Lesson 1Overview of Regulation (EU) No 1169/2011: scope, key terms, an legal hierarchyIntroduce Regulation (EU) No 1169/2011, explainin its scope, key terms, an how it connect wid other EU an national rules, includin 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 an legal placement requirementsGive overview of all mandatory particulars for prepacked foods under Regulation (EU) 1169/2011 an related acts, explainin which items must stay together, dem legal placement, an how to arrange 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 an measurement units: calculation, roundin rules, an placement requirementsExplain how to declare net quantity for liquids, solids, an variable-weight products, includin measurement units, calculation an roundin rules, an where net quantity must go beside other label information.
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 an minimum font size requirements (includin contrast an positionin)Detail language, legibility, an minimum font size rules, includin x-height, contrast, an positionin, an explain how to design labels dat stay readable on small packs while meetin all mandatory information requirements.
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 an specific conditions of use: required phrasin an link to date markinExplain when storage conditions an conditions of use be mandatory, how to phrase dem clear, an how dem must link to date markin, includin chilled foods, frozen foods, an products needin specific handlin by 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 labellin: list of 14 allergens, emphasizin visibility, emphasis rules, an cross-contamination guidanceDetail de list of 14 regulated allergens, rules for emphasizin dem in ingredient lists, an guidance on precautionary allergen labellin for cross-contamination, includin risk assessment an wordin 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 wid nutrition/health claims regulation (Regulation 1924/2006)Explain how voluntary marketin claims interact wid mandatory statements under Regulation (EU) 1169/2011 an Regulation (EC) 1924/2006, coverin claim conditions, substantiation, an how to avoid mislead 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, an tolerance rulesDetail mandatory nutrition declaration elements, permitted formats, reference intakes, an tolerance rules, explainin how to calculate, round, an present nutrient values while ensurin consistency wid claims an other label information.
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 an address: operator identification requirements an variations for EU distributionDescribe how to identify de food business operator responsible for labellin, acceptable forms of name an address, an variations for 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 markin: 'use by' vs. 'best before', date formats, an conditions for chilled ready-to-eat foodsClarify de difference between “use by” an “best before” dates, required formats, an how to apply dem to chilled ready-to-eat foods, includin safety considerations, shelf-life studies, an consumer handlin 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 labellin: rules for meat, fish, an when origin/ place of provenance be mandatory vs voluntaryExplain when origin or place of provenance be mandatory, specific rules for meat an fish, an how voluntary origin claims must be substantiated an no 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, an quantitative ingredient declaration (QUID)Explore ingredient list rules, includin order of ingredients, compound ingredients, an QUID, explainin when percentage indications be required an how to present dem without mislead consumers or hidin 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 an non-mislead presentation: front-of-pack information considerations an prohibited practicesExamine how food information must no mislead, focusin on front-of-pack practices, voluntary schemes, an prohibited presentations, includin exaggeration, health halos, an hidin mandatory safety or nutrition information.
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 an legal denomination: rules for descriptive names an non-mislead labellinCover legal names, customary names, an descriptive names, explainin hierarchy, when a descriptive name be allowed, an how to avoid mislead consumers through omissions, ambiguity, or presentation of de 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
