What is the labelling requirement for bread sold in a bakery?

Q: What is the labelling requirement for bread sold in a bakery?

Under regulation 6(2) of the Food Regulations , only bread that are baked and loosely packed on site for sale in the premises itself are exempted from regulation 5 of the Food Regulations except the following: (a) tartrazine or colour (102) or colour (FD&C Yellow #5), if it is used in the product (b) net quantity of the food in the package, expressed in terms of net weight (c) the name and address of the manufacturer Bakeries may wish to declare ingredients that may cause hypersensitivity to individuals, on a voluntary basis.

Question

Accepted Answer

Under regulation 6(2) of the Food Regulations, only bread that are baked and loosely packed on site for sale in the premises itself are exempted from regulation 5 of the Food Regulations except the following: (a) tartrazine or colour (102) or colour (FD&C Yellow #5), if it is used in the product (b) net quantity of the food in the package, expressed in terms of net weight (c) the name and address of the manufacturer Bakeries may wish to declare ingredients that may cause hypersensitivity to individuals, on a voluntary basis.

What is the labelling requirement for bread sold in a bakery?

Topics:

Related questions

Are foods packed in small units exempted from the labelling requirements? Are special considerations given for the labelling of foods packed in small units?

Can I use the generic term, “colouring” in place of the actual chemical name to declare the addition of tartrazine in the statement of ingredients for my food product?

Do I need to label food that are prepared in the consumer’s presence?

Can I send my food label / advertisement to SFA for vetting?

Need more help?