Inspections, Compliance, Enforcement, and Criminal Investigations

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-eat, e.g., ready-to-eat cereals, cookies, teething biscuits, and toasts 7 g for infants and 20 g for toddlers for ready-to-eat cereals; 7 g for all others ___cup(s) (___g) for ready-to-eat cereals; ___piece(s) (___g) for others
Dinners, desserts, fruits, vegetables or soups dry mix 15 g ___tbsp(s) (___); ___cup(s) (___g)c
Dinners, desserts, fruits, vegetables or soups ready-to-serve, junior type 110 g ___cup(s) (___ g); ___cup(s) (___ mL)
Dinners, desserts, fruits, vegetables or soups ready-to-serve, strained type 60 g ___cup(s) (___ g); ___cup(s) (___ mL)
Dinners, stews or soups for toddlers, ready-to-serve 170 g ___cup(s) (___ g); ___cup(s) (___ mL)
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 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).

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ATTACHMENT 5

REFERENCE AMOUNTS CUSTOMARILY CONSUMED PER EATING OCCASION: GENERAL FOOD SUPPLY 1, 2, 3, 4

Product Category Reference Amount Label Statement 5
BAKERY PRODUCTS:    
Biscuits, croissants, bagels, tortillas, soft bread, sticks, soft pretzels. corn bread, hush puppies 55g _____ piece(s) (____ g)
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    
Brownies 40g _____ piece(s) (____ g); fractional slice (____g) for bulk
Cakes. heavy weight (cheese cake; pineapple upside-down cake; fruit, nut and vegetable cakes with more than or equal to 35 percent of the finished weight as fruit, nuts, or vegetables or any of these combined) 6 125g _____ piece(s) (____ g) for distinct pieces (e.g. sliced or individually packaged products fractional slice (____g) for large discreet units and vegetable cake with less than 35 percent
Cakes, medium weight (chemically leavened cake with or without icing or filling except these classified as light weight cake; fruit. nut, 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 80g _____ piece(s) (____ g)for distinct pieces (e.g., cupcakes); ____ fractional slice (____g) for large discrete units
Cakes. Light weight (angle food, chiffon, or sponge cake without icing or filling) 8 55g _____ piece(s) (____ g)for distinct pieces (e.g. sliced or individually packaged products); ____fractional slice (_____g) for large discrete units
Coffee cakes, crumb cakes, doughnuts, Danish sweet role, sweet quick type breads, muffins, toaster pasties 55g piece(s) (____ g) for sliced bread and distinct pieces (e.g. doughnut); 2 oz (56 g/visual unit of measure) for bulk products (e.g. unsliced bread)
Cookies 30g _____ piece(s) (____ g)
Crackers that are usually not used as snack (e.g., melba toast, hard bread sticks. ice cream cones) 9 15g _____ piece(s) (____ g)
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; 40 g dry mix for variety mixes _____ piece(s) (____ g);____cup(s) (___g); for dry mix

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ATTACHMENT 5

Product Category Reference Amount Label Statement 5
BAKERY PRODUCTS: (continued~    
Grain-based bars with or without filling or coating, e.g., breakfast bars. granola bars. rice cereal bars 40 g ____ piece(s) (_____g)
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 flavored: sweetened dry cereal ____ cup(s) (_____g)
Breakfast cereals, ready-to-eat weighing less than 20 g per cup. e.g.. plain puffed cereal grains 15 g ____ cup(s) (_____g)
Breakfast cereals. ready-to-eat weighing 20 g or more but less than 43 g per cup; high fiber cereals containing 28 g or more of fiber per 100g 30 g ____ cup(s) (_____g)
Breakfast cereals. ready-to~eat, weighing 43 g or more per cup; biscuit types. 55 g ____ piece(s) (_____g) for large distinct pieces (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 mein noodles 25g ____ cup(s) (_____g)
Starches. e.g.. cornstarch, potato starch. tapioca 10g ____ tbsp(s) (_____g)
Stuffing 100 g ____ cup(s) (_____g)

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ATTACHMENT 5

Product Category Reference Amount Label Statement 5
DAIRY PRODUCTS AND SUBSTITUTE:    
Cheese. cottage 110 g ____ cup(s) (_____g)
Cheese used primarily as Ingredients, .e.g., dry cottage cheese. ricotta cheese 55 g ____ cup(s) (_____g)
Cheese, grated hard, e.g., Parmesan, Romano 5 g ___tbsp (____g)
Cheese, all other except thou**Hated as separate categories~includes cream cheese and cheese spread 30 g ____piece(s) (____g( for distinct; ___tbsp (____g)for cream cheese 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, meal replacement, cocoa 240 mL 1 cup (240 mL) 8fl oz (240 mL)
Shakes or shake substitutes, e.g., dairy shake mixes. fruit frost mixes 240 mL 1 cup (240 mL) 8fl oz (240 mL)
Sour cream 30g ___tsp (____g)
Yogurt 225g ____ cup(s) (_____g)
DESSERTS:    
Ice cream, Ice milk, frozen yogurt. sherbet: all types. bulk end novelties (e.g., be's sandwiches, cores) 1/2 Cup-includes the volume for coating and wafers for the novelty type varieties ____pieces (____g) for individually wrapped or packaged products; 1/2cup (___g) for others
Frozen flavored and sweetened ice and pops frozen fruit juices: all types, bulk and novelties (e.g., be's, cups) 85 g ____pieces (____g) for individually wrapped or packaged products; ___cup (s) (___g) for others
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 spreads. marshmallow cream, nuts, dairy and nondairy whipped toppings 2 tbsp 2 tbsp (____g); 2 tbsp (30 mL)
Pie filling 85 g ____cup(s) (____g)

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ATTACHMENT 5

Product Category Reference Amount Label Statement 5
EGG AND EGG SUBSTITUTES:    
Egg mixtures e.g., egg foo young, scrambled eggs, omelets 110 g ____piece(s) for discrete pieces; ____ cup(s) (____ g)
Eggs (all sizes) 50 g  
Egg substitutes An amount to make 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, caviar 15 g ____piece(s) for discrete pieces; tbsp(s) (____g) for others
Dried, e.g., jerky 30 g ____ piece(s) (____g)
Entrees with sauce, e.g., fish with cream sauce, shrimp with lobster sauce 140 g cooked ____cup(s)(____g); 5oz (140 g/visual unit of measure) if not measurable by cup 13
Entrees without sauce, e.g., plain or fried fish and shellfish, fish and shellfish cake 85 g cooked; 110 uncooked 12 ____piece(s) for discrete pieces; ____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 meat; fish or shellfish spread 55 g ___ pieces(s) (____g) for discrete pieces; (e.g. slices, links); ____ 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 gb ____piece(s) (____g) for large pieces (e.g., dates, figs, prunes); ____cup(s) (____g) for small pieces (e.g., raisins)

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ATTACHMENT 5

Product Category Reference Amount 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 (cranberries, lemon, lime) 55 g ___place(s) (___g) for large fruits; ___ cup(s) (___g) for small fruits measurable by cup
Watermelon 280 g See footnote 13
All other fruits (except these listed as separate categories), fresh, canned or frozen 140 g ___place(s) (___g) for large places (e.g., 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 and refried beans prepared; 90 g for others prepared; 35 g dry. ___cup (___g)
MISCELLANEOUS CATEGORY:    
Baking powder, baking soda, pectin 1 g ___tsp (___g)
Baking decorations, e.g., colored sugars and sprinkles for cookies, cake decorations 1 tsp or 4 g if not measurable by teaspoon ___place(s) (___g) for discrete places; 1 tsp (___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 appropriate, on the label for consumption per eating occasion or, In the absence of recommendations, 1 unit, e.g., tablet, capsule, packet, teaspoonful, etc. ___tablet(s), ___capsule(s),___ packet(s), ___tsp(s) (___g), 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; seasoning mixes, dry e.g., chill seasoning mixes, pests salad seasoning mixes Amount to make one reference amount of final dish ___tsp (___g); ___tbsp(s) (___g)
Salad and potato toppers, e.g., salad crunches, salad crispins, substitute for bacon bits 7 g ___tbsp(s) (___g)
Salt, salt substitutes, seasoning salts (e.g., garlic salt) 1 g ___tsps (___g); ___place(s) (___g) for 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 measurable by teaspoons (e.g., bay leaf)

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ATTACHMENT 5

Product Category Reference Amount Label Statement 5
MIXED DISHES:    
Measurable with cup e.g., casseroles, hash, macaroni and cheese, pot plea, spaghetti with sauce, slews, etc. 1 cup 1 cup (___g)
Not measurable with cup, e.g., burritos, egg rolls, 140 g, add 55 g for products with gravy or sauce toppings, e.g., enchilada with cheese sauce, crops with white sauce ___place(s) (___g) for discrete places; ___fractional slice (___g) for large discrete units
NUTS AND SEEDS:    
Nuts, seeds, and mixtures, all types: sliced, chopped, slivered, and whole 30 g __g) for large places (e.g., 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 french fries ___place(s) (___g) for large distinct pieces (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 packed; 160 g for canned liquid ___places(s) (___g), for discrete places; ___ 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, fruit, or vegetable salads 100 g ___ cup(s) (___g)
SAUCES, DIPS, GRAVIES AND CONDIMENTS: b c
Barbecue sauce, hollandaise sauce, tartar sauce, other sauces for dipping (e.g., mustard sauce, sweet and sour sauce), all dips (e.g., bean dips, dairy-based dips, salsa 2 tbsp 2 tbsp (___g); 2 tbsp (30 mL))
Major main entree sauces, e.g., spaghetti sauce 125 g ___ cup (___g); ___ cup (___mL)
Minor main entree sauces (e.g., pizza sauce(14), pesto sauce), other sauces used as toppings (e.g., gravy, white sauce, cheese sauce), cocktail sauce 1/4 cup 1/4 cup (___g); 1/4 cup (60 mL))
Major condiments, e.g., catsup, stack sauce, soy sauce, vinegar, teriyaki sauce, marinades 1 tbsp 1 tbsp(___g); 1 tbsp (15 mL))
Minor condiments, e.g., horseradish, hot sauce, mustards, Worcestershire sauce 1 tsp 1 tsp 8___g); 1 tsp (5 mL)

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ATTACHMENT 5

Product Category Reference Amount Label Statement 5
SNACKS:    
All varieties, chips, pretzels, popcorn, extruded snacks, fruit-based snacks (e.g., fruit chips,) grain based snack mixes 30 g ___cups(s) (___g) for small pieces (e.g., popcorn): ___piece(s) (___g) for large 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 packages 5 g ___piece(s) (___g)
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 for sugar in sweetness ___tsp(s) (___g) for solids; ___drop(s) (___g) for liquid; ___piece(s) (___) e.g., individually packaged products
Syrups 30 mL for syrups used primarily as an Ingredient (e.g., light or dark corn syrup):60 mL for all others 2 tbsp (30 mL) for syrups used primarily as an Ingredients; 1/4 cup (60 mL) for all others
VEGETABLES:    
Vegetables primarily used for garnish or flavor, e.g., pimento, parsley 4 g ___piece(s) (___g); ___tbsp(s) (___g) for 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, canned, or frozen 85 g for fresh; 95 g for vacuum packed; 130 g for canned in liquid cream-style corn, canned or stewed tomatoes; pumpkin, or winter squash ___piece(s) (___g) for large pieces (e.g., brussels sprouts); ___cup(s) (___g) for small pieces (e.g., cut corn, green peas); 3 oz 164 g/visual unit of measure) if not measurable

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ATTACHMENT 5

Product Category Reference Amount Label Statement 5
VEGETABLES (cont):    
All other vegetables with sauce: fresh, canned, or frozen 110 g by cup ___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

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ATTACHMENT 5

  1. according to 101.12(C).
  2. Includes cakes that weigh 10g per cubic inch.
  3. Includes cakes that weighs 4g or more per cubic inch but less than 10g per cubic inch.
  4. Includes cake that weighs less than 4g per cubic inch.
  5. 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.
  6. 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.
  7. 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).
  8. 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).
  9. 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).
  10. Pizza sauce is part of the pizza and is not considered to be a sauce topping.

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ATTACHMENT 5

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