinds of Foods




Core nutrients are declared [B.01.401]. All additional nutrients that have been “triggered” are declared [B.01.402]. Additional information may be declared, e.g., additional nutrients, servings per

container, Calories from fat, % DV cholesterol, footnotes, etc. [B.01.402]. Prescribed terminology is used [column 2 to the tables to B.01.401 and B.01.402]. Nutrients not listed in the tables to Sections B.01.401 and B.01.402 (core or additional

nutrients) are not declared in the Nutrition Facts table.

Verify that the following format specific requirements have been met.

The information for all foods is declared in units set out in column 3 to the tables B.01.401 and B.01.402 (g, mg, % DV, etc).

All nutrition information provided for the first food must also be provided for all food(s) in the same units [B.01.406(2),(3),(4)].

1.2.5 Rounding Assessment Criteria: Verify that the following requirement has been met.



1.2.6 Size of Format [B.01.457] The Decision Tree is a step-by-step approach to choosing an appropriate Nutrition Facts table within a family of formats. There are two levels of options, 1st level and 2nd level. The manufacturer must first review all of the options within the first (preferred) level. All of those options must be exhausted before the manufacturer may move to the second level. (See schematic.)

Within the first level, the manufacturer may choose between the Aggregate Format and the Bilingual Aggregate Format – Different Kinds of Foods. Once an option is chosen, the manufacturer must select the largest size of the format that will fit:


Larger versions of a format may always be used. If there is no suitable fit in the 1st level, the manufacturer may proceed to the next level, where any option may be chosen.

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1st Level

or

Aggregate Format – Different Kinds of Food figures 10.1–10.6

Bilingual Aggregate Format

Different Kinds of Food figures 11.1–11.4

2nd Level


figures 11.5–11.6

or Alternate Methods*

* Alternative Methods may only be used for prepackaged product containing an assortment of foods of the same type, when a serving consisting of only one of the foods, and the information for the serving size, energy, or core nutrients is different for the individual foods (e.g., multi-pack of granola bars).



A suitable version (size) of the chosen format has been used. Note: Within the 1st level, a suitable version is the largest version of a chosen format that

fits on 15% or less of the Available Display Surface (ADS) and on one continuous surface of the package.

If the 2nd level is appropriate, any option may be chosen.

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Quick Tips If the largest version of the Aggregate Format – Different Kinds of Foods

(Figure 10.1) or Bilingual Aggregate Format – Different Kinds of Foods (Figure 11.1) is used, then this section has been satisfied.




any version of the Aggregate Format – Different Kinds of Foods or Bilingual Aggregate

Format – Different Kinds of Foods may be used. 1.2.7 Technical and Graphic Requirements [B.01.450 & B.01.460]










A single type colour is used – black or the darkest colour used on the label. There is substantial contrast between the print (type and lines) and the background.

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There is no highlighting of characters or words, and no reverse print (white print on black).

The background is white or a light neutral colour (not more than 5 % tint).

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E) Dual Format – Different Amounts of Food (Schedule L, Figures 12 & 13) 1.2.3 Choice of Format/ Basis of Information [B.01.406(7)]

These formats may be used whenever it is suitable to provide nutrition information for a food in more than one amount or serving size. For instance, foods may have different uses or different units of measurement. For example, applesauce may be used as both a condiment and as a dessert: 1 tablespoon (15 ml), ½ cup (125 ml).

The use of these formats is always optional.




Serving Size The serving size is set out as shown in Schedule L, Figures 12 & 13.


For Primary Serving Size (for 1st amount of food declared under the title “Nutrition Facts”), verify that:



(2nd; in brackets; same units as net quantity declaration.) See notes for exceptions. The serving size corresponds to the first amount of food (first column) for which

information is provided in the table. The amount listed in the serving size and the amount listed in the sub-heading for the first column of food is the same.

For Sub Headings – All Amounts of Food, verify that:

The quantities of all amounts of food are declared in consumer friendly units and listed as subheadings below the primary declaration of the serving size [B.01.406(7)(a)(i)].

The quantities of all amounts of food may also be set out in metric units (optional) [B.01.406(7)(b)].

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E) Dual Format – Different Amounts of Food





container, Calories from fat, % DV cholesterol, footnotes, etc. [B.01.402]. Prescribed terminology is used, as set out in column 2 to the tables to B.01.401 and

B.01.402. Nutrients not listed in the tables to Sections B.01.401 and B.01.402 (core or additional

nutrients) are not declared in the Nutrition Facts table, e.g., amino acids, lycopenes.

Verify that the following format specific requirements have been met [B.01.406(7)(a)].

For Primary Amount of Food, verify that the declaration includes: information for the first amount of food, (upon which the serving size is based), in

units prescribed by column 3 to the tables to Sections B.01.401 & B.01.402 (both absolute amounts (g, mg, etc.) and % DV); and

a foot note: an asterisk is place beside the declaration of grams of fat, with a corresponding footnote indicating it is the amount in the food as sold, e.g., “Amount in 15 ml”. (See Schedule L, Figures 12 or 13.)

For other amounts of food, verify that the declaration includes: Calories, Calories from fat (if declared for the food as sold), % DV for any nutrient that is declared as a % DV for the food as sold.

1.2.5 Rounding





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Within the first level, the manufacturer may choose between the Dual Format and the Bilingual Dual Format for Different Amounts of Food. Once an option is chosen, the manufacturer must select the largest size of the format that will fit:



If there is no suitable fit in the 1st level, the manufacturer may proceed to the next level, where any option may be chosen.

1st Level

or

Dual Format




2nd Level

Bilingual Dual Format – Different Amounts of Food

figures 13.5–13.6



A suitable version (size) of the chosen format has been used.

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Note: Within the 1st level, a suitable version is the largest version of a chosen format that fits on 15% or less of the Available Display Surface (ADS) and on one continuous surface of the package. If the 2nd level is appropriate, any option may be chosen.

Quick Tips If the largest version of the Dual Format – Different Amounts of Food (Figure

12.1) or Bilingual Dual Format – Different Amounts of Food (Figure 13.1) is used, then this section has been satisfied.




any version of the Dual Format - Different Amounts of Food, or Bilingual Dual Format –

Different Amounts of Food may be used. 1.2.7 Technical and Graphic Requirements [B.01.450 & B.01.460]








A single “sans serif” (non-decorative) font is used. Characters do not touch each other or the rules (lines).

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Upper and lower case letters are correctly used.



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F) Aggregate Format – Different Amounts of Food

(Schedule L, Figures 14 & 15) 1.2.3 Choice of Format/ Basis of Information [B.01.406(7)]

These formats may be used whenever it is suitable to provide nutrition information for a food in more than one amount, to reflect different uses or different units of measure of a food. For example, evaporated milk may be used in small quantities to whiten coffee or may be reconstituted and used as a beverage, e.g., 1 tablespoon and ½ cup.

The use of these formats is always optional.




Serving Size

The serving size requirements are set out in the Regulations and in Schedule L, Figures 14 & 15. Note that 250 ml, 125 ml, 15 ml, and 5 ml are visibly measurable units and are considered consumer friendly measures. For liquid foods, these declarations fulfill the requirements to declare the serving size in both consumer friendly units and metric units. Figures 14 & 15 in Schedule L have used these units in this way.

Assessment Criteria: Verify that the following requirements have been met. For the first amount of food, verify that:

The serving size is a quantity of food that can be reasonably consumed at a single eating occasion. (See 2003 Guide to Food Labelling and Advertising, Section 6.2.4.)

The serving is based on the food as offered for sale. The serving size is expressed as a consumer friendly measure (1st) and in metric units

(2nd; in brackets; same units as net quantity declaration.) See notes for exceptions. For all other amounts of food, verify that:

Other amounts are declared using a consumer friendly unit (1st) and in metric units (2nd; in brackets; same units as net quantity declaration.) See notes for exceptions [B.01.406(7)].

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I. The serving size and other amounts of food appear as headings to the appropriate columns of information.




container, Calories from fat, % DV cholesterol, footnotes, etc. [B.01.402]. Prescribed terminology is used [column 2 to the tables to B.01.401 and B.01.402]. Nutrients not listed in the tables to Sections B.01.401 and B.01.402 (core or additional

nutrients) are not declared in the Nutrition Facts table, e.g., amino acids.

Verify that the following format specific requirements have been met [B.01.406(7)(c)].

Information for all foods is declared in units prescribed by column 3 to the tables to Sections B.01.401 & B.01.402 (g, mg, % DV, etc.); and

All nutrition information provided for the first amount of food is also provided for all additional amounts of food, in the same units [B.01.406(2),(3),(4)].



to Sections B.01.401 and B.01.402. 1.2.6 Size of Format [B.01.459]

The Decision Tree is a step-by-step approach to choosing an appropriate Nutrition Facts table within a family of formats. There are two levels of options, 1st level and 2nd level. The manufacturer must first review all of the options within the first (preferred) level. All of those options must be exhausted before the manufacturer may move to the second level. (See schematic.)

Within the first level, the manufacturer may choose between the Aggregate Format and the Bilingual Aggregate Format – Different Amounts of Food. Once an option is chosen, the manufacturer must select the largest size of the format that will fit: on 15% or less of the ADS; and on one continuous surface of the package.


If there is no suitable fit in the 1st level, the manufacturer may proceed to the next level, where any option may be chosen.

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1st Level

or

Aggregate Format



figures 15.1–15.4

2nd Level


figures 15.5–15.6



A suitable version (size) of the chosen format has been used. Note: Within the 1st level, a suitable version is the largest version of a chosen format that fits on 15% or less of the Available Display Surface (ADS) and on one continuous surface of the package. If the 2nd level is appropriate, any option may be chosen.

Quick Tips If the largest version of the Aggregate Format – Different Amounts of Food

(Figure 14.1) or the Bilingual Aggregate Format – Different Amounts of Food (Figure 15.1) is used, then this section has been satisfied.



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any version of the Aggregate Format – Different Amounts of Food or Bilingual

Aggregate Format – Different Amounts of Food may be used. 1.2.7 Technical and Graphic Requirements [B.01.450 & B.01.460]












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Food for Children Under Two Years of Age These formats may be used only on foods sold solely for children under two years of age. They may not be used on products that are promoted for consumption by both young children and adults, e.g., some brands of arrowroot cookies. See Notes in Nutrition Labelling Inspector’s Toolkit, Section G. G) Standard, Horizontal, Linear Formats – Food for Children Under

Two Years (Schedule L, Figures 20, 21, 22, 23 & 31) 1.2.3 Choice of Format/ Basis of Information [B.01.406]

Presenting nutrition information on the basis of one serving of the food as sold (Standard, Horizontal or Linear Formats) is appropriate for most foods. However, these formats may not be used on an assortment of foods of the same type when:

a serving consists of only one of the foods, and the information for the serving size, energy or core nutrients is different for the

individual foods. In this case, the nutrition information must be set out for each food using the Aggregate Format – Different Kinds of Food. Examples include a multi-pack of baby food [B.01.406(3)(a), B.01.457].


The food is solely for children under two years of age. The format of the Nutrition Facts table is suitable for the product.


Serving Size

Basic requirements are set out in the Regulations in the table to B.01.401, B.01.002A(1).



eating occasion. The serving is based on the food as offered for sale.

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G) Standard, Horizontal, Linear Formats – Food for Children Under Two Years


The serving size is expressed as a consumer friendly measure (1st ) and in metric units (2nd; in brackets; same units as net quantity declaration.) See notes for exceptions.

For single serving units [B.01.002A(2)], verify that:

the serving size will be the net quantity of the package when the quantity of food can be reasonably eaten by one person at one time.


Basic requirements are set out in the Regulations in B.01.401, B.01.402, B.01.403.


Calories, fat, sodium, carbohydrate, fibre, sugars, protein, vitamins A and C, calcium

and iron are declared. The sum of saturates and trans is not declared. Saturated fatty acids, trans fatty acids and cholesterol may be declared. If cholesterol is declared then the amounts of saturated fatty acids and trans fatty acids

are also declared. All additional nutrients listed in the table to Section B.01.402 that have been “triggered”

are declared. Additional information set out in the table to Section B.01.402 may be declared, e.g.,

additional nutrients, servings per container, additional vitamins and minerals, etc. Nutrients not listed in the tables to Section B.01.401 and Section B.01.402 (core or

additional information) are not declared in the Nutrition Facts table, e.g., specific amino acids, etc.

Nutrient declarations for nutrients listed in the top part Nutrition Facts table (from Calories to protein) are declared in the absolute units only (Calories, g, mg), as set out column 3 to the tables to B.01.401 and B.01.402. Percent Daily Values (%DV) are not declared for these nutrients.

The vitamin and mineral declarations listed in the second half of the Nutrition Facts table are declared as a “% Daily Value” (%DV).

Prescribed terminology is used [column 2 to the tables to B.01.401 and B.01.402].




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1.2.6 Size of Format [B.01.461]

The Decision Tree is a step-by-step approach to choosing an appropriate Nutrition Facts table within a family of formats. There are three levels of options, 1st level, 2nd level and 3rd level. The manufacturer must first review all of the options within the first (preferred) level. All of those options must be exhausted before the manufacturer may move to the second level. (See schematic.)

Within the first level, the manufacturer may choose between the Standard, Narrow Standard or Bilingual Standard formats. Once an option is chosen, the manufacturer must select the largest size of the format that will fit:



If there is no suitable fit in the 1st level, the manufacturer may proceed to the next level, Bilingual Horizontal Format, where the same rules apply to choosing an appropriate size. However, in the 3rd level, any format or version may be chosen.

1st Level

or

Standard –

Children Under Two figures 20.1 - 20.6

or

Narrow Standard – Children Under Two figures 21.1- 21.4

Bilingual Standard – Children Under Two figures 22.1 - 22.4

2nd Level

Bilingual Horizontal – Children Under Two – figures 23.1 - 23.2

3rd Level Bilingual Standard – Children Under Two – figures 22.5 - 22.7 or Bilingual Horizontal – Children Under Two – figures 23.3 - 23.5 or

Linear – Children Under Two – figures 31.1 - 31.2

Or Alternate Methods of Presentation

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A suitable format has been used (e.g., Standard, Narrow Standard, Bilingual Standard, Bilingual Horizontal, Linear formats for Children Under Two, or Alternate Methods); and

A suitable version (size) of the chosen format has been used. Note: Within the 1st or 2nd levels, a suitable version is the largest version of a chosen format that fits on 15% or less of the Available Display Surface (ADS) and on one continuous surface of the package. If the 3rd level is appropriate, any option may be chosen.

Quick Tips If the largest version of the Standard, Narrow Standard, Bilingual Standard

Formats for Children Under Two (Figures 20.1, 21.1, 22.1), then this section has been satisfied.



For Tags attached to an ornamental container or a package to which a label cannot be physically applied or legibly set out or easily viewed:

any size version of the Standard, Narrow Standard, Bilingual Standard, Bilingual

Horizontal, or Linear Formats for Children Under Two may be used (Schedule L, Figures 20, 21, 22, 23, & 31).






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H) Simplified Formats – Children Under Two Years (Schedule L, Figures 24, 25, 26 & 32) 1.2.3 Choice of Format/ Basis of Information [B.01.403(5)]

The Simplified formats, as set out in Schedule L, Figures 24, 25, 26, and 32, are suitable for foods whose nutrient value is “0", as reported in the Nutrition Facts table, for six or more of: Calories, fat, sodium, carbohydrates, fibre, sugars, protein, vitamin A, vitamin C, calcium, iron. Use of these formats is always optional.




Serving Size

Regulatory requirements are set out in the table to B.01.401, B.01.002A(1).



eating occasion. The serving is based on the food as offered for sale. The serving size is expressed as a consumer friendly measure (1st) and in metric units

(2nd; in brackets; same units as net quantity declaration. See notes for exceptions.)

For single serving units [B.01.002A(2)], verify that:

the serving size is the net quantity of the package when the quantity of food can be reasonably eaten by one person at one time.


Basic requirements are set out in the Regulations, B.01.401(6).

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H) Simplified Formats – Children Under Two Years



The following information, required by the regulations, is declared:

Calories; fat; carbohydrate; protein; any of the following nutrients, if they cannot be expressed as “0" in the Nutrition Facts

table: sodium, fibre, sugar, vitamin A, vitamin C, calcium and iron; any nutrient that is the subject of a statement, claim or representation; any sugar alcohol, vitamin or mineral added to the product (other than iodine added to

salt or fluoride to water or ice); any vitamin or mineral nutrient declared as a component of the product’s ingredients

other than flour; Footnote – “Not a significant source of (naming the excluded core nutrients that apply

to food for children under two years)”. For example, this statement need not apply to saturates, trans or cholesterol. The statement, “Not a significant source of other nutrients,” is acceptable when there are space restraints.

The sum of saturates and trans is not declared; If cholesterol is declared then the amounts of saturated fatty acids and trans fatty acids

are also declared; Nutrient declarations for nutrients listed in the top part Nutrition Facts table (from

Calories to protein) are declared in the absolute units only (Calories, g, mg), as set out column 3 to the tables to B.01.401 and B.01.402. Percent Daily Values are not declared for these nutrients.

The vitamin and mineral declarations listed in the second half of the Nutrition facts table are declared as a “% Daily Value”.

Prescribed terminology as set out in column 2 to the tables to B.01.401 and B.01.402 is used, e.g., “Fat”, “Total Fat”, or “Fat, Total”.

Nutrients not listed in the tables to Sections B.01.401 and B.01.402 (core or additional nutrients) are not declared in the Nutrition Facts table.

1.2.5 Rounding Serving and nutrient declarations are rounded as prescribed in column 4 to the tables


1.2.6 Size of Format [B.01.462] The Decision Tree is a step-by-step approach to choosing an appropriate Nutrition Facts table within a family of formats. There are three levels of options, 1st level, 2nd level and 3rd level. The manufacturer must first review all of the options within the first (preferred) level. All of those options must be exhausted before the manufacturer may move to the second level. (See schematic.)

J-2 Part 2




Within the first level, the manufacturer may choose between the Simplified Standard and the Bilingual Simplified Standard formats. Once an option is chosen, the manufacturer must select the largest size of the format that will fit:



If there is no suitable fit in the 1st level, the manufacturer may proceed to the next level, Bilingual Simplified Horizontal, where the same rules apply to choosing an appropriate size. However, in the 3rd level, any format or version may be chosen.

1st Level

or

Simplified Standard – Children Under Two

figures 24.1 ÷ 24.6

Bilingual Simplified Standard – Children Under Two figures 25.1 ÷ 25.4

2nd Level

Bilingual Simplified Horizontal – Children Under Two

figures 26.1 ÷ 26.2

3rd Level Bilingual Simplified Standard – Children Under Two – figures 25.5 ÷ 25.6 or Bilingual Simplified Horizontal – Children Under Two – figures 26.3 ÷ 26.4 or

Simplified Linear – Children Under Two – figures 32.1 ÷ 32.2


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suitable format has been used (e.g., Simplified Standard, Bilingual Simplified Standard, Bilingual Simplified Horizontal, or Simplified Linear Formats for Children Under Two, or Alternate Methods); and



Quick Tips If the largest version of the Simplified Standard or the Bilingual Simplified

Standard Format for Children Under Two (Figures 24.1 or 25.1) is used, then this section has been satisfied.




any version of the Simplified Standard, Bilingual Simplified Standard, Bilingual

Simplified Horizontal or Simplified Linear Formats for Children Under Two formats, in any size, may be used (Schedule L, Figures 24, 25, 26, 32).





order of presentation, dimensions of type and rules, spacing, and

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use of bold type.








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I) Aggregate Formats – Different Kinds of Foods: Children Under Two Years (Schedule L, Figures 27 & 28)

1.2.3 Choice of Format/ Basis of Information [B.01.406]

These formats are appropriate for prepackaged products containing an assortment of foods of the same type, when:

a serving consists of only one of the foods, and the information for the energy or core nutrients is different for the individual foods.

In these cases (e.g., a variety pack of baby food), use of the Aggregate Format – Different Kinds of Foods is mandatory [B.01.406(3)(a)].




Serving Size

The serving size for all foods is set out as shown in Schedule L, Figures 27 & 28.


The serving size for all foods is a quantity of food that can be reasonably consumed at

a single eating occasion. The serving is based on the food as offered for sale. The serving size is expressed as a consumer friendly measure (1st) and in metric units

(2nd; in brackets; same units as net quantity declaration.) See notes for exceptions. Other amounts of food are declared using a consumer friendly measure (1st) and

metric unit (2nd; in brackets, same units as net quantity declaration).




and iron are declared.

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I) Aggregate Formats – Different Kinds of Foods: Children Under Two Years


The sum of saturates and trans is not declared. Saturated fatty acids, trans fatty acids and cholesterol may be declared. If cholesterol is declared then the amounts of saturated fatty acids and trans fatty acids

are also declared. All additional nutrients listed in the table to Section B.01.402 that have been “triggered”

are declared. Additional information set out in the table to Section B.01.402 may be declared, e.g.,

additional nutrients, servings per container, additional vitamins and minerals, etc. Nutrients not listed in the tables to Sections B.01.401 and B.01.402 (core or additional

information) are not declared in the Nutrition Facts table, e.g., specific amino acids, etc.

Nutrient declarations for nutrients listed in the top part Nutrition Facts table (from Calories to protein) are declared in absolute units only (Calories, g, mg), as set out column 3 to the tables to B.01.401 and B.01.402. Percent Daily Values are not declared for these nutrients.

The vitamin and mineral declarations listed in the second half of the Nutrition Facts table are declared as a “% Daily Value”.

Prescribed terminology is used [column 2 to the tables to B.01.401 and B.01.402]. All nutrition information provided for the first food must also be provided for all food(s)

[B.01.406(2),(3),(4)].





Within the first level, the manufacturer may choose between the Aggregate Format – Different Kinds of Foods: Children Under Two and the Bilingual Aggregate Format – Different Kinds of Foods: Children Under Two. Once an option is chosen, the manufacturer must select the largest size of the format that will fit:



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If there is no suitable fit in the 1st level, the manufacturer may proceed to the next level. However, in the 2nd level, any format or version may be chosen.

1st Level

Aggregate Format – Different Kinds of Foods

Children Under Two figures 27.1 ÷ 27.6


Different Kinds of Foods Children Under Two figures 28.1 ÷ 28.4

2nd Level

Bilingual Aggregate Format – Different Kinds of Foods: Children Under Two

figures 28.5 ÷ 28.6

or Alternative Methods of Presentation



A suitable version (size) of the chosen format has been used. Note: Within the 1st level, a suitable version is the largest version of a chosen format that fits on 15% or less of the Available Display Surface (ADS) and on one continuous surface of the package. If the 2nd level is appropriate, any option may be chosen.

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Quick Tips If the largest version of the Aggregate Format – Different Kinds of Foods:

Children Under Two (Figure 27.1) or Bilingual Aggregate Format – Different Kinds of Foods: Children Under Two (Figure 28.1) is used, then this section has been satisfied.




any version of the Aggregate Format – Different Kinds of Foods: Children Under Two

or Bilingual Aggregate Format – Different Kinds of Foods: Children Under Two may be used.









A single “sans serif” (non-decorative) font is used. Characters do not touch each other or the rules (lines).

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Upper and lower case letters are correctly used.



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J) Aggregate Format – Different Amounts of Food: Children Under Two (Schedule L, Figures 29 & 30)

1.2.3 Choice of Format/ Basis of Information [B.01.406(7)]

These formats may be used whenever it is suitable to provide nutrition information for a food in more than one amount, reflecting different uses or different units of measure of a food. For example, a serving of baby cookies might be one cookie or two.




Serving Size

The serving size is set out as shown in Schedule L, Figures 14 & 15.


For first amount of food, verify that:

The serving size is based on the food as offered for sale. The serving size is a quantity of food that can be reasonably consumed at a single

eating occasion. The serving size is expressed as a consumer friendly measure (1st) and in metric units

(2nd; in brackets; same units as net quantity declaration.) See notes for exceptions. For all other amounts of food, verify that:

Other amounts are declared using a consumer friendly measure (1st) and in metric units (2nd; in brackets; same units as net quantity declaration.) See notes for exceptions [B.01.406(7)].

The serving size and other amounts of food appear as headings to the appropriate columns of information.


Assessment Criteria: Verify that the following general regulatory requirements have been met.


and iron are declared. The sum of saturates and trans is not declared. Saturated fatty acids, trans fatty acids and cholesterol may be declared.

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J) Aggregate Formats – Different Amounts of Food: Children Under Two Years


If cholesterol is declared then the amounts of saturated fatty acids and trans fatty acids are also declared.

All additional nutrients listed in the table to Section B.01.402 that have been “triggered” are declared.

Additional information set out in the table to Section B.01.402 may be declared, e.g., additional nutrients, servings per container, additional vitamins and minerals, etc.

Nutrients not listed in the tables to Sections B.01.401 and B.01.402 (core or additional information) are not declared in the Nutrition Facts table, e.g., specific amino acids, lycopenes, etc.

Nutrient declarations for nutrients listed in the top part Nutrition Facts table (from Calories to protein) are declared in absolute units only (Calories, g, mg), as set out column 3 to the tables to B.01.401 and B.01.402. Percent Daily Values are not declared for these nutrients.

The vitamin and mineral declarations listed in the second half of the Nutrition Facts table are declared as a “% Daily Value”.

Prescribed terminology is used [column 2 to the tables to B.01.401 and B.01.402]. All nutrition information provided for the first food must also be provided for all food(s)

[B.01.406(2),(3),(4)].


Serving and nutrient declarations are rounded as prescribed in the tables to Sections

B.01.401 and B.01.402.


Within the first level, the manufacturer may choose between the Aggregate Format – Different Amounts of Food and the Bilingual Aggregate Format – Different Amounts of Food. Once an option is chosen, the manufacturer must select the largest size of the format that will fit:


Larger versions of a format may always be used. If there is no suitable fit in the 1st level, the manufacturer may proceed to the next level. However, in the 2nd level, any format or version may be chosen.

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1st Level

or

Aggregate Format – Different Amounts of Food



Different Amounts of Food Children Under Two figures 30.1 ÷ 30.4

2nd Level





A suitable version (size) of the format has been used. Note: Within the 1st level, a suitable version is the largest version of a chosen format that fits on 15 % or less of the Available Display Surface (ADS) and on one continuous surface of the package. If the 2nd level is appropriate, any option may be chosen.

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Quick Tips If the largest version of the Aggregate Format – Different Amounts of Food for Children

Under Two (Figure 29.1) or Bilingual Aggregate Format – Different Amounts of Food for Children Under Two (Figure 30.1) is used, then this section has been satisfied.




any version of the Aggregate Format – Different Amounts of Food for Children Under

Two or Bilingual Aggregate Format – Different Amounts of Food for Children Under Two may be used.










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Part B Foods for Use in Manufacturing Other Foods [B.01.404] 1. Nutrition Information

These requirements apply to a prepackaged product that is intended for use as an ingredient: in the manufacture of other prepackaged products intended for sale to a consumer at the retail

level, or in the preparation of food by a commercial or industrial enterprise or institution.

Note: The nutrition information for these products is not required to use the Nutrition

Facts table format. See the Inspector’s Toolkit, Section H. 1.1 Presence of Nutrition Information

Nutrition information is provided for all prepackaged food for use in the manufacture of other foods.

Rationale Nutrition labelling is a mandatory labelling requirement under the Food and Drug Regulations. These requirements are based on health. Assessment Criteria: Verify that the following requirement has been met.

Nutrition information is provided for each prepackaged product [B.01.404(2)].

Note 1: The nutrition information may be conveyed on an accompanying hard copy document with the delivery of the food.

Note 2: In the case of foods that are shipped to a purchaser on a continual basis, with no change to the formulation, documentation may be provided to the purchaser on the basis of the first shipment, without having to provide the information on an ongoing basis provided the purchaser agrees in writing to this arrangement. Any change to the nutrition information as a result of formulation changes or other influences would have to accompany the modified product with its first delivery after the change has occurred.

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1.2 Format of Nutrition Information

The information is provided in a manner consistent with the Food and Drug Regulations.

Rationale The Regulations prescribe the manner in which the nutrition information is provided. These parameters must be respected, to ensure that the manufacturers have accurate information upon which to base the calculations of the nutrition information of their final products. 1.2.1 Language


The nutrition information is shown in English or in French.

1.2.2 Nutrition Information (Serving Size, Energy, Nutrients)

Serving Size

Assessment Criteria for Serving Size: Verify that the following requirements have been met.

The nutrition information is provided:

per gram (g) or 100 grams (100 g) if the net quantity of the food is declared on the label as a weight or count; or

per millilitre (ml) or 100 millilitres (100 ml) if the net quantity of the food is declared on the label as a volume [B.01.404(3)(c)(i)&(ii)].

The declaration of serving size may be omitted, i.e., amount of food reasonably consumed at one eating occasion declared in a consumer friendly measure and metric units [B.01.404(3)(c)(iii)].

Energy and Nutrients Assessment Criteria for Energy and Nutrients [B.01.401, B.01.402, B.01.404]: Verify that the following requirements have been met.

Calories and core nutrients are declared [B.01.401, B.01.404(3)(a)]. All additional nutrients that have been “triggered” are declared [B.01.402,

B.01.404(3)(a)]. Additional information may be declared, e.g., additional nutrients, Calories from fat,

% DV cholesterol, etc. [B.01.402, B.01.404(3)(b)]. Vitamins are declared in the units set out in table I of Division 1 of Part D of the Food

and Drug Regulations (e.g., RE, µg, mg, NE) [B.01.404(3)(c)(i)].

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Minerals are declared in the units set out in table I of Division 2 of Part D of the Food and Drug Regulations (e.g., mg, µg) [B.01.404(3)(c)(i)].

The information for the other nutrients and energy is declared in absolute units as set out in column 3 to the tables to B.01.401 and B.01.402 (Calories, g, mg) [B.01.404(3)(c)(ii)].

The declaration of % Daily Values may be omitted [B.01.404(3)(c)(iii)]. Prescribed terminology is used [column 2 to the tables to B.01.401 and B.01.402].

1.2.5 Precision of Declarations/ Rounding

Assessment Criteria for Precision of Declarations/ Rounding [B.01.404(3)(c)(iv)]: Verify that the following requirements have been met.

Nutrient declarations are not rounded. Nutrient declarations are declared as accurately as the analytical methods (lab tests)

permit.

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Part C

Ready-to-Eat, Prepackaged Foods for Use in a Commercial or Industrial Enterprise or Institution [B.01.405] These requirements apply to a multiple-serving, ready-to-eat, prepackaged food for use in a commercial or industrial enterprise or institution. See the Inspector’s Toolkit, Section H. Note: The nutrition information for these products is not required to use the Nutrition

Facts table format. 1. Nutrition Information 1.1 Presence of Nutrition Information

Nutrition information is provided for all prepackaged foods.

Rationale Nutrition labelling is a mandatory labelling requirement under the Food and Drug Regulations. These requirements are based on health. Assessment Criteria: Verify that the following requirement has been met.

Nutrition information is provided for each prepackaged product [B.01.405(2)].



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1.2 Format of Nutrition Information

The information is provided in a manner consistent with the Food and Drug Regulations.

Rationale The Regulations prescribe the manner in which the nutrition information is provided. These parameters must be respected, to ensure that the manufacturers have accurate information upon which to base the calculations of the nutrition information of their final products. Note: Nutrition information may be presented as a list. A table format is not required. 1.2.1 Language

The nutrition information is shown in English or in French.

1.2.2 Nutrition Information (Serving Size, Energy, Nutrients)

Serving Size [B.01.405(3)(a)&(c)]


The nutrition information is provided per portion and is expressed as a consumer

friendly measure (1st) and in metric units (2nd; in brackets; same units as net quantity declaration.) See notes for exceptions.

Energy and Nutrients [B.01.401, B.01.402, B.01.405] Assessment Criteria for Energy and Nutrients: Verify that the following requirements have been met.

Calories and core nutrients are declared [B.01.405(3)(a)]. All additional nutrients that have been “triggered” are declared [B.01.405(3)(a)]. Additional information may be declared, e.g., additional nutrients, Calories from fat, %

DV cholesterol, etc. [B.01.405(3)(b)]. Nutrient declarations are declared units set out in the column 3 of the tables to

Sections B. 01.401 and B.01.402 [B.01.405(3)(c)]. Prescribed terminology is used [column 2 to the tables to B.01.401 and B.01.402]

[B.01.405(3)(c)].

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1.2.5 Rounding [B.01.405(3)(c)] Assessment Criteria for Rounding: Verify that the following requirement has been met.



J-1 Part 1

Evaluation Standard for the Process

Section J-1 Part 1 – Evaluation Standard for the Manufacturing Process Table of Contents

1. Control of Operation........................................................................ 1

1.1 Product Formulation ............................................................................................... 1 1.1.1 Product formulae ....................................................................................... 1 1.1.2 Nutritional requirements ............................................................................ 2 1.1.3 Nutrient value declaration.......................................................................... 3 1.1.4 Composition and label accuracy................................................................ 7

1.2 Process Design ...................................................................................................... 8 1.2.1 Process Design ........................................................................................ 8

1.3 Incoming Material Control ...................................................................................... 9 1.3.1 Ingredients................................................................................................. 9

1.4 Product Preparation/Blending............................................................................... 11 1.4.1 Critical factor control................................................................................ 11

1.5 Process Control .................................................................................................... 12 1.5.1 Control of critical factors .......................................................................... 12

1.6 Labelling Control................................................................................................... 12 1.6.1 Control factors ......................................................................................... 12

1.7 Deviation Control and Corrective Action............................................................... 13 1.7.1 Deviation control...................................................................................... 13 1.7.2 Corrective action...................................................................................... 14

2. Equipment ..................................................................................... 14

2.1 General Equipment............................................................................................... 14 2.1.1 Design and installation ............................................................................ 14 2.1.2 Equipment maintenance and calibration program ................................... 15 2.1.3 Instrumentation (e.g., scales, metering devices) ..................................... 15

3. Personnel....................................................................................... 16

3.1 Training ................................................................................................................ 16 3.1.1 Technical training .................................................................................... 16

4. Transportation and Storage.......................................................... 17

4.1 Handling, Storage and Transport.......................................................................... 17 4.1.1 Control factors ......................................................................................... 17

5. Records.......................................................................................... 17

5.1 General Records .................................................................................................. 17 5.1.1 General records requirements................................................................. 17

5.2 Product Formulation ............................................................................................. 18 5.2.1 Nutrient value declaration records ........................................................... 18

5.3 Control of Operation ............................................................................................. 19 5.3.1 Process design records ........................................................................... 19 5.3.2 Incoming material control records............................................................ 19 5.3.3 Product preparation/blending records...................................................... 21 5.3.4 Process control records........................................................................... 21 5.3.5 Deviation and corrective action records................................................... 22

5.4 Equipment ............................................................................................................ 22 5.4.1 Maintenance and Calibration Records..................................................... 22

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1 Control of Operation

1.1 Product Formulation

1.1.1 Product formulae

Current written formulae are available for each product produced and any factors in the product formulation that are critical to the delivery of a product of uniform nutrient composition are identified.

Rationale Formulae provide a basis for control of both a product’s processing mechanisms and its composition, including nutrient content, nutrition labelling and claims. Inadequate identification of critical procedures and protocols or of critical ingredients and their specifications may indicate lack of awareness or control of critical factors. These inadequacies could result in inaccurate nutrient composition. Assessment Criteria: Verify that the following requirements have been met.

Written formulae are current and available for each product. The formulae contain ingredient information.

All ingredients are identified, including additives, added vitamins, minerals, amino acids (e.g., brand/supplier, concentration, type, etc.), and components of each.

Amounts of all ingredients are identified.

Products are formulated to ensure accurate nutrition declarations. If ingredient substitution (“and/or” ingredients) is permitted, the choice of the

ingredients (i.e., the alternating use of substitutable ingredients) does not affect the nutrient content of the final product.

When the formula allows for the use of rework, maximum levels and acceptable sources of the rework are specified. The effects of rework on the nutrient content and consequently, the Nutrition Facts table, are taken into consideration in the development of the formulation.

Factors critical to product composition:

Ingredients critical to product composition are identified with complete specifications and limits. (For example, common sources of errors include incorrectly identified edible oil ingredients, sweeteners, fibre ingredients and protein sources.)

Procedures and protocols for functions that are implicated in the production of products of uniform nutrient composition are documented. (For example, common

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sources of error include failure to take into account moisture and/or nutrient losses/changes during baking, heating, drying, evaporation, and storage.)

Ingredients and nutrients particularly susceptible to change/loss are identified. (For example, common problems include oxidation of highly polyunsaturated fatty acids, oxidation of vitamin C, and protein-sugar reactions (Maillard) in meat products.)

1.1.2 Nutritional requirements

The addition of vitamins, mineral nutrients and amino acids to food products is controlled to meet the requirements of the Food and Drugs Act and Regulations. Foods for which nutrient content claims and health claims are made meet the compositional requirements of the Food and Drug Regulations [Sections B.01.503, B.01.600].

Rationale The manufacturer has control over the formulation to ensure that all nutritional requirements and claims are met. Formulation controls are necessary to prevent hazards which could result from excesses, inadequacies and omissions of nutrients e.g., fortified foods and foods for which there are nutrition and/or health claims (e.g., Calorie-reduced, low sodium). Assessment Criteria: Verify that the following requirements have been met.

Vitamins, mineral nutrients and amino acids are added to foods in accordance with the Food and Drug Regulations [D.03.002 and specific regulations].

Added nutrients are food grade and from permitted sources. The manufacturer has specifications for nutrients. The manufacturer receives the following documentation:

nutrition information for each shipment of nutrient premix [B.01.404]; and a certificate of analysis for each lot of nutrient.

The manufacturer has verified and can demonstrate through calculations that added nutrients are used within the limits specified in the Food and Drug Regulations.

Final products meet the compositional requirements for any nutrient content claim or health claim made on the label or in any advertisements.

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1.1.3 Nutrient value declaration

All prepackaged products carry a Nutrition Facts table, other than permitted exemptions. The declared nutrient values in the Nutrition Facts table are accurate throughout the period the label is in use, taking into consideration the required rounding and all sources of variation, including the natural variation of nutrients in food, variation in nutrient content due to processing and variations due to laboratory methods. Declared nutrient values of individual lots of product have a high probability of meeting the Nutrition Labelling Compliance Test. http://www.inspection.gc.ca/english/fssa/labeti/nutricon/nutricone.shtml The nutrient composition requirements for nutrient content claims and health claims are met throughout the shelf life of the product when held at recommended or usual storage conditions.

Rationale

Nutrient declarations and nutrient content claims are expected to be accurate for each specific product labelled. Many consumers and health professionals use nutrition information on food labels as part of the dietary management of chronic disease or conditions in which nutrition plays a role. Assessment Criteria: Verify that the following requirements have been met.

Prepackaged products declare a Nutrition Facts table in compliance with the Food and Drug Regulations.

Label values have a high probability of being accurate and are rounded in compliance with the Food and Drug Regulations [column 4 of the tables to Sections B.01.401, B.01.402].

Individual lots have a high probability of meeting the CFIA Nutrition Labelling Compliance Test throughout the period the label is in use. (See the 2003 Guide to Food Labelling and Advertising, Section 6.11.)

The legal agent determines the nutrient value of products through one or more of the following methods or equivalent.

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Method 1: Nutrient Analysis of “Finished Food”

Suitable for all foods e.g., vegetable oils, protein in meat Suitable for foods with nutrition and health claims e.g., ensure nutrient is present at acceptable levels, "X% less" claims When the legal agent relies on end product analysis, the following minimum specifications are met:

The legal agent has a representative sampling plan that takes into account known sources of variation.

The frequency of sampling is suitable for the product being analysed. The foods are analysed by qualified technicians using collaboratively tested AOAC

methods of analysis or equivalent. (See Validation of all options below.)

Method 2: Use of a Representative Data Base* for “Finished Food”

Most suitable for single ingredient foods and less complex foods e.g., eggs, honey, maple syrup, fruit, vegetables, meat, poultry, fish, seafood, canned vegetables, butter, and sugar When the legal agent relies on finished food data bases, the following minimum specifications are met:

The food accurately fits the description of the specific food in the data base. The data base was developed for labelling purposes and is consistent with Health

Canada’s Guide for Developing Nutrition Labelling Values or the FDA Nutrition Labelling Manual – A Guide for Developing and Using Data Bases, 1998 edition: http://vm.cfsan.fda.gov:80/~dms/industry.html#lab

The sampling plan was carefully designed to get a representative sampling of the food available in the Canadian market place. For example, if the data base is national in scope, then samples should be taken from across the country.

The data base is maintained and updated on a regular basis.

*Nutrition labelling data bases for finished food are defined as collections of nutrient data for specific products or commodities. The data bases may be compiled by a legal agent, an organization or a trade association of legal agents.

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Method 3: Use of an Ingredient/Recipe Data Base*

Suitable for multi-ingredient foods e.g., bakery products When the legal agent relies on ingredient data bases, the following minimum specifications are met:

The legal agent can document the data source, (e.g., supplier’s data used for each ingredient) and demonstrate that the data for each nutrient in the final product is accurate.

The legal agent has procedures in place to ensure that the influence of processing factors, such as heating, drying, effects of pH, etc., are taken into account.

The data base is maintained. The legal agent has procedures in place to ensure that the values in the ingredient composition data bases are reviewed and updated as needed. (For example, the data base is updated to reflect changes in ingredients or suppliers of ingredients.)

The legal agent has procedures in place to ensure that nutrient values are product specific. (Nutrient data specific to one product formulation and process are not used for a similar formulation and process. For example, each of 18 macaroni and cheese dinners has its own nutrient data calculations.)

The legal agent ensures that the nutrient values used for ingredients are not pre-rounded (i.e., the raw data from database is being used). When added together, multiple ingredients with nutrient values rounded down (e.g., 0.4 rounds to 0.0) will give lower values than is actually present.

*An “ingredient” or “recipe” data base is defined as a data base that is comprised of nutrient data from several sources. In these data bases, software is used to calculate label values for the final product from the combined nutrient content of ingredients that comprise a product’s recipe, while taking into account nutrient and moisture losses during processing. Method 4: Use of Published Data *

Suitable for foods such as flour and rice When the legal agent relies on published data bases, the following minimum specifications are met:

The published data used is reliable. The published data is applicable to the product. (For example, nutrient data for pears

packed in juice should only be used for that product and not for other similar products such as pears packed in light syrup.)

Fortification levels meet Canadian requirements.

* Note: The legal agent may use published data as a basis for establishing nutritional values. However, most published data are not designed for nutrition labelling and it is the legal agent’s responsibility to ensure that the values are accurate for the product.

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Method 5: Technical Expertise — Use of a Food Scientist or Other Expert in

Nutrient Data

When the legal agent relies on nutrition labelling consultants, the following minimum specifications are met:

The legal agent can supply the name and address of the consultant. The legal agent can supply an overview of what methods were used to determine

nutrient values. The consultant should be able to show appropriate data sources and account for

variance, statistics, and potential nutrient loss.

Other Options

The legal agent may use methods other than the above to develop nutrient values. In all cases, the legal agent should be able to demonstrate that the nutrient values are accurate. Validation for all options:

The legal agent has a validation system in place to affirm that the method or methods

used to determine the nutrient content of their products will result in labels with accurate Nutrition Facts tables.

The validation system should be overseen by qualified personnel, should include end product testing, and when applicable, validation of the data. The validation plan should also include shelf life stability validation.

Qualified Personnel

Individuals or organizations responsible for verification are identified and are qualified.

Validation of Data Procedures are in place to validate (audit/ review) data such that final values have a

high probability that all declared values will meet compliance criteria.

The validation system reviews the appropriateness of the method(s) used, controls in place to ensure the specificity of the data, i.e., does the data accurately represent the ingredients/foods in use, and that data bases are updated as required, etc.

End Product Testing

A system of end product testing is in place to verify that the values in the Nutrition Facts table are accurate and that the product is in within tolerance. The following factors should be taken into consideration in the design of the validation system.

Frequency: Frequency of testing is sufficient to substantiate nutrient values used in the Nutrition Facts table. Foods with variable nutrients would require increased frequency of testing compared to foods with a stable nutrient content.

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Choice of laboratory: The choices below are listed in order of desirability. Canadian laboratory accredited by the Standards Council of Canada (SCC)

that lists the testing of nutrients in foods in their scope (www.scc.ca), Canadian laboratory knowledgeable in food testing, In-house laboratory with qualified analysts or an outside lab that can

demonstrate proficiency in producing quality data, or Laboratory located at the American parent company or American laboratories.

Laboratory methods: The method is specific for the food. In some cases, methods are designated

for specific foods and specific nutrients (e.g., protein in flour). The method is an AOAC official method. Where no AOAC method is available, other reliable validated methods may be

used. Sampling:

Techniques used ensure that samples are representative of the product. Results:

The results are within tolerance of the declared values and if not, appropriate action is taken (i.e., reformulation, modification of Nutrition Facts table, tightening of processing controls, etc.)

Actual results correspond with the theoretical calculations and if not, the variation is justified.

When end product testing indicates non-compliance, corrective action should be taken in line with Section 1.7, “Deviation Control and Corrective Action”.

Shelf life stability testing:

The legal agent has conducted stability analysis for selected nutrients in the final food with sufficient frequency to substantiate the maintenance of the nutrient content up to the best before date, expiration date or shelf life of the product. (The analysis should take into consideration packaging when subjected to normal conditions of storage and distribution.)

1.1.4 Composition/label accuracy

The manufacturer has procedures to ensure that nutrition information on labels is accurate and meets the applicable requirements of the Food and Drugs Act and Regulations.

Rationale Inaccurate Nutrition Facts tables, nutrition claims and health claims may pose a health risk to those under dietary management for chronic diseases such as diabetes, heart disease, high blood pressure, cancer or osteoporosis who are making food choices based on nutrient content. Inaccurate labels may also be considered false and misleading and in violation of Section 5.1 of the Food and Drugs Act. Inaccurate labels run counter to the objective of enabling consumers to make informed food choices to achieve healthy eating goals.

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Procedures are in place to ensure that label information accurately represents product

formulation and composition. The following are examples of such procedures: Labels are reviewed by trained personnel for compliance with all pertinent

Canadian legislation, including requirements for nutrition labelling, nutrient content claims and health claims.

Nutrition Facts table is verified for accuracy. All new labels or modifications to labels are reviewed and verified for accuracy. There is a system of communication between departments that ensures that any

changes in formulation, suppliers or brands of ingredients result in an assessment review for any impact on labelling, composition or claims (for all formats of the specific product). If there is impact (specifically, on information in the Nutrition Facts table, nutrient content claims and health claims), consequent modifications are made as required.

All incoming labels are verified for accuracy/correctness.

1.2 Process Design 1.2.1 Process design

The manufacturer demonstrates the process is designed in a manner to ensure the composition of the product is constant and reflects the nutrient declarations.

Rationale Written verification is necessary to demonstrate that each process used is adequate to ensure the composition of the product reflects the values declared on the label. Assessment Criteria: Verify that the following requirements have been met.

For every product a written description of the process, including procedures, is

available upon request. The process is established using accepted scientific methods. Details of actual

experimental methods are available. All critical factors for each product, including the critical limits for each factor, are

identified, tested and evaluated in the development of the process (e.g., heating, drying, freezing, cooling, etc.)

NOTE: The degree of testing and evaluation required is relative to the risk of the operation.

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Any changes to the process are assessed to evaluate if there has been an effect on the nutritional content of the food and appropriate action is taken to ensure that the Nutrition Facts table, nutrition and health claims are accurate.

1.3 Incoming Material Control

1.3.1 Ingredients

The manufacturer controls incoming ingredients to ensure that the quality and nutritional content of ingredients meets specifications at point of receiving.

Rationale Control of incoming ingredients contributes to the production of a product with a consistent nutrient content.

Note: Specifications for nutrients are assessed in subsection 1.1.2, “Nutritional requirements”.


The manufacturer has written specifications and ensures that all components of the

ingredients are declared. Purchasing specifications include a provision for compliance with the Food and Drugs

Act and Regulations. Nutrition information accompanies each shipment of incoming ingredients [B.01.404].



The manufacturer controls incoming ingredients through one of the following programs or equivalent.

Option 1 Periodic Evaluation of Incoming Ingredients

A representative sample is taken to verify the accuracy of nutrition information or certificates of analysis at a scheduled frequency.

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The manufacturer maintains a documented history of adherence to specifications for each supplier, e.g., analytical results.

A new history of adherence to specifications is established when a firm changes suppliers, purchases ingredients from a new supplier, purchases a new ingredient from an existing supplier or when spot checks do not agree with the certificate of analysis.

Option 2 100% Lots Inspected

Each incoming lot is sampled according to a pre-determined sampling plan and analysed for adherence to specifications.

Option 3 Vendor Certification

When the manufacturer relies on vendor certification the following minimum requirements are in place:

The manufacturer has documentation to demonstrate adequate knowledge of the supplier's process. This may include, for example: process flow charts, on-site evaluations, identification of critical control points, specifications, control limits, monitoring programs and frequencies, corrective action and verification procedures.

The manufacturer has data to demonstrate the capability of the supplier's process to consistently manufacture within specifications. This may include process capability studies. Statistical process control charts for each critical control point must be available upon request from each supplier.

Prior to implementation of a periodic monitoring program, the firm analyses an appropriate number of consecutive lots to establish an historical data base and confirm adherence to specifications.

The manufacturer conducts periodic monitoring to verify adherence to specifications, e.g., annually.

The manufacturer conducts vendor audits to validate the status of the vendor certification program.

Non-Conforming Ingredients:

When ingredients do not meet specifications, the manufacturer investigates and identifies the root cause. If the ingredients do not meet specifications but have not been used, it is not considered a deviation. However, if it is possible that ingredients not meeting specifications have been used, the manufacturer should initiate deviation/corrective action as per subsection 1.7, “Deviations and Corrective Action.”

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1.4 Product Preparation/Blending 1.4.1 Critical factor control

Critical factors in the product preparation/blending operation that could affect product composition and nutrient content are controlled.

Rationale Inadequate control of critical factors could result in the production of a variable product that may not conform to product specifications. Consequently, the list of ingredients, nutrition declaration and nutrient content claims may be incorrect.


The manufacturer has controls in place to ensure that product formulation and

operating procedures are followed. Critical areas in the product preparation/blending operation include, but are not limited to the following:

Product preparation/blending measuring, e.g., weighing, volumetric control (metering); blending – adequate blending to ensure consistent distribution of ingredients; temperature treatment control (e.g., heating, blanching, defrosting, cooling) since

temperature treatment may result in nutrient loss, and pH/acidity control (e.g., pH measurements, titratable acidity) since certain nutrients

are affected by the pH of the substrate.

Composition controls to ensure that the product formulation is followed and that only product

substitution sanctioned by the formulation occurs; and if “rework” product is used, there is provision for its use in the formulation and its

use does not render the list of ingredients nor the nutrition label inaccurate.

Nutrient addition controls to ensure nutrient levels comply with regulatory and label requirements

including: clear identification of each nutrient, proper storage and handling to maintain nutrient potency, accurate measurement, and adequate blending for homogeneity.

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1.5 Process Control

1.5.1 Control of critical factors

All critical processing factors are controlled to ensure the compositional integrity of the product.

Rationale To produce foods that consistently meet specifications, manufacturers need to identify and control processes and procedures that are critical to production Assessment Criteria: Verify that the following requirements have been met.

The manufacturer ensures all critical processing factors that may affect nutrient

content or the ingredient list (identified in subsection 1.1.1) are controlled within defined limits to maintain label accuracy (e.g., heat treatment, time/temperature variables – pasteurizing, retorting, curing.)

The manufacturer monitors the critical factors at a scheduled frequency. The frequency of monitoring will depend on the type of process and associated risk.

1.6 Labelling Control

1.6.1 Control factors

The manufacturer has controls in place to prevent mislabelling.

Rationale Control of labelling is important to ensure that the correct label is applied to each product. Use of incorrect labels may result in inaccurate information being provided to consumers, and may also result in potential health hazards. Assessment Criteria: Verify that the following requirements have been met.

The manufacturer has controls in place to prevent the mislabelling of products. Typical controls may include the following:

During changeovers, product types are effectively separated (e.g., appropriate breaks between products, use of marked containers or visual inspection to ensure products are not mixed prior to labelling.) Different product labels and/or prelabelled packaging are effectively

separated.

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Identifying marks and/or colours are used on labels to ensure correct labels are being loaded into the labeller.

Tops and bottoms of label bundles are visually checked for mixed labels prior to use.

Controls are in place to ensure the product being supplied or added to the labelling operation corresponds to the labels in use.

1.7 Deviation Control and Corrective Action 1.7.1 Deviation control

Where critical limits are exceeded or defects occur which could affect composition or nutrition declarations, procedures are in place to identify, isolate and evaluate products.

Rationale Product composition may be affected when processes deviate from critical limits and procedures, or when defects occur. A failure to adhere to procedures, or inadequate deviation procedures, could result in the sale of non-compliant products.


The manufacturer controls deviations by identifying the deviation, isolating affected

products and evaluating affected products. Verify the following:

Identification of deviation The manufacturer has a system in place to identify deviations when they occur.

Isolation of affected product The manufacturer has effective procedures in place to isolate, clearly mark and

control all product manufactured during the deviation period. All unsatisfactory product is isolated back to the point where the process was

last in control. This could be beyond the last satisfactory record. Isolated product is clearly marked, e.g., tags are firmly attached with the

following information: hold number, product identity, quantity, date held, the reason for the hold, and the name of the person holding the product.

The manufacturer maintains control of the product from the hold date to the date of final disposition.

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Evaluation of affected product Product evaluation is conducted by a qualified person, e.g., process deviations are

evaluated by qualified personnel. Disposition of affected product, (e.g., sorting of suspect lots, disposal, etc.) is

conducted in an appropriate manner by adequately trained personnel. Evaluation is adequate to detect potential health hazards related to inaccurate

nutrient declarations and nutrient claims. For example, sampling is adequate to identify the extent of the problem, the tests are appropriate, the judgement is based on sound science and the product is not released until the evaluation has determined that no potential health hazard exists.

1.7.2 Corrective action

Corrective action taken following any deviation is effective to ensure the safety of the product and to prevent recurrence of the deviation.

Rationale Appropriate corrective action will address the root cause of deviations. To prevent recurrence, the action must be followed-up: monitored and reassessed to ensure that the corrective action taken is effective.


The manufacturer's corrective action program includes the following:

Investigation is completed to determine the cause of the deviation. Effective measures are taken to prevent recurrence of the deviation. The manufacturer verifies the effectiveness of the corrective action taken.

2. Equipment

2.1 General Equipment

2.1.1 Design and installation

All equipment and utensils are designed, constructed and installed to function as intended and to achieve product specification.


Equipment is designed, constructed and installed to ensure that it is capable of

delivering the requirements of the process.

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Equipment is designed, constructed and installed to ensure that it is capable of producing a product that meets specifications. e.g., composition, labelling, etc.

2.1.2 Equipment maintenance and calibration program

An effective maintenance and calibration program is in place to ensure that equipment performs consistently as intended.


The manufacturer has an effective written preventative maintenance program to

ensure that equipment that may have an impact on product composition functions as intended. This includes: a list of equipment requiring regular maintenance, and defined maintenance procedures and frequencies. For example, equipment

inspections, adjustments and part replacements are based on the equipment manufacturer's manual or equivalent, or are based on operating conditions that could affect the condition of the equipment.

The preventative maintenance program is adhered to. Written protocols, including calibration methods and frequencies, are established by

the manufacturer for equipment monitoring and/or controlling devices that may impact on product composition.

Maintenance and calibration of equipment is performed by appropriately trained personnel.

2.1.3 Instrumentation (e.g., scales, metering devices)

Instrumentation is designed, constructed, installed and maintained such that the equipment is capable of delivering the required process to ensure product composition.

Rationale Inadequate processing, food additive addition, nutrient addition or composition may result from improper design, installation, calibration or maintenance of instruments. These inconsistencies and/or errors may affect the final nutrient content of the product. Assessment Criteria: Verify that the following requirements have been met.

Instruments which control factors critical to product composition are designed, installed, constructed and calibrated as necessary to ensure that they function as intended.

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The following are some examples of instrumentation that may be required to control factors critical to the composition:

Scales and metering devices The sensitivity is appropriate to the use. Scales and metres are calibrated as necessary to ensure accuracy at all times.

Other instrumentation Other specialized instrumentation necessary for the control of critical factors are in

place and calibrated as necessary, e.g., pH metres, temperature measuring devices.

3. Personnel

3.1 Training

3.1.1 Technical training

To ensure the accuracy of nutrition declarations on the label, personnel are trained such that they have adequate technical knowledge and understanding of the operations or processes for which they are responsible.

Rationale Accurate nutrition labelling is highly dependant on the ability of personnel to perform their tasks.


Training is appropriate to the complexity of the manufacturing process and the tasks

assigned. For example: Personnel are trained to understand the importance of the critical factors for which

they are responsible, e.g., the critical limits, the procedures for monitoring, the action to be taken if the limits are not met, nutrition labelling requirements and the records to be kept.

Personnel responsible for the maintenance of scales and metering devices are trained to identify deficiencies and to take the appropriate corrective action.

Operators are trained to have current knowledge of equipment and process technology, e.g., apprenticeship training, pasteurization operation training, feed pump calibration training.

Personnel responsible for maintenance of equipment impacting on nutrition content and declaration have been appropriately trained to identify deficiencies and to take the appropriate corrective action, e.g., in house repairs, contract

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repairs. Individuals performing maintenance on specific equipment are appropriately trained.

4. Transportation and Storage

4.1 Handling, Storage and Transport

4.1.1 Control factors

Ingredients and finished products are handled, stored and transported in a manner that minimizes nutrient loss.

Rationale Certain nutrients are very sensitive to environmental stresses, including heat and light. Abuse of ingredients and finished products may lead to nutrient loss and, thus, inaccurate nutrient labels. Assessment Criteria: Verify that the following requirements have been met.

Ingredients and finished products requiring refrigeration are stored and transported at

40 C (390 F) or less and are appropriately monitored. Frozen ingredients and finished products are stored and transported at temperatures that do not permit thawing and are appropriately monitored.

Ingredient and finished products rotation is controlled to prevent deterioration and spoilage.

Humidity sensitive ingredients and finished products are stored and transported under appropriate conditions to prevent deterioration.

5. Records

5.1 General Records

5.1.1 General record requirements

Information is recorded in a manner to represent an accurate history of the product or process. Records are retained for the required period of time.


Records are legible, permanent and accurately reflect the actual event, condition or

activity.

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Errors or changes are identified in a manner such that the original record is clear, e.g., strike out with a single stroke and initial the correction/change.

Each entry on a record is made by the responsible person at the time that the specific event occurred. The completed records are signed and dated by the responsible person.

Critical records are signed by a qualified individual designated by management prior to distribution of the product. All other records are reviewed at an appropriate frequency to provide an early indication of potentially serious deficiencies.

Records are retained for at least one year after the expiry date on the label or container or if there is no expiry date, for at least two years after the date of sale.

Records are maintained and are available upon request.

Note: When records are kept electronically, an electronic signature is acceptable. 5.2 Product Formulation

5.2.1 Nutrient value declaration records

Records are available to demonstrate the validity of the declared nutrient values


Records include nutrient calculations that meet the following criteria:

Laboratory analysis Records include laboratory tests that demonstrate the analyses were appropriate

to the operation and food in question. Minimum declared nutrient values records include: nutrients analysed; frequency of testing; sampling – records of when and where the samples were taken and what part

of production the samples represent (e.g., lot number, best before or expiry date, production date, shift, line, time, etc.);

laboratory used and their qualifications for doing testing (e.g., accreditation by SCC for testing nutrients, etc. – see Section 1.1.3 , “Validation of all options”);

laboratory methods used (see Section 1.1.3, “Validation of all options”); analytical results – when results are not within tolerance, records indicate: 1)

specific lots involved, and 2) actions taken to correct the situation and prevent re-occurrence (e.g., reformulation, modification of Nutrition Facts table, tightening of processing controls, etc.);

comparison of actual results to theoretical calculations – when discrepancies in results occur, the variation is justified; and

results are within tolerance of the declared values and if not, appropriate action was taken (e.g., reformulation, modification of Nutrition Facts table,

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tightening of processing controls, etc.)

Records of data base maintenance identification of the data base(s) and/or software(s) – including the specific version

– in use; record of all changes that may affect the accuracy of the data base (e.g., changes

in formulation/recipe, food yields and retention factors, etc.); records of updates to the data base values and software calculations; and records of quality control audits.

5.3 Control of Operation

5.3.1 Process design records

Records are available to demonstrate the adequacy of procedures and methods used in process development.

Rationale If records are absent or inadequate, it is difficult or impossible to verify that critical factors and critical limits are adequate to produce a product with a consistent nutrient content. Assessment Criteria: Verify that the following requirements have been met.

Records are available to verify that reliable procedures have been followed in

designing the process.

5.3.2 Incoming material control records: ingredients

The manufacturer has records available that demonstrate the adequacy of control over incoming ingredients.

Rationale If records are absent or inadequate, it is difficult or impossible to verify the manufacturer's control over nutrient content of incoming ingredients. Assessment Criteria: Verify that the following requirements have been met.

The manufacturer meets the minimum record requirements for:

Monitoring all incoming ingredients, Specific “option” or program in place used to control incoming ingredients, and

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Non-conforming incoming materials.

Note: See section 1.3.1 for program options available for controlling incoming ingredients.

Monitoring all incoming ingredients Nutrition information is available for each shipment of incoming food product

[B.01.404]. The most current version of the nutrition information for each food is on file. The manufacturer is able to demonstrate that this information is being used to ensure that product formations and data bases are accurate and up to date.

Control of Incoming Ingredients

Option 1 Periodic evaluation of incoming ingredients

History of adherence to specifications is kept for each supplier. Records of product testing, including analytical results are kept.

Option 2 100% lot inspection

Analytical results are kept for each incoming lot. Option 3 Vendor certification

Records are kept to demonstrate knowledge of the supplier's process (e.g., process flow charts, critical control point identification, process specifications, critical limits, monitoring and verification reports, corrective action plans and reports, and on-site evaluation reports.)

Records are kept to demonstrate the capability of supplier's process (e.g., capability studies.) Statistical process control charts are available upon request.

A historical data base is kept (e.g. analytical results on consecutive lots.) Periodic monitoring is undertaken (e.g., analytical results.) Supplier audits are undertaken (e.g., audit reports.)

Non-conforming incoming materials Records for non-conforming incoming ingredients include the following information:

The non-conforming material is identified. The deficiency is identified. Record of preventative and corrective action taken.

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5.3.3 Product preparation/blending records

Critical factor control records are maintained and are available on request.

Rationale If records are absent or inadequate, it is difficult or impossible to verify the manufacturer's control of critical factors in preparation/blending. Assessment Criteria: Verify that the following requirements have been met.

Records are available to demonstrate control of product preparation/blending,

including records to demonstrate adherence to critical limits specified in the formula (e.g., records for critical factors specified in the process, for the filling, and for nutrients in foods.)

5.3.4 Process control records

Written records that adequately reflect the control of critical processing factors are available upon request.

Rationale If records are absent or inadequate, it is difficult or impossible to verify the safety of the process and product composition. Assessment Criteria: Verify that the following requirements have been met.

The manufacturer has records that demonstrate control of the critical processing

factors and the composition of the product. Deviations are noted on the operator’s records. If product formulation provides for “and/or” ingredients, records are kept to indicate

which ingredient is used for each particular batch or lot.

Note: Minimum information required on records may vary depending on the type of process.

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5.3.5 Deviations and corrective action records

Records are available to demonstrate the control of deviations and the effectiveness of corrective actions taken.

Rationale If records are inadequate, it is difficult or impossible to verify the manufacturer has control of deviations and takes appropriate corrective action. Assessment Criteria: Verify that the following requirements have been met.

The following minimum information is recorded in the deviation and corrective action

records:

Deviation/hold product/code, date produced/held/released, reason for the hold, amount of product held (e.g., back to the point where the process was last in

control), results of evaluation/sort (e.g., amount analyzed, analysis report of the number

and nature of defects), disposition of held product (e.g., amount sorted, destroyed, employee sales,

distress or salvage, reconditioning and retail sales), signature of personnel responsible for hold and evaluation, and signed authorization for disposition

Corrective action cause of deviation identified, corrective action taken to correct deficiency, follow-up/assessment of effectiveness of corrective action, date corrective action was taken and verified, and signature of person responsible

5.4 Equipment

5.4.1 Maintenance and calibration records

Records are available to demonstrate adherence to the maintenance program for critical equipment.

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Rationale Records permit verification of the effectiveness of the equipment maintenance and calibration program. Assessment Criteria: Verify that the following requirements have been met.

Typical information expected in maintenance records for critical equipment includes:

identification of equipment, maintenance activity, date, person, and reason for activity.

Typical information expected for calibration records for critical equipment includes:

identification of equipment, date, person, and calibration results.

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Section K Tools and Templates

The tools and templates in this section support the evaluation of a label for compliance with the new nutrition labelling regulations. They are organized in probable order of use when creating a label, following the steps in the Checklist for the Nutrition Facts Table. The templates, if printed to actual size using graphic software (e.g., QuarkXPress) from Health Canada’s Compendium of Templates for Nutrition Facts Tables, may be used to evaluate whether the technical and graphic requirements of the NFT have been respected. Note: Table numbers correspond to the placement of explanatory information in related sections of the Nutrition Labelling Toolkit. For example, further information about Table C2: Mandatory Nutrient Information – Rounding, is contained in Section C: Contents of the Nutrition Facts Table.

1. Checklist for the Nutrition Facts Table (NFT)................................ 1

Nutrition Facts Table: Steps in Conducting an Evaluation ..................................... 2 2. What Foods May Carry a NFT.......................................................... 3

What Foods May Carry a NFT .................................................................................... 3 Retail Food Tables ...................................................................................................... 5

Deli Counter............................................................................................................ 5 Meat Department.................................................................................................... 6 Bakery Department................................................................................................. 7 Bulk Foods.............................................................................................................. 8 Fruit and Vegetable Department............................................................................. 9 Loss of Exemption ................................................................................................ 10

3. Is the NFT Format Choice Suitable for the Product?................... 11

When May the Different Formats Be Used?............................................................ 11

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4. Contents of the NFT ...................................................................... 12

Serving Size: Reference Amounts [Schedule M] and Serving Sizes .......................................... 12

Nutrients Reference Tables (Daily Values, Alternate Expressions)................................ 19 Table C3: Mandatory Nutrient Information [B.01.402] ......................................... 19 Table C4: Additional Information with a Reference Amount ................................. 19 Table C5: Additional Information [B.01.402] ......................................................... 20 Table C6: Additional Vitamin and Mineral Nutrients [B.01.402] ............................ 21 French Reference Tables (Daily Values, Alternate Expressions)

Tables C3, C4, C5, C6 ......................................................................................... 22 Abbreviations and Symbols in the Nutrition Facts Table...................................... 25

5. Rounding........................................................................................ 26

Table C1: Mandatory Nutrient Information – Rounding......................................... 26 Table C2: Additional Nutrient Information – Rounding.......................................... 27

6. Has the Correct Format and Version (Size) Been Chosen? ......... 28

6A Decision Trees for the NFT Format Families...................... 28

6B Evaluating the Format: Has the Correct Version Been Used? ................................................................................... 35

6C Calculating the Available Display Surface (ADS) .............. 36

Table E1: Definition of Available Display Surface (ADS)................................ 36 Table E2: Summary – Guidance on Measuring ADS ..................................... 37 Table E3: Summary – Calculating ADS for Different Packaging Types ......... 38

6D Notes on Measurement and the Use of Templates ............ 41

Type Height……………………………...……..…………………………………...42 Measurement Tables for Each Format (Schedule L)...................................... 43

7. Other Tables

Weighted Recommended Nutrient Intakes ............................................................. 51 Table H1: Units for Declaration of Vitamin and Mineral – Foods for Use in

Manufacturing Other Foods .................................................................................... 52 Reference Tables for Nutrient Content Claims………………………………………..53

K-1 Templates

Compendium of Templates for “Nutrition Facts” Tables .................................................... 57

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C F I A N U T R I T I O N L A B E L L I N G T O O L K I T A U G U S T 2 0 0 5 K-1

1. Checklist for the Nutrition Facts Table (NFT)

Section* Item Comments

1.1 Is the NFT present? (pg. K-3 – K-10) If not, does it need to be? (Is it exempt? A small package <100 cm2 ADS?

Has it been triggered during transition period?)

1.2.1 Bilingual? If not, does a bilingual exemption apply (local, test market, specialty food)?

1.2.2 Location/Orientation? On the outer package (except for alternate methods of presentation)? NFT not destroyed when product is opened (except for single serve

containers)? Readily visible? Will the product leak or be damaged when product is manipulated to view

the NFT?

1.2.3 Format choice suitable for product? (pg. K-11) Simplified Standard: at least 7 nutrients/Calories = 0 Dual Format: foods requiring preparation/different amounts Aggregate Format: different kinds/different amounts of food Children under two

1.2.4 Contents complete? Serving size: Reasonable serving size? Consumer friendly & metric

measures based on the food as sold? Format specific requirements met? (pg. K-12)

Core nutrients: All core nutrients present? (See templates, figure 1) Additional nutrients: Are triggered nutrients declared? Correct units and % DV when permitted/required? Non-permitted nutrients: any declared in the NFT? Have format specific requirements been respected? (e.g., simplified

formats, formats for children under 2 years.)

1.2.5 Rounding correct? (pg. K-26 – K-27) Are nutrients rounded as per the Regulations? (See the Rounding Tables in

Inspector’s Toolkit.)

1.2.6 Format version correctly chosen? (Hierarchy) Within a “family” of formats, has an appropriate format and version (size)

been chosen? (See the Decision Trees pg. K-29 – K-34, for ADS guidance see pg. K-36 – K-40)

1.2.7 Technical/graphic requirements respected? See templates. Colour: table background and print? Font: Sans serif? Bold as required? Capitals/ lower case? No crowding of

characters? Order of presentation of information? Indents?

* This refers to the section in the Evaluation Standard for the Label

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K-2 C F I A N U T R I T I O N L A B E L L I N G T O O L K I T A U G U S T 2 0 0 5

Nutrition Facts Table: Steps in Conducting an Evaluation

Preliminary Step (1.1) Verify that the Nutrition Facts table is present. (If the Nutrition Facts table is not present, verify that the food is exempt.)

If the table is present, follow the following steps: Step 1 (1.2.1)

Verify that the table is bilingual. (If not, does an exemption apply?) Step 2 (1.2.2)

Verify other requirements that apply to all formats: location, orientation. Step 3 (1.2.3)

Identify the format “family” of the Nutrition Facts table that you wish to use on the label. (Use the fold-out of formats in the Inspector’s Toolkit or Schedule L of the Regulations.) Verify that the choice of format is suitable for the food. You may refer to Section D: Has the Correct Format Been Used? or the table to sub-section 3 of Section K: Tool and Templates, When May the Different Formats be Used?

Step 4 (1.2.4) Verify that the information within the Nutrition Facts table is declared in accordance with the

Regulations: serving size, mandatory nutrients, additional information, units (g, mg, % DV), terminology, etc.

Step 5 (1.2.5)

Verify that nutrients are rounded as per Regulations. Step 6 (1.2.6)

Based on the Hierarchy of Formats, verify that the specific format and version (size) of the Nutrition Facts table is appropriate based on Available Display Surface (ADS) of the package. (Choose the largest version of format that fits on 15 % of the ADS and one continuous surface.)

Step 7 (1.2.7)

Verify that the technical and graphic requirements have been met, e.g., spacing, font, type size, indents, print and background colours, etc.

Note: The numbers in brackets (e.g., 1.2.5) refer to the corresponding section in the Evaluation Standard for the Label.

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2. What Foods May Carry a NFT

What Foods Require an NFT [B.01.401(1)] The Nutrition Facts table (NFT) is mandatory for most prepackaged foods. There are some exceptions and exemptions. The NFT may be voluntarily declared on non-prepackaged foods or on prepackaged foods that

are exempt from nutrition labelling.

What Foods are Specifically Prohibited from Declaring a NFT? [B.01.401(4)&(5)] The following foods must not display a Nutrition Facts table: formulated liquid diets; infant formula; foods containing infant formula; meal replacements; nutritional supplements (that meet the requirements of Section B.24.201); and foods represented for use in very low energy diets.

While these foods are prohibited from using the title “Nutrition Facts”, “Valeur nutritive” or “Valeurs nutritives”, they may adopt the Nutrition Facts table format.

What Prepackaged Foods are Exempt From Mandatory Nutrition Labelling? [B.01.401(2)] The following products are exempt from displaying a Nutrition Facts table: a) foods, such as spices and some bottled waters, for which all core information (Calories and

13 nutrients) may be expressed as “0”; b) alcoholic beverages with an alcohol content of more than 0.5 %; c) fresh vegetables and fruits without added ingredients, oranges with colour, and fruit and

vegetables coated with paraffin wax or petrolatum; This category includes fresh herbs such as parsley, basil, thyme, etc. (but not dried herbs); sprouts; and fruits and vegetables that are minimally processed (e.g., washed, peeled, cut-up, shredded, etc.), including mixtures of fruits and vegetables, such as bagged mixed salad and coleslaw (without dressing, croutons, bacon bits, etc.) NOTE: The exemption is lost if any health claim set out in the table following B.01.603 is made, including the following: “A healthy diet rich in a variety of vegetables and fruit may help reduce the risk of some types of cancer,” [B.01.401(3)(e)(ii), and item 4 of the table following B.01.603].

d) raw, single ingredient meat, meat by-product, poultry meat, and poultry meat by-product; NOTE: Prepackaged ground meat and ground poultry; ground meat and poultry byproducts;

spiced and phosphated raw meats must carry a Nutrition Facts table [B.01.401(3)(d)]. e) raw, single ingredient marine or freshwater animal products (such as fish, crustaceans,

etc.); f) foods sold only in the retail establishment where the product is prepared and processed,

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including products made from a pre-mix when an ingredient other than water is added to the pre-mix; NOTE: A Nutrition Facts table is required when only water is added to a pre-mix or when a

product is only baked, cooked, etc. on the premises without the addition of other ingredients.

g) foods sold only at a roadside stand, craft show, flea market, fair, farmers' market and sugar bush by the individual who prepared and processed the product;

h) individual servings of foods that are sold for immediate consumption (e.g., sandwiches or ready-made salads), when these have not been subjected to a process or special packaging, such as modified atmosphere packaging, to extend their durable life;

i) foods sold only in the retail establishment where the product is packaged, if the product is labelled by means of a sticker and has an Available Display Surface of less than 200 cm2;

j) prepackaged confections, commonly known as one-bite confections, that are sold individually (e.g., small individually wrapped candies, mints, etc.);

k) prepackaged individual portions of food that are solely intended to be served by a restaurant or other commercial enterprise with meals or snacks (e.g., crackers, creamers, etc.); and

l) a variety of cow and goat milk products sold in refillable glass containers.

Losing the Exemption [B.01.401(3)] The last three items listed above (a one-bite confection, an individual portion served with meals, milk in glass containers) never lose their exemption. The remaining items listed above lose their exempt status and are required to carry a Nutrition Facts table when: a vitamin or mineral nutrient is added to the product; a vitamin or mineral nutrient is declared as a component of an ingredient (other than flour); aspartame, sucralose, or acesulfame-potassium is added to the product; the product is ground meat, ground meat by-product, ground poultry meat or ground poultry

meat by-product; or the label or advertisement contains one or more of the following:

a nutritional reference or nutrient content claim, a biological role claim, a health claim, a health-related name, statement, logo, symbol, seal of approval or other proprietary mark


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Retail Food

These tables outline the nutrition labelling requirements for foods sold in bulk, clerk served, prepared, processed and/or packaged at retail. It is divided into retail departments for convenience. Explanation of Status The status of a product may be declared as either “exempt”, “conditional exemption” or “requires a NFT”. Exempt products are not required to carry a NFT. Products with a conditional exemption are usually not required to declare a NFT. However, circumstances, such as the declaration of a nutrient content claim or health claim, may cause the product to lose its exemption. An explanation of when exemptions are lost is at the end of this section.

Deli Counter

Non-Prepackaged Food Status* Non-Prepackaged Foods Non-prepackaged foods, clerk served foods (e.g., deli meat, cheese, salads) and bulk foods packaged by the consumer (e.g., olives, sun-dried tomatoes, etc.).

Exempt

Prepackaged Foods (Prepared and/or Packaged at Retail) Status* Individual Servings of Food for Immediate Consumption Sandwiches, individually wrapped muffins, single serving salads, etc., sold for immediate consumption, when these have not been subjected to a process or special packaging, such as modified atmosphere packaging, to extend their durable life.

Conditional Exemption [B.01.401(2)(b)(vii)]

Retail Prepared Foods Foods sold only in the retail establishment where the product is prepared and processed, including products made from a pre-mix when an ingredient other than water is added to the pre-mix. Examples include, pizza, salads and sauces.

Conditional Exemption [B.01.401(2)(b)(v)]

Retail Packaged Foods – ADS < 200 cm2, labelled with a sticker, packaged on the premises. Example, retail cut and wrapped small squares of cheese.

Conditional Exemption [B.01.401(2)(b)(viii)]

Retail Packaged Foods – ADS ≥ 200 cm2, labelled with a sticker, packaged on the premises. Examples: retail cut and wrapped squares or slices of cheese; tubs (multi-serving) of salad, baked beans, spaghetti sauce; etc. Requires an NFT: • If using a Standard Format, may declare one of the following: Standard 1.1-1.3, Narrow Standard 2.1-2.3 Bilingual Standard 3.1-3.3 [B.01.454(5)] • If using a Simplified Format (products that may declare “0" for 7 or more of Calories

and nutrients) may declare one of the following: Simplified Standard 5.1-5.3 Bilingual Simplified Standard 6.1-6.3 [B.01.455(4)] • If using other formats (e.g., Aggregate), choose version based on ADS of package

NFT required

* See “Loss of Exemption” at end of section for conditions that may affect the status of a product.

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The Meat Department

Non-Prepackaged Food Status* Non-Prepackaged Foods Non-prepackaged foods, clerk served foods, including ground meat .

Exempt

Pre-packaged Foods (Prepared and/or Packaged at Retail) Status* Fresh or frozen raw meat and poultry (single ingredient) Single ingredient meat, meat by-product, poultry meat, and poultry meat by-product (does not include ground meat or spiced and/or phosphated meat).

Conditional Exemption [B.01.401(2)(b)(iii)]

Fresh or frozen ground meat and poultry Prepackaged ground meat, ground meat by-product, ground poultry meat and ground poultry meat by-product must always carry a Nutrition Facts table [B.01.401(3)(d)].

NFT required (See Retail Packaged Food) [B.01.401(3)(d)]

Fresh or frozen spiced and/or phosphated meats Examples: BBQ chicken with added spices, spiced meat, phosphated pork, etc. (for spiced products prepared on the premises see Retail Packaged Foods)

NFT required (See Retail Packaged Food)

Fresh or frozen raw marine products (single ingredient) Raw, single ingredient marine or freshwater animal products (such as fish, crustaceans, etc.);

Conditional Exemption [B.01.401(2)(b)(iv)]

Retail Prepared Foods Foods sold only in the retail establishment where the product is prepared and processed, including products made from a pre-mix when an ingredient other than water is added to the pre-mix.


Retail Packaged Foods – ADS < 200 cm2, labelled with a sticker, packaged on the premises, (such as spiced meats but not meat with added phosphate and/or water).


Retail Packaged Foods – ADS ≥ 200 cm2, labelled with a sticker, packaged on the premises, (such as ground meat, spiced and/or phosphated meats). Includes products packaged at a meat packaging plant but weighed and labelled at retail. Requires an NFT: • If using a Standard Format, may declare one of the following: Standard 1.1-1.3, Narrow Standard 2.1-2.3 Bilingual Standard 3.1-3.3 [B.01.454(5)] • If using a Simplified Format (products that may declare “0" for 7 or more of

Calories and nutrients) may declare one of the following: Simplified Standard 5.1-5.3 Bilingual Simplified Standard 6.1-6.3 [B.01.455(4)] • If using other formats (e.g., Aggregate), choose version based on ADS of package

NFT required


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Bakery Department

Non-Prepackaged Food Status* Non-Prepackaged Foods Non-prepackaged foods, clerk served foods (e.g., cakes, cookies, squares, desserts, bread) and bulk foods packaged by the consumer (e.g., bagels, buns, bread, cookies).

Exempt

Prepackaged Foods (Prepared and/or Packaged at Retail) Status* Individual Servings of Food for Immediate Consumption Individually wrapped muffins, squares, packages of 2 or 3 cookies, etc., sold for immediate consumption, when these have not been subjected to a process or special packaging, such as modified atmosphere packaging, to extend their durable life.

Conditional Exemption [B.01.401(2)(b)(vii)]

Retail Prepared Foods Foods sold only in the retail establishment where the product is prepared and processed, including products made from a pre-mix when an ingredient other than water is added to the pre-mix. Includes, bread or baked goods from scratch or a pre-mix with an added ingredient(s) other than just water. Does not include frozen dough or partially cooked product that is baked on premises.


Retail Packaged Foods – ADS < 200 cm2, labelled with a sticker, packaged on the premises.


Retail Packaged Foods – ADS ≥200 cm2, labelled with a sticker, packaged on the premises. Examples: bread, baked goods. Requires an NFT: • If using a Standard Format, may declare one of the following: Standard 1.1-1.3, Narrow Standard 2.1-2.3 Bilingual Standard 3.1-3.3 [B.01.454(5)] • If using a Simplified Format (products that may declare “0" for 7 or more of Calories


Requires an NFT


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Bulk Foods

Non-Prepackaged Food Status* Non-prepackaged Foods Non-prepackaged foods, bulk foods packaged by the consumer (e.g., dried fruit, snack foods, dried lentils, spices, soup mix, candy)

Exempt

One-Bite Confections Prepackaged confections, commonly known as one-bite confections, that are sold individually, (e.g., small individually wrapped candies, mints, etc.). This does not include retail packaged bags of individually wrapped candy.

Exempt [B.01.401(2)(c)(i)]

Prepackaged Foods (Prepared and/or Packaged at Retail) Status*

Retail Packaged Foods – ADS < 200 cm2, labelled with a sticker, packaged on the premises. Examples: small packages of candy, spices, soup mix, etc.

Conditional Exemption [B.01.401(2)(b)]

Retail Packaged Foods – ADS ≥200 cm2, labelled with a sticker, packaged on the premises. Examples: bags or tubs of candies, dried fruit, dried lentils, etc. Requires an NFT: • If using a Standard Format, may declare one of the following: Standard 1.1-1.3, Narrow Standard 2.1-2.3 Bilingual Standard 3.1-3.3 [B.01.454(5)] • If using a Simplified Format (products that may declare “0" for 7 or more of Calories


Requires an NFT


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Fruit and Vegetable Department

Non-Prepackaged Food Status* Non-Prepackaged Foods Non-prepackaged foods, bulk foods packaged by the consumer (e.g., bulk fruit and vegetables such as apples, oranges, lettuce, broccoli, etc. )

Exempt

Prepackaged Foods (Prepared and/or Packaged at Retail) Status* Fresh Fruits and Vegetables Prepackaged fresh vegetables and fruits without added ingredients, oranges with colour, and fruit and vegetables coated with paraffin wax or petrolatum: Includes fresh herbs such as parsley, basil, thyme, etc. (but not dried herbs); sprouts; and fruits and vegetables that are minimally processed (e.g., washed, peeled, cut-up, shredded, etc.), including mixtures of fruits and vegetables, such as bagged mixed salad and coleslaw (without dressing, croutons, bacon bits, etc.).

Conditional Exemption [B.01.401(2)(b)(ii)]

Retail Prepared Foods Foods sold only in the retail establishment where the product is prepared and processed (e.g., fruit salad with added sugar, salads with added cheese, egg, nuts, croutons, dressing, bacon bits, etc.)



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*Loss of Exemption – Retail Foods

Non-Prepackaged Foods Non prepackaged foods are not required to carry nutrition information. However, if a label, advertisement or sign for a non-prepackaged food carries a representation related to the Calories or a nutrient (e.g., any mention, reference, indication, statement or claim, including a health claim), then the label, advertisement or sign must carry a declaration of the “triggered” energy or nutrient content per serving of stated size. [B.01.312, B.01.503(1)(c), B.01.602, table following B.01.603] Pre-packaged Foods One-bite Confections One-bite confections never loose their exemption. Other Prepackaged Foods – Retail The remaining retail responsible items listed in these Retail Tables, loose their exemption from nutrition labelling and are required to carry a Nutrition Facts table when: the label or advertisement contains one or more of the following:

a nutritional reference or nutrient content claim, a biological role claim, a health claim*, a health-related name, statement, logo, symbol, seal of approval or other proprietary mark


a vitamin or mineral nutrient is added to the product; a vitamin or mineral nutrient is declared as a component of an ingredient (other than flour); aspartame, sucralose, or acesulfame-potassium is added to the product;

*NOTE: The exemption for prepackaged fresh fruit and vegetables is lost if health claim set out in the table following B.01.603 is made, including the following: “A healthy diet rich in a variety of vegetables and fruit may help reduce the risk of some types of cancer,” [B.01.401(3)(e)(ii), and item 4 of the table following B.01.603].

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3. Is the NFT Format Choice Suitable for the Product?

When may the Different Formats be Used? Standard/Horizontal/Linear Format (Figures 1, 2, 3, 4, 16): Basic formats, providing nutrition information for one serving of food as sold Appropriate for most foods May provide a composite value for an assortment of food, serving consisting of more than one

food (e.g., box of chocolates, tray of mixed nuts). Must be used on a prepackaged product containing an assortment of similar foods, a serving

consists of one food, and the nutrition information is the same for each food (e.g., multi-pack of frozen ices).

May not be used on a prepackaged product containing an assortment of similar foods, a serving consists of one food, and the nutrition information is different for each food (e.g., multi-pack of chocolate bars).

Simplified Formats – Standard/Horizontal/Linear (Figures 5, 6, 7, 17): May be used on food that may declare “0" for seven or more of Calories and core nutrients

(e.g., diet drinks, some jams, some fruit flavoured drinks and drink mixes). Dual Format – Foods Requiring Preparation (Figures 8 & 9): May be used on foods requiring preparation prior to consumption, or foods that are customarily

served with other foods (e.g., cake mix, spice and noodle mix to be added to meat, breakfast cereal and milk)

Aggregate Format – Different Kinds of Foods (Figures 10 & 11): Must be used when a prepackaged product contains similar foods, a serving consists of one

food, and the nutrition information is different for each food (e.g., multi-pack of granola bars) May be used when a prepackaged product contains an assortment of similar foods, and a

serving consists of more than one of the foods (e.g., tray of mixed nuts, box of assorted chocolates)

May be used when a prepackaged product contains separately packaged ingredients or foods that are intended to be eaten together (e.g., cheese and cracker snack kit)

May not be used when a prepackaged product contains similar foods, a serving consists of one food, and the nutrition information is the same for each food (e.g., multi pack of frozen ices – freezie pops.)

Dual Format – Different Amounts of Food (Figures 12 & 13) May be used when it is suitable to provide nutrition information in different amounts to reflect

different uses or serving sizes (e.g., 1 tbsp, ½ cup of condensed milk) Aggregate Format – Different Amounts of Food (Figures 14 & 15) May be used when it is suitable to provide nutrition information in different amounts to reflect

different uses or serving sizes (e.g., 1 tbsp, ½ cup of condensed milk)

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4. Contents of the NFT

Reference Amounts [Schedule M] and Serving Sizes Excerpt from the 2003 Guide to Food Labelling and Advertising, Section 6.2.4

Item Product Category Reference Amount1 Serving Size2 Bakery Products:

1 Bread, excluding sweet quick-type rolls 50 g 25-70 g (1-2 slices) — sliced 50 g — unsliced

2 Bagels, tea biscuits, scones, rolls, buns, croissants, tortillas, soft bread sticks, soft pretzels and corn bread 55 g 25-100 g

3 Brownies 40 g 30-100 g

4 Cake (heavy weight): 10 g or more per 2.5 cm cube, such as cheese cake, pineapple upside-down, cake with at least 35% of the finished weight as fruit, nuts, or vegetables, or any of these combined

125 g 80-150 g

5

Cake (medium weight): 4 g or more per 2.5 cm cube but less than 10g per 2.5 cm cube, such as cake with or without icing or filling, cake with less than 35% of the finished weight as fruit, nuts or vegetables or any of these combined; light weight cake with icing; Boston cream pie, cupcakes, éclairs, or cream puffs

80 g 50-125 g

6 Cake (light weight): less than 4 g per 2.5 cm cube, such as angel food, chiffon, or sponge cake without icing or filling

55 g 40-80 g

7 Coffee cakes, doughnuts, danishes, sweet rolls, sweet quick-type breads and muffins 55 g 50-100 g

8 Cookies, with or without coating or filling; graham wafers 30 g 30-40 g

9 Crackers, hard bread sticks and melba toast 20 g 15-30 g 10 Dry breads, matzo, and rusks 30 g 15-35 g 11 Flaky type pastries, with or without filling or icing 55 g 50-90 g 12 Toaster pastries 55 g 50-80 g 13 Ice cream cones 5 g 3-25 g 14 Croutons 7 g 7-20 g

15 French toast, pancakes, and waffles 75 g 60-110 g prepared (2-4 pancakes)

16 Grain-based bars with filling or partial or full coating 40 g 20-50 g 17 Grain-based bars, without filling or coating 30 g 20-50 g 18 Rice cakes and corn cakes 15 g 10-25 g

19 Pies, tarts, cobblers, turnovers, other pastries 110 g 85-120 g (1/6 of 20 cm diameter pie or 1/8 of 23 cm pie)

20 Pie crust 1/6 of 20 cm crust or 1/8 of 23 cm crust

1/6 of 20 cm pie or 1/8 of 23 cm pie

21 Pizza crust 55 g 30-110 g 22 Taco shell, hard 30 g 20-40 g

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Item Product Category Reference Amount1 Serving Size2 Beverages

23 Carbonated and non-carbonated beverages, ice tea and wine coolers 355 mL 250-375 mL

24 Sports drinks and water 500 mL 400-600 mL

25 Coffee: regular, instant and specialty, including espresso, café au lait, flavoured and sweetened 175 mL amount to make 175-

250 mL prepared

26 Tea and herbal tea: (a) regular and instant (hot) (b) flavoured and sweetened, prepared from mixes

175 mL 250 mL

amount to make 175-250 mL prepared

27 Cocoa and chocolate beverages (hot) 175 mL 5-15 g dry or amount to make 175-250 mL prepared

Cereals and Other Grain Products

28 Hot breakfast cereals, such as oatmeal, or cream of wheat

40 g dry, 250 mL prepared

30-40 g dry, 175-335 mL prepared

29 Ready-to-eat breakfast cereals, puffed and uncoated (less than 20 g per 250 mL) 15 g 10-20 g

30 Ready-to-eat breakfast cereals, puffed and coated, flaked, extruded, without fruit or nuts (20 g to 42 g per 250 mL), very high fibre cereals (with 28 g or more fibre per 100 g)

30 g 20-45 g

31 Ready-to-eat breakfast cereals, fruit and nut type, granola (weighing 43 g or more per 250 mL) and biscuit type cereals

55 g 45-80 g (1-2 biscuits)

32 Bran and wheat germ 15 g 10-20 g 33 Flours, including cornmeal 30 g 30-60 g

34 Grains, such as rice or barley 45 g dry 140 g cooked

30-45 g dry, 90-140 g cooked

35 Pastas without sauce 85 g dry 215 g cooked

45-100 g dry, 140-250 g cooked

36 Pastas, dry and ready-to-eat, such as fried canned chow mein noodles 25 g 20-25 g

37 Starch, such as cornstarch, potato starch, tapioca starch or wheat starch 10 g 5-15 g

38 Stuffing 100 g 75-100 g Dairy Products and Substitutes

39 Cheese, including cream cheese and cheese spread, except those listed as a separate item 30 g 15-60 g

40 Cottage cheese 125 g 60-250 g

41 Cheese used as an ingredient, such as dry cottage cheese or ricotta cheese 55 g 25-100 g

42 Hard cheese, grated, such as parmesan or romano 15 g 8-30 g 43 Quark, fresh cheese and fresh dairy desserts 100 g 50-200 g

44 Cream and cream substitute, except those listed as separate item 15 mL 10-30 mL

45 Cream and cream substitute, powder 2 g 2-4 g 46 Cream and cream substitute, aerosol or whipped 15 g 10-30 g 47 Eggnog 125 mL 60-250 mL

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Item Product Category Reference Amount1 Serving Size2 48 Milk, evaporated or condensed 15 mL 10-30 mL

49 Plant-based beverages, milk, buttermilk and milk-based drinks, such as chocolate milk 250 mL 125-250 mL

50 Shakes and shake substitutes such as dairy shake mix 250 mL 125-250 mL 51 Sour cream 30 mL 15-60 mL 52 Yogurt 175 g 125-225 g

Desserts 53 Ice cream, ice milk, frozen yogurt, sherbet 125 mL 60-250 mL

54 Dairy desserts, frozen, such as cakes, bars, sandwiches or cones 125 mL 60-175 mL

55 Non-dairy desserts, frozen, such as flavoured and sweetened ice or pops, frozen fruit juices in bars or cups

75 mL 40-150 mL

56 Sundaes 250 mL 125-250 mL

57 Custard, gelatin and pudding 125 mL

80-140 g pudding, 15 g gelatin dessert (dry), 65-250 mL gelatin dessert prepared

Dessert Toppings and Fillings

58 Dessert toppings, such as maple butter and marshmallow cream 30 g 15-30 g

59 Cake frostings and icings 35 g 25-45 g 60 Pie fillings 75 mL 40-150 mL

Egg and Egg Substitutes

61 Egg mixtures, such as egg foo young, scrambled eggs, omelets 110 g 50-110 g

62 Eggs 50 g 50-100 g (1-2 eggs)

63 Egg substitutes 50 g 50-100 g Fats and Oils

64 Butter, margarine, shortening, lard 10 g 5-20 g 65 Vegetable oil 10 mL 5-20 mL 66 Butter replacement, powder 2 g 1-3 g 67 Dressings for salad 30 mL 15-30 mL

68 Mayonnaise, sandwich spread and mayonnaise-type dressing 15 mL 8-30 mL

69 Oil, spray type 0.5 g 0.5 g Marine and Fresh Water Animals

70 Canned anchovies, anchovy paste and caviar3 15 g 15-60 g

71 Marine and fresh water animals with sauce, such as fish with cream sauce or shrimp with lobster sauce 140 g cooked 90-140 g

72 Marine and fresh water animals without sauce, such as plain or fried fish or shellfish, or fish or shellfish cakes, with or without breading or batter

125 g raw 100 g cooked

85-130 g raw, fresh, frozen 60-100 g cooked

73 Marine and fresh water animals, canned3 55 g 50-100 g

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Item Product Category Reference Amount1 Serving Size2

74 Marine and fresh water animals, smoked or pickled, or spreads3 55 g 50-55 g

Fruits and Fruit Juices

75 Fruit, fresh, canned or frozen, except those listed as a separate item

140 g 150 mL canned3

110-160 g fresh or frozen, 120-150 mL canned

76 Candied or pickled fruit3 30 g 30-40 g 77 Dried fruit, such as raisins, dates or figs 40 g 30-40 g

78 Fruit for garnish or flavour, such as maraschino cherries3 4 g 1-3 cherries

79 Fruit relishes 60 mL 50-100 mL 80 Avocado, used as an ingredient 30 g 20-40 g 81 Cranberries, lemons and limes, used as ingredients 55 g 50-100 g 82 Watermelon, cantaloupe, honeydew and other melons 150 g 75-300 g

83 Juices, nectars and fruit drinks represented for use as substitutes for fruit juices 250 mL 175-250 mL

84 Juices, used as ingredients, such as lemon juice or lime juice 5 mL 5-10 mL

Legumes 85 Bean curd (tofu) or tempeh3 85 g 85-100 g

86 Beans, peas and lentils, such as white beans, kidney beans, romano beans, soybeans or chick peas3

100 g dry, 250 mL cooked or canned

35-100 g dry, 100-250 mL cooked or canned

Meat, Poultry, Their Products and Substitutes4

87 Pork rinds and bacon 54 g uncooked 15 g cooked

30-80 g uncooked, 10-30 g cooked

88 Beef, pork and poultry breakfast strips 30 g uncooked 15 g cooked

15-60 g uncooked 10-30 g cooked

89 Dried meat and poultry, such as jerky, dried beef or parma ham, as well as sausage products with a water activity of 0.90 or less, such as salami, dried thuringer or cervelat

30 g 15-60 g

90

Luncheon meats such as bologna, blood pudding, minced luncheon roll, liver sausage, mortadella, ham and cheese loaf or headcheese; pâté, sandwich spread, potted meat food product; taco fillings; meat pie fillings and cretons

75 g uncooked, 55 g cooked


91

Sausage products, such as linked sausage, Vienna sausage, wieners, breakfast sausage, frankfurters, pork sausage, bratwurst, kielbasa, Polish sausage, summer sausage, smoked sausage, smoked country sausage, pepperoni, knackwurst, thuringer and cervelat

75 g uncooked, 55 g cooked


92 Cuts of meat and poultry without sauce, and ready-to-cook cuts, with or without breading or batter, including marinated, tenderized and injected cuts

125 g raw, 100 g cooked

80-130 g raw, 50-100 g cooked

93 Patties, cutlettes, chopettes, steakettes, meatballs, sausage meat and ground meat, with or without breading or batter


80-130 g raw, 50-100 g cooked

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94

Cured meat products such as cured ham, dry cured ham, back bacon, cured pork back, dry cured cappicolo, corned beef, pastrami, country ham, cured pork shoulder picnic, cured poultry ham products, smoked meat or pickled meat


50-110 g raw, 30-100 g cooked

95 Canned meat and poultry3 55 g 50-100 g

96 Meat and poultry with sauce, such as meat in barbecue sauce or turkey with gravy, but excluding combination dishes

140 g 90-150 g

Miscellaneous category 97 Baking powder, baking soda and pectin 0.6 g 0.5-2 g

98 Baking decorations, such as coloured sugars or sprinkles for cookies 4 g 3-5 g

99 Bread crumbs and batter mixes 30 g 15-60 g 100 Cooking wine 30 mL 15-60 mL 101 Cocoa powder 5 g 5 g

102 Non-alcoholic drink mixers, such as pina colada or daiquiri 250 mL

amount to make 175-280 mL prepared (without ice)

103 Chewing gum 3 g 3-5 g

104 Salad and potato toppers, such as salad crunchies, salad crispins or substitutes for bacon bits 7 g 5-15 g

105 Salt and salt substitute, as well as seasoned salt such as garlic salt 1 g 0.5-1.5 g

106 Spices and herbs 0.5 g 0.5-1.0 g Combination Dishes

107

Measurable with a cup, such as casserole, hash, macaroni and cheese with or without meat, pot pie, spaghetti with sauce, stir fry, meat or poultry casserole, baked or refried beans, wieners and beans, meat chili, chili with beans, creamed chipped beef, beef or poultry ravioli in sauce, beef stroganoff, poultry à la king, Brunswick stew, goulash, stew, ragout or poutine

250 mL 200-375 g or 200-375 mL

108

Not measurable with a cup, such as burritos, egg rolls, enchiladas, pizza, pizza rolls, sausage rolls, pastry rolls, cabbage rolls, quiche, sandwiches, crackers and meat or poultry lunch-type packages, gyros, burger on a bun, frank on a bun, calzones, tacos, pockets stuffed with meat, lasagna, chicken cordon bleu, stuffed vegetables with meat or poultry, shish kabobs, empanadas, fajitas, souvlaki, meat pie or tourtière

140 g without gravy or sauce, 195 g with gravy or sauce

90-300 g including gravy or sauce

109 Hors d’oeuvres 50 g 25-100 g Nuts and Seeds

110 Nuts and seeds, not for use as snacks: whole, chopped, sliced, slivered or ground 30 g shelled 30-75 g

111 Butters, pastes and creams, other than peanut butter 30 g 15-45 g 112 Peanut butter 15 g 15-30 g 113 Flours, such as coconut flour 15 g 10-20 g

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Item Product Category Reference Amount1 Serving Size2 Potatoes, Sweet Potatoes and Yams

114 French fries, hash browns, skins and pancakes 85 g frozen French fries, 70 g prepared

70-110 g

115 Mashed, candied, stuffed, or with sauce 140 g 100-200 g

116 Plain, fresh, canned3 or frozen 110 g fresh or frozen, 125 g vacuum-packed, 160 g canned

110-150 g

Salads

117 Salads, such as egg, fish, shellfish, bean, fruit, vegetable, meat, ham or poultry salad, except those listed as a separate item

100 g 75-150 g

118 Gelatin salad 120 g 100-175 g 119 Pasta or potato salad 140 g 100-200 g

Sauces, Dips, Gravies and Condiments

120 Sauces for dipping, such as barbecue, hollandaise, tartar, mustard or sweet and sour sauce 30 mL 15-45 mL

121 Dips, such as legume or dairy-based 30 g 15-45 g 122 Major main entrée sauce, such as spaghetti sauce 125 mL 100-200 mL

123 Minor main entrée sauce such as pizza sauce, pesto sauce, or other sauces used as toppings such as white sauce, cheese sauce, salsa, cocktail sauce or gravy

60 mL 50-100 mL

124 Major condiments, such as ketchup, steak sauce, soy sauce, vinegar, teriyaki sauce or marinades 15 mL 10-20 mL

125 Minor condiments, such as horseradish, hot sauce, mustard, or Worcestershire sauce 5 mL 5-10 mL

Snacks

126 Chips, pretzels, popcorn, extruded snacks, grain-based snack mixes and fruit-based snacks, such as fruit chips 50 g 40-60 g

127 Nuts or seeds for use as snacks 50 g shelled 40-60 g

128 Meat or poultry snack food sticks 20 g 15-25 g Soups

129 All varieties 250 mL 175-250 mL prepared, 85-125 mL condensed, 15 g dehydrated or dry

Sugars and Sweets

130 Candies, including chocolate bars and other chocolate products, except those listed as a separate item 40 g 30-70 g

131 Hard candies, except those listed as a separate item 15 g 15-30 g 132 Baking candies, such as chocolate chips 15 g 10-20 g 133 Breath mints 2 g 1-3 g

134 Roll-type hard candies and mini size hard candies in dispenser packages 5 g 5-10 g

135 Confectioner's or icing sugar 30 g 15-60 g

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136 Bread spreads, except those listed as a separate item, honey and molasses 20 g 15-25 g

137 Jams, jellies, marmalades, fruit butters and spreads 15 mL 10-20 mL 138 Marshmallows 30 g 25-50 g 139 Sugars, except those listed as a separate item 4 g 4-5 g

140 Sugar substitute amount equivalent in sweetness to 4 g sugar

amount equivalent in sweetness to 4-5 g sugar

141 Syrups, including chocolate, maple and corn syrup 30 mL as ingredient, 60 mL other uses 30-60 mL

Vegetables

142 Vegetables without sauce, including cream style corn and stewed tomatoes, but not including vegetables without sauce listed as a separate item

85 g fresh or frozen, 125 mL canned3 70-100 g fresh, frozen

143 Vegetables with sauce 110 g fresh or frozen, 125 mL canned

95-125 g fresh or frozen, 80-175 mL canned

144 Vegetables primarily used for garnish or flavouring, fresh, canned or frozen, but not dried, such as parsley or garlic

4 g 4-5 g

145 Chili pepper and green onion 30 g 25-45 g 146 Seaweed 15 g 10-20 g 147 Lettuce and sprouts 65 g 50-75 g 148 Vegetable juice and vegetable drink 250 mL 125-250 mL 149 Olives3 15 g 3 to 5 olives

150 Pickles3 30 g 1 dill pickle, 2 mini-dills or gherkins

151 Relish 15 mL 10-20 mL 152 Vegetable pastes, such as tomato paste 30 mL 25-45 mL

153 Vegetable sauce or purée, such as tomato sauce or tomato purée 60 mL 50-75 mL

1 Unless otherwise noted, the reference amounts are for the ready-to-serve or almost ready-to-serve form of the food. If not listed separately,

the reference amount for the unprepared form, such as dry mixes, concentrates, dough, batter and fresh or frozen pasta, is the amount required to make one reference amount of the prepared form.

2 Unless otherwise noted in the Serving Size column, the serving size is for the food-as-sold. 3 Excludes any liquid in which the solid food may be packed or canned, unless the liquid is customarily consumed with the solid food. 4 Meat and poultry substitutes include extended and simulated meat and poultry products.

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Reference Tables (Daily Values, Alternate Expressions)

Table C3: Mandatory Nutrient Information: Core List [B.01.401]

Information Alternative Expressions (Column 2, table to B.01.401)

Daily Value (= Reference Standards B.01.001.1)

“Serving Size (naming the size)”

“Serving (naming the serving size)” “Per (naming the serving size)”

“Calories” “Total Calories” “Calories, Total”

“Fat” “Total Fat” “Fat, Total” 65 g

“Saturated Fat” “Saturated Fatty Acids” “Saturated” “Saturates”

“Trans Fat” “Trans Fatty Acids” “Trans”

“Saturated Fat + Trans Fat” “Saturated Fatty Acids + Trans Fatty Acids” “Saturated + Trans” “Saturates + Trans”

20 g

“Cholesterol” 300 mg

“Sodium” 2400 mg

“Carbohydrate” “Total Carbohydrate” “Carbohydrate, Total” 300 g

“Fibre” “Fiber” “Dietary Fibre” “Dietary Fiber”

25 g

“Sugars”

“Protein”

Vitamins and Minerals Daily Value

(= Recommended Daily Intakes, Tables to Divisions 1 & 2, Part D)

> 2 yrs < 2 yrs

“Vitamin A” “Vit A” 1000 RE 400 RE

“Vitamin C” “Vit C” 60 mg 20 mg

“Calcium” 1100 mg 500 mg

“Iron” 14 mg 7 mg

Table C4: Additional Information with a Daily Value that is a Reference Amount Information Alternative Expressions Daily Value

(= Reference Amount, B.01.001.1)

“Potassium” 3500 mg g = gram; mg = milligram; µg = microgram; RE = Retinal Equivalents

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Table C5: Additional Information [B.01.402]


Trigger for Inclusion in Nutrition Facts

All additional nutrients: must be declared if any representation (any mention, reference, indication, statement, claim, etc.) regarding the nutrient is on the label or in any advertisement made or placed by the manufacturer of the product (does not include declaration of food additives in the list of ingredients e.g., calcium chloride).[B.01.402(4)] “Servings per Container” “(Number of Units) per Container” “kilojoules” “kJ” “Calories from Fat” “Calories from Total Fat” “Calories from Saturated + Trans Fat”

“Calories from Saturated + Trans Fatty Acids”; “Calories from Saturated + Trans”; “Calories from Saturates + Trans”

“Polyunsaturated Fat” “Polyunsaturated Fatty Acids”; “Polyunsaturated”; “Polyunsaturates”

NOTE: Omega-6, omega-3 and monounsaturated fatty acids declaration does not trigger the declaration of polyunsaturates.

“Omega-6 Polyunsaturated Fat” “Omega-6 Polyunsaturated Fatty Acids”; “Omega-6 Polyunsaturated”; “Omega-6 Polyunsaturates” - If the Nutrition Facts table includes the amount of polyunsaturated fatty acids: “Omega-6"

omega-6, omega-3 and monounsaturated fatty acids must all be declared when: any one of these is declared; polyunsaturates are declared in the NFT; any specific fatty acid is declared on the label

outside the NFT or in advertising (e.g., DHA, EPA).

[B.01.402(3)] “Omega-3 Polyunsaturated Fat” as for Omega-6 “Monounsaturated Fat” as for Polyunsaturates

“Potassium” product contains added potassium salts and when there are claims relating to the salt or sodium content of the food [Items 31 - 36 of the table following B.01.513], [B.01.402(5)]

“Soluble Fibre” “Soluble Fiber” “Insoluble Fibre” “Insoluble Fiber” “Starch” “Sugar Alcohol(s)” “Polyol”

If the food contains only one type of sugar alcohol: “(naming the sugar alcohol)”

any sugar alcohol is added to the product

Additional vitamin and mineral nutrient

see vitamin and mineral nutrient reference table

any vitamin or mineral (except for iodide in salt or fluoride in prepackaged water and ice) is added to the product [B.01.402(6)]. any vitamin or mineral nutrient is declared as a component of one of the ingredients (except flour) of a prepackaged product [B.01.402(7)].

“Percent Daily Values Are Based on a 2,000 Calorie Diet”

“Based on a 2,000 Calorie Diet” “Percent Daily Values Are Based on a 2,000 Calorie Diet. Your Daily Values May Be Higher or Lower Depending on Your Caloric Needs.”

“Calories per gram:”, “Fat 9", “Carbohydrate 4" and “Protein 4"

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Table C6: Additional Vitamin and Mineral Nutrients [B.01.402] Notes: 1) All additional nutrients: must be declared in the Nutrition Facts table if any representation

(any mention, reference, indication, statement, claim, etc.) regarding the nutrient is on the label or in any advertisement made or placed by the manufacturer of the product (does not include declaration of food additives in the list of ingredients, e.g., calcium chloride). [B.01.402(4)]

2) Any vitamin or mineral (except for iodide in salt or fluoride in prepackaged water and ice) must be declared in the nutrition facts table when added to the product. [B.01.402(6)]

3) Any vitamin or mineral nutrient declared as a component of one of the ingredients (except flour) of a prepackaged product [B.01.402(7)] must be declared in the Nutrition Facts table.


Daily Value ( =Recommended Daily Intake)*

> 2 yrs < 2 yrs “Vitamin D” “Vit D” 5 Fg 10 Fg “Vitamin E” “Vit E” 10 mg 3 mg “Vitamin K” “Vit K” 80 Fg 30 Fg

“Thiamine”

“Thiamin” “Thiamine (Vitamin B1)” “Thiamine (Vit B1)” “Thiamin (Vitamin B1)” “Thiamin (Vit B1)”

1.3 mg 0.45 mg

“Riboflavin” “Riboflavin (Vitamin B2)” “Riboflavin (Vit B2)” 1.6 mg 0.55 mg

“Niacin” 23 NE 8 NE “Vitamin B6” “Vit B6” 1.8 mg 0.7 mg “Folate” 220 Fg 65 Fg “Vitamin B12” “Vit B12” 2 Fg 0.3 Fg “Biotin” 30 Fg 8 Fg “Pantothenic Acid” “Pantothenate” 7 mg 2 mg “Phosphorus” 1100 mg 500 mg “Iodide” “Iodine” 160 Fg 55 Fg “Magnesium” 250 mg 55 mg “Zinc” 9 mg 4 mg “Selenium” 50 Fg 15 Fg “Copper” 2 mg 0.5 mg “Manganese” 2 mg 1.2 mg “Chromium” 120 Fg 12 Fg “Molybdenum” 75 Fg 15 Fg “Chloride" 3400 mg 1000 mg

mg = milligram; µg = microgram; NE = Niacin Equivalent

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French Reference Tables (Daily Values, Alternate Expressions) Tableau C3 : Renseignements obligatoires sur les éléments nutritifs : Liste des éléments de base [B.01.401]


Valeur quotidienne (= quantité de référence B.01.001.1)

« Portion déterminée (mention de la taille) »

« Portion (portion déterminée) », « Pour ou Par (portion déterminée) »

« Calories » « Calories totales » « Lipides » « Total des lipides» 65 g

« Acides gras saturés » « Lipides saturés » « Saturés »

« Acides gras trans » « Lipides trans » « trans »

« Acides gras saturés + acides gras trans »

« Lipides saturés +lipides trans » « Saturés + trans » 20 g

« Cholestérol » 300 mg

« Sodium » 2400 mg

« Glucides » « Total des glucides » 300 g

« Fibre » « Fibres alimentaires » 25 g

« Sucres »

« Protéines »

Vitamines et minéraux nutritifs Valeur quotidienne

(= apport quotidien recommandés, Tableaux des sections 1 et 2,

de la partie D) > 2 ans < 2 ans

« Vitamine A » « Vit A » 1000 ER 400 ER

« Vitamine C » « Vit C » 60 mg 20 mg

« Calcium » 1100 mg 500 mg

« Fer » 14 mg 7 mg Tableau C4 : Renseignements complémentaires - lorsque la valeur quotidienne est également une quantité de référence

Information Autres expressions Valeur quotidienne (= quantité de référence, B.01.001.1)

« Potassium » 3 500 mg

g = gramme; mg = milligramme; µg = microgramme; ER = équivalents rétinol

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Tableau C5 : Renseignements complémentaires [B.01.402]


Déclencheur pour inclusion dans le tableau de la valeur nutritive

Tous les éléments nutritifs complémentaires: doivent être mentionnés s’ils ont fait l’objet d’une déclaration (toute mention, référence, indication, allégation, etc.) sur l’étiquette, quel que soit l’endroit, ou dans une annonce faite par le fabricant du produit ou sous ses ordres (n’inclut pas la déclaration des additifs alimentaires dans la liste des ingrédients, par exemple le chlorure de calcium) [B.01.402(4)]. « Portions par contenant » « (nombre d’unités) par contenant » « kilojoules » « kJ » « Calories provenant des lipides »

« Calories provenant du total des lipides » « Calories des lipides »

« Calories des acides gras saturés et trans »

« Calories des lipides saturés et trans » « Calories des saturés et trans »

« Acides gras polyinsaturés » « Lipides polyinsaturés » « Polyinsaturés »

NOTA : la mention des acides gras monoinsaturés, d’oméga-6 et d’oméga-3 ne requière pas la mention des polyinsaturés.


« Lipides polyinsaturés oméga-6 » « Polyinsaturés oméga-6 » - si le tableau de la valeur nutritive comprend la teneur en acides gras polyinsaturés « oméga-6 »

oméga-6, oméga-3 et les acides gras polyinsaturés doivent être mentionnés lorsque : • l’un d’eux est mentionné; • les gras polyinsaturés sont mentionnés dans le

tableau; • un acide gras est mentionné sur l’étiquette hors du

tableau ou dans une annonce (p. ex., DHA, EPA). [B.01.402(3)]


voir oméga-6, substituer oméga-6 par oméga-3

« Acides gras monoinsaturés» voir polyinsaturés, substituer polyinsaturés par monoinsaturés

« Potassium » le produit contient des sels de potassium ajoutés et des allégations relatives à la teneur en sel ou en sodium de l’aliment sont présentes. [articles 31 - 36 du tableau après B.01.513], [B.01.402(5)]

« Fibres solubles » « Fibres insolubles » « Amidon » « Polyalcool(s) » « Polyol(s) »

Si l’aliment contient un seul type de polyalcool: « (nom du polyalcool) »

si un alcool de sucre est ajouté au produit

Vitamines et minéraux nutritifs ajoutés

voir le tableau de référence des vitamines et éléments nutritifs

toute vitamine ou tout minéral nutritif (sauf l’iode dans le sel ou le fluorure dans l’eau et la glace préemballées) qui est ajouté au produit [B.01.402(6)]. toute vitamine ou tout minéral nutritif qui est mentionné comme constituant d’un ingrédient (sauf la farine) d’un produit préemballé [B.01.402(7)].

« Pourcentage de la valeur quotidienne selon un régime alimentaire de 2 000 Calories.»

« En fonction d’un régime alimentaire de 2 000 Calories » « Pourcentage de la valeur quotidienne selon un régime alimentaire de 2 000 Calories » Vos valeurs quotidiennes personnelles peuvent être plus ou moins élevées selon vos besoins énergétiques Calories.

« Calories par gramme : », « Lipides 9 », « Glucides 4 » et « Protéines 4 »

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Tableau C6: Vitamines et minéraux nutritifs ajoutés [B.01.402] Nota : 1) Tous les éléments nutritifs complémentaires doivent être mentionnés s'ils ont

fait l'objet d'une déclaration (toute mention, référence, indication, allégation, etc.) sur l'étiquette, quel que soit l’endroit, ou dans une annonce faite par le fabricant du produit ou sous ses ordres (n’inclut pas la déclaration des additifs alimentaires dans la liste des ingrédients, par exemple le chlorure de calcium). [B.01.402(4)] 2) Toute vitamine ou tout minéral nutritif (sauf l'iode dans le sel ou le fluorure dans l'eau et la glace préemballées) qui est ajouté au produit. [B.01.402(6)] 3) Toute vitamine ou tout minéral nutritif, mentionné comme composante d'un des ingrédients (sauf la farine) d'un produit préemballé [B.01.402(7)], doit être mentionné dans le tableau de la valeur nutritive.

Information Autres expressions

(colonne 2, jusqu’à B.01.402) Valeur quotidienne

(= apport quotidien recommandé)* > 2 ans < 2 ans

« Vitamine D » « Vit D » 5 µg 10 µg « Vitamine E » « Vit E » 10 mg 3 mg « Vitamine K » « Vit K » 80 µg 30 µg « Thiamine » « Thiamine (Vitamine B1) »

« Thiamine (Vit B1) » 1,3 mg 0,45 mg

« Riboflavine » « Riboflavine (Vitamine B2) » « Riboflavine (Vit B2) »

1,6 mg 0,55 mg

« Niacine » 23 EN 8 EN « Vitamine B6 » « Vit B6 » 1,8 mg 0,7 mg « Folate » 220 µg 65 µg « Vitamine B12 » « Vit B12 » 2 µg 0,3 µg « Biotine » 30 µg 8 µg « Pantothénate » « Acide pantothénique » 7 mg 2 mg « Phosphore » 1100 mg 500 mg « Iodure » « Iode » 160 µg 55 µg « Magnésium » 250 mg 55 mg « Zinc » 9 mg 4 mg « Sélénium » 50 µg 15 µg « Cuivre » 2 mg 0,5 mg « Manganèse » 2 mg 1,2 mg « Chrome » 120 µg 12 µg « Molybdène » 75 µg 15 µg « Chlorure » 3400 mg 1000 mg

mg = milligramme; µg = microgramme; EN = équivalents niacine

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Abbreviations and Symbols in the Nutrition Facts Table [column 2 of tables to B.01.401 & B.01.402; and various Figures in Schedule L] The following abbreviations for nutritional expressions may be used in the NFT: “% Daily Value” or “% DV” for the English expression “Percent Daily Value”;* “% valeur quotidienne” or “% VQ” for the French expression “pourcentage de la valeur

quotidienne”; * “Vit” for vitamin; “kJ” for kilojoules.

*Note that when the abbreviations “% DV” or “%VQ” are used, an asterisks (*) must link the abbreviation to an explanation of its meaning, elsewhere on the table, e.g., *DV = daily value, *VQ = valeur quotidienne. See example below. The following symbols for units of measure must be used within the NFT and are considered bilingual: grams g millilitres ml or mL milligrams mg

The common abbreviations for the household measures indicated below are also acceptable in the NFT. The use of the abbreviations for teaspoon and tablespoon (in both French and English) should be limited to those labels where the full words will not fit. Short words such as “cup” and “tasse” should be written out in full. teaspoon tsp (English only) tablespoon tbsp (English only) cuillère à thé c. à thé or cuil. à thé (French only) cuillère à soupe c. à soupe or cuil. à soupe (French only)

When the abbreviations %DV or %VQ are used, they must be linked to an explanation of their meaning elsewhere on the NFT.

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5. Rounding Tables Table C1: Mandatory Nutrient Information – Rounding (Column 4 of the table to B.01.401)


Rounding % DV

Serving Size <10 g or ml multiple of 0.1 g or ml >10 g or ml multiple of 1 g or ml

< 5 Calories, meets “Calorie-free” 0 Calories < 5 Calories, all other cases nearest 1 Calorie > 5 to < 50 Calories nearest 5 Calories

Energy

> 50 Calories nearest 10 Calories “Free” declarations: Fat free: <0.5 g and meets “free of fat” Saturated free: <0.5 g and meets “sat free” Trans free: <0.5 g and meets “trans free”

0 g

0 %

< 0.5 g, all other cases nearest 0.1 g nearest 1 % > 0.5 g to < 5 g nearest 0.5 g nearest 1 %

Fat (core list) Total Fat Saturated Fat Trans Fat

Saturates + Trans (%DV only)

> 5 g nearest 1 g nearest 1 % < 2 mg, meets “free of cholesterol” 0 mg 0 % Cholesterol

(% DV optional info.) all other cases nearest 5 mg nearest 1 %

Sodium < 5 mg, meets “free of sodium or salt” 0 mg 0 % < 5 mg, all other cases nearest 1 mg nearest 1 %

> 5 mg to < 140 mg nearest 5 mg nearest 1 % > 140 mg nearest 10 mg nearest 1 %

< 0.5 g 0 g 0% Carbohydrate Carbohydrate Fibre Sugars (no % DV declaration) > 0.5 g nearest 1 g nearest 1% (no %DV

for sugar) < 0.5 g nearest 0.1 g Protein

> 0.5 g nearest 1 g < 1% DV per serving and reference amount 0 % > 1% to <2% 2 % > 2 % to < 10 % nearest 2 % > 10% to < 50% nearest 5 %

Amount Vitamins and Minerals Vitamin A Vitamin C Calcium Iron

> 50% nearest 10 %

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Table C2: Additional Nutrient Information – Rounding (Column 4 of the table to B.01.402) Information Quantity Rounding

Metric Unit Rounding % DV

Servings per container < 2 servings or > 5 servings multiple of 1

> 2 to < 5 servings multiple of 0.5 For Calories from fat: < 5 Calories and fat declared as 0 g For Calories from Saturates + Trans: < 5 Calories and Saturates + Trans declared as 0 g

0 Calories

< 5 Calories, all other cases nearest 1 Calorie

> 5 to < 50 Calories nearest 5 Calories

Energy Calories from Fat Calories from Saturates + Trans

> 50 Calories nearest 10 Calories

Kilojoules (optional unit) all cases nearest 10 kilojoules

< 1 g nearest 0.1 g

> 1 g to < 5 g nearest 0.5 g

Fat (additional info.) polyunsaturates omega-6 omega-3 monounsaturates > 5 g nearest 1 g

< 5 mg, < 5 mg/serving and ref. amt. 0 mg 0 %

< 5 mg, all other cases nearest 1 mg nearest 1 %

> 5 mg to < 140 mg nearest 5 mg nearest 1 %

Potassium


< 0.5 g 0 g Carbohydrate Soluble Fibre Insoluble Fibre Sugar Alcohol Starch

> 0.5 g nearest 1 g

< 1% DV per serving and reference amt. 0 %

> 1% - <2% 2 %

> 2 % to < 10 % nearest 2 %

> 10% to < 50% nearest 5 %

Amount Vitamins and Minerals

> 50% nearest 10 %

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6. Has the Correct Format and Version (Size) Been Chosen?

6A Decision Trees for the NFT Format Families

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Standard, Horizontal, Linear Formats Hierarchy of Formats/Decision Tree (B.01.454)

Level 1

or

or

Steps: 1. Manufacturer may choose

format 1, 2, or 3. 2. Within desired format, choose

largest version that will fit on 15% ADS and 1 continuous surface.



Narrow Standard figures 2.1–2.4

Bilingual Standard figures 3.1–3.4

Level 2

Bilingual Horizontal – figures 4.1–4.2

Steps: 1. Choose largest version of

format that will fit on 15% ADS and 1 continuous surface of the package.


Level 3

or

Bilingual Standard

figures 3.5–3.7

or Bilingual Horizontal – figures 4.3–4.5

Linear – figures 16.1–16.2

or Alternate Methods of Presentation Tag, Package Insert*, Inner label*, Fold-out Label, Overwrap or

collars



format, any version

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Simplified Formats Hierarchy of Formats/Decision Tree (B.01.455)

Level 1

Simplified Standard

figures 5.1–5.6

or

Bilingual Simplified Standard

figures 6.1–6.4



choose largest version that will fit on 15% ADS and 1 continuous surface.


Level 2

Bilingual Simplified Horizontal

figures 7.1–7.2

Steps: 1. Choose largest version

of format that will fit on 15% ADS and 1 continuous surface.


Level 3

or

or Bilingual Simplified Horizontal

figures 7.3–7.4 Bilingual Simplified


Simplified Linear – figures 17.1–17.2


Tags, package inserts*, inner labels*, fold-out labels, overwraps or collars


Steps: 1. May choose any format,

any version

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Dual Format – Foods Requiring Preparation Hierarchy of Formats/Decision Tree (B.01.456)

Level 1

Dual Format

Food Requiring Preparation figures 8.1–8.6

or





choose largest version of format that will fit on 15% ADS and 1 continuous surface.


Level 2




version. 2. If no version fits, return to

hierarchy of format for standard/horizontal/linear formats.

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Aggregate Format – Different Kinds of Food Hierarchy of Formats/Decision Tree (B.01.457)

Level 1 Steps:

1. Manufacturer may choose format 10 or 11.

2. Within desired format, choose largest version of format that will fit on 15% ADS and 1 continuous surface.


Aggregate Format Different Kinds of Food



figures 11.1–11.4

Level 2

Bilingual Aggregate Format – Different Kinds of Food


Alternative Methods of Presentation*


version.

* Alternative Methods of Presentation may be used only for prepackaged products containing an assortment of foods of the same type, when: a serving consists of only one of the foods, and the information for the serving size, energy or core nutrients is different for the individual foods

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Dual Format – Different Amounts of Food Hierarchy of Formats / Decision Tree (B.01.458)

Level 1

Dual Format

Different Amounts of Foods

figures 12.1–12.6

or







Level 2


Different Amounts of Food figures 13.5–13.6



return to Hierarchy of Format for Standard/Horizontal/ Linear Formats.

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Aggregate Format – Different Amounts of Food Hierarchy of Formats/Decision Tree (B.01.459)

Level 1

Aggregate Format


or


figures 15.1–15.4





Level 2


figures 15.5–15.6



return to Hierarchy of Format for Standard/ Horizontal/ Linear Formats.

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6B Evaluating the Format: Has the Correct Version Been Used? [B.01.445 - B.01.464] Step 1: Identify the format and version of the NFT on the label. Identify where on the Hierarchy of Formats (Decision Trees) the NFT is positioned. Step 2: If the NFT is the largest version (size) of any format, other than a Horizontal (4.1, 7.1) or Linear format (16.1, 17.1), then this requirement has been met. (The largest versions are numbered figures 1.1, 2.1, 3.1, 5.1, 6.1, 8.1, etc.) Step 3: Measure the ADS of the package. Don’t forget to subtract the UPC. Step 4: Calculate 15% of the ADS. Step 5: Measure the area of the NFT. When separate English & French tables are being used, include the area of both tables. Note: Only core and triggered additional information should be included in the measurement. Step 6: If the following conditions have been fulfilled, the requirements have been met.

When the NFT is in the 1st level of the Hierarchy of Formats: • Verify that the area of the NFT is

15% or more than the ADS of the package (Step 6).

OR • Verify that the NFT is the closest

version of the format to 15% of the ADS that does not exceed 15%.

When the NFT is a Bilingual Horizontal Format (Standard 4.1 or 4.2; Simplified 7.1 or 7.2): • Verify that a 1st level NFT will not

fit on one continuous surface of the package, or that the use of a 1st level format would result in damage to the product (e.g., if the product must be turned over to view the NFT.)

• Verify that the largest version of

the NFT is used or if the smaller version is used (4.2 or 7.2), verify that the first version exceeds 15% of the ADS.

When the NFT is in the lowest level of Hierarchy of Formats: • Verify that a 1st level NFT will not

fit on 15% of the ADS and on one continuous surface.

• For the Standard, Horizontal,

Linear and Simplified formats, verify that a 2nd level format will not fit on 15% ADS and on one continuous surface.

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6C Calculating the Available Display Surface Table E1: Definition of Available Display Surface (ADS) [B.01.001]

Package Type Included in ADS Excluded from ADS All Packages • total area of package

• include bottom if product will not be damaged or leak if turned upside down

• bottom, if product leaks or is damaged if upside down

• area destroyed when opened (except for single serving containers)

• area where a label cannot be physically applied

• area where information cannot be legibly set out or easily viewed

• UPC Ornamental Containers C total area of bottom or area of tag

(both sides), whichever is bigger • top • sides • UPC

Tags* C for ornamental containers C for packages to which a label

cannot be applied C for small packages to which

alternate methods of presentation apply**

C both sides of tag (However, any version (size) of an appropriate format may be used.)

C UPC

* Note: If tags are used on other pre-packaged products (i.e., not ornamental containers, packages that cannot affix a label, or small packages), then this rule does not apply. See the Table E3: Summary of ADS for Different Packaging Types.

** Note: Use of alternate methods of presentation applies to products using the standard/horizontal/linear and

simplified format families, and in some instances, on products displaying an aggregate format – different kinds of food. (See Decision Trees in Sections D and G.)

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Guidance on Measuring ADS Table E2: Summary – Guidance on Measuring ADS Package Area Included in ADS Excluded from ADS Areas Destroyed Upon Opening – e.g., tamper seals, tear strips

area destroyed

Bag Closures – e.g., zip lock, cut line, heat seal

bag closure area past bag closure (area usually cut

off when opening) Curves C gentle curves that may support a label sharp acute curves

Eye Spot eye spot and area whole length of package, if not already labelled

Gable Ends whole area unless already printed

Gathered Ends of Bags excluded as information would not be legible

the NFT should not be in this area Gathered Ends Covered by a Sticker – e.g., roll of cookies

the total panel where the sticker appears, even if the sticker covers only a small portion of the gathered material

Label Info. on Non-ADS Surfaces – e.g., top of tin can

whole area labelled If labelling information is a public service message, e.g., Kids Help Phone, recycle information or opening instructions, then ADS is not triggered.

Lids – e.g., jars, tubs

both top and sides, except as indicated in the next column

very small lids with no label information sides with spirals or groves that inhibit

legibility sides <10 mm wide on tops: exclude raised ridges, unless

already printed Ridges ridges that don’t interfere with labelling

tightly repetitive ridging that may support labelling

ridges that will not support a label or interfere with legibility when label is printed directly on package

UPC code entire box containing UPC code in the case of non-boxed UPC, only

area covered by the UPC

Very Small Areas of Continuous Surface

whole area if not practical to be labelled, e.g., small caps, folded corners

Windows plastic covered window open window

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Overview of Different Packaging Types

Table E3: Summary – Calculating ADS for Different Packaging Types Excluded from ADS Package Type Included in ADS

Surfaces UPC Bacon Packages front

back area width of 1 bacon strip the

whole length of package W

Bags – Flat, back central seam (e.g., chip bag)

front back

top, bottom and back central seams

the length of bag covered by eye mark

W

Bags – Bread all sides + 1 end gathered end, (from crust to end of bag)

W

Bags – Cookie front & back main panels – top wrap area to bottom

sides bottom – largest panel only

sides – gabled areas at top bottom – smaller panel

W

Bags – Flat pouch without gussets

front back

glued areas see Table E2: Bag Closures

W

Bags – Stand-up with inset gusset

front back bottom, if inset gusset can

support easily readable information.

bottom, if inset gusset is deep and will not support easily readable information

front & back – glued areas see Table E2: Bag Closures

W

Bags – Stand-up pouch with flat bottom

front back bottom

glued seams see Table E2: Bag Closures

W

Baked Goods – Fresh, Not baked & packaged at retail (e.g., rigid clear plastic “Clam Shell” containers)

top sides bottom (providing turning the

product over will not damage the product)

bottom – if turning the product upside down will result in damage to the product.

closure tamper seal ridging, etc. that will not support a

label

W (if on included area)

Bars – Foil wrapped (e.g., energy bar)

entire wrapper end seams central flap (both sides) unless

already printed

W

Bars – Paper label over foil wrap (e.g., chocolate bar)

entire paper label W

Bottles/Jars – Regular cylindrical, glass & plastic (e.g., stubby bottles, not bottles with long necks)

sides (full circumference) lid (unless exceptions apply)

sides – curves at top and bottom some lids: See Table E2: Lids

W

Bottles/Jars – Irregular, sold by volume; glass or plastic

based on declared net quantity, no further deductions e.g., UPC • < 149 ml = less than 100 cm2 = small package exemption • 150 ml to 250 ml = 100 cm2 • > 250 ml = volume of container (ml) X 100 cm2

250 ml

Bottles/Jars – Irregular, sold by weight; glass or plastic

empty container; measure volume and apply rules for irregular bottles/jars sold by volume

no further deductions e.g., UPC

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Cans – Metal, paper label (round and oblong cans)

sides (full circumference) top (unless already labelled) bottom (unless already labelled)

W

Cans – Flat, print directly on can (e.g., sardine, herring, ham)

top bottom sides of larger cans

top & bottom – ridges and/or keys that prevent legible printing

sides of small cans, unless already printed (e.g., sardine cans)

W

Cans – Cardboard or metal with plastic lid (e.g., hot chocolate)

plastic lid sides (full circumference)

lid – ridge, if present bottom

W

Cardboard Containers (e.g., milk, juice)

sides shoulder panels

bottom gabled ends top glue seal (area for “best

before” date) plastic cap (unless labelled)

W

Catch Weight Meat Products of similar weight and form e.g., pork hocks

front* back*

* ADS = area of largest rectangle that will fit on front or back, respectively, of 80% of packages produced.

Sides W

Egg Cartons lid – flat areas sides of lid inner lid if already labelled

bottom with dropped cups top – indented areas that will not

support labeling inner label if no written information

present

W

Frozen Foods – Foil container, plastic or cardboard lid (e.g., frozen cake, frozen lasagna)

top foil container W (if on included area)

Frozen Foods – Foil container, plastic or cardboard lid and overwrap (e.g., frozen cake)

top or overwrap, whichever is larger

foil container W (if on included area)

Multi-Pack with dropped units (plastic cups) (e.g., multi pack of pudding, multi- pack of yogurt with common lid)

common area (top) visible area of dropped units

open ended windows areas of dropped cups that are not

visible at time of sale (facing inward)

bottom of cups

W

Multi-Pack – Transparent cellophane wrapper over fully labelled individual units

If NFT is on outer packaging, ADS includes total outer package

If NFT is on individual unit, ADS is based on surface of individual unit. Note, NFT and all mandatory information must be visible at time of sale

W

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Paper Label Inside Clear Packaging

whole length of panels all panels that may support

inner paper label

areas where inner paper label may not be supported (e.g., cup area of egg carton)

W

Pillow Packs front back sides > 4 cm wide

sealed seams sides < 4 cm wide

W

Tags – Applied to containers other than: ornamental containers, products to which a label cannot be affixed, and small packages to which alternate methods of presentation apply. (See table E-1 for tags attached to ornamental containers, etc.)

container

• tag – the NFT must not appear on the tag

W

Tetra-Pack top front back sides

bottom sides – folded corners (folded from

the top panel) top – foil or plastic covered spout

or straw insertion area top and back seams, unless

printed information exists in these areas

cellophane covering for straw

W

Tubs – Printed plastic (e.g., yogurt, margarine)

lid (see next column) sides (full circumference)

lid – ridge on edge; see Table E2: Lids

sides – top ridge, where lid covers side

bottom

W

Tubs – Clear plastic, labelled with paper label (e.g., deli tubs)

lid (see next column) sides (full circumference) bottom

lid – ridge on edge; see Table E2: Lids

sides – top ridge, where lid covers side

bottom – inner ridge

W

Tubs – Cardboard (e.g., ice cream)

sides (full circumference) lid

sides – area covered by rim of lid lid – plastic rim, unless already

labelled bottom

W

Wrappers, Tube Shapes all sides gathered ends unless covered by a sticker

central seam

W

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6D Notes on Measurement and the Use of Templates (See Section K-1 Templates (last page))

The templates contain only mandatory information. If additional information is included in the NFT the templates will not fit.

Measuring the table The outer measurements of the NFT, as listed on the templates, may change if additional

information is declared or if fonts other than Helvetica or Arial are used. The tables may be widened or narrowed providing that the information is clear and legible and

there is no crowding of information. A ruler is included in the Toolkit that measures point size for fonts, rules and leading.

Indents Indents are measured from the edge of column of information, not from the box enclosing the

NFT.

Font The templates use Helvetica font. If the NFT being evaluated uses fonts other than Helvetica

or Arial, the templates may not fit.

Leading When measuring the leading, the measurement goes from the bottom of one line to the bottom

of the line above it. The rules (lines) do not affect this measurement.

Measurement When Templates Cannot Be Used Schedule L sets out all measurements for the NFT. For convenience, the following tables based on Schedule L have been included. (Numbers reflect Schedule L numbering.) The tables, organized into the six format family groups, provide measurements that may be used to evaluate a NFT when the use of templates is not appropriate. For example, the NFT may contain additional information or it may utilize a sans serif font other than Helvetica or Arial. These measurements may be used to verify different elements of the NFT.

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Type Height The Consumer Packaging and Labelling Regulations have provisions for the minimum type height of mandatory information and for the numerical portion of the net quantity declaration. Type height is the height of an upper case letter when words appear in upper case and the height of the lower case “o” when words appear in lower case or a mixture of upper and lower case letters.

Information Size PDP* Type Height

Mandatory Information 1.6 mm (1/16 inch)

Numerical Portion Net Quantity < 32 cm2 (< 5 in2) 1.6 mm (1/16 inch)

Numerical Portion Net Quantity > 32 to <258 cm2 (>5 to < 40 in2) 3.2 mm (1/8 inch)

Numerical Portion Net Quantity > 258 to < 645 cm2 (> 40 to < 100 in2) 6.4 mm (1/4 inch)

Numerical Portion Net Quantity > 645 to < 2580 cm2 (> 100 to < 400 in2) 9.5 mm (3/8 inch)

Numerical Portion Net Quantity > 2580 cm2 (> 400 in2) 12.7 mm (½ inch)

* PDP = principal display panel

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Measurements: Standard, Narrow Standard and Linear Formats

Standard Format, Figure 1 Point Size (Type size unless otherwise stated)

Version Total Area NFT *

Eng & Fr (cm2)

Dimensions of Table (w x l)

cm

Font Width

Nutrition Facts (Title)

Calories & Bolded

Nutrients Leading

– Sodium **Thin Rules

Approximate increase in figure length for every

extra line of information

1.1 61.2 4.7 x 6.5 Normal 13 8 12 0.5 4.2 mm 1.2 49.2 4.1 x 6.0 Normal 13 7 11 0.5 3.9 mm 1.3 38.4 3.2 x 6.0 Condensed 13 7 11 0.5 3.9 mm 1.4 33 3.0 x 5.5 Condensed 10 7 10 0.25 3.5 mm 1.5 31.3 2.9 x 5.4 Condensed 10 6 10 0.5 3.5 mm 1.6 28.6 2.8 x 5.1 Condensed 10 6 9 0.25 3.2 mm

Narrow Standard Format, Figure 2 Point Size (Type size unless otherwise stated)

Version Total Area NFT *

Eng & Fr (cm2)

Dimensions of Table (w x l)

cm

Font Width

Nutrition

Facts (Title)

Calories & Bolded Nutrients

Leading - Sodium

**Thin Rules

Approximate increase in figure length for every extra line of information

2.1 55.4 3.6 x 7.7 Normal 12 8 12 0.5 4.2 mm

2.2 47.6 3.3 x 7.2 Normal 11 7 11 0.5 3.9 mm

2.3 40.4 2.8 x 7.2 Condensed 10 7 11 0.5 3.9 mm

2.4 33.0 2.5 x 6.6 Condensed 10 6 10 0.5 3.5 mm

Bilingual Standard Format, Figure 3 Point Size (Type size of unless otherwise stated)

Version Total Area NFT* (cm2)

Dimensions of Table

(w x l) cm

Font Width Nutrition Facts (Title)


Leading - Sodium

**Thin Rules

Approximate increase in figure length for every

extra line of information

3.1 41.6 5.2 x 8.0 Normal 13 8 12 0.5 4.2 mm

3.2 34.5 4.6 x 7.5 Normal 13 7 11 0.5 3.9 mm

3.3 30.8 4.1 x 7.5 Condensed 13 7 11 0.5 3.9 mm

3.4 24.5 3.6 x 6.8 Condensed 10 6 10 0.5 3.5 mm

***3.5 21.4 3.5 x 6.1 Condensed 10 6 9 0.25

***3.6 20 3.5 x 5.7 Condensed 10 6 8 0.25

***3.7 16.2 3.3 x 4.9 Condensed 9 6 7 0.25

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Bilingual Horizontal Standard Format, Figure 4 Point Size (Type size unless otherwise stated)

Version Total Area NFT * (cm2)

Dimensions of Table in cm

(width x Length)

Font Width

Nutrition Facts (Title)

Calories & Bolded

Nutrients

Leading - Sodium

**Thin Rules

4.1 34.9 10.9 x 3.2 Condensed 13 7 11 0.5

4.2 27.8 9.6 x 2.9 Condensed 10 6 10 0.5

4.3 24.0 9.6 x 2.5 Condensed 10 6 9 0.25

4.4 22.1 9.6 x 2.3 Condensed 10 6 8 0.25

****4.5 20.7 10.9 x 1.9 Condensed 10 6 8 0.25

Linear Format, Figure 16 Point Size (Type size unless otherwise stated)

Version Font Width Nutrition Facts (Title)


Leading – between lines

of type

Thin Rules *****

16.1 Normal 10 7 8 N.A.

16.2 Normal 10 6 7 N.A.

Bold Type: Nutrition Facts, Subheadings (Amount, %Daily Value), Calories, Fat, Cholesterol, Sodium, Potassium, Carbohydrate, Protein. * Total area of NFT is based on a NFT containing only core nutrients and the serving size occupying one line of

type (2 lines for the Bilingual Horizontal formats). ** Thin rules are the thin horizontal lines between the nutrient declarations. *** In versions 3.5, 3.6 and 3.7 of the Bilingual Standard Format there are no rules between vitamin and mineral

declarations. **** Version 4.5 of the Bilingual Horizontal Standard Format is wider and shorter than the other versions because

the vitamins and minerals have been moved to form a third column ***** There are no rules in the linear formats.

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Measurements: Simplified Format Simplified Standard Format, Figure 5

Point Size (Type size unless otherwise stated) Version Total Area NFT *

Eng & Fr (cm2)



Leading – Fat

**Thin Rules

5.1 31 Normal 13 8 12 0.5

5.2 29.6 Normal 13 7 11 0.5

5.3 26.2 Condensed 13 7 11 0.5

5.4 24.4 Condensed 10 7 10 0.25

5.5 23.8 Condensed 10 6 10 0.5

5.6 22.6 Condensed 10 6 9 0.25

Bilingual Simplified Format, Figure 6 Point Size (Type size unless otherwise stated)




Leading – Fat

**Thin Rules

6.1 27.7 Normal 13 8 12 0.5

6.2 25.7 Normal 13 7 11 0.5

6.3 22.8 Condensed 13 7 11 0.5

6.4 19.1 Condensed 10 6 10 0.5

***6.5 14.5 Condensed 10 6 9 0.25

***6.6 13.9 Condensed 10 6 8 0.25

Bilingual Simplified Horizontal Format, Figure 7 Point Size (Type size unless otherwise stated)




Leading – Sodium

**Thin Rules

7.1 23.2 Condensed 13 7 11 0.5 7.2 21.6 Condensed 10 6 10 0.5 7.3 13.3 Condensed 10 6 9 0.25 7.4 13.3 Condensed 10 6 8 0.25

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Simplified Linear Format, Figure 17 Point Size (Type size unless otherwise stated)

Version Font Width Nutrition Facts (Title)


Leading – between lines

of type

Thin Rules ****

17.1 Normal 10 7 8 N.A.

17.2 Normal or Condensed

10 6 7 N.A.

Bold Type: Nutrition Facts, Subheadings (Amount, % Daily Value), Calories, Fat, Carbohydrate, Protein. (Based on minimum requirements, i.e., no triggered nutrients.) * Total area of NFT is based on a NFT containing only core nutrients for simplified formats and the serving size as

set out in Schedule L. ** Thin rules are the horizontal lines separating the nutrient declarations. *** Versions 6.4 and 6.6 of the Bilingual Simplified Standard Format may declare the shortened modified footnote. **** There are no rules in the Simplified Linear Format.

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Measurements: Dual Format – Foods Requiring Preparation Dual Format – Foods Requiring Preparation, Figure 8


Eng & Fr (cm2)



Leading – Sodium

**Thin Rules

8.1 85.6 Normal 13 8 12 0.5

8.2 73.2 Normal 13 7 11 0.5

8.3 65.4 Condensed 13 7 11 0.5

8.4 60.0 Condensed 10 7 10 0.25

8.5 55 Condensed 10 6 10 0.5

8.6 51.6 Condensed 10 6 9 0.25

Bilingual Dual Format - Foods Requiring Preparation, Figure 9 Point Size (Type size unless otherwise stated)




Leading – Sodium

**Thin Rules

9.1 67.7 Normal 13 8 12 0.5

9.2 63.4 Normal 13 7 11 0.5

9.3 56.3 Condensed 13 7 11 0.5

9.4 43.7 Condensed 10 6 10 0.5

***9.5 40 Condensed 10 6 9 0.25

***9.6 37.4 Condensed 10 6 8 0.25

Bold Type: Nutrition Facts, Subheadings (Amount, Product as Sold, Product as Prepared, % Daily Value), Calories, Fat, Cholesterol, Sodium, Potassium, Carbohydrate, Protein. * Total area of NFT is based on a NFT containing only core nutrients and displaying 2 sets of information; i.e., for

the food as sold and for the food as prepared or combined. ** Thin rules are the thin horizontal lines between the nutrient declarations. *** In versions 9.5 and 9.6 of the Bilingual Dual Format – Foods Requiring Preparation there are no rules between

vitamin and mineral declarations.

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Measurements: Aggregate Format – Different Kinds of Foods Aggregate Format – Different Kinds of Foods, Figure 10


Eng & Fr (cm2)



Leading – Sodium

**Thin Rules

10.1 135.6 Normal 10 8 12 0.5

10.2 126.8 Normal 10 7 11 0.5

10.3 113.8 Condensed 10 7 11 0.5

10.4 105.9 Condensed 10 7 10 0.25

10.5 100.4 Condensed 10 6 10 0.5

10.6 92.7 Condensed 10 6 9 0.25

Bilingual Aggregate Format – Different Kinds of Foods, Figure 11 Point Size (Type size unless otherwise stated)




Leading – Sodium

**Thin Rules

11.1 88.4 Normal 10 8 12 0.5

11.2 78.2 Normal 10 7 11 0.5

11.3 70.3 Condensed 10 7 11 0.5

11.4 62.2 Condensed 10 6 10 0.5

***11.5 53.4 Condensed 10 6 9 0.25

***11.6 51 Condensed 10 6 8 0.25

Bold Type: Nutrition Facts, Subheadings (names of products, Amount, % Daily Value), Calories, Fat, Cholesterol, Sodium, Potassium, Carbohydrate, Protein. * Total area of NFT is based on a NFT containing only core nutrients and displaying information for 3 different

foods. ** Thin rules are the thin horizontal lines between the nutrient declarations. *** In versions 11.5 and 11.6 of the Bilingual Aggregate Format – Different Kinds of Foods, there are no rules

between vitamin and mineral declarations.

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Measurements: Dual Format – Different Amounts of Food Dual Format – Different Amounts of Food, Figure 12


Eng & Fr (cm2)



Leading – Sodium

**Thin Rules

12.1 71.2 Normal 13 8 12 0.5

12.2 59.2 Normal 13 7 11 0.5

12.3 53.2 Condensed 13 7 11 0.5

12.4 49.6 Condensed 10 7 10 0.25

12.5 41.4 Condensed 10 6 10 0.5

12.6 38.4 Condensed 10 6 9 0.25

Bilingual Dual Format – Different Amounts of Food, Figure 13 Point Size (Type size unless otherwise stated)




Leading - Sodium

**Thin Rules

13.1 60.7 Normal 13 8 12 0.5

13.2 54.0 Normal 13 7 11 0.5

13.3 47.1 Condensed 13 7 11 0.5

13.4 36.4 Condensed 10 6 10 0.5

***13.5 32.2 Condensed 10 6 9 0.25

***13.6 30.2 Condensed 10 6 8 0.25

Bold Type: Nutrition Facts, Subheadings (Amount, Different Amounts of Food, % Daily Value), Calories, Fat, Cholesterol, Sodium, Potassium, Carbohydrate, Protein. * Total area of NFT is based on a NFT containing only core nutrients and displaying information for 2 amounts of food. ** Thin rules are the thin horizontal lines between the nutrient declarations. *** In versions 13.5 and 13.6 of the Bilingual Dual Format – Different Amounts of Food there are no rules between

vitamin and mineral declarations.

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Measurements: Aggregate Format – Different Amounts of Food Aggregate Format – Different Amounts of Food, Figure 14


Eng & Fr (cm2)



Leading – Sodium

**Thin Rules

14.1 97.8 Normal 10 8 12 0.5

14.2 91.0 Normal 10 7 11 0.5

14.3 82.8 Condensed 10 7 11 0.5

14.4 75.6 Condensed 10 7 10 0.25

14.5 74.4 Condensed 10 6 10 0.5

14.6 68.4 Condensed 10 6 9 0.25

Bilingual Aggregate Format – Different Amounts of Food, Figure 15 Point Size (Type size unless otherwise stated)




Leading – Sodium

**Thin Rules

15.1 64.0 Normal 10 8 12 0.5

15.2 53.3 Normal 10 7 11 0.5

15.3 47.4 Condensed 10 7 11 0.5

15.4 40.0 Condensed 10 6 10 0.5

***15.5 35.4 Condensed 10 6 9 0.25

***15.6 33.1 Condensed 10 6 8 0.25

Bold Type: Nutrition Facts, Subheadings (names of products, Amount, % Daily Value), Calories, Fat, Cholesterol, Sodium, Potassium, Carbohydrate, Protein. * Total area of NFT is based on a NFT containing only core nutrients and displaying information for 2 amounts of

food. ** Thin rules are the thin horizontal lines between the nutrient declarations. *** In versions 15.5 and 15.6 of the Bilingual Aggregate Format – Different Amounts of Food, there are no rules

between vitamin and mineral declarations.

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7. Other Tables

Weighted Recommended Nutrient Intakes Nutrient Amount Biotin 90 Fg Folacin 195 Fg Niacin 16 NE Pantothenic Acid 5.0 mg Riboflavin 1.2 mg Thiamine 1.0 mg Vitamin A 870 RE Vitamin B6 1.0 mg Vitamin B12 1.0 Fg Vitamin C 34 mg Vitamin D 3.0 Fg Vitamin E 7.0 mg Calcium 780 mg Iodide 155 Fg Iron 10 mg Phosphorus 885 mg Magnesium 210 mg Zinc 10 mg


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Table H1: Units for Declaration of Vitamins and Minerals, for Foods for Use in Manufacturing Other Foods Vitamin Unit Mineral Unit Vitamin A RE Calcium mg

Vitamin D Fg Phosphorus mg

Vitamin E mg Magnesium mg

Vitamin C mg Iron mg

Thiamin, Thiamine, or Vitamin B1 mg Zinc mg

Riboflavin or Vitamin B2 mg Iodide Fg

Niacin NE Selenium Fg

Vitamin B6 mg Copper mg

Folacin or Folate Fg Manganese mg

Vitamin B12 Fg Chromium Fg

Pantothenic acid or pantothenate mg Molybdenum Fg

Vitamin K Fg Chloride mg

Biotin Fg


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REFERENCE TABLE FOR NUTRIENT CONTENT CLAIMS

CLAIM FDR REFERENCE GUIDE TO FOOD LABELLING AND

ADVERTISING

ENERGY

Free of Energy Item 1, table following B.01.513 Table 7-3

Low in Energy Item 2, table following B.01.513 Table 7-3

Reduced in Energy Item 3, table following B.01.513 Table 7-3

Light (in Energy) Item 45, table following B.01.513 Table 7-3

Lower in Energy Item 4, table following B.01.513 Table 7-3

Source in Energy Item 5, table following B.01.513 Table 7-3

More Energy Item 6, table following B.01.513 Table 7-3

Food is for an energy reduced diet

B.01.507 Table 7-3

Food is for special dietary use B.24.003(1.1) Table 7-3

Food is represented as “diet” or “dietetic”

B.24.003(4) Table 7-3

PROTEIN

Low in Protein Item 7, table following B.01.513 Table 7-4

Source of Protein Item 8, table following B.01.513 Table 7-4

Excellent source of Protein Item 9, table following B.01.513 Table 7-4

More Protein Item 10, table following B.01.513 Table 7-4

FAT

Free of Fat Item 11, table following B.01.513 Table 7-5

100% Fat-free Item 15, table following B.01.513 Table 7-5

(Percentage) Fat-free Item 16, table following B.01.513 Table 7-5

Low in Fat Item 12, table following B.01.513 Table 7-5

Reduced in Fat Item 13, table following B.01.513 Table 7-5

Light (in Fat) Item 45, table following B.01.513 Table 7-5

Lower in Fat Item 14, table following B.01.513 Table 7-5

Lean Item 46, table following B.01.513 Table 7-5

Extra-Lean Item 47, table following B.01.513 Table 7-5

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ADVERTISING

No Added Fat Item 17, table following B.01.513 Table 7-5

SATURATED FATTY ACIDS

Free of Saturated Fatty Acids Item 18, table following B.01.513 Table 7-6

Low in Saturated Fatty Acids Item 19, table following B.01.513 Table 7-6

Reduced in Saturated Fatty Acids

Item 20, table following B.01.513 Table 7-6

Lower in Saturated Fatty Acids Item 21, table following B.01.513 Table 7-6

TRANS FATTY ACIDS

Free of Trans Fatty Acids Item 22, table following B.01.513 Table 7-7

Reduced in Trans Fatty Acids Item 23, table following B.01.513 Table 7-7

Lower in Trans Fatty Acids Item 24, table following B.01.513 Table 7-7

OMEGA FATTY ACIDS

Source of Omega-3 Polyunsaturated Fatty Acids


Source of Omega-6 Polyunsaturated Fatty Acids


CHOLESTEROL

Free of Cholesterol Item 27, table following B.01.513 Table 7-9

Low in Cholesterol Item 28, table following B.01.513 Table 7-9

Reduced in Cholesterol Item 29, table following B.01.513 Table 7-9

Lower in Cholesterol Item 30, table following B.01.513 Table 7-9

SODIUM / SALT

Free of Sodium or Salt Item 31, table following B.01.513 Table 7-10

Low in Sodium or Salt Item 32, table following B.01.513 Table 7-10

Reduced in Sodium or Salt Item 33, table following B.01.513 Table 7-10

Lower in Sodium or Salt Item 34, table following B.01.513 Table 7-10

No Added Sodium or Salt Item 35, table following B.01.513 Table 7-10

Lightly Salted Item 36, table following B.01.513 Table 7-10

Light Salted (on fish) B.01.502(2)(k) 7.21.1

Salted B.01.502(2)(e) 7.21.1

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ADVERTISING

Food for use in a Sodium Restricted Diet

B.01.508 Table 7-10

Food for Special Dietary Use B.24.003(1.1) Table 7-10

POTASSIUM

Source of Potassium N/A Table 7-11

Good Source of Potassium N/A Table 7-11

Excellent Source of Potassium N/A Table 7-11

SUGARS

Free of Sugars Item 37, table following B.01.513 Table 7-12

Reduced in Sugars Item 38, table following B.01.513 Table 7-12

Lower in Sugars Item 39, table following B.01.513 Table 7-12

No Added Sugars Item 40, table following B.01.513 Table 7-12

Unsweetened B.01.509 Table 7-12

Sweetened B.01.502(2)(f) Table 7-12

Food for use in energy-reduced diet

B.01.507 Table 7-12

Food for special dietary use B.24.003(1.1) Table 7-12

Food represented as “diet” or “dietetic”

B.24.003(4) Table 7-12

Addition of Starch B.01.502(2)(g) Table 7-12

Presence/Absence of Lactose B.01.502(2)(d) Table 7-12

FIBRE

Source of Fibre Item 41, table following B.01.513 Table 7-13

High Source of Fibre Item 42, table following B.01.513 Table 7-13

Very High Source of Fibre Item 43, table following B.01.513 Table 7-13

More Fibre Item 44, table following B.01.513 Table 7-13

VITAMIN AND MINERAL NUTRIENTS

Source of D.01.004, D.02.002 Table 7-14

Good Source of D.01.004, D.02.002 Table 7-14

Excellent Source of D.01.004, D.02.002 Table 7-14

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ADVERTISING

Fortified/Enriched with Part D Table 7-14

Higher in D.01.004, D.02.002 Table 7-14

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K-1 Templates

Compendium of Templates for Nutrition Facts Tables

The graphics for Schedule L, FDR, as originally published in Canada Gazette Part II, do not illustrate actual-size Nutrition Facts tables. In most cases, the tables are shown larger than required.

Health Canada has developed a Compendium of Templates for Nutrition Facts Tables which includes 270 templates. These correspond to actual-size graphic illustrations of the various versions of the Nutrition Facts table permitted by the Food and Drug Regulations. These templates will assist label designers and members of the food and packaging industries in complying with the format specifications of the Regulations.

The Compendium of Templates for Nutrition Facts Tables was created in QuarkXPress 4.1 and is available upon request from your local Canadian Food Inspection Agency office (www.inspection.gc.ca/english/fssa/labeti/guide/ch1e.shtml#a1_6).

If the Acrobat (pdf) files are printed using Acrobat Reader or opened in commonly used artwork software packages such as Adobe Illustrator or Micromedia Freehand, the conversion will cause alterations in the graphic elements. Consequently, before using the converted templates, it is important to check them against the graphic specifications in Schedule L of the Regulations which can be found in Canada Gazette Part II (SOR/2003-11, Vol. 137, No. 5).

The Compendium is only partly available in web page (HTML) format since the images included in the document may not conform to the specifications in the Regulations. Do not use images from the HTML document for generating (e.g., copying, importing, printing) the Nutrition Facts table.

Graphics software (e.g., QuarkXPress, Adobe Illustrator) will calculate the dimensions and surface area for the largest version of the selected format version when appropriate data is entered in the program. When separate English and French versions of the Nutrition Facts table are used, the surface areas of both tables must be added together.

Nutrition Labelling Toolkit - Logiciels Alimenthè · PDF fileThe Nutrition Labelling...

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