Dairy Standard Agency’s · Butter Label Checklist Labels, Requirements, Checklist Amasi Label...

Dairy Standard Agency’sGuide to Dairy Product Labelling

in South Africa

This DSA project is statutory funded by Milk SA from levy income in terms of regulations issued by the Minister of Agriculture, Forestry and Fisheries under the Marketing of Agricultural Products Act.

The DSA is a non-profit organisation and its existence is a direct result of a strategic approach by the organised dairy industry (Milk SA, Sampro and MPO). The approach is aimed at increasing the market for milk and other dairy products, the improvement of international competitiveness of the SA dairy industry and the empowerment of previously disadvantaged people.

The primary objective of the DSA is to promote the improvement of compliance with legal standards of milk and other dairy products in the interest of the industry and the consumer

This is a free publication and is not for sale by any party, institution or organisation without prior arrangement and consent of the Dairy Standard Agency. Please report any irregularities in this regard to the DSA on tel no 012 665 4250.

Food labelling is a complex field, and its ramifications go beyond merely making information available to consumers examining food products on store shelves. For milk processors, dairy manufacturers and retailers, the label on a dairy product is a way of communicating product information to buyers easily and directly.For consumers, it is one of the primary means of differentiating between different products and brands, and making informed purchasing choices.

ESSENTIALLY A LABEL SERVES THREE PRIMARY FUNCTIONS:

it provides basic product information regarding class designation, composition, common name, list of ingredients, net quantity, “best before” date, country of origin, and name and address of manufacturer, distributor or importer;

it provides health, safety and nutritional information. This includes instructions for safe storage and handling, nutritional information (e.g. details in the nutritional facts table regarding the quantity of fats, proteins, glycaemic carbohydrates, vitamins and minerals present per serving of stated size) and specific information for consumers following restricted diets;

it acts as a vehicle for food marketing, promotion and advertising, in order to encourage sales (via label vignettes, promotional information and claims such as “low fat,” “cholesterol-free,” “product of South Africa,” “no preservatives added,” etc.).

Regardless of which role a label plays, it must comply with the following principle: the information given must not be misleading. South African regulatory requirements are designed to protect consumers, while ensuring fair competition for the industry.

In South Africa, dairy product labelling is subjected to a number of statutes and regulations. The responsibility for developing and administering food labelling requirements is shared and the enforcement of these laws is the responsibility of:

Department of Health, Provincial Health Departments and Municipal Health Authorities – The Foodstuffs, Cosmetics and Disinfectants Act, 1972 (Act 54 of 1972);

Introduction

1.

Department of Agriculture, Forestry and Fisheries – Agricultural Product Standards Act, 1990 (Act 119 of 1990),

Department of Trade and Industry - National Regulator for Compulsory Specifications (NRCS) and the application of the relevant regulations in terms of the Trade Metrology Act, 1973 (Act 77 of 1973).

Together, the above acts and their regulations form a complex regulatory framework that can be difficult to navigate and sometimes, whether intentionally or not, allows for some difficulties in interpretation.

The purpose of this publication is to provide a user friendly and integrated way for the interpretation of the labelling requirements applicable to dairy products. This publication is by no means exhaustive and the content should therefore be treated as guidelines. Readers are advised to consult the applicable regulations, also referred to in the publication.

Dairy product labelling in South Africa is an interesting, and also striking, example of the complexities facing an entire industry, and of the power relationships – or diverging interests – among government departments, dairy processors and distributors and food retailers. In a complex food market, balance among the stakeholders’ various needs is difficult to achieve, which explains why it often takes long to amend regulatory labelling measures.

However in the midst of the expected dairy regulation amendments (regulations often only become effective 12 months following date of publication) it remains imperative that current legislation is adhered to. This publication is therefore intended to serve as a guideline in terms of the current applicable legislation and will only be amended once new regulations are implemented.

It is our wish that this document will not only serve the interests of the dairy industry and consumer well, but also be used as an effective tool to protect the integrity of dairy products in South Africa.

2.

IndexMilk Label Checklist Labels, Requirements, Checklist

Yoghurt Label Checklist Labels, Requirements, Checklist

Cream Label Checklist Labels, Requirements, Checklist

Butter Label ChecklistLabels, Requirements, Checklist

Amasi Label ChecklistLabels, Requirements, Checklist

Feta Cheese Label ChecklistLabels, Requirements, Checklist

Cheese Label ChecklistLabels, Requirements, Checklist

Regulations & Standards

p. 4-7

p. 8-11

p. 12-15

p. 16-19

p. 20-23

p. 24-27

p. 28-31

p. 32-37

BATCH IDENTIFICATION &DATE MARKING

VEGETARIAN CLAIMS

QUANTITY/NET CONTENTS

UNITS OF MEASUREMENTS &SYMBOLS

PRODUCT NAME

Milk LabelMandatory Information

4.

NUTRITIONALINFORMATION

CLAIMS

FOOTER UNDERTHE NUTRITIONALINFORMATION TABLE

NUTRIENT CONTENT CLAIMS

ALLERGENS

STORAGE INSTRUCTIONS &CONDITIONS

UNCOMMON ALLERGENS

NAME OF PACKER &ADDRESS

USAGE INSTRUCTIONS

COUNTRY OF ORIGIN

LIST OF INGREDIENTSMilk LabelMandatory Information COMMON ALLERGENS

5.

Milk

Milk Label ChecklistMandatory Information1. PRODUCT NAMEMin 4mm in height. Reference: R146: Reg 8. Applicable class designation to be used in accordance with Table 1. No word must be bigger than the class, unless it is a trademark. Reference: R2581: Reg 16 & 17

2. DESCRIPTOR⅓ of the biggest letter of name; placed in immediate proximity of Product Name. Letters to be same size, font, colour, etc. Reference: R146: Reg 8 (c)

3. ADDITION TO CLASS DESIGNATIONInclude the term “Pasteurized”, “Sterilized” or “UHT”. If untreated, include the term “Unpasteurized” or “Raw”.Preceded by the name of the specie of the animal if milk of an animal other than a cow is used.Reference: R2581: Reg 17 (3,4 & 5)

4. STORAGE INSTRUCTIONS & CONDITIONSBefore and after opening instructions to be included. Min 3mm in height, bold font, uppercase letters.Reference: R146: Reg 9 (e)

5. QUANTITY/NET CONTENTSIncluded in SI units, bold font and prescribed letter size (Trade Metrology Act, 1973). Expressed in volume according to SANS (Table E.1, Item 19 d 1) Reference: R146: Reg 9 (f); SANS289

UNITS OF MEASUREMENTS & SYMBOLSTo be used in accordance with South African National Standard: Annex A, Table A1. Reference: SANS289

6. NAME OF PACKER & ADDRESSInitial and surname or trade name of packer preceded by “Manufactured by” or “Packed by “. Where product is manufactured. If packed on behalf of a person, those particulars need be used, preceded by “Manufactured for” or “Packed for”. Min 1mm in height. Reference: R2581: Reg 19 (1) & (4), R146: Reg 9 (b)

7. USAGE INSTRUCTIONSMin 1mm in height, where applicable. Reference: R146: Reg 9(c)

8. COUNTRY OF ORIGIN“Product of (country)” if all main ingredients, etc are from one specific country. “Produced in -”, “Manufactured in -”, “Made in (country)” when product is processed in second country. “Packed in (country)” may be used additionally. R146: Reg 10 (a,b & c)

9. BATCH IDENTIFICATIONProduct to be clearly marked with batch number to make it easily identifiable and traceable.Reference: R146: Reg 11; R2581: Reg 20.

DATE MARKINGClearly indicated on label. Date preceded by ‘best before” and/or “sell by”. Abbreviations not permitted except “BB” for “best before”. Preceded words in full. Date to appear on packaging that will be retained by consumer until consumption. Date to appear in order: “Day-Month-Year”, when only numbers are used. Month is written out in full or abbreviated and year is written out in full. Reference: R146: Reg 12 (1,2,4 & 5)

Mandatory Information: RequirementsY N

Y N

Y N

Y N

Y N

Y N

Y N

Y N

Y N

Y N

Y N

6.

Milk Label Checklist10. LIST OF INGREDIENTSMin 1mm in height; First letter may be capital letter. Descending order of inclusion under heading “Ingredients”. Reference: R146: Reg 8 (d)

COMMON ALLERGENSIf the allergen is self-explanatory, the name of the allergen should not be in brackets.Reference: R146: Reg 43 (1)(a)

ALLERGENSTo be indicated in close proximity to ingredient list in a block or list with words: “Contains: allergen/s”.Reference: R146: Reg 43 (1)(b)

UNCOMMON ALLERGENSMust be disclosed on request. Goat’s milk must be labelled in the same manner as for common allergens (Reg 43). Reference: R146: Reg 44 (2)

11. NUTRITIONAL INFORMATIONMandatory for claims, always in the prescribed format. Reference: R146: Annexure 2 Must contain the heading “Typical Nutritional Information” as well as an indication of mass/volume of single serving and minimum mandatory information as prescribed per 100g/ml and single serving. Reference R146: Reg 50 (1)(a,b & c)

FOOTER UNDER THE NUTRITIONAL INFORMATION TABLEStatement indicating if this applies to ready to eat or as packed; indication of method of analysis used to determine dietary fiber. Reference: R146: Reg 50 (4)(a,b,c & d)

CLAIMSNutritional information to be real, typical values as determined by reputable laboratory in accordance with Guidelines, Codex, SANAS or ILAC. Reference: R146: Reg 50 (12)(a)

NUTRIENT CONTENT CLAIMSNeed to adhere to conditions set out in Table 1 Component A and B. Reference: R146: Reg 52

VEGETARIAN CLAIMSSpecify the category of vegetarian by adding the following prefix to the word “vegetarian” eg “Lacto (milk)” - means milk and milk products are included but products with animal rennet added are excluded.Reference: R146: Reg 48 (1)

General Information

All information needs to be provided in English. R146: Reg 7 (1)(a). All information needs to be clearly visible and legible and should not be obscured by pictures or graphics. R146: Reg 7 (1)(b)

Y N

Y N

Y N

Y N

Y N

Y N

Y N

Y N

Y N

7.

Yoghurt LabelMandatory Information


ADDITIONAL PARTICULARSON MAIN PANEL

CLAIMS


UNITS OF MEASUREMENTS & SYMBOLS

PRODUCT NAME

8.

Yoghurt LabelMandatory Information

STORAGE INSTRUCTIONS& CONDITIONS

NUTRITIONAL INFORMATION

FOOTER UNDER THENUTRITIONAL INFORMATION

TABLE

CLAIMS



USAGE INSTRUCTIONS

COUNTRY OF ORIGIN

LIST OF INGREDIENTS

ADDED WATER

MICROBIAL CULTURES

ADDITIVES

PRESERVATIVES

FLAVOURANT

COLOURANT

COMMON ALLERGENS

ALLERGENS

UNCOMMON ALLERGENS

Yoghurt

9.

1. PRODUCT NAMEMin 4mm in height. Reference: R146: Reg 8. Applicable class designation to be used in accordance with Table 1. No word must be bigger than the class, unless it is a trademark. Reference: R2581: Reg 16 & 17

2. DESCRIPTOR⅓ of the biggest letter of name; placed in immediate proximity of Product Name. Letters to be same size, font, colour, etc.Reference: R146: Reg 8 (c)

3. ADDITIONAL PARTICULARS ON MAIN PANELIf a dairy product has been sweetened, the expression “Sweetened” to be indicated on main panel.Reference: R2581: Reg 18(1A)(a,b)


5. QUANTITY/NET CONTENTSIncluded in SI units, bold font and prescribed letter size (Trade Metrology Act, 1973). Expressed in volume according to SANS (Table E.1, Item 19 c). Reference: R146: Reg 9 (f); SANS 289

UNITS OF MEASUREMENTS & SYMBOLSTo be used in accordance with South African National Standard: Annex A, Table A1. Reference: SANS 289



8. COUNTRY OF ORIGIN“Product of (country)” if all main ingredients, etc are from one specific country. “Produced in -”, “Manufactured in -”, “Made in (country)” when product is processed in second country. “Packed in (country)” may be used additionally.Reference: R146: Reg 10 (a,b & c)

9. BATCH IDENTIFICATIONProduct to be clearly marked with batch number to make it easily identifiable and traceable.Reference: R146: Reg 11; R2581: Reg 20

DATE MARKINGClearly indicated on label. Date preceding by “best before” and/or “sell by”. Abbreviations permitted except “BB” for “best before”. Preceded words in full. Date to appear on packaging that will be retained by consumer until consumption. Date to appear in order: “Day-Month-Year”, when only numbers are used. Month is written out in full or abbreviated and year is written out in full. Reference: R146: Reg 12 (1,2,4 & 5)

10. LIST OF INGREDIENTSMin 1mm in height; First letter may be capital letter. Reference: R146: Reg 8 (d) Descending order of inclusion under heading “Ingredients”. Reference: R146: Reg 9(d); Reg 22 (a)

ADDED WATERMust be declared except: If it is used as wetting agent; Less than 5% of finished product. References: R146: Reg 28

MICROBIAL CULTURESNamed to indicate their purpose e.g. “yoghurt culture”. References: R146: Reg 22 (b)

ADDITIVESAny additive which contains or is derived from a common allergen must indicate this e.g. “stabilizer (egg)”. References: R146: Reg 42

PRESERVATIVESMust be listed by their common chemical name, preceded by the word “preservative” followed by the preservative/s in brackets. References: R146: Reg38 (1)

Yoghurt Label ChecklistMandatory Information: Requirements

Y N

Y N

Y N

Y N

Y N

Y N

Y N

Y N

Y N

Y N

Y N

Y N

Y N

Y N

Y N

Y N

10.

FLAVOURANTTo be indicated as “flavouring” only and not by natural, artificial or nature identical or similar wording.References: R146: Reg 23; Guideline 7

COMMON ALLERGENS“Egg, milk, crustaceans & molluscs, fish, peanuts, soybeans, tree nuts, wheat” must be declared in brackets in ingredient list eg “whey powder (milk), etc”. If the allergen is self-explanatory, the name of the allergen should not be in brackets. References: R146: Reg 43 (1)(a)

ALLERGENSTo be indicated in close proximity to ingredient list in a block or list with words: “Contains: allergen/s”.References: R146: Reg 43 (1)(b)

UNCOMMON ALLERGENSMust be disclosed on request. Goat’s milk must be labelled in the same manner as for common allergens (Reg 43).References: R146: Reg 44 (2)

11. NUTRITIONAL INFORMATIONMandatory for claims, always in the prescribed format. References: R146: Annexure 2. Must contain the heading “Typical Nutritional Information” as well as an indication of mass/volume of single serving and minimum mandatory information as prescribed per 100g/ml and single serving. References: R146: Reg 50 (1)(a,b & c)

FOOTER UNDER THE NUTRITIONAL INFORMATION TABLEStatement indicating if this applies to ready to eat or as packed; indication of method of analysis used to determine dietary fiber. References: R146: Reg 50 (4)(a,b,c & d)

CLAIMSNutritional information to be real, typical values as determined by reputable laboratory in accordance with Guidelines, Codex, SANAS or ILAC. References: R146: Reg 50 (12)(a)

NUTRIENT CONTENT CLAIMSNeed to adhere to conditions set out in Table 1 Component A and B. References: R146: Reg 52

VEGETARIAN CLAIMSSpecify the category of vegetarian by adding the following prefix to the word “vegetarian” eg “Lacto (milk)” - means milk and milk products are included but products with animal rennet added are excluded. References: R146: Reg 48 (1)

Yoghurt Label ChecklistMandatory Information: Requirements

General InformationAll information needs to be provided in English. R146: Reg 7 (1)(a). All information needs to be clearly visible and legible and should not be obscured by pictures or graphics. R146: Reg 7 (1)(b). A container or an outer container in which respectively one or more inner containers or one or more containers of a dairy product is packed, shall be deemed to contain the mass of dairy product that is contained in total by respective inner container/containers packed therein. R2581: Reg 15 (6) (d). If a dairy product is packed in containers, each containing less than 105g/ml, it shall not be required to be marked with all the applicable particulars: Provided that the outer container is marked with all the particulars. R2581: Reg 15 (3)(a). In the class designation of a type of yoghurt with added foodstuffs, the name of the added foodstuff may be indicated in a different letter type, size and colour and on a different background colour provided that the size of the indication shall not be less than 75%, or larger than the size of the rest of the class designation, the minimum vertical height of letters is at least 2mm and indicated immediately before or after the rest of the class designation. R2581: Reg 15 (6) (e)(i,ii,iii). The words “with” or “met” in the class designation of a type of yoghurt with added foodstuffs, are optional and may be indicated in a different colour, type and size of letter, provided that the minimum vertical height of letters shall be at least 2mm. R2581: Reg 15 (6) (f). A composite dairy product of the type known as fruit yoghurt, shall have a fruit content of at least 6% but not more than 25%. R2581: Reg 8 (3). Where the labelling places special emphasis on the presence of one or more valuable or characterising ingredients, or where the description has the same effect, the ingoing percentage of this ingredient at the time of manufacture, shall be declared (QUID). R146: Reg 26. The word “fruit” in the class designation of the type of composite dairy product known as fruit yoghurt may be substituted by the name of the kind of fruit that has been added thereto. R2581: Reg 16 [2](aC)(b). If a flavourant has been added to a dairy product to render a distinctive flavour thereto, the applicable class designation for that product shall be preceded by the descriptive name and the expression “Flavoured” or “Gegeur”, unless the flavourant concerned has, in the case of the dairy products known as fruit yoghurt and yoghurt with added foodstuff, been added thereto to enhance the flavour of the fruit or added foodstuff concerned. R2581: Reg 17 (2). If a food contains a flavour and not the ingredient itself, this must be indicated using words “flavouring” or “flavoured”. R146: Reg 36(3)

Y N

Y N

Y N

Y N

Y N

Y N

Y N

Y N

Y N

Cream LabelMandatory Information:


VEGETARIAN CLAIMS


UNITS OF MEASUREMENTS& SYMBOLS

PRODUCT NAME

12.

Cream Label


FOOTER UNDER THE NUTRITIONAL INFORMATION TABLE


ALLERGENS


UNCOMMON ALLERGENS


USAGE INSTRUCTIONS

COUNTRY OF ORIGIN

LIST OF INGREDIENTS

COMMON ALLERGENS

CLAIMS

Cream

13.

Cream Label ChecklistMandatory Information: Requirements1. PRODUCT NAMEMin 4mm in height. Reference: R146: Reg 8. Applicable class designation to be used in accordance with Table 1. No word must be bigger than the class, unless it is a trademark. Reference: R2581: Reg 16 & 17


ADDITION TO CLASS DESIGNATIONInclude the term “Pasteurized”, “Sterilized” or “UHT”. If untreated, include the term “Unpasteurized” or “Raw”.Preceded by the name of the specie of the animal if milk of an animal other than a cow is used.Reference: R2581: Reg 17 (3,4 & 5)

3. LIST OF INGREDIENTSMin 1mm in height; First letter may be capital letter. Descending order of inclusion under heading “Ingredients”.Reference: R146: Reg 8 (d)


5. QUANTITY/NET CONTENTSIncluded in SI units, bold font and prescribed letter size (Trade Metrology Act, 1973). Expressed in volume according to SANS to (Table E.1, Item 19 b). Reference: R146: Reg 9 (f); SANS289






Y N

Y N

Y N

Y N

Y N

Y N

Y N

Y N

Y N

Y N

14.

Cream Label ChecklistMandatory Information: Requirements

General Information

All information needs to be provided in English. R146: Reg 7 (1)(a). All information needs to be clearly visible and legible and should not be obscured by pictures or graphics. R146: Reg 7 (1)(b)

DATE MARKINGClearly indicated on label. Date preceded by “best before” and/or “sell by”. Abbreviations permitted except “BB” for “best before”. Preceded words in full. Date to appear on packaging that will be retained by consumer until consumption. Date to appear in order: “Day-Month-Year”, when only numbers are used. Month is written out in full or abbreviated and year is written out in full. Reference: R146: Reg 12 (1,2,4 & 5)

10. COMMON ALLERGENSIf the allergen is self-explanatory, the name of the allergen should not be in brackets.Reference: R146: Reg 43 (1)(a)




FOOTER UNDER THE NUTRITIONAL INFORMATION TABLEStatement indicating if this applies to ready to eat or as packed; indication of method of analysis used to determine dietary fibre. Reference: R146: Reg 50 (4)(a,b,c & d)




Y N

Y N

Y N

Y N

Y N

Y N

Y N

Y N

Y N

15.

Butter LabelMandatory Information


VEGETARIAN CLAIMS



PRODUCT NAME

16.

Butter LabelMandatory Information

ALLERGENS


UNCOMMON ALLERGENS


USAGE INSTRUCTIONS

COUNTRY OF ORIGIN

LIST OF INGREDIENTS

COMMON ALLERGENS



CLAIMS


Butter

17.

Butter Label ChecklistMandatory Information: Requirements1. PRODUCT NAMEMin 4mm in height. Reference: R146: Reg 8. Applicable class designation to be used in accordance with Table 3. No word must be bigger than the class, unless it is a trademark. Reference: R2581: Reg 16 & 17



4. QUANTITY/NET CONTENTSIncluded in SI units, bold font and prescribed letter size (Trade Metrology Act, 1973). Expressed in volume according to SANS (Table E.1, Item 8). Reference: R146: Reg 9 (f); SANS289







10. LIST OF INGREDIENTSMin 1mm in height; First letter may be capital letter. Descending order of inclusion under heading “Ingredients”.Reference: R146: Reg 8 (d)

Y N

Y N

Y N

Y N

Y N

Y N

Y N

Y N

Y N

Y N

Y N

18.

Butter Label ChecklistMandatory Information: Requirements

General Information

All information needs to be provided in English. R146: Reg 7 (1)(a). All information needs to be clearly visible and legible and should not be obscured by pictures or graphics. R146: Reg 7 (1)(b). Butter shall not contain any animal fat, vegetable oil or marine fat. R2581: Reg (6)(2). If the actual salt content of a dairy product constitutes less than one percent of the content thereof, it may directly or by implication be indicated on the container of such product that it contains less salt (sodium chloride) than normally present in a product of that class, in which case the expression “Salt content” or “Soutinhoud”, followed by the actual percentage sodium chloride content present therein, calculated to the nearest 0.2 percent, shall be marked on the container of that product. R2581: Reg 21 (5). A medium fat butter and low fat butter, shall be marked with the expression “Moisture content” or “Voginhoud” followed by an indication of the extent, expressed as a percentage, to which moisture constitutes part of that product. Such percentage shall not differ by more than three percent from the actual moisture content of the product concerned. R2581: Reg 21 [6](a,b). The words and expressions “choice”, “keur”, “specially selected” and “spesiaal gekeur” my be marked on the container of cheese and butter only if, after organoleptic evaluation according to the method mentioned in Item 1 of Table 9, in the case of butter, it attained an average score of at least 3. R2581: Reg 22[4](c)(ii).









Y N

Y N

Y N

Y N

Y N

Y N

Y N

Y N

19.

Amasi LabelMandatory Information

DESCRIPTOR


VEGETARIAN CLAIMS



PRODUCT NAME

20.

Amasi LabelMandatory Information


CLAIMS

FOOTER UNDER THENUTRITIONALINFORMATION TABLE


ALLERGENS

STORAGE INSTRUCTIONS &CONDITIONS

UNCOMMON ALLERGENS


USAGE INSTRUCTIONS

COUNTRY OF ORIGIN

LIST OF INGREDIENTS

COMMON ALLERGENS

Am

asi

21.

Amasi Label ChecklistMandatory Information: Requirements1. PRODUCT NAMEMin 4mm in height. Reference: R146: Reg 8. Applicable class designation to be used in accordance with Table 1. No word must be bigger than the class, unless it is a trademark. Reference: R2581: Reg 16 & 17



4. QUANTITY/NET CONTENTSIncluded in SI units, bold font and prescribed letter size (Trade Metrology Act, 1973). Expressed in volume according to SANS (Table E.1, Item 19 c). Reference: R146: Reg 9 (f); SANS289







Y N

Y N

Y N

Y N

Y N

Y N

Y N

Y N

Y N

Y N

22.

Amasi Label ChecklistMandatory Information: Requirements

General InformationAll information needs to be provided in English. R146: Reg 7 (1)(a). All information needs to be clearly visible and legible and should not be obscured by pictures or graphics. R146: Reg 7 (1)(b) The word “amazi” in the alternate class designation of cultured milk may be substituted by the word “amasi”. R2581: Reg 16 (2)(aC).

10. LIST OF INGREDIENTSMin 1mm in height; First letter may be capital letter. Descending order of inclusion under heading “Ingredients”. Reference: R146: Reg 8 (d)









Y N

Y N

Y N

Y N

Y N

Y N

Y N

Y N

Y N

23.

Feta Cheese LabelMandatory Information

PRODUCT NAME

BATCHIDENTIFICATION

& DATE MARKING

CLAIMS

QUANTITY/NETCONTENTS

UNITS OFMEASUREMENTS &

SYMBOLS

DESCRIPTOR

24.

Feta Cheese LabelMandatory Information




CLAIMS

LIST OF INGREDIENTS

MICROBIAL CULTURES

ADDITIVES

PRESERVATIVES

FLAVOURANT

COMMON ALLERGENS

ALLERGENS

UNCOMMON ALLERGENS

IRRADIATED FOODS


NAME OF PACKER & ADDRESS

COUNTRY OF ORIGINUSAGE INSTRUCTIONS

Feta Cheese

25.

Feta Cheese Label ChecklistMandatory Information: Requirements1. PRODUCT NAMEMin 4mm in height. Reference: R146: Reg 8. Applicable class designation to be used in accordance with Table 2. No word must be bigger than the class, unless it is a trademark. Reference: R2581: Reg 16 & 17



4. QUANTITY/NET CONTENTSIncluded in SI units, bold font and prescribed letter size (Trade Metrology Act, 1973). Expressed in volume according to SANS (Table E.1, Item 19 a). Reference: R146: Reg 9 (f); SANS 289




7. COUNTRY OF ORIGIN“Product of (country)” if all main ingredients, etc are from one specific country. “Produced in -”, “Manufactured in -”, “Made in (country)” when product is processed in second country. “Packed in (country)” may be used additionally. Reference: R146: Reg 10 (a,b & c)




IRRADIATED FOODSMust be indicated in written statement in close proximity to the name of the food. If an ingredient of a food is irradiated, it must be declared in the ingredient list. References: R146: Reg 49

Y N

Y N

Y N

Y N

Y N

Y N

Y N

Y N

Y N

Y N

Y N

Y N

26.

Feta Cheese Label ChecklistMandatory Information: Requirements

General InformationAll information needs to be provided in English. R146: Reg 7 (1)(a). All information needs to be clearly visible and legible and should not be obscured by pictures or graphics. R146: Reg 7 (1)(b). If a food contains a flavour of an ingredients and not the ingredient itself, this must be indicated using words “flavouring” or “flavoured”. Names such as “salt” or “sodium chloride”, “vinegar” or “acetic acid”, “brine”, or “syrup” may be used in the list of ingredients. R146: Reg 25. Preceded by the name of the specie of the animal if milk of an animal other than a cow is used. R2581: Reg 17 (5).

MICROBIAL CULTURESNamed to indicate their purpose e.g. “cheese culture”. References: R146: Reg 22 (b)

ADDITIVESAny additive which contains or is derived from a common allergen must indicate this e.g. “stabilizer (egg)”. References: R146: Reg 42


FLAVOURANTTo be indicated as “flavouring” only and not by natural, artificial or nature identical or similar wording. References: R146: Reg 23; Guideline 7

10. COMMON ALLERGENS“Egg, milk, crustaceans & molluscs, fish, peanuts, soybeans, tree nuts, wheat” must be declared in brackets in ingredient list eg “whey powder (milk), etc”. If the allergen is self-explanatory, the name of the allergen should not be in brackets. References: R146: Reg 43 (1)(a)


UNCOMMON ALLERGENSMust be disclosed on request. Goat’s milk must be labelled in the same manner as for common allergens (Reg 43). References: R146: Reg 44 (2)


FOOTER UNDER THE NUTRITIONAL INFORMATION TABLEStatement indicating if this applies to ready to eat or as packed; indication of method of analysis used to determine dietary fibre. References: R146: Reg 50 (4)(a,b,c & d)




Y N

Y N

Y N

Y N

Y N

Y N

Y N

Y N

Y N

Y N

Y N

Y N

Cheese LabelMandatory Information

BATCHIDENTIFICATION& DATE MARKING

VEGETARIAN CLAIMS

QUANTITY/NET CONTENTSUNITS OF MEASUREMENTS & SYMBOLS

PRODUCT NAME

28.

Cheese LabelMandatory Information


FOOTER UNDER THE NUTRITIONALINFORMATION TABLE


CLAIMS

ALLERGENS

STORAGE INSTRUCTIONS & CONDITIONS

UNCOMMON ALLERGENSADDED WTERMICROBIAL CULTURESADDITIVESPRESERVATIVES

FLAVOURANTCOLOURANT

NAME OF PACKER & ADDRESS

USAGE INSTRUCTIONS

COUNTRY OF ORIGIN

LIST OF INGREDIENTS

COMMON ALLERGENS

29.

Cheese

Cheese Label ChecklistMandatory Information: Requirements1. PRODUCT NAMEMin 4mm in height. Reference: R146: Reg 8. Applicable class designation to be used in accordance with Table 2. No word must be bigger than the class, unless it is a trademark. Reference: R2581: Reg 16 & 17

2. DESCRIPTOR⅓ of the biggest letter of name; placed in immediate proximity of Product Name. Letters to be same size, font, colour, etc.Reference: R146: Reg 8 (c)


4. QUANTITY/NET CONTENTSIncluded in SI units, bold font and prescribed letter size (Trade Metrology Act, 1973). Expressed in volume according to SANS (Table E.1, Item 19 a). Reference: R146: Reg 9 (f); SANS 289



6. USAGE INSTRUCTIONSMin 1mm in height, where applicable. Reference: R146: Reg 9(e)

7. COUNTRY OF ORIGIN“Product of (country)” if all main ingredients, etc are from one specific country. “Produced in -”, “Manufactured in -”, “Made in (country)” when product is processed in second country. “Packed in (country)” may be used additionally.Reference: R146: Reg 10 (a,b & c)




ADDED WATERMust be declared except: If it is used as wetting agent; Less than 5% of finished product. References: R146: Reg 28

MICROBIAL CULTURESNamed to indicate their purpose e.g. “cheese culture”. References: R146: Reg 22 (b)

ADDITIVESAny additive which contains or is derived from a common allergen must indicate this e.g. “stabilizer (egg)”.References: R146: Reg 42


Y N

Y N

Y N

Y N

Y N

Y N

Y N

Y N

Y N

Y N

Y N

Y N

Y N

Y N

Y N

30.

Cheese Label ChecklistMandatory Information: Requirements

General InformationAll information needs to be provided in English. R146: Reg 7 (1)(a). Required markings shall be in at least one of the official languages of the country in which the prepackage is sold. (SANS289: 1.2.1). All information needs to be clearly visible and legible and should not be obscured by pictures or graphics. R146: Reg 7 (1)(b). Cheese may contain - rennet, colourant, calcium chloride, sodium chloride, salpetre, lactic acid former and flavour producing bacteria or mould. R2581: Reg (5)(3a). If a primary dairy product known as cheese is cut and packed in the retail trade, the container or wrapper thereof shall be provided with a label on which the class designation, alternate class designation or, where applicable, the trademark designation, as well as packing code and number identifying the premises of the manufacturer thereof, shall be indicated in clear, legible letters and figures. R2581: Reg 15 (8). Cheese may be expressed in any mass, provided that consumer packages that consist of pieces of cheese cut from large blocks shall be individually marked with their net mass, selling price and unit price per kg or per 100g. (SANS289). The word “mature” and “beleë ”may be marked on the container of cheese only if such cheese has been ripened for the applicable minimum ripening period specified in column 7 of Table 2; has after organoleptic evaluation according to the method specified in Item 1 of Table 9, attained an average score of at least 4; and has broken down sufficiently. R2581: Reg 22 [4](b)(i,ii,iii). The words and expressions “choice”, “keur”, “specially selected” and “spesiaal gekeur” may be marked on the container of cheese and butter only if, after organoleptic evaluation according to the method mentioned in Item 1 of Table 9, in the case of cheese with the designation Gouda or Cheddar, it attained an average score of at least 4. R2581: Reg 22[4](c)(i).

FLAVOURANTTo be indicated as “flavouring” only and not by natural, artificial or nature identical or similar wording.References: R146: Reg 23; Guideline 7

10. COMMON ALLERGENS“Egg, milk, crustaceans & molluscs, fish, peanuts, soybeans, tree nuts, wheat” must be declared in brackets in ingredient list eg “whey powder (milk), etc”. If the allergen is self-explanatory, the name of the allergen should not be in brackets. References: R146: Reg 43 (1)(a)


UNCOMMON ALLERGENSMust be disclosed on request. Goat’s milk must be labelled in the same manner as for common allergens (Reg 43).References: R146: Reg 44 (2)


FOOTER UNDER THE NUTRITIONAL INFORMATION TABLEStatement indicating if this applies to ready to eat or as packed; indication of method of analysis used to determine dietary fibre. References: R146: Reg 50 (4)(a,b,c & d)




Y N

Y N

Y N

Y N

Y N

Y N

Y N

Y N

Y N

31.

Regulations & StandardsRegulation 2581:1987 - Regulations Relating to Dairy Products and Imitation Dairy Products.

ITEM REQUIREMENT REFERENCEProduct Name

Name of Packer

Applicable class designation to be used.

Initial and surname or trade name of packerpreceded by “Manufactured by” or “Packed by”.

Reg 16 & 17

Reg 9 (1) & (4)

Address Address of premises of Republic where product is manufactured /packed, followed by name of town, suburb and city/magisterial district.If product is packed on behalf of a person, the name of packer and address need to be substituted with those particulars, preceded by “Manufactured for” or “Packed for”.

Reg 19 (2)

Reg 19 (4)

Words/Expressions The words “natural”, “super”, “extra” or any other word or expression that directly or by implication creates or may create.No claim regarding the absence of any substance that does not normally occur in a dairy product shall be marked on container.The word “process” in the designation of the type of cheese known as process cheese may be substituted by the word “processed”.

Reg 22 (4)(a)

Reg 22 (5)

Reg 2 (aA)

Act 77 of 1973Net Mass/Volume As per Trade Metrology Act .

Additions to Class Designation

If milk has been pasteurized, sterilized or UHT-treated, the applicable class designation shall include the expression “Pasteurized”, “Sterilized” or “UHT”.If milk has not been heat treated, the applicable class designation shall include “Unpasteurized” or “Raw”.If the primary dairy product is obtained from milk of an animal other than a cow, the applicable class designation shall be preceded by the name of the specie of animal concerned.

Reg 17 (3)

Reg 17 (4)

Reg 17 (5)

Requirements for Containers

A container in which a dairy product is packed, shall be so strong that it will not be damaged during normal storage, handling and transportation.

No outer container shall contain more than one class of dairy product, irrespective of whether those dairy products are packed therein in separate containers.

Reg 14 (1)(b)

Reg 14 (2)

Marking ofContainers

Main panel of a container of a dairy product shall be marked with the applicable class designation,applicable addition to class designation as well as the additional particulars required.

Reg 15 (1) (a,b,c)

32.

Regulations & Standards ITEM REQUIREMENT REFERENCEMarking ofContainers

Indication of Class Designation

A container of a dairy product shall, either on the main panel or any other conspicuous place thereon, be marked with the name & address of packer, a number or code to identify product, net mass/volume as required in terms of the Trade Metrology Act of 1973.The indication of the fat content of a dairy product in the class designation may be indicated in a different letter size and type, provided that the minimum vertical height of the smallest letter/figure shall be 2mm, appears immediately before or after the rest of the class designation.

A class designation may be marked in altered word sequence on the main panel of a container oncondition that the altered word sequence does not constitute a misrepresentation or does not or may not directly or by implication create a misleading impression regarding the quality, nature, origin or composition of the dairy product.

Reg 15 (2) (a,b,d)

Reg 15 (6)(a,b,c)

Reg 16 (2) (a)

Regulation R146: 1 March 2010 - Regulations Relating to the Labelling and Advertising of Foodstuffs.

ITEM REQUIREMENT REFERENCEProduct Name

Required Info

If area is 12 000mm2

8 000 - 11 999mm2

5 000 - 7 999mm2

Descriptor

Ingredients

To be minimum of 4mm in height for area >12 000mm2.

Minimum of 1mm in height for lower case vowels.

Letter size to be 85% of 4mm (±3.5mm).

Letter size to be 70% of 4mm (±3.0mm).

Letter size to be 50% of 4mm (2mm).

To be placed in immediate proximity to the Product Name. Letters to be the same size, font, colour, etc. To be ⅓ of biggest letter of product name.

First letter may be a capital letter.

Reg 8 (a) (b, ii)

Reg 8 (b)(i)

Reg 8 (bbi)

Reg 8 (bbi)

Reg 8 (bbi)

Reg 8 (c)

Reg 8 (d)

Name & Address ofPacker

Usage Instructions To be included where it would be difficult to be without.

Reg 9 (b)

Reg 9 (c)

Storage Conditions To be included. Reg 9 (e)

Country of Origin “Product of (country)” if all main ingredients,processing and labour used to make the product are from one specific country.

Reg 10 (a)

Regulations33.

Small Packages (≤2000mm2)

Product name, Address of manufacturer, Date coding, Allergen declaration, Irradiated, to be included.

Reg 31

Storage Instructions Storage before and after opening to be included in bold print, uppercase letter (min 3 mm in height).

Reg 32 (1)

PictorialRepresentation

May not be false, misleading, deceptive or create the wrong impression regarding the contents.

Reg 34

Food Additives No person shall sell any foodstuff containing the colourant Tartrazine, also known as E 102 or Yellow No. 5, unless the word “Tartrazine”, appears in the list of ingredients.An antioxidant shall be indicated by the common chemical name or abbreviation as appropriate in list of ingredients.

Reg 37

Reg 39

Naming ofIngredients

CompoundIngredients

Irradiation

Name used when independently sold as a foodstuff.

The ingoing percentage of the ingredient at time of manufacture, shall be declared in accordance with Guideline 3. In parenthesis in close proximity to the word or graphics; or directly after the name or descriptor of the product; or after each emphasised ingredient in the list of ingredient.Where a compound ingredient, including “milk solids” is used in a foodstuff, the names of the ingoingingredients, additives and components shall be listed in parenthesis in descending order after the name of compound ingredient in ingredient list.

When an irradiated foodstuff is used as an ingredient, this shall be so declared in list of ingredient.

Reg 22 (a)

Reg 26 (1)(a), (b [I,ii,iii])

Reg 27

Reg 49 (3)

ITEM REQUIREMENT REFERENCE

Country of Origin “Produced in (country)”, “Processed in”, “Manufactured in”, “Made in” when product is processed in a second country.“Packed in” may be used in addition to (a) and (b).

Batch Identification Product needs to be clearly marked with batch number to make it easily identifiable and traceable.

Reg 11

Date Marking To be clearly indicated on label/container.Date to be preceded by “best before’ and/or “use by” and/or “sell by” depending on nature of product. Abbreviations are not permitted, except “BB” for “best before” but preceding words in full.Date will appear on packaging that will be retained by consumer until consumption.Date to appear in order: “Day-Month-Year”, when only numbers are used. Month is written out in full/ abbreviated and year is written out in full.

Reg 12 (1)Reg 12 (2)

Reg 12 (4)

Reg 12 (5)

Reg 10 (b)

Reg 10 (c)

34.

ITEM REQUIREMENT REFERENCEFood Additives Monosodium glutamate (MSG) shall be indicated in

list of ingredients as monosodium glutamate or MSG followed by the word “flavour enhancer”.

Reg 40

Allergens To be declared in parenthesis after the name of the ingredient, if it is not indicated in the name ofingredient

and/or in close proximity to the ingredient list in a list or a block with the words “Contains: (allergen/s)”.

The presence of goat’s milk in a foodstuff to thelabelled the same as for common allergens (Reg 43).

Reg 43 (1)(a)

MisleadingDescriptions

Vegetarian Claims

NutritionalInformation

If foodstuff is not regulated ito APS Act 1990 or NRCS Act 2008, the following should not be used: fresh, natural, nature’s, pure, traditional, original, authentic, real,genuine, home made, farmhouse, hand-made, selected, premium, finest, quality, best, etc.

Specify the category of vegetarian by adding the following prefix to the word “vegetarian”: “Lacto (milk)” - means milk and milk products are included but products with animal rennet added are excluded.

Non-mandatory

If included, shall contain the following:Heading “Typical nutritional information”

Indicate mass or volume of a single serving

Minimum mandatory nutritional informationexpressed as a single serving as well as per 100g/ml with the appropriate unit of measurement behind the nutrient as per annexure 2.

Reg 47 (2)

Reg 48 (1)

Reg 50 (1)

Reg 50 (1)(b)

Reg 50 (1)(a)

Reg 50 (1) (c)

Reg 43 (1)(b)

Reg 44 (2)

VoluntaryNutritionalInformation

Footer

Claims

In the case of single agricultural commodities, the nutritional information from the latest edition of the National Food Composition Tables by the South African Medical Research Council (MRC) may be used as the source of information, when no claim is made.

The source of the data.In the case where a foodstuff is packed in a liquid medium and nutritional information is provided, needs to indicate whether the nutritional information applies to drained weight or net contents of container.A statement to be provided whether the nutritional information refers to the ready-to-eat product or the product as packed.An indication of the method of analysis used todetermine dietary fiber.

Nutritional Information to be real, typical values as determined by reputable laboratory in accordance with Guidelines, Codex, SANAS or ILAC.

Reg 50 (13) (a)(i)

Reg 50 (13) (a)(i)

Reg 50 (13) (a)(i)

Reg 50 (13) (a)(i)

Reg 50 (13) (a)(i)

Reg 50 (13) (a)(i)

35.

ITEM

ITEM

REQUIREMENT

REQUIREMENT

REFERENCE

REFERENCE

Nutrient Content Claims

Nutrient Content Claims

Exemptions

Units ofMeasurement & Symbols

Choice of Units

Needs to adhere to conditions set out in Table 1 Component A and B.No claim shall be made regarding protein content unless it complies with Table 1, Part B; Amino acids analysis done contain at least 100% of each of the amino acids as per the reference amino acids pattern listed in Annexure 5; source(s) of protein clearly indicated in list of ingredients.

Needs to be easily legible, boldface type or print that contrasts with the background.Shall be in letters and numerals in a minimum type size determined in accordance with requirements of Annex B.Numbers used shall contain not more than 3 figures irrespective of where the comma is placed, except if quantity is less than the whole number, it may contain decimal fractions up to three places eg 0,855 ml.When solid foodstuff is packaged in a liquid medium, the drained net mass of the foodstuff shall be indicated on the label in addition to the total net mass eg Feta Cheese in Brine.Drained mass shall be indicated in close proximity to total net mass in the same character size as the total net mass and shall be clearly visible and legible.

Cheese, when kept or displayed in retail to be portioned out and weighed at the time of sale, are exempted from quantity indication.Prepackaged cheese for wholesale delivery inpackages intended to be repackaged in retail need only comply with the requirements for non-consumer packages.

As per Table A.1 - Units of Measurement.Neither a full stop nor letter “s” shall be used after any of the symbols.Single space shall be used to separate the number from the Unit of Measurement.Appropriate phrases such as “net”, “net mass”, “net contents”, or “net quantity” may be used in declaration of the net quantity.

As per Table A.2.

Reg 52

Reg 52 (11) (a,b,c)

5.5.1

D.9

A.2

A.3

A.4

5.5.2

5.6.1

C.3.1. c

C.3.2

South African National Standard 289: 2008 Ed1.2 - Labelling requirements for prepackaged products (prepackages) and general requirements for the sale of goods subject to legal metrology control.

36.

ITEM REQUIREMENT REFERENCEType size of letter & numerals for net quantity

Quantities

As per Table B.1 - Minimum height of numbers and letters.As per Table B.2 - Minimum height of numbers and letters.Where net content appears on stick-on label printed by measuring instrument approved for use in trade, the height of indication shall be 2mm or greater irrespective of quantity of contents.If the label also bears a price description, such description shall not exceed twice the height of the net quantity.

As per Table E.1 - Expression of quantity and prescribed quantities

B.1

B.2

Department Of Agriculture: Agricultural Product Standards Act, 1990 (ACT No. 119 OF 1990)• R2581 of 20 November 1987: Regulations Relating To Dairy Products And Imitation Dairy Products

• Classes Of And Standards For Primary Dairy Products Other Than Cheese And Butter: Table 1, Table 2, Table 3, Table 4

Department Of Health: Foodstuffs, Cosmetics and Disinfectants Act, 1972 (ACT 54 of 1972)

R146 of 1 March 2010: Regulations Relating To The Labelling And Advertising Of Foodstuffs

• R146: Table 1, Component A & B – Conditions For Nutrient Content Claims

• R146: Annexure 2 – Minimum Mandatory Nutritional Information Declaration

• R146: Annexure 3 – Nutrient Reference Values (NRVs) For The Purposes Of These Regulations

• R146: Annexure 6 – The Manner Of Expression Of Energy, Nutrient Or Other Substances Values, Including The Nutrient Reference Values, In The Table With Nutritional Information

South African National Standard (SANS) – Published by South African Bureau of Standards (SABS)

SANS 289:2012 (Edition 1.4) – Labelling Requirements For Prepackaged Products (Prepackages) And General Requirements For The Sale Of Goods Subject To Legal Metrology Control

• SANS 289: Annex A – Units Of Measurement And Symbols

• SANS 289: Annex B – Type Size Of Letters And Numerals For Statements Of Net Quantity On Consumer Packages

• SANS 289: Table E.1 – Expression Of Quantity And Prescribed Quantities

References

37.

To obtain your copy please contact 012 665 4250 oremail [email protected]

I would like to express my sincere appreciation to the officials of the Department of Health:

Directorate Food Control, Department ofAgriculture Forestry and Fisheries: Food Safety and Quality Assurance and National Regulator

for Compulsory Specifications.

Furthermore I would like to acknowledge with much appreciation the crucial role of the DSA Board, Jodie Treu from the DSA, Amelia Smit from Amelia Smit Design and lastly Milk SA for

funding this guideline.

Jompie Burger, Managing Director

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