Sent: Wednesday, September 03, 2003 9:10 AM
Subject: Nutritional labels
Good Day and Ia'orana from Tahiti :
In order to sell certain RTE (ready-to-eat) seafood products in the US (and elsewhere), there are certain nutritional labelling conditions which are mandatory and those which are optional, at the discretion of the producer (and/or retailer). Could someone please enIighten me as to which absolute minimum mandatory nutritional values must placed on foods in packaged form ? The product is to be individually sliced, vacuum-packed, cold-smoked tuna, marlin, swordfish, wahoo, shark (all produced under strict HACCP/SSOP controls) in either 150 gram lots or case lots of 500 grams. These are master carton shipped (10 - 20 Kg) to wholesalers for final retail distribution. I do have a full copy of 21 CFR 101.19 and although very lengthy, it is still not clear to me as to what the label requirements really are for cold-smoked fish. I believe the Stone's from Fiji have also posted a similar question in the past. I would appreciated any guidance on this topic.
Thank you in advance.
Dr. Charles Daxboeck
BIODAX Consulting
Tahiti, French Polynesia
This archive was generated by hypermail 2b29 : Wed Sep 03 2003 - 12:30:26 PDT