FDA Labeling and Nutrition Information for the Food Industry is available
at: http://www.cfsan.fda.gov/~dms/lab-ind.html
Links on tasteless smoke and/or carbon monoxide treated fishery products
are available at: http://seafood.ucdavis.edu/guidelines/usguidelin.htm
[Note: one of these days when time permits I'm going to do a better job of
grouping the topics.]
Pamela Tom, University of California Sea Grant Extension Program
On Thu, 4 Sep 2003, Guy Hocking wrote:
> 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
>
>
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