MANDATORY LABELING

REQUIREMENTS
FOR THE FOOD
INDUSTRY
 OUTLINE OF PRESENTATION
I. Issues of Labeling
II. Definition of Labeling
III. Parts of a Label
IV. Governing Laws and Regulations on Labeling
V. Mandatory Labeling Requirements
VI. Other Requirements/Exemptions
I. ISSUES OF LABELING
ISSUES ON LABELING
1. Increasing proportion of foods
is sold prepackaged
-partially or wholly prevents
visual assessment
ISSUES ON LABELING
2. Increasing diversity of foods
-due to modern processing
techniques and technologies
ISSUES ON LABELING
3. Social changes across generations
-consumer preferences changes
over time
-what was once unpopular and
simplistic is the new trend
ISSUES ON LABELING
4. Consumers are more aware of
risks associated with particular
foods
-due to more exposure/
knowledge on a particular food
-prevalence of lifestyle-attributed
causes of illness and death (i.e.
obesity, diabetes, etc.)
ISSUES ON LABELING
5. Development of genetically
modified (GM) foods
-increased yield or characteristic
of a particular food
-increased disease resistance,
enhanced nutritional value,
increased climate tolerance, etc.
-socially or financially-driven
ISSUES ON LABELING
6. Misleading label information
-fancy-sounding words
-”lightly sweetened”, “uncured
meats”, “made with real fruit and
vegetables”, “gluten-free”,
“sugar-free”, etc.
ISSUES ON LABELING
7. Refusal of imported foods
-inadequate labeling and/or
information
-inaccurate or fabricated
information
-no English or applicable translation
-missing manufacturer name &
address.
ISSUES ON LABELING
8. Use of Transparent Labeling
-Provision of product labels that inform
consumers what they want to know about
their product outside of mandatory label
information.
(e.g. functional claims).
Reasons for import rejections in 2010
(rankings in parenthesis)
II. DEFINITION OF LABELING
DEFINITION OF LABELING
Label
- written, printed or graphic matter
✓TAG
✓BRAND
✓MARK
✓PICTURE/DRAWING
DEFINITION OF LABELING
✓Adequate information
✓Accurate identification
✓Communication tool
✓Correct, not misleading, accurate and
legible
IMPORTANCE OF LABELING
- Legal Requirement
- Food Safety Assurance
- Consumer Information
- Marketing Strategy
IV. PARTS OF A LABEL
PARTS OF A LABEL
1. Principal Display Panel (PDP) or Alternate Principal
Display Panel
– most likely to be seen by the consumer.
– Sometimes, a food package may also have an alternate
principal display panel, which refers to the other surface of the
package that is also suitable for display as PDP.

– Required information:
• Product Identity Name
• Net Content Declaration
 PARTS OF A LABEL

H=2in.
Height = 8 in.
Circumference = 10 in.

Width of the area of PDP

= area of PDP/height or 40% of circumference
= 8 sq.in./ 2 in = 4 in. or 40% x 10 in. = 4 in.
Width= 6 in.

Area of PDP = 8 in. X 6 in. 10 in. X 2 in. = 20 sq.in.

= 48 sq. in.
Area of PDP = 20 sq.in. X 40% = 8 sq.in.
PARTS OF A LABEL
PARTS OF A LABEL Principal Display Panel (PDP)
Alternate PDP
PARTS OF A LABEL
2. Information Panel
– immediately to the right of the PDP, as seen by the consumer
facing the product with the following exceptions:
• If this panel too small to accommodate the necessary information or is
not usable (e.g. folded flaps), then the information panel is the next
label panel immediately to the right of this part of the label
• If the package has one or more alternate PDP, the information panel is
immediately contiguous and to the right of any PDP
• If the top of the container is the PDP and the package has no alternate
PDP, the information panel is any panel adjacent to the PDP
PARTS OF A LABEL
Information Panel (Smaller Portion or Side Area)

PDP (Bigger Portion or Main Area)

PARTS OF A LABEL
2. Information Panel
– Required information:
• All other mandatory information which
Ingredients:
include the name and address of the
manufacturer, packer, or distributor; the
ingredient list and the country of origin
Nutrition
Information
• The nutrition facts (when present) may
appear on the information panel Manufactured by:

PRODUCT of the
PHILIPPINES
Brand or Trade
Name

List of
Nutrition Facts Ingredients

Short History or
trivia about the
Manufacturer or
Product (optional)

Name and Bar Code (optional)

Address of
Manufacturer Open Date
Marking
Country of Origin Batch or Lot
Coding
 V. GOVERNING LAWS AND
REGULATIONS ON LABELING
GOVERNING LAWS AND REGULATION ON
LABELING
Implementing Agency:
Department of Health (DOH) –
Food and Drug Administration (FDA)
formerly known as Bureau of Food and Drugs (BFAD) thru EO 851 s. 1982

• established thru R.A. No. 3720 or the “Food, Drug, and Cosmetic Act”
• mandated to analyze and inspect food, drug and cosmetic products as
well as to issue certificate of compliance with technical requirements,
which includes mandatory labeling requirements
• thru E.O. No. 851 s. 1982 and R.A. No. 9711, devices, biologicals,
vaccines, in-vitro diagnostic reagents, household/urban hazardous
substances and their derivatives were also included for regulation
GOVERNING LAWS AND REGULATION ON
LABELING
Implementing Agency:
Department of Health (DOH) –
Food and Drug Administration (FDA)
A.O. No. 2014-0030
Revised Rules and Regulations Governing the Labeling of Pre-
packaged Food Products Further Amending Certain Provisions
of Administrative Order No. 88-B s. 1984 or the “Rules and
Regulations Governing the Labeling of Pre-packaged Food
Products Distributed in the Philippines” and For Other Purposes
VI. MANDATORY LABELING
REQUIREMENTS
MANDATORY LABELING REQUIREMENTS
1. Product Name / Name of the Food
2. Use of Brand Name and/or Trademark
3. Complete List of Ingredients
4. Net contents and Drained weight
5. Name and address of Manufacturer, Repacker, Packer, Importer,
Trader and Distributor
6. Lot Identification
7. Storage condition
8. Expiry or Expiration Date / Use-by-date / Consume Before Date
(Recommended last consumption date)
9. Food Allergen Information
10. Direction / Instruction(s) for Use
11. Nutrition Facts / Nutrition Information / Nutritive Value
In the picture below, the
product's name is:

A. Yakult
B. Cultured Milk
C. Both
D. Neither A nor B
 MANDATORY LABELING REQUIREMENTS
1. Product Name or Name of Food
✓ specific and not generic
✓ common/usual name or an appropriate
descriptive name
✓ not misleading, deceptive, or confusing
✓ “coined” or “fanciful” name
✓ additional phrases (e.g. dried, freeze-
dried, concentrated, smoked,
reconstituted, etc)
 MANDATORY LABELING REQUIREMENTS
1. Product Name or Name of Food
• Soy sauce
• Vinegar
• 3-in-1 Coffee mix
• Tuna in Brine
• Mixed crispy fried squid and anchovy
• Garlic flavored cornick
• Roasted pili nuts
• Chunk Cheddar Cheese
• Sliced Imitation American Cheese
 MANDATORY LABELING REQUIREMENTS
2. Use of Brand Name/Trademark
✓ unique and duly-registered
✓ not be misleading, deceptive,
confusing or likely to create wrong
impressions
✓ not be offensive, obscene, scandalous
or contrary to public morals
✓ not identical unless authorized by
same brand owner
 MANDATORY LABELING REQUIREMENTS
3. Complete List of Ingredients
✓ declared in descending order of
proportion
✓ includes added water
✓ expounded compound ingredients
✓ specific/general class name
✓ includes food additives
✓ includes flavorings, smoke flavors, colors,
processing aids
True or False:
Water that evaporated
during the process of
manufacture should be
declared?
• NATURAL FLAVORS
• NATURE-IDENTICAL FLAVORS
• ARTIFICIAL FLAVORS
• FLAVORS

• ARTIFICIAL SMOKE FLAVOR

• FOOD COLORS
• COLORS
• ARTIFICIAL COLORS
BE AWARE OF UNAPPROVED FOOD COLORING SUBSTANCES!
 Covering guidelines for Food Additives
1. DOH Circular 2019-0319. Adoption of Food Category
System and Descriptor of the General Standard for Food
Additives (Codex Stan 192-1995, Rev. 2018 or Latest)
(https://ww2.fda.gov.ph/attachments/article/647371/Dep
artment%20Circular%20No.%202019-0319.pdf)
2. CODEX STAN 192-1995 Rev. 2018. CODEX GENERAL
STANDARD FOR FOOD ADDITIVES
(http://www.fao.org/gsfaonline)
3. Revised Regulatory Guidelines Concerning Food
Additives, and Processing Aids. – ON-GOING DRAFT FOR
COMMENTS
(https://members.wto.org/crnattachments/2017/TBT/PHL/
17_3520_00_e.pdf)
4. BFAD Circular 2006-016. Updated List of Food Additives
(http://www.fda/gov.ph)
 Covering guidelines for Food Additives
5. DOH AO 88-A s. 1984. Regulatory Guidelines Concerning Food
Additives
(http://spsissuances.da.gov.ph/attachments/article/637/ao%208
8-a%20s.%201984.pdf)
6. DOH AO 103-A s. 1984. Regulation on Non-nutritive Sweeteners
Applicable to Both Food and Drug
7. DOH AO 112 s. 1985. Regulation Governing Importation of Food
Color Additives
(http://cankaowuzhi.com/index.php/onlinearticle/166387)
8. DOH AO 122 s. 1970. General Regulation Governing the
Prohibition of the use of Cyclamic Acid and its Salts (B-6.3 Food
Additives and Preservatives)
(https://ww2.fda.gov.ph/attachments/article/155136/AO%2012
2%20-
%20Prohibition%20(Use%20of%20Cyclamid%20Acid)%20as%20
Food%20Additives%20and%20Preservatives).pdf)
 MANDATORY LABELING REQUIREMENTS
4. Net Contents and Drained Weight
✓ weight/volume in SI units
✓ for multi-unit retail packages, must
include:
• # of individual units
• Individual net contents
• total quantity in parenthesis

e.g. “20 x 10 g sachets (net wt. 200 g)” or

“6 x 300 ml bottles (1.8 L or 1800 mL)”
 MANDATORY LABELING REQUIREMENTS
5. Name and address of Manufacturer,
Repacker, Importer, Trader and
Distributor
✓ processing plant address
✓ corporate head office address
✓ toll manufacturer’s name and address
(i.e. “Manufactured for”, “Packed for”)
✓ importer’s name and address, and country
of origin
 MANDATORY LABELING REQUIREMENTS
6. Lot Identification
✓ embossed
✓ permanently marked
individually or by its multi-retail
package
 MANDATORY LABELING REQUIREMENTS
6. Lot Identification
Today is Lot code:
April 30, Cooking 121DC1
2020 Batch 1

Day shift Julian calendar

Day shift
Mix Batch 3
Since 2020 is a
leap year,
Jan=31 Cook Batch 1
Feb=29
Mar=31 Mixing Lot code:
Apr=30 Batch 3 121DC2
Cooking
TOTAL/ JULIAN Batch 2
DATE=121
 MANDATORY LABELING REQUIREMENTS
7. Storage Condition
✓ printed clearly
✓ conspicuous/noticeable
✓ indelible

e.g. “Keep frozen at all times” or

“Store in a cool, dry place not exceeding 32 C”
What does it mean
if there was no
storage condition
and/or
instruction
declared?
Sheila, a production worker,
is in-charge of stamping
expiration dates on the
finished milk cartons. Which
of the following format
should she use?

A. 15-06-2020
B. 15JUN2020
C. JUN15-2020
D. 06-15-2020
 MANDATORY LABELING REQUIREMENTS
8. Expiry or Expiration Date/ Use-by-date/
Consume Before Date
✓ printed clearly
✓ conspicuous/noticeable
✓ indelible
✓ proper format (e.g. Expiry date: 01
January 2012 or 01Jan12)

exemption: alcoholic beverages

 MANDATORY LABELING REQUIREMENTS
9. Food Allergen Information
✓ printed clearly
✓ conspicuous/noticeable
✓ Indelible

e.g. “Contains food allergen: egg” or

“Allergen Information: may contain egg”
or
“Manufactured in equipment that
processes egg”
Cereal containing gluten Crustacean and its products Egg and its products

Peanuts, soybean and Tree nuts and nut products Fish and its products
its products

Sulphites in fruits
and vegetables Milk and its products Others included by FDA
 MANDATORY LABELING REQUIREMENTS
10. Direction/Instruction(s) for Use
✓ printed, where applicable or as necessary
 MANDATORY LABELING REQUIREMENTS
11. Nutrition Facts/ Nutrition NUTRITION INFORMATION
Serving Size, 100 g

Information/ Nutritive Value Serving per Container, about 1.6

Amount per Serving

✓ in tabulated form: Calories 120

% RENI*
5%
• protein Calories from Fat 50
Total Fat 6g
• carbohydrates (including dietary fiber and sugar) Saturated Fat 3g
• fat (including saturated fat, trans fat and cholesterol) Trans Fat 0g
Cholesterol 0m g
• sodium Sodium 690m g
• energy value or calories Total Carbohydrate 8g
Dietary Fiber 1g
• food fortification (i.e. added Vitamin A, Iron, and Iodine) Sugars 5g

• vitamins Protein 8g 12%

Vitam in A 3037 IU 166%
• minerals *Based on Philippine FNRI RENI 2002 Edition,Male
• other nutrients (e.g. fatty acids, linolenic acids) 19 to 29 years old
 MANDATORY LABELING REQUIREMENTS
11. Nutrition Facts/ Nutrition NUTRITION INFORMATION
Serving Size, 100 g

Information/ Nutritive Value Serving per Container, about 1.6

Amount per Serving

✓ Serving size/servings per container Calories 120

% RENI*
5%
✓ %RENI Calories from Fat 50
Total Fat 6g

✓ consistent with actual nutrient content Saturated Fat 3g

Trans Fat 0g
(based from Certificate of Analysis) Cholesterol 0m g
Sodium 690m g
✓ nutrition and health claims should be Total Carbohydrate 8g
Dietary Fiber 1g
compliant to existing laws, rules and Sugars 5g
regulations Protein 8g 12%
Vitam in A 3037 IU 166%
*Based on Philippine FNRI RENI 2002 Edition,Male
19 to 29 years old
VII. OTHER REQUIREMENTS/
EXEMPTIONS
 A. C. E.

Which of the following food items is

not exempted from the declaration of
nutrition facts?
B. D.
 MANDATORY LABELING REQUIREMENTS
11. Nutrition Facts/ Nutrition
Information/ Nutritive Value
h. Exemptions:
• Foods for Special Dietary Uses and Foods for
Special Medical Purposes covered by a
separate guideline or Codex standard
 MANDATORY LABELING REQUIREMENTS
11. Nutrition Facts/ Nutrition
Information/ Nutritive Value
h. Exemptions:
• Bottled drinking water (separate labeling
guidelines)
-DOH AO 18-A s. 1993 (Standards of Quality
and Requirements for the Processing,
Packaging and Labeling of Bottled Drinking
Water)
 MANDATORY LABELING REQUIREMENTS
11. Nutrition Facts/ Nutrition
Information/ Nutritive Value
h. Exemptions:
• Prepackaged foods in multi-units retail
packages (such as candies) with surface area
less than 10 sq. cm when sold together with
the primary packaging
 MANDATORY LABELING REQUIREMENTS
11. Nutrition Facts/ Nutrition
Information/ Nutritive Value
h. Exemptions:
• Foods served or sold in restaurants which are
not labeled or prepackaged available to the
consumer (e.g. schools, cafeterias, trains,
airplanes and retail stores) for immediate
consumption
 MANDATORY LABELING REQUIREMENTS
11. Nutrition Facts/ Nutrition
Information/ Nutritive Value
h. Exemptions:
• Foods that contain insignificant amount of all
nutrients to be listed (e.g. coffee and most
spices, flavor extract, food color, as determined
by FDA)
 MANDATORY LABELING REQUIREMENTS
11. Nutrition Facts/ Nutrition
Information/ Nutritive Value
h. Exemptions:
• Bulk materials for further manufacturing or
repacking
 MANDATORY LABELING REQUIREMENTS
11. Nutrition Facts/ Nutrition
Information/ Nutritive Value
h. Exemptions:
• Foods in packages with available label space of
less than 10 sq. cm (e.g. pack of gum) provided
that no health and nutrition claim is made
 MANDATORY LABELING REQUIREMENTS
11. Nutrition Facts/ Nutrition
Information/ Nutritive Value
h. Exemptions:
• Food sold from bulk containers except
products covered by RA 8976 (Philippine Food
Fortification Act of 2000), provided that the
nutrition information is provided at point of
sale
 MANDATORY LABELING REQUIREMENTS
11. Nutrition Facts/ Nutrition
Information/ Nutritive Value
h. Exemptions:
• Foods for infants and young children e.g.
infant formula, follow-up formula (separate
labeling standards)
 MANDATORY LABELING REQUIREMENTS
11. Nutrition Facts/ Nutrition
Information/ Nutritive Value
h. Exemptions:
• Alcoholic beverages
 MANDATORY LABELING REQUIREMENTS
11. Nutrition Facts/ Nutrition
Information/ Nutritive Value
h. Exemptions:
• Other products that may be identified by the
FDA through appropriate issuances
 OTHER REQUIREMENTS
1. Alcoholic Beverages
✓ Alcohol content (% volume or
proof units)
 OTHER REQUIREMENTS
2. Language
✓ either in English or Filipino or both
✓ imported products shall have an
English translation
✓ use of provisionary sticker label for
the English or Filipino translation is
allowed up to 6 months
- durable and not easily removed
✓ accurate and legible
 OTHER REQUIREMENTS
3. Irradiated Foods
shall follow the guidelines as stated in Section
4-E nos. 2-4 of Policies and Guidelines in AO
No. 152 s. 2004 (Prescribing Regulations for
Irradiated Foods)

• Irradiation facility and its address

• License number of the facility and its validity
period
• Date of irradiation
• Purpose of irradiation
GOVERNING LAWS AND REGULATION ON
LABELING
Implementing Agency:
Department of Health (DOH) –
Food and Drug Administration (FDA)
A.O. No. 2014-0030-A
Addendum to Administrative Order No. 2014-0030 “Revised
Rules and Regulations Governing the Labeling of Pre-packaged
Food Products Further Amending Certain Provisions of
Administrative Order No. 88-B s. 1984 or the Rules and
Regulations Governing the Labeling of Pre-packaged Food
Products Distributed in the Philippines and For Other Purposes”
 OTHER REQUIREMENTS
Sweetened Beverages
✓ type of sweetener used e.g.:

• High fructose corn syrup

• Sucrose
• Sucralose
• Aspartame, etc.
✓ number of liters per pack size or store
keeping unit (SKU) (net weight/volume)

This pack yields 5 liters of prepared beverage

ADDITIONAL INFORMATION
✓ Additional information as mandated
in a Food Standard or any other FDA
regulation or as deemed necessary
✓ Declarations such as Halal, Kosher,
organic, etc. should be validated
(CoA)
✓ Assigned food authorization
number (FAN)
-LTO number and FR number
 HALAL

GMP
NON-GMO

KOSHER MADE FROM GM

MATERIALS HACCP ISO 22000
 OTHER NOTES
Labeling of Food Additives
shall follow the provisions of the Guidelines
of Codex Standard for Food Additives Labeling
(General Standard for the Labeling of Food
Additives when sold as such – CODEX STAN
107-1981)
JOSE B. PATALINJUG III
Regional Director
DOST-National Capital Region
DOST-NCR Bldg., DOST Compound, Bicutan, Taguig City
Telephone no.: (02) 8-519-8702
Email: records@dost.gov.ph
Website: http://ncr.dost.gov.ph
DOST-National @DOST_NCR dost.ncr
Capital Region