Inspections, Compliance, Enforcement, and Criminal Investigations
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GUIDE TO NUTRITION LABELING AND EDUCATION ACT (NLEA) REQUIREMENTS-ATTACHMENT 5
ATTACHMENT 5
REFERENCE AMOUNTS CUSTOMARILY CONSUMED
PER EATING OCCASION: INFANT AND
TODDLER FOODS(1,2,3,4)
Product category Reference amount Label Statement(5)
Cereals, dry instant 15 g *********************************************** ___cup (___g)
Cereals, prepared, ready to-serve 110 g ******************************************* ___cup(s) (___g)
Other cereal and grain products, dry ready-to- 7 g for infants and 20 g for toddlers for toddlers for ___cup(s) (___g) for ready-to-eat
ready-to-eat, e.g., ready-to-eat cereals ready-to-eat cereals; 7 g for all others cereals; ___piece(s) (___g) for others
cookies, teething biscuits, and toasts
Dinners, desserts, fruits, vegetables or soups 15 g ******************************************* ___tbsp(s) (___); ___cup(s) (___g)
dry mix
Dinners, desserts, fruits, vegetables or soups 110 g ******************************************* ___cup(s) (___ g); ___cup(s) (___ mL)
ready-to-serve, junior type
Dinners, desserts, fruits, vegetables or soups 60 g ******************************************* ___cup(s) (___ g); ___cup(s) (___ mL)
ready-to-serve, strained type
Dinners, stews or soups for toddlers, ready-to- 170 g ******************************************* ___cup(s) (___ g); ___cup(s) (___ mL)
serve
Fruits for toddlers, ready-to-serve 125 g ******************************************* ___cup(s) (___ g)
Vegetables for toddlers, ready-to-serve 70 g ******************************************** ___cup(s) (___g)
Eggs/egg yolks, ready-to-serve 55 g ******************************************* ___cup(s) (___ g)
Juices, all varieties 120 ml ******************************************* 4 fl oz (120 mL)
(1) These values represent the amount of food customarily per eating
occasion and were primarily derived from the 1977-1978 and the 1987-1988
Nationwide Food Consumption Survey conducted by the U.S. Department of
Agriculture.
(2) Unless otherwise noted in the Reference Amount column, the references
amounts are for ready-to serve or almost ready-to-serve form of the product
(e.g., heat and serve, brown and serve). If not listed separately, the
reference amount of the unprepared form (e.g., dry cereal) is the amount
required to make the reference amount of the prepared form. Prepared means
prepared for consumption (e.g., cooked).
(3) Manufactures are required to convent the reference amount to the label
serving size in a household measure most appropriate to their specific product
using the procedures in 21 CFR 101.8(b).
(4) Copies of the list of products for each product category are available
from the Office of Food Labeling (HFS-150), Center for Food and safety and
Applied Nutrition, Food and Drug Administration, 200 C St. SW,
Washington 20204. (Copy attached
as attachment #26)
(5) The label statements are meant to provide guidance to manufactures on
the presentation of serving size information on the label, but they are
not required. The term "piece" is used as a generic description of a
discrete unit. Manufacturers should use the description of a unit that
is most appropriate for the specific product (e.g., sandwich for sandwiches,
cookie for cookies, and bar for frozen novelties).
27
REFERENCE AMOUNTS CUSTOMARILY CONSUMED PER EATING OCCASION: GENERAL FOOD SUPPLY 1, 2, 3, 4
Product category Reference mount Label Statement 5
BAKERY PRODUCTS:
Biscuits, croissants, bagels, tortillas, soft bread 55g********************************* _____ piece(s) (____ g)
sticks, soft pretzels. corn breed, hush pup ies
Bread. (excluding sweet quick type), rolls 50g********************************* _____ piece(s) (____ g)for sliced bread and
distinct pieces (e.g., rolls); 2oz (56 g/_____ inch)
slice) or unsliced bread
Bread sticks-see crackers ***********************************
Toaster pastries see coffee cakes *********************************** _____ piece(s) (____ g)
Brownies 40g******************************** _____ piece(s) (____ g)
fractional slice (____g) for bulk
Cakes. heavy weight (cheese cake; pineapple 125g ****************************** _____ piece(s) (____ g) for distinct pieces (e.g.
upside-down cake; fruit, nut and vegetable sliced or individually packaged products
cakes with more than or equal to 35 percent of fractional slice (____g) for large discreet units
the finished weight as fruit, nuts, or vegetables
or any of these combined) 6
Cakes, medium weight (chemically leavened 80g *********************************** _____ piece(s) (____ g)for distinct pieces (e.g.
cake with or without icing or filling except cupcakes); ____ fractional slice (____g) for
these classified as light weight cake; fruit. nut, large discrete units
and vegetable cake with less than 35 percent
of the finished weight as fruit. nuts. or
vegetables or any of these combined; light
weight cake with icing; Boston cream pie;
cupcake; eclair; cream puff)7
Cakes. Light weight (angle food, chiffon, or 55g *********************************** _____ piece(s) (____ g)for distinct pieces (e.g. sponge cake
without icing or filling)8 sliced or individually packaged products); __
fractional slice (_____g) for large discrete units
Coffee cakes, crumb cakes, doughnuts, Danish 55g *********************************** _____ piece(s) (____ g) for sliced bread and
sweet role, sweet quick type breads, muffins, distinct pieces (e.g. doughnut); 2 oz (56 g/visual
toaster pasties unit of measure) for bulk products (e.g. unsliced bread)
Cookies 30g *********************************** _____ piece(s) (____ g)
Crackers that are usually not used as snack. 15g ***************************** ****** _____ piece(s) (____ g)
melba toast, hard bread sticks. ice cream cones 9
Crackers that are usually used as snacks 30g *********************************** _____ piece(s) (____ g)
Croutons 07g *********************************** _____ piece(s) (____ g);____cup(s) (___g);
_____ piece(s) (____ g)for large pieces
for dry mix
French toast, pancakes, variety mixes 110 g prepared for french toast and pancakes; _____ piece(s) (____ g);____cup(s) (___g);
40 g dry mix for variety mixes for dry mix
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ATTACHMENT 5
Product category Reference mount Label Statement 5
BAKERY PRODUCTS: (continued~
Grain-based bars with or without filling Of 40 g ********************************** ____ piece(s) (_____g)
coating, e.g.. breakfast barn. granola bars. rice
cereal bars
Ice cream cone~see crackers ****************************************
Pies. cobblers. fruit crisps. turnovers. other pastries 125g ***********************************
Pie crust 1/16 of 8 inch crust: 1/8 of 9 inch crust ____ piece(s) (_____g)for distinct pieces:
____ fractional slice (____g) for large discrete unit
1/6 of 8 inch crust (____g): 1/8 of 9 inch crust
(____g)
Pizza Crust 55g ************************************ _____fractional slice (_____g)
Taco shell. hard 30g ************************************* ____ shell(s) (____g)
Waffles 85g ************************************* _____piece(s) (____g)
BEVERAGES:
Carbonated and noncarbonated beverages. wine
coolers. water 240mL************************************ 8 fl oz (240 mL)
Coffee or tea. flavored and sweetened
240 mL prepared ******************** 8 fl oz (240 mL)
CEREALS AND OTHER GRAIN PRODUCTS: **************************************
Breakfast cereals (hot cereal type). hominy grits 1 cup prepared. 40 g plain dry cereal. 55 g ____ cup(s) (_____g)
flavored: sweetened dry cereal
Breakfast cereals, ready-to-eat weighing lees 15 g************************************* ____ cup(s) (_____g)
than 20 g per cup. e.g.. plain puffed cereal grains
Breakfast cereals. ready-to-eat weighing 20 g or 30 g ********************************* ____ cup(s) (_____g)
more but less than 43 g per cup; high fiber cereals
containing 28 g or more of fiber per 100g
Breakfast cereals. ready-to~eat, weighing 43 g or 55 g*********************************** ____ piece(s) (_____g) for large distinct pieces
more per cup; biscuit types. (e.g., biscuit type);____ cup(s) (_____g)for all
others
Bran or wheat germ 15 g*********************************** ____ tbsp(s) (_____g);____ cup(s) (_____g)
Flours or cornmeal 30 g*************************************** ____ tbsp(s) (_____g);____ cup(s) (_____g)
Grains, e.g.. rice. barley, plain 140 g prepared: 45 g dry ____ cup(s) (_____g)
Pastas,. plain 140 g prepared: 55 g dry ____ cup(s) (_____g);____ piece(s) (_____g)
large pieces (e.g. large shell. or lasagna
noodles) or 2 oz (56 g/visual unit of measure)
for dry bulk products (e.g.. spaghetti)
Pastas. dry, ready~to~eat, fried canned chow 25g********************************* ____ cup(s) (_____g)
mein noodles
Starches. e.g.. cornstarch, potato starch. 10g********************************* ____ tbsp(s) (_____g)
tapioca
Stuffing 100 g******************************** ____ cup(s) (_____g)
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ATTACHMENT 5
Product category Reference mount Label Statement 5
DAIRY PRODUCTS AND SUBSTITUTE:
Cheese. cottage 110 g ********************************* ____ cup(s) (_____g)
Cheese used primarily as Ingredients, .e.g., dry 55 g ******************************* ____ cup(s) (_____g)
cottage cheese. ricotta cheese
Cheese, grated hard, e.g., Parmesan, Romano 5 g ************************************* ___tbsp (____g)
Cheese, all other except thou**Hated as 30 g********************************** ____piece(s) (____g( for distinct;
separate categories~includes cream cheese ___tbsp (____g)for cream cheese
and cheese spread and cheese spread; 1oz (28 g/visual unit of
measure) for bulk
Cheese sauce-see sauce category
Cream or cream substitutes, fluid 15 mL ********************************** 1 tbsp (15 mL)
Cream or cream substitutes, powder 2 g ********************************** ___tsp (____g)
Cream, half & half 30 mL ********************************** 2 tbsp (30mL)
Eggnog 120 mL ********************************** 1/2 cup (120mL); 4 fl oz (120 mL)
Milk, condensed, undiluted 30 mL ********************************** 2 tbsp (30 mL)
Milk, evaporated. undiluted 30 mL ********************************** 2 tbsp (30 mL)
Milk, milk-based drinks, e.g., instant breakfast, 240 mL ********************************** 1 cup (240 mL)8fl oz (240 mL)
meal replacement, cocoa
Shakes or shake substitutes, e.g., dairy shake 240 mL ********************************** 1 cup (240 mL)8fl oz (240 mL)
mixes. fruit frost mixes
Sour cream 30g ********************************** ___tsp (____g)
Yogurt 225g ********************************** ____ cup(s) (_____g)
DESSERTS:
Ice cream, Ice milk, frozen yogurt. sherbet: all 1/2 Cup-includes the volume for coating and ____pieces (____g) for individually wrapped
types. bulk end novelties (e.g., be's wafers for the novelty type varieties or packaged products; 1/2cup (___g) for others
sandwiches, cores)
Frozen flavored and sweetened ice and pops 85 g************************************* ____pieces (____g) for individually wrapped
frozen fruit juices: all types, bulk and or packaged products; ___cup (s) (___g) for others
novelties (e.g., be's, cups)
Sundae 1 cup ***************************** 1 cup (___g)
Custard, gelatin or pudding 1/2 cup******************************* ____piece(s) (_____) for distinct unit (e.g.
individually packaged products); 1/2 cup
(____g) for bulk
DESSERT TOPPINGS AND FILINGS:
Cake frostings or icings 35 g ********************************* ____tbsp(s) (____g)
Other dessert toppings, e.g., fruits, syrups 2 tbsp******************************* 2 tbsp (____g); 2 tbsp (30 mL)
spreads. marshmallow cream, nuts, dairy and
nondairy whipped toppings
Pie filling 85 g ********************************** ____(cup(s) (____g)
30
ATTACHMENT 5
Product category Reference mount Label Statement 5
EGG AND EGG SUBSTITUTES:
Egg mixtures e.g., egg foo young, scrambled 110 g ********************************** ____piece(s) for discrete pieces;
eggs, omelets ____ cup(s) (____ g)
Eggs (all sizes) 50 g **********************************
Egg substitutes An amount to maaker 1 large (50 g) egg ____ cup(s) (____ g) ____ cup(s) (____mL)
FAT AND OILS:
Butter. margarine, oil, shortening 1 tbsp ********************************** 1 tbsp(____g); 1 tbsp (15mL)
Butter replacement, powder 2 g ********************************** tbsp(s)(____g)
Dressings for salads 30 g ********************************** tbsp(____g);___tbsp(___ mL)
Mayonnaise, sandwich spreads. mayonnaise 15 g ********************************** tbsp(____g)
type dressings
Spray types 0.25 g ********************************** About____ seconds spray)___g)
FISH. SHELLFISH, GAME MEATS 10, AND
MEAT OR POULTRY SUBSTITUTES:
Bacon substitutes, canned anchovies, anchovy pastes, 15 g ********************************** ____piece(s) for discrete pieces;
caviar tbsp(s) (____g) for others
Dried, e.g., jerky 30 g ********************************** ____ piece(s) (____g)
Entrees with sauce, e.g., fish with cream 140 g cooked ____cup(s)(____g); 5oz (140 g/visual unit of measure)
sauce, shrimp with lobster sauce if not measurable by cup 13
Entrees without sauce, e.g., plain or fried fish 85 g cooked; 110 uncooked 12 ____piece(s) for discrete pieces;
end shellfish, fish end shellfish cake ____cup(s)(____g); ___oz (___ g/visual unit of measure)
if not measurable by cup 13
Fish, shellfish or game meal, canned 11 55 g ************************************ ____piece(s) for discrete pieces;
____cup(s)(____g); 2oz (56 g/____cup) for products
that are difficult to measure to g weight og cup measure
(e.g., tuna); 2oz (56 g/____pieces) for products that
naturally vary in size (e.g. sardines)
Substitute for luncheon meat, meat spreads, 55 g ************************************ ____piece(s) for discrete pieces (e.g.,;
slices, links); ____cup (s) (____g) ; 2oz (56 g/
visual unit of measure) for nondiscrete bulk product
Smoked or pickled fish, shellfish, or game meet; 55 g************************************* ___ pieces(s) (____g) for discrete pieces; (e.g.
fish or shellfish spread slices, linkz); ____ cup(s) (___g) 2 oz (56 g/
visual unit of measure) for nondiscrete bulk product
Substitute for bacon bits - see miscellaneous category 55 g*******************************
FRUITS AND FRUIT JUICES:
Candied or pickled 30 g******************************** ____piece(e) (___g)
Dehydrated fruits see snacks category ************************************
Dried 40 g******************************** ____piece(s) (____g) for large pieces (e.g.,
dates, figs, prunes); ____cup(s) (____g) for
small pieces (e.g., raisins)
ATTACHMENT 5
31
Product category Reference mount Label Statement 5
FRUITS AND FRUIT JUICES (cont)
Fruits for garnish or flavor, e.g., maraschino cherries 4 g ************************************ 1 cherry (___g)
Fruits relishes, e.g., cranberry sauce, cranberry relish 70 g ************************************ ___cup(s) (___g)
Fruits used primarily as ingredients, avocado 30 g ************************************ See footnote 13
Fruits used primarily as ingredients, others 55 g ************************************ ___place(s) (___g) for large fruits; ___
(cranberries, lemon, lime) cup(s) (___g) for small fruits measurable by cup
Watermelon 280 g ************************************ See footnote 13
All other fruits (except these listed as separate 140 g ************************************ ___place(s) (___g) for large places (e.g.,
categories), fresh, canned or frozen strawberries, prunes, apricots, sot) :___
cup(s) (___g) for small places (e.g.,
blueberries, raspberries, etc)
Juices, nectars, fruit drinks 240 mL ************************************ 9 fl oz (240 mL)
Juices used as ingredients, e.g., lemon juice, lime juice 5 mL ************************************ 1 tsp (5 mL)
LEGUMES:
Bean cake (tofu), tempeh 85 g ************************************ ___place(s) (___g) for discrete places; 3oz
(84 g/visual unit of measure) for bulk
Beans, plain or in sauce 130 g for beans in sauce or canned liquid ___cup (___g)
and refried beans prepared; 90 g for others
prepared; 35 g dry.
MISCELLANEOUS CATEGORY:
Baking powder, baking soda, pectin 1 g ************************************ ___tsp (___g)
Baking decorations, e.g., colored sugars and 1 tsp or 4 g if not measurable by teaspoon ___place(s) (___g) for discrete places; 1 tsp
sprinkles for cookies, cake decorations (___g)
Batter mixes, bread crumbs 30 g ************************************ ___tbsp(s) (___g); ___cup(s) (___g)
Cooking wine 30 mL ********************************** 2 tbsp (30 mL)
Dietary supplements not in conventional food form The maximum amount recommended, as ___tablet(s), ___capsule(s),___ packet(s),
appropriate, on the label for consumption per ___tsp(s) (___g), etc.
eating occasion or, In the absence of
recommendations, 1 unit, e.g., tablet,
capsule, packet, teaspoonful, etc.
Drink Mixers (without alcohol) Amount to make 240 mL drink (without ice). ___fl oz (___mL)
Chewing gum 3 g ************************************** ___place(s) (___g)
Meat, poultry and fish coating mixes, dry; Amount to make one reference amount of final ___tsp (___g); ___tbsp(s) (___g)
seasoning mixes, dry e.g., chill seasoning dish
mixes, pests salad seasoning mixes
Salad and potato toppers, e.g., salad crunches 7 g ************************************** ___tbsp(s) (___g)
salad crispins, substitute for bacon bits
Salt, salt substitutes, seasoning salts (e.g., 1 g ************************************* ___tsps (___g); ___place(s) (___g) for
garlic salt) discrete places (e.g., Individually packaged products)
Spices, herbs (other than dietary supplements) 1/4 tsp or 0.5 g if not measurable by teaspoon 1/4 tsp (___g); ___ place(s) (___g) if not
ATTACHMENT 5
32
Product category Reference mount Label Statement 5
measurable by teaspoons (e.g., bay leaf)
MIXED DISHES:
Measurable with cup e.g., casseroles, hash, macaroni 1 cup ********************************** 1 cup (___g)
and cheese, pot plea, spaghetti with sauce, slews, etc.
Not measurable with cup, e.g., burritos, egg rolls, 140 g, add 55 g for products with gravy or ___place(s) (___g) for discrete places; ___
sauce toppings, e.g., enchilada with cheese fractional slice (___g) for large discrete units
sauce, crops with white sauce
NUTS AND SEEDS:
Nuts, seeds, and mixtures, all types: sliced, chopped 30 g ********************************** __g) for large places (e.g.,
slivered, and whole unshelled nuts); ___tbsp(s) (___g); cup(s)
(___g) for small places (e.g., peanuts, sunflower seeds)
Nuts and seed butters, pastes, or creams 2 tbsp ******************************** 2 tbsp (___g)
Coconut, nut and seed flours 15 g ********************************** ___Tbps(s) (___g); ___cup (___g)
POTATOES AND SWEET POTATOES/YAMS:
French fries, hash browns, skins or pancakes 70 g prepared; 85 g for frozen unprepared ___place(s) (___g) for large distinct pieces
french fries (e.g., patties, skins); 2.5 oz (70 g/ pieces)
for prepared fries; 3 oz (84 g/ pieces) for
unprepared fries
Mashed, candled, stuffed, or with sauce 140 g ********************************** ___place(s) (___g) for discrete places (e.g.,
stuffed potato); ___ cup(s) (___g)
Plain, fresh, canned, or frozen 110 g for fresh or frozen; 125 g for vacuum ___places(s) (___g), for discrete places;
packed; 160 g for canned liquid ___ cup(s) (___g) for sliced or chopped products
SALADS:
Gelatin salad 120 g ********************************** ___ cup (___g)
Pasta or potato salad 140 g ********************************** ___ cup(s) (___g)
All other salads, e.g., egg, fish, shellfish, bean 100 g ********************************** ___ cup(s) (___g)
fruit, or vegetable salads
SAUCES, DIPS, GRAVIES AND CONDIMENTS:
Barbecue sauce, hollandaise sauce, tartar 2 tbsp ********************************* 2 tbsp (___g); 2 tbsp (30 mL))
sauce, other sauces for dipping (e.g.,
mustard sauce, sweet and sour sauce), all
dips (e.g., bean dips, dairy-based dips, salsa
Major main entree sauces, e.g., spaghetti sauce 125 g ********************************** ___ cup (___g); ___ cup (___mL)
Minor main entree sauces (e.g., pizza sauce(14), 1/4 cup ******************************** 1/4 cup (___g); 1/4 cup (60 mL))
pesto sauce), other sauces used as toppings
(e.g., gravy, white sauce, cheese sauce),
cocktail sauce
Major condiments, e.g., catsup stack sauce 1 tbsp ********************************* 1 tbsp(___g); 1 tbsp (15 mL))
soy sauce, vinegar, teriyaki sauce, marinades
Minor condiments, e.g., horseradish, hot 1 tsp ********************************** 1 tsp 8___g); 1 tsp (5 mL)
sauce, mustards, Worcestershire sauce
ATTACHMENT 5
33
Product category Reference mount Label Statement 5
SNACKS:
All varieties, chips, pretzels, popcorn, extruded 30 g **************************************** ___cups(s) (___g) for small pieces (e.g.,
snacks, fruit-based snacks (e.g., fruit chips,) popcorn): ___piece(s) (___g) for large
grain based snack mixes pieces (e.g., large pretzels; pressed dried fruit
g/visual unit of measure) bulk products
Hard candies, breath mints 2 g **************************************** ___piece(s) (___g)
Hard candies, roll-type, mini-size in dispenser 5 g **************************************** ___piece(s) (___g)
packages
Hard candies, others 15g **************************************** piece(s) (___g) for large pieces;
___piece(s) (___g) for "mini-size" candies
measurable by tablespoon; « oz {{14
g/visual unit of measure} for bulk products
All other candies 40 g **************************************** ___piece(s) (___g); 1 « oz (42 g/visual
unit of measure) for bulk products
Confectioner's sugar 30 g ************************************* ___cup (___g)
Honey, jams, jellies, butter, molasses 1 tbsp ************************************ 1 tbsp (___); 1 tbsp (15 mL)
Marshmallows 30 g *************************************** ___cup(s) (___g) for small pieces;
___piece(s) (___g) for large pieces
Sugar 4 g *************************************** ___tsp (___g); ___piece(s) (___g) for
discrete pieces (e.g., sugar cubes,
individually packaged products)
SUGAR AND SWEETS:
Sugar substitutes An amount equivalent to one reference amount ___tsp(s) (___g) for solids; ___drop(s)
for sugar in sweetness (___g) for liquid; ___piece(s) (___) e.g.,
individually packaged products
Syrups 30 mL for syrups used primarily as an 2 tbsp (30 mL) for syrups used primarily as an
Ingredient (e.g., light or dark corn syrup):60 Ingredients; 1/4 cup (60 mL) for all others
mL for all others
VEGETABLES:
Vegetables primarily used for garnish or flavor, 4 g **************************************** ___piece(s) (___g); ___tbsp(s) (___g) for
e.g., pimento, parsley chopped products
Chili pepper, green onion 30 g **************************************** ___piece(s) (___g); tbsp(s) ( g);
___cup(s) (___g) for sliced or chopped
products
All other vegetables without sauce: fresh 85 g for fresh; 95 g for vacuum ___piece(s) (___g) for large pieces (e.g.,
canned, or frozen packed; 130 g for canned in liquid brussels sprouts); ___cup(s) (___g) for
cream-style corn, canned or stewed small pieces (e.g.,cut corn, green peas); 3 oz
tomatoes; pumpkin, or winter squash 164 g/visual unit of measure) if not measurable
ATTACHMENT 5
34
Product category Reference mount Label Statement 5
VEGETABLES (cont):
All other vegetables with sauce: fresh, canned 110 g ********************************** by cup
or frozen ___piece(s) (___g) for large pieces (e.g.,
brussels sprouts); ___cup(s) (___g) for
small pieces (e.g., cut corn, green peas); 4 oz
112 g/visual unit of measure) if not measurable
by cup
Vegetable juice 240 mL ********************************** 8 fl oz (240 mL)
Olives 15 g ********************************** ___piece(s) (___g); ___tbsp(s) (___g) for
sliced products
Pickles, all types 30 g********************************** 1 oz (28 g/visual unit of measure)
Pickle relishes 15 g********************************** ___tbsp (___g)
Vegetable pastes, e.g., tomato paste 30 g ********************************** ___tbsp (___g)
Vegetable sauces or purees, e.g., tomato puree 60 g ********************************** ___ cup (____g); ____cup (____mL)
FOOTNOTES
1. These values represents the amount (edible portion) of food customarily
consumed per eating occasion and were primarily derived from the 1977-1978
and the 1987-1988 Nationwide Food Consumption Surveys conducted by the
U.S. Department of Agriculture.
2. Unless otherwise noted in the Reference Amount column, the reference
amounts are for the ready-to-serve or almost ready-to-serve form of the
product (i.e., heat and serve, brown and serve). If not listed separately,
the reference amount for the unprepared form (e.g., dry mixes; concentrates;
dough; batter; dry, fresh, and frozen pasta) is the amount required
to make the reference amount of the prepared form. Prepared means prepared
for consumption (e.g., cooked).
3. Manufacturers are required to convert the reference amount to the label
serving size in a household measure most appropriate to their specific
product using the procedures in 21 CFR 101.9(b).
4. Copies of the list of products for each product category are available
from the Office of Food Labeling (HFS09150), Center for Food Safety and
Applied Nutrition, Food and Drug Administration, 200 C. St., S.W.,
Washington, DC 20204.
5. The label statements are meant to provide guidance on the presentation
of serving size information the label, but they are not required. The term
"piece" is used as a generic description of a discrete unit. Manufacturers
should use the
description of a unit that is most appropriate for the specific product
(e.g., sandwich for sandwiches, cookie for cookies, and bar for ice cream
bar). The guidance provided is for the label statement of products in
ready to serve or almost ready to serve form. The guidance does not apply
to the products which require further preparation for consumption (e.g.,
dry mixes, concentrates) unless specifically stated in the product category,
reference amount, or label statement column that it is for
these form of the product. For products that require further preparation,
manufacturers must determine the label statement following the rules in
101.9(b) using the reference amount determined
ATTACHMENT 5
35
according to 101.12(C).
6. Includes cakes that weigh 10g per cubic inch.
7. Includes cakes that weight 4g or more per cubic inch but
less than 10g per cubic inch.
8. Includes cake that weighs less than 4g per cubic inch.
9. Label serving size for ice cream cones and eggs of
all sizes will be 1 unit. Label serving size of all
chewing gums that weigh more than the reference amount
that can reasonably be consumed at a single-eating occasion
will be 1 unit.
10. Animal products not covered under the Federal Meat Inspection Act
or the Poultry Producers Act, such as flesh products from deer, bison,
rabbit, quail, wild turkey, geese, ostrich, etc.
12. The reference amount for the uncooked form does not apply to raw
fish in 101.45 or to single-ingredient products that consist of fish or
game meat as provided for in 101.9(I)(11).
13. For raw fruit, vegetables and fish, manufacturers should follow the
label statement for the serving size specified in Appendices A and B to
the regulation entitled "Food Labeling: guidelines for Voluntary Nutrition
Labeling; and Identification of the 20 Most Frequently Consumed Raw Fruits,
Vegetables and Fish; definition of substantial compliance; Correction"
(56 FR 60880 as amended 57 8174, March 6, 1992).
11. If packed or canned in liquid, the reference amount is for the
drained solids, except of products in which both the solids and liquids
are customarily consumed (e.g., canned chopped clam in juice).
14. Pizza sauce is part of the pizza and is not considered to be a
sauce topping.
ATTACHMENT 5
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