Dr Daxboeck,
I guess that Australia would fall under "elsewhere".
Our labelling requirements can be found at the FSANZ website.
http://www.foodstandards.gov.au/foodstandardscode/
<http://www.foodstandards.gov.au/foodstandardscode/>
There are user guides also available:
http://www.foodstandards.gov.au/assistanceforindustry/userguides/index.cfm
<http://www.foodstandards.gov.au/assistanceforindustry/userguides/index.cfm>
Regards,
Guy Hocking
ColeMyer Supermarkets
-----Original Message-----
From: Biodax Consulting [mailto:biodax@mail.pf]
Sent: Thursday, 4 September 2003 6:12 AM
To: seafood@ucdavis.edu
Subject: Fw: Nutritional labels
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 - 15:27:46 PDT