1 Scope

This standard applies to prepackaged food labels provided directly to consumers and prepackaged food labels indirectly provided to consumers.

This standard does not apply to food storage and transportation packaging labels that provide protection for prepackaged foods during storage and transportation, as well as labels for bulk foods and ready-made and ready-to-sell foods.

2 Terms and Definitions

2.1 Prepackaged Food

Food that is pre-packaged or prepared in packaging materials and containers, including pre-quantified packaging and pre-quantified food Food that is produced in packaging materials and containers and has a uniform mass or volume label within a certain quantitative limit.

2.2 Food labels

The text, graphics, symbols and all explanations on food packaging.

2.3 Ingredients

Any substance used in the manufacture or processing of food and present (including in modified form) in the product, including food additives

Additive.

2.4 Production date (manufacturing date)

The date when the food becomes the final product, also includes the packaging or filling date, that is, the food is put (filled) into the packaging or container, Formation

The date the final unit was sold.

2.5 Shelf life

The period during which prepackaged food maintains its quality under the storage conditions specified on the label. During this period, the product is fully fit for sale and retains

its characteristic qualities that do not have to be stated or have been stated in the label.

2.6 Specifications

When the same prepackaged food contains multiple pieces of prepackaged food, the expression of the relationship between the net content and the number of included pieces.

2.7 Main display layout

The layout that is easily observed on prepackaged food packages or packaging containers.

3 Basic requirements

3.1 It should comply with the provisions of laws and regulations, and comply with the provisions of corresponding food safety standards.

3.2 It should be clear, eye-catching and durable, and should be easy for consumers to identify and read when purchasing.

3.3 It should be easy to understand and have scientific basis. It should not indicate feudal superstition, pornography, derogatory content of other foods, or content that goes against the common sense of nutritional science.

3.4 Food should be true and accurate. Food should not be introduced in false, exaggerated, misleading or deceptive words or graphics, nor should font size or color be used to mislead. consumer.

3.5 Consumers should not be misled, directly or through suggestive language, graphics, and symbols, into confusing the purchased food or a certain property of the food with another product

.

3.6 Contents that have the effect of preventing or treating diseases should not be labeled or implied, and non-health food must not express or imply that it has health-care effects.

3.7 It should not be separated from the food or its packaging (container).

3.8 Standard Chinese characters (except trademarks) should be used. Various artistic calligraphy with decorative functions should be written correctly and easy to identify.

3.8.1 Pinyin or ethnic minority characters can be used at the same time, and pinyin must not be larger than the corresponding Chinese characters.

3.8.2 Foreign languages ??can be used at the same time, but there should be a corresponding relationship with Chinese (trademark, manufacturer and address of imported food, name and address of foreign distributors, website) except). All foreign characters must not be larger than the corresponding Chinese characters (except for trademarks).

3.9 When the maximum surface area of ??prepackaged food packaging or packaging containers is greater than 35cm2 (see Appendix A for the calculation method of the maximum surface area), the words, symbols, and numbers that indicate the content are forced

The height shall not be less than 1.8mm.

3.10 If the packaging of a sales unit contains different varieties and multiple independently packaged foods that can be sold separately, the label of each independently packaged food

should be marked separately.

3.11 If the outer packaging is easy to open and identify or all or part of the mandatory labeling content on the inner packaging (container) can be clearly identified through the outer packaging,

It is not necessary to repeatedly mark the corresponding content on the outer packaging; otherwise, all mandatory labeling contents should be marked on the outer packaging as required.

4 Labeling content

4.1 Labeling content of prepackaged food provided directly to consumers

4.1.1 General requirements

Direct Prepackaged food labels provided to consumers should include the food name, ingredient list, net content and specifications, the name, address and contact information of the producer and

(or) distributor, production date and shelf life , storage conditions, food production license number, product standard code and other contents that need to be marked.

4.1.2 Food name

4.1.2.1 The special name that reflects the true attributes of the food should be clearly marked in a conspicuous position on the food label.

4.1.2.1.1 When one or several names of a certain food are specified in national standards, industry standards or local standards, one of them should be selected

, or Equivalent name.

4.1.2.1.2 When there is no name specified by national standards, industry standards or local standards, common names or popular names that will not misunderstand or confuse consumers should be used.

Popular names should be used.

4.1.2.2 When indicating "newly created name", "unique name", "transliterated name", "brand name", "regional slang name" or "trademark name" , the name specified in 4.1.2.1 shall be displayed on the same display page as the name shown.

4.1.2.2.1 When a "newly created name", "unique name", "transliterated name", "brand name", "regional slang name" or "trademark name" "When it contains words or terms (words) that are likely to misunderstand the attributes of the food, the special name indicating the true attributes of the food should be used in the same display area adjacent to the name.

The same font size should be used to indicate the true attributes of the food.

4.1.2.2.2 When the specific name of the true attributes of the food may easily lead to misunderstanding of the food attributes due to different font sizes or font colors, the same font size

and the same font color should also be used for labeling. A special name for the true properties of a food.

4.1.2.3 In order to prevent consumers from misunderstanding or confusing the true attributes, physical state or preparation methods of food, corresponding words or phrase. Such as dried, concentrated, restored, smoked, fried, powdered, granular, etc.

4.1.3 Ingredient list

4.1.3.1 The ingredient list should be marked on the label of prepackaged food, and the specific names of the various ingredients in the ingredient list should be marked according to the requirements of 4.1.2 , food additives

should be labeled according to the requirements of 4.1.3.1.4.

4.1.3.1.1 The ingredient list should be guided by “ingredients” or “ingredients list”. When the raw materials used during processing have been changed to other ingredients (such as wine, soy sauce, vinegar and other fermented products), "raw materials" or "raw materials and auxiliary materials" can be used instead of "ingredients" and "ingredients" Table", and label various raw materials, auxiliary materials and food additives in accordance with the requirements of the corresponding provisions of this standard. Processing aids do not require labeling.

4.1.3.1.2 Various ingredients should be arranged in decreasing order of the amount added when manufacturing or processing food; ingredients added in amounts not exceeding 2% may not be listed in decreasing order

Arrange in order.

4.1.3.1.3 If an ingredient is a compound ingredient composed of two or more other ingredients (excluding compound food additives), it should

be listed in the ingredient list Mark the name of the compound ingredient in the middle, and then indicate the original ingredients of the compound ingredient in brackets in descending order of the amount added. When a certain compound ingredient already has a national standard, industry standard or local standard, and its addition amount is less than 25% of the total food, there is no need to indicate the original content of the compound ingredient. Ingredients.

4.1.3.1.4 Food additives should be labeled with their common names of food additives in GB 2760. The common name of a food additive can be marked as the specific name of the food additive, or it can be marked as the functional category name of the food additive and at the same time, the specific name or international code of the food additive ( INS number) (see Appendix B for marking format).

On the label of the same prepackaged food, one of the forms in Appendix B should be selected to indicate food additives

. When using the form of labeling both the functional category name and the international code of a food additive, if a certain food additive does not have a corresponding international code, or if it is necessary to label allergenic substances, its specific name can be labeled . The name of a food additive does not include its preparation method. Food additives contained in compound ingredients whose addition amount is less than 25% of the total food do not need to be labeled if they comply with the introduction principle stipulated in GB 2760 and have no technological role in the final product.

4.1.3.1.5 Water added during food manufacturing or processing should be declared in the ingredient list. Water or other volatile ingredients that have evaporated during processing do not need to be labeled.

4.1.3.1.6 Edible packaging should also indicate the original ingredients in the ingredient list, unless otherwise stipulated by national laws and regulations.

4.1.3.2 The following food ingredients can be labeled according to Table 1.

Table 1 Ingredient labeling method Ingredient category labeling method Various vegetable oils or refined vegetable oils, excluding olive oil, "vegetable oil" or "refined vegetable oil"; if it has been hydrogenated, it should be marked as "hydrogenated" or "partially "Hydrogenated" various starches, excluding chemically modified starch "Starch" Various spices or spice extracts (single or combined) in an amount not exceeding 2% "Spices", "Spices" or "Complex Spices" Glue Various gum base material preparations for candy-based candies "gum base" and "gum base" Various preserved fruits and candied fruits "candied fruits" and "preserved fruits" with an added amount not exceeding 10% Food flavors and spices "food flavors" and "gum base" "Food flavors", "Food flavors and fragrances" 4.1.4 Quantitative labeling of ingredients

4.1.4.1 If it is particularly emphasized on the food label or food instructions that one or more valuable and characteristic ingredients are added or contained The ingredients or ingredients

should be marked with the added amount or content in the finished product.

4.1.4.2 If the food label specifically emphasizes that the content of one or more ingredients or ingredients is low or absent, it should be stated that the highlighted ingredients or ingredients are present in the food label

content in the finished product.

4.1.4.3 If a certain ingredient or ingredient is mentioned in the name of the food but is not specifically emphasized on the label, there is no need to indicate the amount of the ingredient or ingredient added

or the content of the ingredient in the finished product. content in.

4.1.5 Net content and specifications

4.1.5.1 The labeling of net content should consist of net content, numbers and legal measurement units (see Appendix C for labeling form).

4.1.5.2 The net content of the food in the package (container) should be marked in the following form according to the legal unit of measurement:

a) For liquid food, use volume in liters (L) ( l), milliliter (mL) (ml), or use the mass in grams (g), kilogram (kg);

b) For solid food, use the mass in grams (g), kilogram (kg);

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c) For semi-solid or sticky food, use mass in grams (g), kilogram (kg) or volume in liter (L) (l), milliliter (mL) (ml).

4.1.5.3 The measurement unit of net content should be marked according to Table 2.

Table 2 Marking method of net content measurement unit Measurement method Net content (Q) Range Measurement unit volume Q < 1000 mL Q ≥ 1000 mL Milliliter (mL) (ml) Liter (L) (1) Quality Q < 1000 g

Q ≥ 1000 g Gram (g) Kilogram (kg) 4.1.5.4 The minimum height of the net content characters should comply with the provisions of Table 3.

Table 3 Minimum height of net content characters Range of net content (Q) Minimum height of characters

mm Q ≤ 50 mL; Q ≤ 50g 2 50 mL < Q ≤ 200 mL ; 50 g l kg; Q>1 L 6 4.1.5.5 The net content should be displayed on the same surface as the food name on the package or container Page markings.

4.1.5.6 For food containing solid and liquid two-phase substances in the container, and when the solid phase substance is the main food ingredient, in addition to the net content, the mass

Or indicate the content of drained matter (solid matter) in the form of mass fraction (see Appendix C for the marking form).

4.1.5.7 When the same prepackage contains multiple single pieces of prepackaged food, the large package should indicate the net content as well as the specifications.

4.1.5.8 The labeling of specifications should consist of the net content and number of pieces of a single piece of prepackaged food, or only the number of pieces, without the word "specification". The specification of a single piece of prepackaged food refers to the net content (see Appendix C for labeling format).

4.1.6 Name, address and contact information of producers and distributors

4.1.6.1 The name, address and contact information of the producer should be marked. The name and address of the producer shall be that of a producer registered in accordance with the law and able to assume responsibility for product safety and quality. If any of the following situations occurs, it shall be marked according to the following requirements.

4.1.6.1.1 Group companies and subsidiaries of group companies that independently bear legal responsibilities in accordance with the law should indicate their respective names and addresses.

4.1.6.1.2 A branch of a group company or a production base of a group company that cannot bear legal liability independently in accordance with the law should indicate the name of the group company and branch company (production base) Name, address; or only the name, address and place of origin of the group company. The place of origin should be marked to the prefecture-level region according to the administrative division

.

4.1.6.1.3 If the processing of pre-packaged food is entrusted by other units, the name and address of the entrusting unit and the entrusted unit shall be indicated; or only the name and address of the entrusting unit shall be indicated.

Address and place of origin. The place of origin should be marked to the prefecture-level area according to the administrative division.

4.1.6.2 The contact information of producers or distributors who bear legal responsibility according to law should indicate at least one of the following: telephone, fax, online contact information, etc.

or contact information with The postal address is marked with the address.

4.1.6.3 Imported prepackaged foods should be marked with the name of the country or region (such as Hong Kong, Macau, Taiwan), and the agent registered in China according to law

, the name, address and contact information of the importer or distributor, but does not need to indicate the name, address and contact information of the producer.

4.1.7 Date Marking

4.1.7.1 The production date and shelf life of prepackaged foods should be clearly marked. If the date is marked in the form of "see a certain part of the package", the specific part of the package should be indicated. The date marking shall not be additionally affixed, reprinted or tampered with (see Appendix C for marking form).

4.1.7.2 When the same prepackage contains multiple single pieces of prepackaged food with production dates and shelf life marked on them, the shelf life marked on the outer packaging should be based on the earliest expiry date. Calculate the shelf life of a single piece of food. The production date marked on the outer packaging should be the production date of the earliest single piece of food, or the date when the outer packaging forms a sales unit; the production date of each single piece of food can also be marked on the outer packaging. Date and shelf life.

4.1.7.3 The date should be marked in the order of year, month and day. If not marked in this order, the order of date marking should be indicated (see Appendix C for the marking form) .

4.1.8 Storage conditions

Prepackaged food labels should indicate storage conditions (see Appendix C for the form of indication).

4.1.9 Food production license number

If the label of prepackaged food should indicate the food production license number, the marking form shall be in accordance with relevant regulations.

4.1.10 Product standard code

Prepackaged food produced and sold domestically (excluding imported prepackaged food) should be marked with the standard code and code implemented by the product

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Sequence number.

4.1.11 Other labeling contents

4.1.11.1 Irradiated food

4.1.11.1.1 Food treated with ionizing radiation or ionizing energy, "Irradiated food" should be labeled near the name of the food.

4.1.11.1.2 Any ingredients that have been treated with ionizing radiation or ionizing energy should be marked in the ingredient list.

4.1.11.2 Genetically modified foods

The labeling of genetically modified foods should comply with relevant laws and regulations.

4.1.11.3 Nutrition label

4.1.11.3.1 Special dietary foods and main and supplementary foods specially designed for infants and young children should indicate the main nutritional components and their contents, and the method of labeling Press

Follow GB 13432.

4.1.11.3.2 If other prepackaged foods need to be labeled with nutrition labels, the labeling method shall refer to relevant laws and regulations.

4.1.11.4 Quality (quality) level

If the corresponding product standards implemented by the food have clearly stipulated the quality (quality) level, the quality (quality) level should be marked.

4.2 Label content of prepackaged food not directly provided to consumers

Prepackaged food labels not directly provided to consumers should indicate the name of the food in accordance with the corresponding requirements under 4.1 , specifications, net content, production date, shelf life and storage conditions. If other contents are not marked on the label, they should be stated in the instruction manual or contract.

4.3 Exemption from labeling content

4.3.1 The following prepackaged foods can be exempted from labeling the shelf life: beverage wine with an alcohol content of 10% or more; vinegar; edible salt; solid sugar< /p>

Class; MSG.

4.3.2 When the maximum surface area of ??the prepackaged food packaging or packaging container is less than 10cm2 (see Appendix

A for the maximum surface area calculation method), only the product name, Net content, name and address of producer (or distributor).

4.4 Recommended labeling content

4.4.1 Batch number

Based on product needs, the batch number of the product can be marked.

4.4.2 Instructions for consumption

According to the needs of the product, the opening method, consumption method, cooking method, rehydration method, etc. of the container can be marked to help consumers

description.

4.4.3 Allergenic substances

4.4.3.1 The following foods and their products may cause allergic reactions. If used as ingredients, they should use easily identifiable names in the ingredient list, or Indicate near the ingredient list:

a) Cereals and their products containing gluten (such as wheat, rye, barley, oats, spelt or Their hybrid strains);

b) Crustaceans and their products (such as shrimp, lobster, crab, etc.);

c) Fish and their products;

d) Eggs and their products;

e) Peanuts and their products;

f) Soybeans and their products;

g) Milk and dairy products (including lactose);

h) nuts and nut products.

4.4.3.2 If the above-mentioned foods or their products may be introduced during processing, a reminder should be placed near the ingredient list.

5 Others

For foods that require special approval according to relevant national regulations, their labeling shall be in accordance with relevant regulations.

Appendix A

Calculation method for maximum surface area of ??packaging or packaging containers

A.1 Calculation method for rectangular parallelepiped-shaped packaging or rectangular parallelepiped-shaped packaging containers

The height (cm) multiplied by the width (cm) of the largest side of a rectangular parallelepiped-shaped package or rectangular-shaped packaging container.

A.2 Calculation method for cylindrical packaging, cylindrical packaging container or approximately cylindrical packaging, approximately cylindrical packaging container

Height of packaging or packaging container (cm) Multiply by 40% of the circumference of the circle (cm).

A.3 Calculation method for packaging or packaging containers of other shapes

40% of the total surface area of ??the packaging or packaging container.

If the packaging or packaging container has an obvious main display area, the area of ??the main display area shall be the maximum surface area.

When calculating the surface area of ??packaging bags, etc., the size occupied by the edge sealing should be excluded. The shoulders, neck, top and bottom flanges are not included in the calculation of surface area for bottle or can-shaped packages.

Appendix B

The labeling format of food additives in the ingredient list

B.1 Label the specific names of all food additives in descending order of the amount added

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Ingredients: water, whole milk powder, cream, vegetable oil, chocolate (cocoa liquor, white sugar, cocoa butter, phospholipid, polyglycerol castor

Alcohol ester, food flavor, lemon Yellow), glucose syrup, propylene glycol fatty acid ester, carrageenan, guar gum, annatto, maltodextrin, food spices.

B.2 Label the functional category names and international codes of all food additives in descending order of added amounts

Ingredients: water, whole milk powder, cream, vegetable oil, chocolate (cocoa Liquid block, white sugar, cocoa butter, emulsifier (322,

476), food flavor, colorant (102)), glucose syrup, emulsifier (477), thickener (407, 412 ), coloring agent

(160b), maltodextrin, food flavoring.

B.3 Label all functional category names and specific names of food additives in descending order of added amounts

Ingredients: water, whole milk powder, cream, vegetable oil, chocolate (cocoa Liquid block, white sugar, cocoa butter, emulsifier (phospholipid, polyglyceryl ricinoleate), food flavor, coloring agent (tartrazine)), glucose syrup, emulsifier (propylene glycol fatty acid ester ), thickener

(carrageenan, guar gum), coloring agent (annatto), maltodextrin, flavoring.

B.4 Establish a format for labeling food additive items

B.4.1 General principles

Food additives used directly should be labeled in the food additive item . Nutritional enhancers, food flavors and fragrances, and basic ingredients in gum-based candies

Substances can be labeled outside the food additives item in the ingredient list. Food additives that are not used directly are not marked in the food additives section. The order in which food additive items are marked in the ingredient list is determined by the total weight of the various food additives that need to be included in the item.

B.4.2 Label all food additives with specific names

Ingredients: water, whole milk powder, cream, vegetable oil, chocolate (cocoa mass, white sugar, cocoa butter, phospholipids , polyglycerol castor

alcohol ester, food flavor, tartrazine), glucose syrup, food additives (propylene glycol fatty acid ester, carrageenan, guar gum, annatto

orange ), maltodextrin, edible flavors.

B.4.3 Label the functional category names and international codes of all food additives

Ingredients: water, whole milk powder, cream, vegetable oil, chocolate (cocoa mass, white sugar, Cocoa butter, emulsifier (322,

476), flavoring, coloring agent (102)), glucose syrup, food additive (emulsifier (477), thickener (407, 412), < /p>

Coloring agent (160b)), maltodextrin, edible flavors.

B.4.4 Label all functional category names and specific names of food additives

Ingredients: water, whole milk powder, cream, vegetable oil, chocolate (cocoa mass, white sugar, Cocoa butter, emulsifier (phospholipid, poly

glycerol ricinoleate), flavoring, coloring agent (tartrazine)), glucose syrup, food additive (emulsifier (propylene glycol fatty acid

Appendix C

Recommended labeling formats for some label items

C.1 Overview

This appendix provides prepackaging in the form of examples Recommended labeling formats for some food label items, which can be used but are not limited to these formats when labeling corresponding items

If the recommended form needs to be adjusted based on food characteristics or packaging characteristics, the basic meaning of the recommended form should be consistent

.

C.2 Marking of net content and specifications

For convenience of expression, the examples of net content uniformly use mass as the measurement method and colon as the separator. The label should use the measurement unit applicable to the actual product

and spaces or other symbols can be selected as separators according to the actual situation to facilitate reading.

C.2.1 The net content (specification) of a single piece of prepackaged food can be marked in the following form:

Net content (or net content/specification): 450g;

Net content (or net content/specification): 225 grams (200 grams + free 25 grams);

Net content (or net content/specification): 200 grams + free 25 grams;

Net content (or net content/specification): (2025) grams.

C.2.2 Net content and drained matter (solid matter) can be marked in the following form (take "canned pears with sugar water" as an example):

Net content (or net content/specification) ): 425 grams of drained material (or solids or pear pieces): not less than 255 grams (or not less than

60%).

C.2.3 When the same prepackaged product contains multiple pieces of the same type of prepackaged food, the net content and specifications can be marked as follows:

Net content (or net content/ Specifications): 40 grams × 5;

Net content (or net content/specifications): 5 × 40 grams;

Net content (or net content/specifications): 200 grams ( 5×40g);

Net content (or net content/specification): 200g (40g×5);

Net content (or net content/specification): 200 Gram (5 pieces);

Net content: 200 grams Specifications: 5×40 grams;

Net content: 200 grams Specifications: 40 grams×5;

Net content: 200 grams Specifications: 5 pieces;

Net content (or net content/specifications): 200 grams (100 grams + 50 grams × 2);

Net content ( Or net content/specification): 200 g (80 g × 2 + 40 g);

Net content: 200 g Specification: 100 g + 50 g × 2;

Net content : 200 g Specifications: 80 g × 2 + 40 g.

C.2.4 When the same prepackage contains multiple pieces of prepackaged food of different types, the net content and specifications can be marked in the following form:

Net content (or net content/specification ): 200 grams (Product A 40 grams × 3, Product B 40 grams × 2);

Net content (or net content/specification): 200 grams (40 grams × 3, 40 grams × 2) ;

Net content (or net content/specifications): 100 grams of product A, 50 grams × 2 products B, 50 grams of product C;

Net content (or net content/specifications) ): Product A: 100 grams, Product B: 50 grams × 2, Product C: 50 grams;

Net content/specifications: 100 grams (Product A), 50 grams × 2 (Product B), 50 grams (Product C);

Net content/specifications: Product A 100 grams, Product B 50 grams × 2, Product C 50 grams.

C.3 Date Indication

The year, month, and day in the date can be separated by spaces, slashes, hyphens, periods and other symbols, or without separators. The year number should generally be marked with 4

digits, and small packaged food can also be marked with 2 digits. The month and day should be marked with 2 digits.

The date can be marked in the following form:

March 20, 2010;

2010 03 20; 2010/03/20; 20100320;

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20 March 2010; 20 March 2010;

(month/day/year): 03 20 2010; 03/20/2010; 03202010.

C.4 Indication of shelf life

The shelf life can be marked in the following form:

It is best to eat (drink) before...; eat before... Best before (drink); Best before...;

Best before...; Best before (drink)...;

Shelf life ( to)...; the shelf life is ×× months (or ×× days, or ×× days, or ×× weeks, or × years).

C.5 Labeling of storage conditions

Storage conditions can be labeled with titles such as "Storage Conditions", "Storage Conditions", "Storage Methods", etc., or without titles.

Storage conditions can be marked as follows:

Store at normal temperature (or frozen, or refrigerated, or protected from light, or in a cool and dry place);

×× - Store at ××℃;

Please store in a cool and dry place;

Save at room temperature and need to be refrigerated after opening;

Temperature: ≤××℃, humidity :≤××%.