KOLEJ UNITI

FAKULTI PENGURUSAN INDUSTRI HALAL

DIPLOMA PENGURUSAN INDUSTRI HALAL
HALAL SUPPLEMENTARY
NAMA PENSYARAH: MISS NAJWANI ANISA
BINTI MOHD SABRI

TAJUK: LABELLING

NAMA NO MATRIK
AHMAD DANIEL IKHWAN BIN 21220605
AHMAD BAKHI

AHMAD DANIEL 21220685

MUHAMMAD NURIEL AMSYAR BIN 21220632
HISHAM
  TABLE OF CONTENT

1. INTRODUCTION………………………

2. CONTENT INFORMATION…………….

3. DISCUSION……………………………..

4. CONCLUSION………………………….

5. REFERENCES…………………………

6. APPENDICES…………………………
1. INTRODUCTION

Labelling is the display of label in a product. A label contains information about a

product on its container, packaging, or the product itself. It also has warnings in
it. For examples in some products, it is written that the products contain traces
of nuts and shouldn’t be consumed by a person who’s allergic to nuts. The type
and extent of information that must be imparted by a label are governed by the
relevant safety and shipping laws.Labeling is also an important part of the brand
of the product and the company. It helps the product stand out in the market,
and identifies it as a part of a particular brand. This is important in the era of high
and intense competition. It is an important component that serves as a means
of transmitting all relevant information about the product to the user. Labelling
gives a product a distinct identity, allowing it to stand out in the market.
2. CONTENT/INFORMATION FROM LABELLING

A. SAMYANG RAMEN BULDAK

is an international South Korean food manufacturer and the first instant

ramen company in South Korea. Samyang Food was founded on September
15, 1961 by Jeon Jung Yoon. In 1963, Samyang Food debuted the first
Korean instant noodle.In the 1980s, Samyang Food began producing other
products such as snacks, dairy products, and sauces. The demand for instant
noodles in Korea increased, followed by increasing exports to Japan and the
United States. In 1989, allegations arose that Samyang used unsafe industrial
oil in their noodles. Although ultimately cleared of any wrongdoing, this
scandal harmed the company's reputation, and contributed to ending its
dominance in the instant noodle market.

Ramen, which is a perfect combination with Kimchi and Korean radishes,

can be easily cooked by anyone. Cup noodles are by far the most popular
item in Japanese convenience stores! There are even many tourists who buy
cup noodles as a souvenir in Japan. Instant noodles are made with noodles
boiled once and fried for cooking later time. Nowadays, instant noodles, loved
by both Korea and Japan, are said to be invented by Ando Momofuku, a
Taiwanese Japanese in Japan after the end of World War II. At that time,
there was a lot of wheat flour as a relief item from the US Army. The first
instant noodles were chicken ramen noodles made on the island of Shinshu
Shokusan, the predecessor of the Nissin food industry. The early ramen
became more popular since then and it is now mostly served in a package
and the instant cup.
DETAILED INFORMATION :
THE NAME OF
FOOD: Buldak samyang ramen

QUANTITY: 150g
INGREDIENTS: Noodles (76.7%): WHEAT flour (GLUTEN), modified
tapioca starch, palm oil, modified potato starch, salt,
emulsifier (E322 (SOYA)), onion extract, acidity regulator
(E330, E339, E500, E501), thickener (E412), mixed
tocopherol powder, flavored oil (green tea), colorant
(E101).
COMPANY
NAME AND Samyang Foods Co., LtdDelicious
ADDRESS:

PRODUCT 12 April 2012

DATE:

NUTRITION:
THE NAME OF FOOD: Gardenia Instant noodle

QUANTITY: 82g
INGREDIENTS: Wheat Flour (63%), Palm Olein [contains
primitted Antioxidant (INS 320)], salt. Contains
Emulsifier [INS 452(i)] and Stabilizers [INS
412,INS 500(I)] as Permitted Food Condiioners.
Seasoning Oil: Palm Olein [Contains Permitted
Antioxidant (INS 320)],Shallot. Seasoning Sauce :
Soybean,Sugar,Salt,Wheat Flour, Brown Sugar.
Contains Permitted Preservative (INS 210),
Permitted Colouring (INS 150c) and Permitted
Flavour Enhancer (INS 621). Chili Sauce : Sugar,
Chili, Salt. Contains acidity regulator (INS 260) as
Permitted Food Coditioner. Seasoning Powder :
Salt, Spices (Garlic, Red Chilli, Salt, Yeast
Extract.
COMPANY NAME GARDENIA BAKERIES (KL) SDN BHD. Lot 3,
AND ADDRESS: Jalan Pelabur 23/1,
Seksyen 23,40150, SHAH ALAM, Selangor

PRODUCT DATE: 2019

NUTRITION:
 3. DISCUSSION
1.DEFINITION OF LABELS

The label is one part of the product. The label consists of information
represented in words or in the form of images where its role as a source of
information about the product is complete with the seller. The label on the product
usually consists of the name or simply the brand of the product. It can also be in
the form of information about the ingredients or composition of the product, raw
materials, nutritional information, product content, expiry date to validity
information. In short, the meaning and function of the product label can be seen
from the content of the label itself. In general, the label is the important information
stated on the product. In Malaysia, embedding the product's internal label is
regulated in the Food Regulations 1985 which contain labeling.

A label on food is any information about the food in the form of pictures,
writing, or a combination of the two or other forms that is also attached to the food
or included in it, attached to the food or can also be part of the packaging itself.

Labels are part of the product in the form of information, both images and
words, which serve as a source of product and seller information. Labels generally
contain information in the form of product name or brand, raw materials, additional
ingredients, nutritional information, expiration date, product content and validity
information. Provisions on product labeling are regulated in the Food Regulations
1985, MS 1500:2019, MPPHM 2020 on labelling.

FUNCTION OF FOOD LABELING REGULATIONS

 To ensure that consumers receive sufficient information about food products to

make the right personal choices, whether these choices are economic,
philosophical or health related,
 To enable users to make comparisons between competing products,
 In order to avoid food that consumers may be allergic to,
 To confirm the status of an ingredient as halal, haram or doubtful for example a
product containing pork fat, it is haram, a product containing gelatin, it is doubtful
(if the source of the gelatin is not disclosed).

TYPES OF LABELS

According to Marinus (2002:192), there are three types of labels based on

their function, which are as follows:

1. A brand label is the use of a label that is solely used as a brand.

2. A grade label is a label that indicates a certain quality level of an item. This
label is expressed with some writing or words.
3. 3. Descriptive Label (Descriptive Label) is objective information about the use,
construction, maintenance of appearance and other characteristics of the
product.

While according to Simamora (2000:502), labels are classified into several

types, which are as follows:

1. Product label (product label) is part of the packaging of a product that

contains information about the product or the sale of the product.
2. Brand label (brand label) is the brand name placed on the packaging of the
product.
3. The level label (grade label) states the quality of the product, this label can
consist of letters, numbers or other methods to show the quality level of the
product itself.
4. Descriptive label (descriptive label) describes the content, use and
characteristics of the product. Labeling is a very important product element
that deserves equal attention with the aim of attracting consumers.
LABEL PROVISIONS AND RULES

A. MS 1500:2019
 All halal food that is stored, transported, displayed, sold and/or served must
be categorized and labeled as halal. (Clause 4.6.1 MS 1500)
 Labeling materials used in direct contact with the product must be non-
hazardous and halal (Clause 4.7.3 MS 1500)
 Each packaging must be clearly and indelibly marked or a label must be
attached to the package, with the following information:
a) Product name;
b) net content is expressed in the metric system (SI units);
c) name and address of manufacturer, importer and/or distributor and trade
mark;
d) list of ingredients;
e) code number identifying date and/or batch number of manufacture and
expiry date; and
f) nation of origin. (Clause 4.7.5 MS 1500)
 For primary meat products, the label or mark must also include the
following information:
a) date of slaughter; and
b) processing date. (Clause 4.7.6 MS 1500)
 Packaging and labeling for halal food must not conflict with the principles of
Shariah law and must not display elements that contradict Shariah law and
guidelines by competent authorities. (Clause 4.7.7 MS 1500).

B. FOOD ACT 1983

"label"including any tag, brand, mark, pictorial or other descriptive matter,
written, printed, stencilled, marked, painted, embossed or affixed to, or
attached to or included in, belonging to, or accompanying any food;
 Section 15. Labeling, etc., not conforming to food standards.
Where a standard has been prescribed for any food, any person who
prepares, packs, labels or advertises any food not conforming to that
standard, in such a manner as to be likely to be mistaken for food conforming
 to the prescribed standard, commits an offense and on conviction may be
imprisoned for a term not exceeding three years or a fine or both.
 Section 16. False labelling, etc.
Any person who prepares, packages, labels or sells any food in a false,
misleading or deceptive manner as to its nature, character, value, substance,
quality, composition, merit or safety, strength, purity, weight, origin , his age.
or proportion or violate any regulation made under this Act commits an
offense and may on conviction be imprisoned for a period not exceeding three
years or fined or both.

C. FOOD REGULATION 1985 (PART IV: LABELING)

 General Requirements Regarding Food Labeling.
No person may offer or advertise for sale or
sell any food contained in a package, if the package—
a) does not have on it a label containing all the details required by these
Regulations to be contained on the label relating to the package;
b) has on it a label containing any matter prohibited by these Regulations from
appearing on the label relating to the package; or
c) has on it a label containing any particulars which are not in the place or in
the manner required by these Regulations for the label relating to the
package.
 The language to be used.
Except as otherwise provided in these Regulations, any word, statement,
description or instruction required by these Regulations to appear on the label
of a food package shall—
a) in the case of food prepared, manufactured or packaged in Malaysia, in
Bahasa Malaysia; or
b) in the case of imported food, in Bahasa Malaysia or English,
and in any case may include a translation thereof in any other language.
 Labeling Details. (REGULATION 11)
1) Every package containing food for sale shall, unless otherwise provided in
these Regulations, have on it a label containing the following particulars,
namely—
(a) the actual name of the food or a description of the food containing
the common name of its main ingredients;
(b) in the case of mixed or compound foods the words indicating that the
contents are mixed or blended, as the case may be, and those
words shall be combined with the proper name of the food, in the
following form:
“(insert the actual name of the food here) mixture”, or
"(insert the actual name of the food here)
compound" :
Provided that the word, "mixture" or "compound" shall not be
combined with the name of the actual designation of any food
mixture or compound which does not comply with the standards set
by these Regulations;
(c) if the food contains beef or pork, or its derivatives, or lard, a
statement about the presence of beef or pork, or its derivatives, or
lard in the food, in the form of –
“CONTAINS (specify whether beef or pork, or derivatives thereof, or
lard, as the case may be)”
or in any other words to that effect;
(d) if the food contains added alcohol, a statement about the presence
of such alcohol in the food, in bold capital letters of non-serif type not
smaller than 6 points, in the form –
"CONTAINS ALCOHOL"
or in any other words to that effect;
(e) if the food consists of two or more ingredients, other than water, food
additives and added nutrients, the actual name of each such
ingredient in descending order of proportion by weight and, where
required by these Regulations, a statement of the proportion the
ingredient;
 (ea)in addition to the requirements set out in paragraph (1)(e), if the
food contains ingredients known to cause hypersensitivity, those
ingredients must be stated on the label; and
(f) if the food contains edible fat or edible oil or both, a statement of the
presence of such edible fat or edible oil or both in the food, and the
common name of the animal or vegetable, as the case may be, from
which the fat or the oil is obtained;
(g) if the food contains a food additive, a statement about the presence
of the food additive in the food, in the form of –
"contains (specify the type of food additive concerned) which is
allowed";
(h) (Cut)
(i) A statement of the net weight or volume or the minimum number of
contents of the package;
(ia) in the case of food packed in liquid, a statement of the minimum
toss weight of the food;
(j) In the case of food manufactured or packed in this country, the
name and business address of the manufacturer or packer, or the
owner of the right to manufacture or pack or the agent of any of
them; and in the case of imported food, the name and business
address of the manufacturer or packer or owner of the right to
manufacture, or the agent of any of them, and the name and
business address of the importer in Malaysia And the name of the
state from which the food originates;
(k) Any other particulars required by these Regulations to be given in
respect of a particular food.
2) The statement required by paragraph (c) and (d) of sub-regulation (1),
should be immediately below the actual name of the food.
3) For the purposes of paragraphs (e) and (g) of subregulation (1), if the food
ingredient or food additive added to the food comes from an animal, the
common name of the animal must also be written on the food label:
Provided that it is not necessary to state the name of the animal from which
the ingredient or food additive is obtained if it can be inferred from the
actual name of the ingredient or food additive.
 (3A)for the purposes of sub-regulation (3), sources for food and food
ingredients obtained through modern biotechnology shall be stated as
follows:
'the gene is produced from (common name of the animal)'
4) For the purposes of paragraph (j) of subregulation (1)—
(a) a telegraphic address or code or address at the Post Office; or
(b) the company name or trade name of the manufacturer, packer,
importer or seller found on any disk or cover or other device used to
cover a food package,
Is not enough.
5) For the purposes of paragraph (ea) of subsection (1), certain foods or
ingredients known to cause hypersensitivity are as follows:
(a) grains that contain gluten include wheat, rye, barley and oats;
(b) legumes and legume products including peanuts and soybeans;
(c) fish and fish products;
(d) milk and milk products (including lactose); and
(e) eggs and egg products.
6) For the purpose of paragraph (ea) of subregulations (1) and (5), the
source of food and food ingredients obtained through modern
biotechnology shall be stated as follows:
'genes are produced from (source)'
7) Food and food ingredients obtained through modern biotechnology must
be labeled as follows:
1) in the case of food and food ingredients consisting of or containing
genetically modified organisms, the words "(name of ingredient)
genetically modified" shall appear on the label;
2) in the case of food and food ingredients produced from, but not
containing genetically modified organisms, the words “produced from
(name of ingredient) genetically modified” shall appear on the label;
3) for the purpose of paragraphs (a) and (b), in the case of food
consisting of one ingredient, the information must be on the main
display panel near the name of the food and must be in not less than
10 points;
 4) for the purposes of paragraphs (a) and (b), in the case of food
consisting of more than one ingredient, the information shall be
contained in the list of ingredients followed immediately after the
ingredient as applicable; and
5) for the purpose of paragraph (d), the statement "contains genetically
modified ingredients" shall be stated on the main display panel close
to the name of the food and shall be in not less than 10 points."

 Form and Method of Labeling. (REGULATION 12)

1) The particulars required by regulation 11, or by any other regulation, to be
found on a label, shall be clearly and easily visible on the label.
2) Except as otherwise provided in these Regulations, the lettering for the
particulars required by paragraph (a) sub-regulation (1) of regulation 11 to
be found on a label shall be so clear in terms of height, visual priority and
position as to be easily visible compared to where -what else is on the
label.
(2A) Subregulation (2)is not applicable to trademarks.
3) Except as otherwise provided in these Regulations, all particulars required
by these Regulations to be found on a label must be written in a font not
smaller than 10 points, and as clear as any other matter found on on or
attached to the package.
4) Notwithstanding subregulation (3), the statement of ingredients as required
by paragraphs (e), (f), and (g), and the particulars required by paragraphs
(j) and (k), subregulation (1) of regulation 11 , and by rule 18B, may be
written in a font not smaller than 4 points, unless otherwise provided in
these Regulations.
5) Every label required by these Regulations to be found on a package must
be marked in a way that is easy to read and durable, either on the
packaging material or on something firmly or permanently attached to the
package.
6) Notwithstanding subregulation (5), a label may be firmly affixed to a
package if—
(a) The package is made of a bright transparent material; and
(b) The food contained in the package is—
 (i) not ready to continue eating; or
(ii) in the case of ready-to-eat food, contained entirely in its natural
shell or shell or in its packaging until it has no direct contact or is
unlikely to come into contact with the label.
No label can be found on the extra packaging of a food

 Size and Color of Letters. (REGULATION 13)

1) If the size of the letters to be used on the label is specified in these
Regulations with a reference to the minimum number of points, then the
reference shall be deemed to be a reference to the height of the lower case
letters according to the typeface or if the words are in all capital letters, the
height of the letters -the uppercase letters follow the typeface regardless of
the height of the typeface.
2) Except as otherwise provided in these Regulations and for symbols of
internationally recognized weights and measures units, the spelling of each
word or statement required by these Regulations to appear on labels shall
—
(a) in all caps; or
(b) in all lowercase letters; or
(c) in lowercase and the initial letter in uppercase.
3) In every case to which paragraphs (a) and (b) of sub-regulation (2) apply,
the height of the lettering shall be the same in each word or statement
required separately.
4) In every case to which paragraph (c) of sub-regulation (2) applies, the
height of the lowercase letters shall be the same in each word or statement
that is required to be separate.
5) Notwithstanding anything contained in these Regulations, if the wording is
required by these Regulations to be found on the label in letters of a certain
size and the package to be labeled is so small as not to allow the use of
letters of that size , then letters of a smaller size can be used if the letters
are the largest letters that are practical in that situation but in any case
should not be smaller than 2 points.
6) The requirements in these Regulations regarding the height of letters are
adequately complied with if the letters used are higher than the prescribed
height.
7) All lettering should be in a color that contrasts sharply with the background.

 Date Marking. (REGULATION 14)

1) In these Regulations, "date marking", in relation to a food package, means
a date marked or printed permanently on the package, or on a label on the
package, of a food that shows the expiration date or minimum durability
date of the food, as applicable.
2) For the purposes of subregulation (1), the expression—
(a) "end date", in relation to a package of food, means the date after which
the food, when stored according to any storage conditions stated on its
label, is no longer likely to maintain the quality characteristics normally
expected by a consumer; and
(b) "minimum durability date", in relation to a package of food, means the
date until which the food, when stored in accordance with any storage
conditions stated on its label, will retain any specified quality which has
been expressly or impliedly acknowledged.
3) For the purposes of these Regulations, only the marking in a clear and non-
misleading date which can be correctly interpreted by the user shall
constitute a date marking. Marking a date in the form of a code to identify a
lot does not constitute date marking.
4) The food specified in the Fifth Schedule, when in a package to be sold,
shall have or be embossed, on its label or elsewhere on the package, a
date marking according to any of the options specified in sub-regulation 5.
5) For the purposes of subregulation (4)—
(a) The final date in respect of a food must be indicated in one of the
following forms:
(i) "LAST DATE" or "LAST TH" (enter the date here specified by day,
month and year or by month and year)";
(ii) "USE BEFORE or USE BEFORE (insert date here, specified by
day, month and year or by month and year)"; or
 (iii) "EAT BEFORE or EAT BEFORE or DRINK BEFORE or DRINK
BEFORE (insert date here, by day, month and year or by month
and year)";
(b) The minimum durability date in respect of a food package must be
shown in the following form:
"BEFORE or BETTER BEFORE (insert date here, by day, month and
year or by month and year)":
Provided that if only the month of a particular year is specified, it shall
be deemed that the final date or date of minimum durability, as the
case may be, is at the end of that month.
6) If the validity of the date marking of a food to which this regulation applies
depends on its storage, instructions on the storage of the food are also
required to appear on its label.
7) No person shall prepare or advertise for sale or sell any food specified in
the Fifth Schedule unless the package containing the food bears a date
marking required in sub-regulation (4) in any form prescribed in sub-
regulation (5).
8) The marking of the date required by this rule must be written in bold capital
letters of non-serif writing that is not smaller than 6 points.
9) No one shall—
(a) remove, erase, amend, cover, superimpose or in any way alter any
date mark on any food package;
(b) import, provide for sale or sell any expired food packages; or
(c) import, make available for sale or sell any food package that has been
stored in conditions contrary to any storage conditions stated on the
food label.

 Statement About Potency of Ingredients. (REGULATION 15)

Where the standard of strength, weight or quantity, as the case may be, of
any ingredient or component part of a food is stated on a label, unless
otherwise provided in these Regulations, “percent” shall mean parts per
million by weight, and “ parts per billion” shall mean parts per billion by weight.
 Packaging on Retail Premises. (REGULATION 16)
1) Except as otherwise provided in these Regulations, if a food is packed in a
retail sale premises and offered, exposed or kept for sale in that package in
the said premises in a way where the buyer himself will choose the
package, then—
(a) each food package must be closed; and
(b) if the package is made of transparent flexible material, the label
required under these Regulations for the food may, subject to the
requirements of sub-regulation (6) of regulation 12, be inserted in the
package.
2) Nothing in paragraphs (e), (f), (g) and (j) of sub-regulation (1) of regulation
11, and regulation 18B, shall apply to a package of food referred to in sub-
regulation (1).
3) For the purposes of paragraph (a) of subregulation (1), a package shall be
deemed to have been sealed if—
(a) in the case of plastic packaging, it has been completely sealed by heat
or by any other effective means; and
(b) in the case of a paper package, the open part of the package has been
folded and the fold is glued in place with adhesive paper or by any
other effective means.

 Except From Rules 11, 14, 16 and 18B. (REGULATION 17)

1) Rules 11 and 14does not apply to any container mentioned in paragraph
(a) of the definition of “bulk container” in sub-regulation (1) of regulation 2.
2) Paragraphs (c), (d), (e), (f) and (g) of sub-rule (1) of rule 11does not
apply to outer packaging and any container mentioned in paragraph (b) in
the definition of “bulk container” in sub-regulation (1) of regulation 2.
3) Rules 11, 14 and 16does not apply to—
(a) a package of food if the food is of the type, quality, quantity, origin or
brand requested by the buyer and weighed, counted or measured in
the presence of the buyer; or
 (b) a perishable cooked food that is ready to be eaten immediately that is
packaged at the retail sales premises following a request from the
buyer for a certain quantity of the food.
(3A)Notwithstanding subregulation 17(3), if food and food ingredients
obtained through modern biotechnology are exhibited for retail sale other
than in packages, any information required in subregulation 11(3a), (6) and
(7) shall displayed on or in connection with such food.
4) (Cut)
5) Rule 18Bdoes not apply to any packaging with a total surface area of less
than 100 cm2 and reusable glass bottles, provided that no nutrition
declaration is made.

 Items Prohibited on Any Label. (REGULATION 18)

1) No matter of description found or affixed to or attached to a package of
food shall contain any comment concerning, reference to, or description of
any statement or label required by these Regulations to appear on a
package of food if the comment, reference or description directly or by
implication, refutes, conditions or modifies the statement
(1A)The words expressing grading, quality or superiority or any other word
having the same meaning cannot appear on the label of a food package
unless the description of the quality grading conforms to the description set
by the relevant authority responsible for the grading; and if such words are
found on the label then it shall be considered that the food meets the
requirements set by the relevant authority regarding the quality grading.
2) No label describing a food may contain the word "authentic" or any other
word having the same meaning unless -
(a) the food is of the strength, purity or quality prescribed by these
Regulations and is free from any other additives other than those
additives required in the processing of the food; and
(b) there is no express provision in these Regulations prohibiting the
inclusion of that word on the label of such food.
3) Except as otherwise provided in these Regulations, no label describing a
food may contain the words "compound mixture", "medicinal", "tonic" or
"health" or any other word having the same meaning.
4) No label describing a food shall include any statement as to the absence of
-
(i) beef or pork or its derivatives, or lard, or added alcohol if the food does
not contain such ingredients; or
(ii) any added food additive or nutrient the addition of which is prohibited
by these Regulations.
5) Except as otherwise provided in these Regulations, pictorial material or
design may be included in the label for the purpose of explaining a recipe
involving the use of the food or a suggestion as to how to serve the food, if
the inclusion is not misleading or deceptive and the material or design is
preceded or followed immediately before or after it or otherwise joined
close to it, in lettering of not less than 6 points, with the words "RECIPE" or
"SUGGESTED MEALS" or other words that have the same meaning, as
applicable.
6) No label describing any food may include any statement:
(a) which states that any particular food will provide an adequate source of
all essential nutrients, except as otherwise permitted in these
Regulations;
(b) which implies that eating a balanced diet or a combination of different
types of food cannot provide sufficient amounts of all nutrients;
(c) which cannot be verified;
(d) about the suitability of a food for use in the prevention, reduction,
treatment or cure of certain diseases, disorders or physiological
conditions, except as otherwise permitted in these Regulations; or
(e) which may raise doubts about the safety of similar foods or create or
exploit fear in consumers.
7) No label describing a food may contain the words "organic", "biological",
"ecological", "biodynamic" or any other word with the same meaning unless
the food complies with the requirements stated in Malaysian Standard MS
1529 : Production, Processing, Labeling and Marketing of Organically
Produced Plant-Based Foods.
8) No label describing any food may contain the word "nutritious" or any other
word having a similar meaning unless -
 (a) the food contains a group of nutrients including carbohydrates, fats,
proteins, vitamins and minerals;
(b) the food contains a substantial amount of energy that exceeds 40kcal
per 100g or 20kcal per 100ml;
(c) the food contains a protein source of not less than 5g per 100g or 2.5g
per 100ml;
(d) the food contains at least four vitamins in an amount that meets the
criteria to be recognized as a source and two minerals (excluding
sodium) in an amount that meets the criteria to be recognized as a
source; and
(e) the amount of nutrients mentioned in paragraphs (a) and (d) is
declared.

 Declaration On Label. (REGULATION 18A)

1) Notwithstanding subregulation (4) of regulation 18, a statement highlighting
the absence or non-addition of a particular substance in or to a food may
be included in the label provided that the statement is not misleading and
the substance—
(a) not subject to the specific conditions in this regulation;
(b) is an ingredient that consumers would normally expect to find in the
food;
(c) is not substituted by another substance which gives the food equivalent
characteristics unless the natural nature of the substitute substance is
equally clearly stated; and
(d) allowed to be in or added to food.
2) Claims highlighting the absence or no addition of one or more nutrients in
or to food shall be considered a nutrition claim and rule 18a shall apply to
such claims.
3) Nutrition statements in this regulation include the following statements:
(a) nutrient content statement;
(b) nutrient comparison statements;
(c) statement of nutrient function; and
(d) statement to enrich, strengthen, or other words that have a similar
meaning as stated in sub-rule (7) of rule 26.
 Food Labeling. (REGULATION 18B)
1) In these Regulations, "food labelling", in relation to a package of food,
means a description intended to inform the consumer of the nutrient
content of a food.
2) Except as otherwise provided in this Regulation, the nutrient content related
to food shall be held for all products specified in regulations 64 to 75, 84 to
87, 89 to 99, 113, 135, 149, 151, 161, 220, 233 to 242, 344, 345 and 348 to
358 of these Regulations.
3) It shall be written on the food label specified in subregulation (2)—
(a) total energy, expressed in kilocalories (kcal) or kilojoules (KJ) or both
per 100g or 100ml or per package if the package contains only one
portion and for one serving as stated in the quantity on the label;
(b) the amount of protein, available carbohydrates (i.e. carbohydrates
excluding dietary fiber) and fat, expressed in g per 100g or per package
if the package contains only one portion and per serving as the quantity
stated on the label
4) (4) Notwithstanding sub regulation (3), the total amount of sugar in the
following form shall be written on the label on the ready-to-drink beverage
package:
“Carbohydrates.................g
Amount of sugar.................g".
(4A)For the purposes of this regulation, the reference to "sugar" shall be a
reference to all monosaccharides and disaccharides contained in food
either naturally or added.
5) If a declaration is made about the amount or type of fatty acids, the amount
of fatty acids, the amount of saturated, monounsaturated, polyunsaturated
and trans fatty acids must be declared in the following form, as applicable:
“Fat.................g
which consists of
monounsaturated fatty acids.................G
polyunsaturated fatty acids..................g
saturated fatty acids..................g
trans fatty acids.................g".
6) The amount of energy to be listed should be calculated using the following
conversion factors:
(a) Carbohydrates 4 kcal/g (17kJ);
(b) Protein 4 kcal/g (17kJ);
(c) Fat 9 kcal/g (37kJ);
(d) Alcohol (Ethanol) 7 kcal/g (29kJ);
(e) Organic acids 3 kcal/g (13kJ); or
(f) Dietary fiber 7 kcal/g (8.5kJ)
7) The amount of protein to be listed should be calculated using the following
formula:
Protein = Total Kjeldahl Nitrogen x Conversion factor for feed
specifically

8) (8) The conversion factor for specific foods specified in sub-regulation (7)
shall be as follows:
Food Conversion Factor Cereals
Wheat, hard, medium or soft
Whole grain or flour or bulgur 5.83
Flour, medium or low extraction 5.70
Macaroni, spaghetti, wheat paste 5.70
Bran 6.31
Rice 5.95
Rye, barley, oats 5.83
Nuts, beans and seeds
Peanuts 5.46
Soybeans, seeds, or flour or products thereof 6.25
Tree nuts
Almonds 5.18
Brazil nuts 5.71
Coconuts, chestnuts, tree nuts 5.30
Seed
Sesame, safflower, sunflower 5.30
 Milk and milk products 6.38
Edible fat and edible oil 6.38
Margarine, butter 6.38
Other food 6.25
9) Except as otherwise provided in these Regulations, the amount of vitamins
and minerals may be written on food labels according to the following
criteria:
(a) only vitamins and minerals listed in the Nutrient Reference Value
(NRN); or
(huh)if the vitamins and minerals are not included under paragraph (a),
their content must be in an amount not less than the amount in
reference to the quantity of a food specified in Register II to the Twelfth
Schedule; or
(b) if the vitamins and minerals are not included under paragraph (a) or
(aa), with the written approval of the Director; and
(c) only vitamins and minerals found in no less than 5 perator of the
Nutrient Reference Value (NRN) are supplied through one serving as
stated in the quantity on the label.
10) Numerical information about vitamins and minerals must be expressed in
metric units per 100g or per 100ml or per package if the package contains
only one portion and one serving as stated in the quantity on the label. In
addition, this information can be expressed as a percentage of the
Nutrient Reference Value (NRN) per 100g or per 100ml or per package if
the package only contains one portion of one serving as stated in the
quantity on the label.
If the numerical information about the vitamins and minerals has been
expressed as a percentage of the Nutrient Reference Value (NRN), the
following Nutrient Reference Value (NRN) should be used for labeling
purposes: Nutrient Reference Value (NRN) Vitamin A (µg) 800
Vitamin D (µg) 5
Vitamin C (mg) 60
Vitamin E (mg) 10
Thiamine (mg) 1.4
Riboflavin (mg) 1.6
 Niacin (mg) 18
Vitamin B6 (mg) 2
Folic acid (µg) 200
Vitamin B12 (µg) 1
Calcium (mg) 800
Magnesium (mg) 300
Iron (mg) 14
Zinc (mg) 15
Iodine (µg) 150
Choline (mg) 550
11) So the amount of cholesterol and sodium, or dietary fiber can be written
on the food package label in the following way:
(a) the amount of cholesterol and sodium must be stated in mg per 100g or
per 100ml or per package if the package contains only one portion and
one serving as stated in the quantity on the label; and
(b) the amount of dietary fiber should be stated in g per 100g or per 100ml
or per package if the package contains only one portion and one
serving as stated in the quantity on the label.
12) If a food other than the food specified in subregulation (2) contains
nutrition labelling, subregulation (3) shall apply to that labelling.
13) If a food makes a nutrition claim, it is also mandatory to include nutrition
labeling as specified in subregulation (3) and the amount of any other
nutrients for which a nutrition claim is made in respect of the food.

 Nutrient Content Statement. (REGULATION 18C)

1) In these Regulations, "nutrient content statement" means a nutrition
statement that describes the level of nutrients contained in a food.
2) When nutrient content declarations or synonymous declarations listed in
Register I and Register II to Fifth Schedule A are made, the conditions
specified in that Register for that declaration shall apply.
3) If a food is naturally low in content or free from the nutrients that are the
subject of the declaration, the term that describes the level of that nutrient
should not precede the name of the food but should be in the following
 form, that is, "food that is low in (name of nutrients)" or "free food (nutrient
name)".

 Nutrient Comparison Statement. (REGULATION 18D)

1) In these Regulations, "nutrient comparison statement" means a statement
comparing the nutrient level or energy value of two or more foods.
2) Therefore, a statement can be written on the label of a food package that
compares the level of nutrients in the food with the level of nutrients in the
food referred to in the following words or any other word that carries the
same meaning, that is, "reduced", "less than", "a little", "more", "more than",
"light" or "extra".
3) For the purposes of subregulation (2), nutrient comparison statements may
only be used on food-based labels as sold, taking into account the further
preparation required for consumption if relevant, in accordance with the
instructions for use on the label and subject to the following conditions:
(a) the food being compared must be different versions of the same or
similar food and the food being compared must be clearly identified;
(b) a statement of the total difference in energy value or nutrient content
shall be provided and the following information shall be placed close to
the nutrient comparison statement:
(i) the total difference in relation to the same quantity, expressed as a
percentage, fraction or absolute amount and full details of the
comparison should be given; and
(ii) the identity of the food with which the food is compared and the
food must be described in a way that can be easily identified by the
consumer; and
(c) the comparison must be based on a relative difference of at least 25
percent in energy value or nutrient content, except for micronutrients
where a 10 percent difference in Nutrient Reference Value (NRN) is
acceptable, between the foods being compared and a minimum
absolute difference in energy value or nutrient content which is equal to
or more than the value necessary to be recognized as "low" or as a
"source" in Register I and II to the Fifth Schedule A.
 Nutrient Function Statement. (REGULATION 18E)
1) In these Regulations, "nutrient function statement" means a nutrition
statement that describes the physiological role of nutrients in the growth,
development and normal functioning of the body.
2) Nutrient function claims must not imply or include any statement to the
effect that the nutrient is capable of curing or treating or protecting against
disease.
3) No label describing any food may include any statement related to the
function of nutrients in the body unless the food for which the statement of
nutrient function is made must contain at least the amount of nutrients at
the level considered as a source of that nutrient for the reference amount
as which is stated in Register II of the Fifth Schedule A
4) Unless otherwise provided in these Regulations, only the following nutrient
function claims or any other words that carry the same meaning are
permitted:
(a) Folic acid:
(i) Folic acid is extremely important for cell growth and division;
(ii) Folate plays a role in the formation of red blood cells;
(iii) Folate helps maintain fetal growth and development;
(b) Sialic acid:
Sialic acid is an important component of brain tissue;
(c) Iron:
(i) Iron is a factor in the formation of red blood cells;
(ii) Iron is a component of hemoglobin in red blood cells that transports
oxygen throughout the body;

(d) Inulin and oligofructose (fructo-oligosaccharides):

(i) Inulin helps increase intestinal bifidobacteria and helps maintain a
good intestinal environment;
(ii) Oligofructose (fructo-oligosaccharide) helps increase intestinal
bifidobacteria and helps maintain a good intestinal environment;
(iii) Inulin is bifidogenic;
(iv) Oligofructose (fructo-oligosaccharide) is bifidogenic;
(e) Iodine:
Iodine is very important for the formation of thyroid hormones;
(f) Calcium:
Calcium helps in the development of strong bones and teeth;
(g) Magnesium:
Magnesium promotes the absorption and retention of calcium;
(h) Niacin:
Niacin is needed to release energy from protein, fat and carbohydrates;
(i) Protein:
(i) Protein helps build and repair body tissue;
(ii) Protein is extremely important for growth and development;
(iii) Proteins provide the amino acids needed for protein synthesis
(j) Oat soluble fiber (β-glucan):
Oat soluble fiber (β-glucan) helps lower or reduce cholesterol;
(k) Plant sterols or plant stanols:
Plant sterols or plant stanols help lower or reduce cholesterol;
(l) Vitamin A:
(i) Vitamin A helps maintain the health of the skin and mucous
membranes;
(ii) Vitamin A is very important for eye function;

(m) Vitamin B1/Thiamine:

Vitamin B1/Thiamine is needed to release energy from carbohydrates;
(n) Vitamin B2/Riboflavin:
Vitamin B2/Riboflavin is needed to release energy from proteins, fats
and carbohydrates;
(o) Vitamin B12/Cyanocobalamin:
Vitamin B12/Cyanocobalamin is needed to produce red blood cells;
(p) Vitamin C:
(i) Vitamin C increases the absorption of iron from non-meat sources;
(ii) Vitamin C contributes to the absorption of iron from food;
(q) Vitamin D:
(i) Vitamin D helps the body use calcium and phosphorus;
(r) Iodine:
Iodine is very important for the formation of thyroid hormones;
(s) Calcium:
Calcium helps in the development of strong bones and teeth;
(t) Magnesium:
Magnesium promotes the absorption and retention of calcium;
(u) Niacin:
Niacin is needed to release energy from protein, fat and carbohydrates;
(v) Protein:
(i) Protein helps build and repair body tissue;
(ii) Protein is extremely important for growth and development;
(iii) Proteins provide the amino acids needed for protein synthesis
(w) Oat soluble fiber (β-glucan):
Oat soluble fiber (β-glucan) helps lower or reduce cholesterol;
(x) Plant sterols or plant stanols:
Plant sterols or plant stanols help lower or reduce cholesterol;
(y) Vitamin A:
(i) Vitamin A helps maintain the health of the skin and mucous
membranes;
(ii) Vitamin A is very important for eye function;

(z) Vitamin B1/Thiamine:

Vitamin B1/Thiamine is needed to release energy from carbohydrates;
(aa)Vitamin B2/Riboflavin:
Vitamin B2/Riboflavin is needed to release energy from proteins, fats
and carbohydrates;
(bb)Vitamin B12/Cyanocobalamin:
Vitamin B12/Cyanocobalamin is needed to produce red blood cells;
(cc) Vitamin C:
(i) Vitamin C increases the absorption of iron from non-meat sources;
(ii) Vitamin C contributes to the absorption of iron from food;
(dd)Vitamin D:
(i) Vitamin D helps the body use calcium and phosphorus;
 (ii) Vitamin D is necessary for the absorption and use of calcium and
phosphorus;
(ee)Vitamin E:
Vitamin E protects fats in body tissues from oxidation;
(ff) Zinc:
Zinc is extremely important for growth.
5) No label on a package containing any food may show a nutrient function
claim except as permitted in these regulations or with the prior written
approval of the Director.
COMPLIANCE OF INSTANT NOODLE RAMEN PACKAGING WITH
LABELING LAW
Information Is there Law Description Picture

The actual name of

the food or a
MS 1500 (Clause description of the
4.7.5) FOOD food containing
REGULATION the common
The name of
 (Details in name of the main
the food
Labeling ingredient.
[REGULATIONThe information in
11 the picture shows chart12 Front End
PARAGRAPH (1) the name of the Packaging
(a)]) product clearly
written, and there
is a company
logo.

chart13 Produ
name
A statement of the
net weight or
MS 1500 (Clause volume or the
4.7.5) FOOD minimum number
of contents of the
Quantity  REGULATION package;
(Details In In the case of food
packed in liquid, chart15 Product Quantity
Labeling a statement of
[REGULATION the minimum toss
11 weight of the
PARAGRAPH (1) food. In the picture it
(i)(ia)]) says that the
quantity is 140g.

If the food consists

of two or more
 COMPLIANCE OF INSTANT NOODLE RAMEN PACKAGING WITH
LABELING LAW
ingredients, other
than water, food
additives and
added nutrients,
MS 1500 (Clause
the actual name
4.7.5) FOOD
of each
Ingredients  REGULATION
ingredient in
(Details In
descending order chart17 List of Product
Labeling
of weight and, Ingredients
[REGULATION
where required
11
by these
PARAGRAPH (1)
(e)]) Regulations, a
statement of the
amount the
ingredients.
In the package
there are
ingredients listed
on the front of the
package.
 In the case of food
manufactured or
packed in this
country, the
name and
business address
of the
manufacturer or
MS 1500 (Clause packer, or the
chart19 Company Name and
Company 4.7.5) FOOD owner of the right
Address
Name and  REGULATION to manufacture
Address (Details in or pack or the
Labeling agent of any of
[REGULATION them; and in the
11 case of imported
PARAGRAPH (1) food, the name
(j)])
and business
address of the
manufacturer or
packer or owner
of the right to
manufacture, or
the agent of any
of them, and the
name and
business address
of the importer in
Malaysia And the
name of the state
from which the
food originates.
In the picture it
is explained that
the manufacturer
 of Buldak
Samyang Ramen
products is a
factory from
South, Korea.

The food specified

in the Fifth
Schedule, when
in a package to
be sold, shall
have or be chart21 Product Date
embossed, on its
MS 1500 (Clause label or
4.7.5) FOOD elsewhere on the
 package, a date
Product Date
REGULATION marking
(Details in according to any
of the options
Labeling specified in sub-
[REGULATION regulation 5.
14 For the purposes of
PARAGRAPH (4) subregulation (4)
(5)(i)])
—
(a) the deadline in
respect of a food
shall
shown in one of the
following forms:
(i) “DEADLINE”
(ii) “USE
BEFORE
(iii) “EAT
BEFORE
(b) the minimum
 durability date in
respect of a food
package shall be
shown in the
following form:
"BEST BEFORE
Provided that if only
the month of a
particular year is
specified, it shall
be deemed that
the final date or
date of minimum
durability, as the
case may be, is
at the end of that
month.
This package has
an expiry date of
22 June 2024,
and a
manufacturing
date of 22
June 2022.
The nutrition
MS 1500 (Clause declaration in this
4.7.5) FOOD regulation
Nutrition  REGULATION includes the
(Details following
In Labeling declaration:
[REGULATION nutrient content
18A,18C declaration
PARAGRAPH Calories 280,
 (3)(a)]) Carbohydrate
42g, Protein 7g,
Cholesterol 0mg,
Sodium 720g,
Potassium
100mg, Calcium
30mg, Iron
0.4mg.

chart23 Nutrition List

Any other
FOOD
particulars
REGULATION
required by these
(Details in
Regulations to
Instructions for Labeling
Use be given in
[REGULATION chart24 Product Back
respect of a
11
particular food.
PARAGRAPH (1)
Contains
(k)])
instructions on chart25 Instructions for Use
how to use and
how to store
 In the case of food
prepared,
produced or
packaged in
FOOD
Malaysia, in
REGULATION
Bahasa
(Language To Be
Language Used Malaysia;
Used)
or in the case ofchart26 Language Used
imported food, in
Bahasa Malaysia
or English.
And the labels on
this package are
all written in
English.

Other Any other

information FOOD
REGULATION particulars
(Details in required by these
Labeling Regulations to
[REGULATION be given in
chart28 Other information
11 respect of a
PARAGRAPH (1) particular food.
(k)]) On the packaging
there is
information about
the contents
used as

Logo FOOD Any other

REGULATION
(Details in Labeling particulars
 [REGULATION required by these
Regulations to
PARAGRAPH (1)
be given in
(k)])
respect of a chart29 Logo
particular food.
In the packaging
there is a
company logo
along with a
confirmation logo
that the product
has been
recognized
as halal

COMPLIANCE OF GARDENIA INSTANT NOODLES PACKAGING WITH THE

LABELING LAW
Information Law Description Pictures
Is there
The actual name of
the food or a
description of the
food containing
MS 1500
the common
(Clause
name of the main
4.7.5) ingredient.
The information in
FOOD
The name of
the picture shows
REGULATION
the food
that the name of
(Details in
the product is
Labeling
clearly written
[REGULATION
using the chart30 Food Name
11
common name
PARAGRAPH
which is
(1)(a)])
Gardenia instant
noodles and
there is a company
logo.
A statement of the
net weight or
volume or the
minimum number
MS 1500 of contents of the
(Clause
package;
4.7.5)
In the case of food chart31 Product Quantity
Quantity FOOD
packed in liquid,
REGULATION
(Details In a statement of
Labeling the minimum
[REGULATION toss weight of the
11 food.
 PARAGRAPH In the picture it is
(1)(i)(ia)]) written that the
quantity or net
weight
is 82g.
If the food consists
of two or more
ingredients, other
than water, food
additives and
MS 1500
added nutrients,
(Clause
the actual name
4.7.5)
of each
Ingredients FOOD
REGULATION ingredient in
chart32 List of Ingredients
(Details in
descending order
Labeling
of weight and,
[REGULATION
where required
11
by these
PARAGRAPH
Regulations,
(1)(e)])
a statement of
the amount
ingredients.
In the package
there are
ingredients listed
on the back of
the packaging.
And

ingredients
according to the
applicable laws.
 MS 1500 In the case of food
(Clause
manufactured or
4.7.5)
packed in this
FOOD
country, the
REGULATION
(Details in name and
Labeling business address
Company
Name and [REGULATION of the
Address
11 manufactured or
chart33 Company Name
PARAGRAPH packer, or the
And Address
(1)(j)]) owner of the right
to manufacture or
pack or the agent
of any of them;
and in the case
of imported food,
the name and
business address
of the
manufactured or
packed or owner
of the right to
manufacture,or
agent of any of
them, and the
name and
business address
of the importer in
Malaysia And the
name of the state
from which the
food originates.
 The food specified in
the Fifth
Schedule, when in
a package to be
MS 1500 sold, shall have or
(Clause be embossed, on
4.7.5) its label or
Product Date elsewhere on the
FOOD package, a date
REGULATION marking according
(Details in to any of the chart34 Product Minimum
Labeling options specified
in sub- Shelf Life Date
[REGULATIONregulation 5.
14 For the purposes of
PARAGRAPH subregulation (4)
(4)(5)(i)]) —
(a)the deadline
respect of a food
shall shown in
one of the
following forms:
(i) “DEADLINE”
(ii) “USE
BEFORE
(iii) “EAT
BEFORE
(b) the minimum
durability date in
respect of a food
package shall be
shown in the
following form:
"BEST BEFORE
Provided that if only
the month of a
particular year
is
specified, it shall
 be deemed that
the final date or
date of
minimum
durability, as the
case may be, is
at the end of that
month. In this
package there is
a minimum
durability
date/BEST
BEFORE
on 1-11-2024
The nutrition
MS 1500
(Clause declaration in this

4.7.5) regulation

FOOD includes the

REGULATION following
Nutrition (Details in
declaration:
Labeling
nutrient content
[REGULATION
declaration chart35 Nutition Nutrition
18A, 18C
List
PARAGRAPH
(3)(a)])
 Instructions FOOD Any other
for Use
REGULATION particulars
(Details in required by these
Labeling Regulations to be
[REGULATION given in respect
11 of a particular
PARAGRAPH food. chart36 Instructions for Use
(1)(k)]) Contains
instructions on
how to use and
how to store.
FOOD In the case of food
REGULATION
prepared,
(Language To
produced or
Be Used)
packaged in
Language Used
Malaysia, in
Bahasa
Malaysia; or in
the case of
imported food, in
Bahasa Malaysia
or English.
And the label on this
package is written
chart37 Languages Used
in Malay and
English
Other FOOD Any other
information REGULATION
particulars
(Details in
required by these
Labeling
Regulations to be
[REGULATION chart38 Other information
given in respect
11
of a particular
PARAGRAPH
food.
(1)(k)])
On the
 packaging
there is
information about
Allergen
Information and
Food
Additives used.
FOOD In the packaging
REGULATION
(Details in Labeling there is a
[REGULATION company logo

PARAGRAPH (1) along with a

Logo (k)]) confirmation logo
that the product chart39 Logo
has been
recognized as halal
CONCLUSION

In conclusion, food labels function as a communication intermediary with

food producers who want to explain to consumers the benefits of their
products from a health point of view. By understanding the meaning of the
terms contained in the label, we can compare types of food based on factors
such as nutrient content and the quality of the ingredients used. With
nutritional information on the label, the manufacturer is responsible for
carrying out quality assurance procedures so that the information is correct at
all times. The quality of the product is also more guaranteed because the
manufacturer will try to preserve the nutrient content in the product as stated
on the label. In addition, users can compare each product and identify the
best product.
 REFERENCE
https://www.samyangfoods.com/eng/information/company/index.do
https://www.gardenia.com.my/products/numee-gardenia
https://b.cari.com.my/portal.php?mod=view&aid=43395
APPENDICES