The Food Labelling Regulations 1996

1. Introductory Text

2. PART I PRELIMINARY

   1. 1. Title and commencement

   2. 2. Interpretation

   3. 3. Exemptions

3. PART II FOOD TO BE DELIVERED AS SUCH TO THE ULTIMATE CONSUMER OR TO CATERERS

   1. Scope and general labelling requirement

      1. 4. Scope of Part II

      2. 5. General labelling requirement

   2. Name of the food

      1. 6. Name prescribed by law

      2. 7. Customary name

      3. 8. Indication of true nature of food

      4. 9. Form of name

      5. 10. Trade marks, brand names and fancy names

      6. 11. Indication of physical condition or treatment

   3. List of ingredients

      1. 12. Heading of list of ingredients

      2. 13. Order of list of ingredients

      3. 14. Names of ingredients

      4. 15. Compound ingredients

      5. 16. Added water

      6. 17. Ingredients which need not be named

      7. 18. Foods which need not bear a list of ingredients

   4. Ingredients given special emphasis

      1. 19. Indication of minimum or maximum percentage of ingredients

   5. Appropriate durability indication

      1. 20. Form of indication of minimum durability

      2. 21. Form of indication of “use by” date

      3. 22. Foods which need not bear an appropriate durability indication

   6. Omission of certain particulars

      1. 23. Food which is not prepacked and similar food, and fancy confectionery products

      2. 24. Indication of additives

      3. 25. Indication of irradiated ingredients

      4. 26. Small packages and certain indelibly marked bottles

      5. 27. Certain food sold at catering establishments

      6. 28. Seasonal selection packs

   7. Additional labelling requirements for certain categories of food

      1. 29. Food sold from vending machines

      2. 30. Prepacked alcoholic drinks other than Community controlled wine

      3. 31. Raw milk

      4. 32. Products consisting of skimmed milk together with non-milk fat

      5. 33. Foods packaged in certain gases

      6. 34. Foods containing sweeteners, added sugar and sweeteners, aspartame or polyols

   8. Manner of marking or labelling

      1. 35. General requirement

      2. 36. Food to which regulation 23 or 27 applies

      3. 37. Milk

      4. 38. Intelligibility

      5. 39. Field of vision

4. PART III CLAIMS, NUTRITION LABELLING AND MISLEADING DESCRIPTIONS

   1. 40. Claims

   2. 41. Supplementary provisions relating to claims

   3. 42. Misleading descriptions

   4. 43. The word “wine”

5. PART IV OFFENCES AND LEGAL PROCEEDINGS

   1. 44. Offences and penalties

   2. 45. Enforcement

   3. 46. Defence in case of alteration of appropriate durability indication

   4. 47. Defence in relation to exports

   5. 48. Application of various sections of the Food Safety Act 1990

6. PART V REVOCATIONS, AMENDMENTS AND TRANSITIONAL PROVISION

   1. 49. Revocations and amendments

   2. 50. Transitional provision

7. Signature

8. 1. SCHEDULE 1

      NAMES PRESCRIBED BY LAW

      1. 1. Fish

      2. 2. Melons

      3. 3. Potatoes

      4. 4. Vitamins

   2. SCHEDULE 2

      INDICATIONS OF TREATMENT

      1. 1. Tenderised meat

      2. 2. Irradiated food

   3. SCHEDULE 3

      GENERIC NAMES IN LIST OF INGREDIENTS

   4. SCHEDULE 4

      CATEGORIES OF ADDITIVES WHICH MUST BE IDENTIFIED IN A LIST OF INGREDIENTS BY THEIR CATEGORY NAME

      1. 1. Notes

      2. 2. Neither the specific name nor the serial number need be...

   5. SCHEDULE 5

      POSITIVE AND NEGATIVE TOLERANCES PERMITTED IN THE INDICATION OF THE ALCOHOLIC STRENGTH BY VOLUME OF ALCOHOLIC DRINKS OTHER THAN COMMUNITY CONTROLLED WINE

   6. SCHEDULE 6

      CLAIMS

      1. PART I PROHIBITED CLAIMS

         1. 1. A claim that a food has tonic properties.

         2. Note

         3. 2. Note

         4. Note

      2. PART II RESTRICTED CLAIMS

   7. SCHEDULE 7

      NUTRITION LABELLING

      1. PART I PRESENTATION OF PRESCRIBED NUTRITION LABELLING

         1. 1. Prescribed nutrition labelling shall consist of such of the following...

         2. 2. In the event that there is also required to be...

         3. 3. (a) For [vitamins] and [minerals] there shall be substituted, as...

         4. 4. All amounts given— (a) are to be per hundred grams...

         5. 5. In the calculation of the energy value the following conversion...

         6. 6. Any prescribed nutrition labelling shall be presented together in one...

      2. PART II CONTENTS OF PRESCRIBED NUTRITION LABELLING

         1. 1. In respect of any food other than one to which...

         2. 2. (1) In respect of any food which is not prepacked...

   8. SCHEDULE 8

      MISLEADING DESCRIPTIONS

      1. PART I GENERAL

      2. PART II CHEESE

      3. PART III CREAM

   9. SCHEDULE 9

      REVOCATIONS

9. Explanatory Note