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Label Compliance Glossary
9 CFR
Title 9 of the Code of Federal Regulations, for products under USDA regulation.
21 CFR
Title 21 of the Code of Federal Regulations, for products under FDA regulation.
80-120 RULE
Common name for the rule stating tolerances for the accuracy of nutrition labeling. Stipulates that for any nutrient whose consumption is encouraged, actual level in food must be 80% or more of declared value; for any nutrient to be avoided in excess, actual level in food must be 120% or less of declared value.
ABSOLUTE (NUTRIENT CONTENT) CLAIM
A nutrient content claim based solely on the level of one or more nutrients in the food bearing the claim. No comparison is made to another product.
AMS
Agricultural Marketing Service of the USDA
ANTIOXIDANT
Substance used to reduce the oxidation of fats, thereby retarding the development of rancidity.
APPEAL
In labeling, the process which enables a food processor to obtain reconsideration of a labeling decision. Starts at the level of the Chief of the Labeling Review Branch and may go all the way to the level of the Administrator.
AVAILABLE LABELING SPACE
See Total available labeling space.
AW
Water Activity. A measurement of how much chemically "unbound" water is in the product.
BINDERS AND EXTENDERS
Substances added to meat and poultry products for the purpose of binding, stabilizing, extending or maintaining viscosity of the product.
"BUG"
See: Legend.
CATCH WEIGHT
A variable net weight, applied to each product unit individually because of differences in product size. Catch weights are usually applied with a computer-generated scale ticket.
CHILD NUTRITION LABELING
Optional labeling applied to USDA- or FDA-regulated product intended for meal programs. Describes the contribution one serving of the labeled food makes to Child Nutrition Meal Pattern Requirements. Requires separate approval by the Food and Nutrition Service.
COINED NAME
See: Fanciful Name.
COMBINATION PRODUCTS
Whole muscle products injected with a solution containing binders.
COMPOUNDS REVIEW BRANCH
One of the two branches under USDA/FSIS/OPPD's Labeling and Compounds Review Division. Reviews and approves non-food compounds for use in food processing plants.
COMMINUTED
Term used to describe meat or poultry that has been ground.
CONTAINING STATEMENT
Statement used to indicate the presence of added solution in certain raw and cooked products. Considered part of the product name.
CO-PACKING
Term used to indicate that a processor (Company A) is producing a food product for distribution by a different company (Company B). Company A is said to be co-packing for Company B.
CURE/CURING AGENT
Solution added to a meat or poultry product in order to fix product color and act as a source of nitrites/nitrates.
DAILY VALUE (DV)
Term used in nutrition labeling for a reference nutrient intake level. Two types of reference intakes are defined: RDIs (Reference Daily Intakes) for vitamins and minerals, and DRVs (Daily Reference Values) for certain other nutrients.
DESCRIPTIVE NAME
Lists the major components of a meat or poultry product in descending order of predominance by weight. Also includes relevant information about processing. Is one type of true product name.
DIETARY SUPPLEMENT
Defined in the Dietary Supplement Health and Education Act of 1994 (DSHEA) as "a product (other than tobacco) intended to supplement the diet that bears or contains a vitamin, a mineral, an herb or other botanical, an amino acid, a dietary substance for use by man to supplement the diet by increasing the total dietary intake, or a concentrate, metabolite, constituent, extract or combination of any of the above ingredients." Under FDA regulation.
DISCLOSURE LEVELS
On an FDA-regulated food product bearing a nutrient content claim, the maximum levels of total fat, saturated fat, cholesterol, and/or sodium that it may contain before attention must be directed to those nutrients. Also used in determining general eligibility of FDA-regulated products for health claims.
DISCLOSURE STATEMENT
See Referral/disclosure statement.
DISTRIBUTION UNIT
One group at USDA's Labeling Review Branch, responsible primarily for tracking, recordkeeping and quality control.
DRV
Daily Reference Value. See Daily Value.
DSHEA
Dietary Supplement Health and Education Act of 1994. Supersedes NLEA and the Dietary Supplement Act of 1992 in requiring nutrition labeling on dietary supplements.
EXPRESSED NUTRIENT CONTENT CLAIM
A direct statement about the level, or range of level, of a nutrient in the food.
FANCIFUL NAME
A catchy product name that is intended for marketing purposes, and does not meet the criteria for a true product name. Must be accompanied by a true product name. Also known as a "coined name."
FDA
Food and Drug Administration.
FDAMA
Food and Drug Administration Modernization Act of 1997.
FILL SPECS
Short for "fill specifications," the proportions of two or more food components to each other. Required on applications for multicomponent food items, such as pizzas.
FINAL APPROVAL
Approval of an actual printed label for a meat or poultry product. No longer required by the Labeling Review Branch.
FMIA
Federal Meat Inspection Act. Grants USDA its authority over meat products.
FORM 7234
The form used to apply for label approval from the FSIS. (Previously Form 8822.)
Also called a "transmittal."
FSIS
Food Safety Inspection Service of the USDA.
GENERAL POPULATION
For purposes of nutrition labeling, persons over the age of four.
GENERIC APPROVAL
Label approval which may be granted by a processor (also called "in-house" approval). Applies to certain types of labels only. Eliminates the need for review and approval by the Labeling Review Branch.
GREEN WEIGHT
The weight of the fresh meat before any solution or seasoning is added, or processing is done.
HANDLING STATEMENT
Statement indicating correct method for storing meat or poultry product that is not shelf-stable (either refrigeration or freezing).
HEALTH CLAIM
A claim that characterizes the relationship of a substance found in the labeled food to a disease or health-related condition. Associates consumption of the food with reduced risk of developing the problem.
IIC
Inspector In Charge. One is assigned to every meat or poultry plant by FSIS.
In the past, was involved in approving labels. Has authority for making sure that a product's formulation and processing procedures remain true to those on its label approval application; can halt production and shipment of suspect product.
IMITATION
Term used to describe a product that does not meet a standard of identity or composition, and is deemed nutritionally inferior to the standardized product. See also: Substitute.
IMPLIED NUTRIENT CONTENT CLAIM
A statement which (1) describes the food or one of its ingredients in a manner that suggests that a nutrient is either absent or present at a certain level, or (2) suggests that the food, because of its nutrient content, may be useful in maintaining healthy dietary practices, and is made in association with an explicit claim or statement about a nutrient.
INFORMATION PANEL
A package panel, other than the PDP, which bears certain required labeling features and may bear the Nutrition Facts panel (NFP). Defined differently by USDA and FDA.
INGREDIENT STATEMENT
States all ingredients found in a meat or poultry product by their common or usual name, in descending order of predominance. Reads "Ingredients:..."
INSERT
Label that is placed inside the retail package, either at the plant or at the point of retail sale. Inserts applied at point of retail sale may not have a legend.
INSIGNIFICANT AMOUNT OF A NUTRIENT
A nutrient level per serving that is so low, its contribution to the a nutrientdiet lacks importance. Often, but not always, the amount that may be declared as zero.
INSPECTION LEGEND
See: Legend.
IRRADIATION
Exposure of meat or poultry to ionizing radiation, for purposes of reducing pathogen levels.
(KIND)
A term used in guidelines for poultry products to indicate that the kind of poultry used must be indicated at a particular point in the product name. Poultry standards do not specify which type of poultry (turkey, chicken, etc.) should be used to formulate the product, with the exception of Turkey Ham.
LABEL
A display of printing, lithographing, embossing, stickers, seals, or other written, printed or graphic matter upon the immediate container (not including package liners) of any product. Includes any printed material to be shipped with the product.
LABELED SERVING SIZE
See Serving Size.
LABELING SPACE
See Total Available Labeling Space.
LAPD
Labeling and Additives Policy Division (formerly LCRD). The division of USDA/FSIS/OPPD responsible for interpretation of policy pertaining to meat and poultry labels, and for overseeing label approval operations.
LABELING REVIEW BRANCH (LRB)
A branch of USDA/FSIS/OPPD's Labeling and Additives Policy Division (LAPD). Site of virtually all day-to-day activity concerning labeling of meat and poultry products.
LEGEND
Official mark of USDA inspection for a processing plant, applied to products processed there. Different legends are used on meat (beef/pork/lamb) products and poultry products; both are circular and carry the USDA number assigned to the plant where the product was last processed. Often referred to as a "bug."
MAIN DISH
A food product under FDA jurisdiction that weighs at least 6 ounces per labeled serving and contains not less than 40g of food, or combinations of foods, from each of at least two of the four food groups (breads/cereal/rice/pasta, fruits/vegetables, milk/yogurt/cheese, meat/poultry/fish/dry beans/eggs/nuts), and is represented, or is in a form commonly understood to be a main dish.
MANDATORY NUTRITION LABELING
Nutrition labeling required by law on a food product under FDA or USDA jurisdiction. Applies to the majority of packaged foods sold at retail, although exemptions exist.
MANDATORY NUTRIENTS
Fourteen levels (actually 12 nutrients and 2 calorie levels) that must be declared in nutrition labeling except (1) when product specifically intended for consumption by children under the age of two or (2) food is FDA-regulated and has very few nutrients at significant levels. Any nutrient not in this group but which is the subject of a nutrition claim, or is added for purposes of fortification or enrichment, assumes mandatory status.
MEAL
Defined differently by USDA and FDA, as follows:
  • USDA: A food product that weighs at least 6 ounces but no more than 12 ounces, contains ingredients from two of the four food groups (breads/cereal/rice/pasta, fruits/vegetables, milk/yogurt/cheese, meat/poultry/fish/dry beans/eggs/nuts), and is represented as, or is in a form commonly understood to be a breakfast, lunch, dinner, meal, main dish, entree, or pizza.
  • FDA: A food product that weighs at least 10 ounces per labeled serving and contains not less than three 40-g portions of food, or combinations of foods, from two or more of the four food groups (breads/cereal/rice/pasta, fruits/vegetables, milk/yogurt/cheese, meat/poultry/fish/dry beans/eggs/nuts), and is represented as, or is in a form commonly understood to be a breakfast, lunch, dinner, or meal.
MEAT
Muscle and accompanying fat from cattle, sheep, swine, goats and equine (horses or mules). Includes blood vesicles, nerves, sinews, and bone normally associated with muscle tissue and not removed upon dressing of the carcass. Includes muscle in the tongue, diaphragm, heart, and esophagus, but not the lips, snout or ears.
MEAT BLOCK
The total amount of meat and meat by-products in a meat product.
MEAT BY-PRODUCTS
Edible parts of a livestock carcass, other than the meat. Includes fat, bone, lips, snouts, ears, and edible organs.
MEAT FOOD PRODUCT
A food containing meat and/or meat by-products as ingredients. Exemptions include sandwiches, pepperoni rolls, bagel dogs, cheese balls, bread containing small pieces of meat as flavoring, products containing less than 3 percent raw or 2 percent cooked meat, and products containing less than 30 percent fat as the only livestock ingredient.
MPR
Moisture Protein Ratio. Indicates the amount of water in a meat or poultry product relative to its protein content.
MSS or MS(S)
Mechanically Separated (Species). Any comminuted product resulting from mechanical separation and removal of most bone from attached skeletal muscle of livestock carcasses and parts of carcasses.
NET PACKAGE CONTENTS
The amount of edible product in a package. Either a net weight or a net volume, as appropriate to the product. Required on all packaged foods sold at retail.
NET WEIGHT
Accurate statement of the net quantity of food product in a package.
NLEA
The Nutrition and Labeling Education Act of 1990. Mandated the development of completely new regulations for the nutrition labeling of food products under Federal jurisdiction.
NUTRIENT CONTENT CLAIMS
A claim that expressly or implicitly characterizes the level of a nutrient in a food product. May be absolute or relative.
NUTRITION CLAIMS
General term for two types of statements regarding nutrition, authorized for use on labels of food products under Federal regulation. Embraces nutrient content claims (FDA- and USDA-regulated products) and health claims (FDA-regulated products only). See also nutrient content claim and health claim
NUTRITION FACTS
Heading which must appear at the top of nutrition labeling. Often used to refer to the box containing nutrition information.
NUTRITION LABELING
Term generally applied to the declaration of a food's nutritional composition and calorie content in the prescribed format (the Nutrition Facts panel). Also refers to claims made on a food label regarding nutrient content or relating diet to health.
PDP
Principal Display Panel. That portion of the package, can, etc. which is most likely to be displayed to the consumer at point of purchase.
PFF
Protein Fat Free. A standard of measurement indicating protein content on a fat-free basis, applied to cured pork products. The PFF value dictates how a product with added solution is to be labeled ("with natural juices," "water added," etc.).
pH
A measure of acidity or alkalinity.
PERCENT DAILY VALUE / %DV
The level of a nutrient in a stated amount of food expressed as a percentage of its reference intake, for purposes of nutrition labeling. Required for vitamins, minerals, and certain major nutrients. See also Daily Value.
PICKUP
Short for "percent solution pickup," the percentage of weight gained by a product after it is mixed/injected with a solution. Synonyms: pump, percent pump.
PMC LETTER
Letter issued by the Proprietary Mix Committee to verify the manner in which an ingredient with a proprietary formula (usually a flavoring) must be declared on the label of a meat or poultry product.
POULTRY
Any domesticated bird, whether live or dead. Frequently used to refer to poultry meat plus skin and fat within natural proportions either for the whole bird, or for the poultry part referenced in the product name or ingredient statement.
POULTRY FOOD PRODUCT
A food containing a poultry product as an ingredient. Exemptions include sandwiches, bullion cubes, broth, some gravies, some sauces, seasonings, flavorings, fat capsules, retail products containing less than 2 percent cooked poultry meat or less than 3 percent raw poultry meat, retail products containing less than 10 percent poultry ingredients, and institutional products containing less than 15 percent poultry meat.
POULTRY MEAT
Understood to be poultry muscle tissue, with no skin or fat included. Unless otherwise specified, assumed to be skinless and deboned.
PPIA
Poultry Products Inspection Act. Grants USDA its authority over poultry products.
ppm
Parts per million. Levels of restricted ingredients are usually expressed in ppm.
PRAGUE POWDER
A powdered cure containing 6.25% nitrite (usually 6.25% sodium nitrite and 93.75% sodium chloride).
PRIOR
Term used to refer to a previous approval of a particular label. Sometimes included with a label approval application for backup.
PRIOR (LABEL) APPROVAL SYSTEM
System under which any label affixed to a USDA-regulated food product must be approved prior to use. Certain types of prior label approvals must be granted by USDA/FSIS's Labeling Review Branch in Washington, DC; others (generic approvals) may be granted by plant personnel at the plant level. Note that FDA does not have a prior label approval system. See also Generic approval.
PROTEIN QUALITY
The biological usefulness of dietary protein, which varies from food to food and is measured in several ways. For purposes of nutrition labeling, is measured using the protein digestibility-corrected amino acid score (if food not specifically for infants) or the protein efficiency ratio (if food specifically intended for infants).
PUMP
See: Pickup.
QUALIFIER
A statement that follows directly after the product name, providing additional information about a certain ingredient or processing procedure that should be brought to the consumer's attention. The size of the lettering used for the qualifier must meet size requirements based primarily on the size of the lettering used for the product name, and on the type of qualifier used.
QUALITY CONTROL (QC)
An internal audit procedure at the Labeling Review Branch. A random sampling of just-approved labels is sent to a second reviewer for concurrence, prior to final processing. The second reviewer may cancel the original approval.
RACC
Reference Amount Customarily Consumed. The amount of a specific type of food that a typical American consumer is most likely to eat at a single sitting. Defined for numerous types of foods under FDA and USDA jurisdiction. Is used to determine the serving size, but usually does not equal the serving size.
RATITES
Large, flightless birds which may or may not fall under USDA jurisdiction. Includes emu, ostrich, and rhea.
RDI
Reference Daily Intake. See Daily Value.
REFERENCE PRODUCT
The product to which a food bearing a relative nutrient content claim is being compared. Depending on the claim, may be either similar (bears a very close resemblance to the food being labeled) or dissimilar (comes from the same general category as the food being labeled and can generally substitute for the product being labeled in the diet).
REFERENCE STATEMENT
Two statements required on a food bearing a relative nutrient content claim, describing how the labeled food compares to the reference product. The first notes the identity of the reference food and the percent or fraction difference in nutrient levels. The second compares quantitative nutrient levels per serving in the labeled and reference products. Not to be confused with referral statement.
REFERRAL STATEMENT
On FDA-regulated product bearing a nutrition claim, a statement that directs the consumer's attention to the location of the Nutrition Facts panel. Not required on USDA-regulated products. Not to be confused with reference statement. See alsoreferral/disclosure statement.
REFERRAL/DISCLOSURE STATEMENT
Replaces the simple referral statement on FDA-regulated product bearing a nutrient content claim when one or more nutrients are present in excess of FDA's disclosure levels. Directs the consumer's attention to the location of the Nutrition Facts panel, then names nutrients exceeding disclosure levels. See also disclosure levels.
RELATIVE (NUTRIENT CONTENT) CLAIM
A nutrient content claim based on a comparison between the
product being labeled and a suitable reference product. Must be accompanied by reference statement(s).
REQUIRED FEATURES
Refers to six features which must appear on virtually all meat and poultry labels (true product name, ingredient statement, net weight, signature line, inspection legend, and handling statement), and two features required on many labels (safe handling instructions and nutrition labeling).
RESTRICTED INGREDIENT
A substance whose usage level is restricted by USDA regulation. Common ingredients include curing agents/accelerators, phosphates, and antioxidants.
SAFE HANDLING INSTRUCTIONS
Required feature on meat or poultry product that is not fully cooked. Explains proper way to store, handle, cook and hold product so as to reduce the risk of foodborne illness.
SERVING SIZE
Short for "labeled serving size." The amount of a packaged food product that constitutes a single serving, determined using Federal guidelines and stated in the Nutrition Facts panel.
SERVINGS PER CONTAINER
The number of servings in a container of food, as determined using Federal guidelines and stated in the Nutrition Facts panel.
SIGNATURE LINE
The name and address of manufacturer, distributor, or packer for whom the product is prepared.
SKETCH APPROVAL
Approval of label content and appearance for a meat or poultry product, obtained prior to actual printing of the label.
SMALL BUSINESS EXEMPTION
An exemption from Federal nutrition labeling requirements, based on a small number of employees, low product volume, and/or limited product revenue. Defined differently by FDA and USDA.
(SPECIES)
A term used when describing standards that apply to all species of livestock animals; (species) will appear wherever the actual species used needs to be indicated in the product name or ingredient statement.
STANDARD OF COMPOSITION/STANDARD OF IDENTITY
Standards of Composition and Standards of Identity state the requirements and limitations set by USDA for products to bear specific names. Standards of Identity specify each ingredient as well as its quantity; Standards of Composition identify the quantity of one or more ingredients, but not every ingredient. See: Standardized Name.
STANDARD FORMAT
The full, unabbreviated, single-column format for Nutrition Facts on a food intended for consumption by the general population.
STANDARDIZED NAME
The name given to a product with a standard of identity or composition. Is one type of true product name.
STRUCTURE/FUNCTION CLAIM
A statement describing a nutrient or dietary ingredient as having a positive effect on the normal, healthy structure or function of the human body. Allowed only on suitable products (conventional foods and dietary supplements) under FDA regulation.
SUBSTITUTE
Used to describe a product that does not meet with a particular product standard of identity or composition, but is not nutritionally inferior to the standardized product. See also:Imitation.
TARGET POPULATION
The population group by which a given food product is intended to be consumed, as evidenced by its labeling, advertising, market position, etc. Affects form nutrition labeling must or may take.
TEMPORARY APPROVAL
A label approval with a time limitation (usually not over 180 days). Allows use of existing labels that are not entirely accurate or have inaccuracies covered up, pending revision and reprinting. Also given to labels bearing coupons with expiration dates.
TOTAL AVAILABLE LABELING SPACE
The sum total of all space on a package that can bear labeling, even if it is not used, measured in square inches. Impacts presentation (format) of Nutrition Facts.
TRUE PRODUCT NAME
See: Descriptive name, Standardized name.
TVP
Textured Vegetable Protein, a common extender. When present in large amounts relative to meat or poultry content, must be included either in a qualifier or in the product name. Must be identified by source (e.g., Textured Soy Protein) in the ingredient statement.
USDA
United States Department of Agriculture.
VOLUNTARY NUTRIENT
A nutrient that does not have to be included in the Nutrition Facts panel, but which the processor may include at his own discretion.
VOLUNTARY NUTRITION LABELING PROGRAM
A special program covering selected products under FDA Labeling Programregulation (raw, single ingredient produce and seafood) and USDA regulation (raw, single ingredient meat and poultry). Encourages, but does not require, nutrition labeling. Carries a number of special provisions to encourage participation. Participation in the Voluntary Nutrition Labeling Program should not be confused with (1) voluntary declaration of one or more nutrients on a product that must bear nutrition labeling, or (2) voluntary provision of nutrition labeling on a product that is technically exempt from nutrition labeling and not covered by the Voluntary Nutrition Labeling Program.