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Because food labels play an important role in the purchase and sale of any food product, it is an informed consent to the conclusion of each contract, including the agreement that a person enters with the food vendor by purchasing this product. Food labels provide information that helps consumers make an informed decision about their purchase. The information provided on the food label contains directions for consumption and storage to ensure the safe and healthy well-being of the consumer, enabling consumers to make purchases according to their dietary requirements and this further enhances customer satisfaction.
United Arab Emirates its ministerial decision number. Federal law no. 4 of 1979 (hereinafter referred to as the Law of Implementation) provides us with the rules for food labeling in food packaging for the prevention of adulteration and fraud in commercial trade. Implementing law defines labels as any statement, clarification, mark, or illustrative article embedded in or linked to in a graphical, written, printed, pasted, or product package. These labels are sometimes called & # 39; Illustrative Information & # 39; Also Known As For the current control & # 39; package & # 39; The term refers to any form or shape packaged for sale as a standalone component, whether whole or in part. & # 39; package & # 39; This definition of cover also includes wrappers and envelopes. Used here & # 39; packaged & # 39; The term retailer refers to something packaged before being sold in packages.
Listed below are the rules provided by the Implementing Law for the information to be included and the ways in which it should be included:
1. The first and most important rule regarding labeling is that it should only display true information and should not in any way mislead consumers into thinking that the product is a different product or that the product or attributes of the said product are false or the origin and origin of the product. Such practices that are misleading are considered fraud and penalized by law.
2. The information included on the label should be clear and clear so that customers can easily access it.
3. Consideration may not be given to information that may be hidden by some painted, written or printed material.
4. The information should be written in a color that is different from the color of the printed background, which can be easily read by the customer.
5. Printing of information must be accompanied by material that cannot be easily removed.
6. The name of the food product should be written in alphabetical letters of reasonable size compared to other information specified on the label.
7. If the package is covered by an external envelope, this wrap should contain all the necessary information, and it should not contain the label of the package or prevent it from being read easily.
8. If food products contain any animal products, such as gelatin, fat, meat, and enzymes, a clear reference should be made to the label with details of the animal's name and type of extract. .
9. Products containing alcohol must be prescribed in that regard.
10. If a food product is to be used for certain conditions, it must be entered on the label. Ex: Sugar produced for patients with diabetes should be the same as on the label.
11. Products containing nutrients such as vitamins and minerals should contain detailed information on the types and quantities of nutrients available per unit of product, and if appropriate for use for such products.
12. Food products processed by ionizing radiation must be on the label.
13. The label should include the generic name that describes the product. There should be a name that will tell the consumer what the product really is and it should not mislead consumers into believing the product is something else.
14. It is necessary to write on the label a list of food products that are arranged in descending order according to the ratio of each of the following:
A) If the food product is prepared by drying and adding water, it is permitted to assemble the ingredients in descending order according to its ratio in the food product after the addition of water under the heading "ingredients after manufacture".
B) If the composition of the food product is known and the non-advertising of its ingredients does not cause consumers to mislead the customer, the information specified on the package label will enable the consumer to understand the nature of the product.
C) If any approved standard specifications are specified.
15. Food product units may consist of several different sub-units, then such sub-units must be referred to. The exception to this rule is that the unit is a food product, and its approved standard description does not require a list of whole units with its sub-components.
16. Water should also be added as a component, especially if such additions give a better understanding of the composition of the product.
17. Preservatives, bleaching, dyeing or any official additives in the food product must be mentioned.
18. Instructions for collection, transportation and use directions should be included in the label.
19. The net contents of ingredients or components should be listed in metric units with their quantities in proportion to:
A) The volume should be provided in the case of liquid food products.
B) Weight should be provided in the case of a solid food product, excluding products sold by number to be entered.
C) In the case of a sticky and semi-solid food product, weight or volume may be provided.
D) In cases where a food product is included in the liquid to be discarded before use, the net contents information must specify the net weight of the package and the net weight of the pressure product.
20. The net contents of the metric unit for food must be provided as follows:
A) In the case of frozen food products, the net weight or volume must be determined at the freezing point.
B) In the case of frozen food products, the net weight or volume must be specified at a temperature of 4ƒ.
C) In the case of a preserved food product, the net weight or volume is indicated at a temperature of 20ƒ.
21. Information on the origin and origin of the product must be provided clearly and clearly.
22. The date of manufacture, production, packaging and expiration of the product needs to be entered.
23. Labeling may be in several languages but one language must be Arabic and the information provided in other languages must conform to the information provided in the Arabic language.
The manufacture and sale of products that do not comply with the rules on labeling can be punishable by imprisonment or a fine or both. In the case of import, products without such labeling or labeling with the above guidelines are not permitted to enter the United Arab Emirates.
Both producers and consumers should remember the above. Consumers have the right to take legal action against manufacturers if the above requirements are not met by food labels. It is advisable to contact a lawyer to file appropriate action before the Consumer Protection Department of the Ministry of Finance.