Child Nutrition Labeling

Child Nutrition Labeling for Meat and Poultry Products

INTRODUCTION

This publication has been prepared for food manufacturers. It contains instructions for calculating the contribution that a meat or poultry product makes toward the meal pattern requirements for the Child Nutrition Programs. It also contains instructions on how to apply for and obtain approval of a label with a Child Nutrition (CN) statement. These procedures supersede all other instructions, written or oral, that the Food and Nutrition Service (FNS)
of the U.S. Department of Agriculture (USDA) may have provided.

The procedures outlined in this manual only apply to meat and poultry products that are under the USDA Federal Meat and Poultry Inspection Program (MPI) administered by the Food Safety and Inspection Service (FSIS).

CN LABEL APPLICATION MATERIALS

>>> What to Submit: Submit the following information collated and stapled in the order listed below:

A. FSIS MP Form 8822-1 - 6 copies
B. Product Label - 6 copies
C. Labels for Prepared Ingredients (e.g., cooked pizza topping) that contribute to the meat/meat alternate component - 6 copies
D. Alternate Food Products (e.g., vegetable protein products) Information - 1 copy
E. Quality Control Program - To FSIS

>>> FSIS MP Form 8822-1
* Complete all portions of this form. Submit 6 copies.
* List all ingredients in descending order of predominance.
* Specify the maximum fat content of each meat used (column 8), e.g., "ground beef (no more than 26 percent fat)". Other meat items must be described so that they match a food item in the Food Buying Guide for Child Nutrition Programs (FBG), Program Aid Number 1331, January 1984, such as beef (fresh), chuck roast (without bone), etc.
* Indicate the raw weight of the individual portion.
* Indicate the actual cooking yield if a product or a portion is precooked.
* Include fill specifications per serving when a product consists of two or more major components. For example:

          Pizza with Sausage and Vegetable Protein Product (VPP)

                                      Fill Specification
                                      ------------------
Component Weight
--------- ------
Crust 1.90
Cheese 1.22
Cooked Meat Topping 1.20
Tomato Sauce 1.18
                                                  ---------
                                              5.50-oz portion

* Submit the following information when claiming bread credit for battered and/or breaded products:

          a) Percentage breakdown of the whole-grain or enriched flour or meal contained in the batter/breader; and

          b) Percentage breakdown of added water and any other liquid used in the batter/breader.

>>> Product Label:
* For sketch approval, submit a legible draft of the label as it will appear on the package. If the sketch is black and white, describe the colors that will appear on the final label. Submit 6 copies.

* For final approval, submit the label exactly as it will appear on the package. Submit 6 copies.

* The following information must be printed on the label:

          - product name
          - Federal inspection legend
          - name and address of manufacturer or distributor
          - ingredient statement. Ingredients listed on the product label must match ingredients listed on MP Form 8822-1.

          For example: if ground beef (no more than 30 percent fat) is printed on the label then this must also be listed on the MP Form 8822-1.

          - CN label statement. This statement must be an integral part of the product label and must include:
          * logo
          * product identification number assigned by FNS
          * statement of credit (see below)
          * authorization statement
          * approval date (month/year label is approved final by FNS. Every time a final label application is submitted, a new approval date will be assigned).

The statement of credit identifies the contribution of a specific portion of a meat/meat alternate product toward the meat/meat alternate, bread/bread alternate, and/or vegetable/fruit
component of the meat pattern requirements. The following criteria apply:

          * A product serving must provide a minimum of 0.50 ounce equivalent meat/meat alternate. Ounce equivalents should be expressed as a decimal in increments of 0.25 ounce, such as, 0.50, 0.75, 1.00, etc., ounce equivalent meant/meat alternate. (Exception to this rule is for Bulk Topping only. See Sample Label Submittal for "Cooked Bulk Pizza Topping with VPP".)

          * In order to receive a bread/bread alternate credit, a product must provide a minimum of 1/4 serving. Larger servings must be expressed in increments of 1/4 serving bread/bread alternate. (See the table on page .. for breakdown of servings by weight.)

          * In order to receive a vegetable/fruit credit, a product must provide a minimum of 1/8-cup serving. Larger servings must be expressed as a fraction in increments of 1/8-cup serving (1/8, 1/4, 3/8, etc..).

The CN statement must accurately reflect the product. For example.

                  a) A product with meat and no VPP or other meat alternate such as dry beans or cheese would state "provide ....... oz equivalent meat."

                  b) A product with meat and VPP or a meat alternate such as dry beans or cheese would state "provides ... oz equivalent meat/meat alternate."
Next segment of
child nutrition labeling (pt 1