Lesson 1Overview of Regulation (EU) No 1169/2011: scope, key terms, and legal hierarchyIntroduce Regulation (EU) No 1169/2011, explain its scope, key definitions, an link wid other EU an national rules, like vertical legislation, claims regulation, an general food law hierarchy.
Objectives and scope of the RegulationKey definitions relevant to labelling practiceRelationship with General Food Law RegulationInteraction with vertical product-specific rulesRole of guidance, FAQs, and national measuresLesson 2Mandatory information for prepacked foods: list and legal placement requirementsGives overview of all mandatory particulars fi prepacked foods under Regulation (EU) 1169/2011 an related acts, explain which items fi stay together, dem legal placement, an how fi structure compliant information panels.
Full list of mandatory label particularsField of vision and same field requirementsGrouping information on the back-of-pack panelFront-of-pack elements and legal expectationsUse of multi-panel and peel-back labelsLesson 3Net quantity and measurement units: calculation, rounding rules, and placement requirementsExplain how fi declare net quantity fi liquids, solids, an variable-weight products, includin measurement units, calculation an rounding rules, an where net quantity fi go next to other label info.
Units for liquids, solids, and semi-solidsNet quantity versus drained weight declarationsRounding rules and tolerable negative errorsPlacement near product name and same field rulesSpecial rules for multipacks and e-mark useLesson 4Language, legibility and minimum font size requirements (including contrast and positioning)Spell out language, legibility, an minimum font size rules, includin x-height, contrast, an positioning, an explain how fi design labels weh stay readable pon small packs while meet all mandatory info needs.
Official language requirements by Member StateMinimum font size and x-height calculationContrast, background, and print quality factorsPositioning text around seams and curvesStrategies for small packaging and multi-lingual packsLesson 5Storage conditions and specific conditions of use: required phrasing and link to date markingExplain when storage conditions an conditions of use mandatory, how fi phrase dem clear, an how dem link to date marking, includin chilled foods, frozen foods, an products weh need special handling from consumers.
When storage instructions are legally requiredLinking storage conditions to date markingStandard phrases for chilled and frozen productsInstructions for safe handling and preparationImpact of storage on shelf life and safetyLesson 6Allergen labelling: list of 14 allergens, emphasising visibility, emphasis rules, and cross-contamination guidanceSpell out di list of 14 regulated allergens, rules fi emphasise dem inna ingredient lists, an guidance pon precautionary allergen labelling fi cross-contamination, includin risk assessment an wording best practices.
The 14 EU-listed allergens and typical sourcesEmphasis rules within the ingredients listAllergen statements for non-prepacked formatsUse and limits of precautionary allergen labellingCleaning, segregation, and risk assessment linksLesson 7Voluntary claims vs mandatory statements: interaction with nutrition/health claims regulation (Regulation 1924/2006)Explain how voluntary marketing claims link up wid mandatory statements under Regulation (EU) 1169/2011 an Regulation (EC) 1924/2006, cover claim conditions, substantiation, an how fi avoid misleading overall presentation.
Scope of Regulation (EC) 1924/2006 for claimsConditions for nutrition and health claims on packsInteraction between claims and mandatory nutrition dataUse of disclaimers, qualifiers, and clarifying notesAssessing overall impression to avoid misleading claimsLesson 8Nutrition declaration: mandatory nutrients, format, reference intakes, and tolerance rulesSpell out mandatory nutrition declaration elements, permitted formats, reference intakes, an tolerance rules, explain how fi calculate, round, an present nutrient values while keep consistent wid claims an other label info.
Mandatory nutrients and permitted additional itemsTabular and linear formats and order of nutrientsUse of reference intakes and % RI calculationsAnalytical data, calculation methods, and roundingTolerances, control ranges, and enforcement checksLesson 9Business name and address: operator identification requirements and variations for EU distributionDescribe how fi identify di food business operator responsible fi labelling, acceptable forms of name an address, an variations fi EU-wide distribution, includin use of central addresses an contact channels.
Who is the responsible food business operatorRequired elements of name and postal addressUsing group, brand, or central contact detailsVariations for importers and private label brandsDigital contact options and traceability linksLesson 10Date marking: 'use by' vs. 'best before', date formats, and conditions for chilled ready-to-eat foodsClear up di difference between “use by” an “best before” dates, required formats, an how fi apply dem to chilled ready-to-eat foods, includin safety considerations, shelf-life studies, an consumer handling assumptions.
Criteria for choosing use by versus best beforeDate format rules and language requirementsShelf-life studies and safety margins for chilled foodsLinking date marking to storage instructionsHandling frozen, defrosted, and relabelled productsLesson 11Origin labelling: rules for meat, fish, and when origin/ place of provenance is mandatory vs voluntaryExplain when origin or place of provenance mandatory, specific rules fi meat an fish, an how voluntary origin claims must be substantiated an not mislead, includin primary ingredient origin rules.
Mandatory origin for certain meats and fishWhen origin is required to avoid misleadingVoluntary origin and regional marketing claimsPrimary ingredient origin disclosure rulesDocumentation and traceability for origin claimsLesson 12Ingredient list rules: sequence, compound ingredients, and quantitative ingredient declaration (QUID)Explore ingredient list rules, includin order of ingredients, compound ingredients, an QUID, explain when percentage indications required an how fi present dem widout mislead consumers or hide allergens.
Order of ingredients by weight at mixing stageLabelling compound ingredients and componentsWhen QUID is mandatory and how to calculate itPresentation of QUID percentages near the nameHandling processing aids and carry-over additivesLesson 13Food safety and non-misleading presentation: front-of-pack information considerations and prohibited practicesExamine how food information must not mislead, focus pon front-of-pack practices, voluntary schemes, an prohibited presentations, includin exaggeration, health halos, an obscurin mandatory safety or nutrition info.
General principles on non-misleading informationFront-of-pack claims, symbols, and imagesAvoiding health halos and exaggeration of benefitsProhibited omissions and hidden qualificationsBalancing marketing with clear safety messagingLesson 14Food name and legal denomination: rules for descriptive names and non-misleading labellingCover legal names, customary names, an descriptive names, explain hierarchy, when descriptive name allowed, an how fi avoid mislead consumers thru omissions, ambiguity, or presentation of di food name.
Hierarchy of legal, customary, and descriptive namesUsing descriptive names when no legal name existsAvoiding misleading or ambiguous product namesUse of reserved names and protected designationsAdditional particulars required with the food name
