The Food Labelling Regulations 1996

The Meat Products And Spreadable Fish Products Regulations 1984
Cured Whole Meat Products

• What types of food are covered by this fact sheet?
• How should these products be labelled?
• Where should prepacked meat products be marked?
• What happens if the product or labels are not correct - will I commit an offence?

What types of food are covered by this fact sheet?

All cooked or uncooked whole meat products, whether prepacked or non-prepacked, including those with added ingredients, which have the appearance of a cut, joint, slice, portion or carcass of cured meat eg Bacon, Ham, Cured Pork, Shoulder, Ham with added gelatine.

How should these products be labelled?

For non-packed products and products prepacked on the premises from where they are sold, they should be labelled as follows:-
With the (A) name of the food (B) and indication of added water and in certain cases minimum meat content (C) categories of certain additives contained in the product.

(A) Name Of The Food

The name must accurately describe the product and if certain ingredients have been used in product preparation they must be given in the name ie Ham with added gelatine, Ham with added milk protein etc. Ingredients which do not have to be given in the name of the product are:-

• Water (added water has to be stated see below for details)
• Curing Salts (see definition below)

Sucrose/Invert Sugar/Glucose/Dextrose/Lactose/Maltose/Glucose Syrup - Used in small quantities in accordance with good manufacturing practice, for sweetening purposes only.

Honey/Maple Syrup/Molasses/Salt herbs or spices used as seasoning/Any food used solely as a garnish or decorative coating Additives - Used in small quantities in accordance with good manufacturing practice.

Hydrolysed proteins/Yeast extracts - Used in small quantities in accordance with good manufacturing practice for flavouring purposes only.

(B) Added Water Content/Minimum Meat Content

1. (i) Cooked cured meat products which have added ingredients include in the name e.g. Ham with added gelatine, or
   
   (ii) Uncooked cured meat products which have added ingredients included in the name and which contain added water in excess of 10% must be labelled with a declaration 'with added water and a minimum meat content percentage e.g. Ham with added gelatine, with added water, minimum X% meat.
   
   
2. Meat products not bearing an indication of added ingredients in the name ie Bacon, Ham etc must be marked or labelled as follows:-
   
   (i) For uncooked cured meat produced ie Bacon, with more than 10% added water, with a declaration in the form 'with not more than Y% added water', where 'Y' is expressed in multiple of 5. For example:- Bacon containing 13% added water would be labelled 'Bacon with not more than 5% added water' i.e. ignore the first 10% and then round up to the nearest multiple of 5. Bacon with less 10% added water does not require this declaration.
   
   (ii) For cooked meat i.e. Ham, with a declaration in the form 'with not more than Z% added water'. where 'Z' is expressed in multiples of 5. For example, Ham containing 8% added water would be declared 'Ham with not more than 10% added water'.
   Please note that Category 2.(i) and (ii) meat products do not require a minimum meat content declaration.

(C) Category Of Additives

With the declaration of any of the following additives contained in the product. Antioxidant, Artificial Sweeteners, Colour, Flavour Enhancer, Flavourings, Preservative.

Where should prepacked meat products be marked?

They must be marked with:-

1. An added water content - to appear either in the name of the product or in immediate proximity thereto.
2. A minimum meat content in certain cases - to appear in immediate proximity to the list of ingredients, or if only one type of meat is used it may appear in the list of ingredients in immediate proximity to the name of that meat.
3. Name of food
4. List of ingredients
5. An indication of minimum durability
6. Any special storage condition and condition for use
7. The name and address of packer, manufacturer or seller
8. particulars of place of origin in certain circumstances
9. Instructions for use
10. An appropriate quantity marking

Please note that these products require comprehensive labels to ensure compliance with the law. You should therefore consult the Fact Sheet No 1 on the Labelling of Prepacked Foods and your local Trading Standards Office before having any label printed.

What happens if the product or labels are not correct - will I commit an offence?

Yes. Failure to comply could result in a fine of up to £5,000 for each contravention.

'Curing Salt' means sodium chloride, potassium chloride, sodium nitrate, potassium nitrate, sodium nitrite or potassium nitrite whether alone or in any combination, except that sodium chloride or potassium chloride alone or a mixture or sodium chloride and potassium chloride alone is to be regarded as a curing salt when used in a meat product only if used in sufficient quantity to have a significant preserving effect on the meat product.

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