Labelling requirements Gp A

1. LABELLINGREQUIRMENTS
LABEL:
 It is a printed information that is branded to the product fro recognition and provides details
information about the product .
 Labelling is the process of providing identification to the product .
 It is a subpart of the branding process and aims providing uniqueness to the product .
 It is simply a printed slip that Is attached to the product
TYPES OF LABELLING :
I. BRAND LABELL.
II. GRAD LABELL.
III. DESCRIPTIVE LABELL.
IV. INFORMATIVE LABELL.

2.  BRAND LEBELL:
 If only brand is used on pakege of a product this is called brand label
.brand itself is expressed in label.
GRADE LABEL:
 Some product have given grade label
 This types od label shows the grade of the product
 It shows the quality of product by words latters or figure

3. DESCRIPTIVE LABEL:
 Descriptive label give information about the feature using instruction security of the
product
INFORMATION LABEL:
Information label give maximum information about the product.
FUNCTION OF LABELLING :
1. DEFINES OF THE
PRODUCT AND INTS
CONTEN.
2. RECOGNITION OF
PRODUCT.
3. ASSORTING OF
PRODUCT.
4. ASSISTS PROMOTION
OF PRODUCT.
5. IN COMPLIANCE WITH
THE LAW .
A label is informative about the products usage
and caution to be taken while using the product
.
Labelling assists in the identification of the
product
Its mean classification or grading of products
according to different categories in the market.
Its give the customer the reasons to purchase
the products
Labels should strictly abide by the law

4. IMPORTANCEY OF
LABELLIN
 Labelling is significant as it fetches customers attention to
purchase the product because of visual appeal’
 It act as promotional tool by highlighting special feature of the
product.
 It promotes the sale of the product as it can make or break the
sale of a product.

5. REQUIRMENT OF LABLLING
ACTIVE INGREDIENT:
USES:
WARNING:
DIRECTION
INACTIVE INGREDIENT :
OTHER INFORMATION
Store at 25 c (68-77 f) protect
Chlorpheniramine maleate
2mg…………antihistamine
Temporarily relieves these symptoms due
to hey fever or other upper respiratory
allergies .like …..sneezing ,runny nose,
Ask a doctor before use if you have
.glaucoma ‘a breathing problem such as
emphysema or chronic bronchitis ,trouble
urinating due to an enlarged prostate
gland
A. ACTIVE INGREDIENT.
B. USES.
C. WARNING.
D. DIRECTION.
E. INACTIE INGREDIENT.
F. OTHER INFORMATION
Ask a doctor or pharmacist before use if you are taking tranqulizer or sedative
.you may get drowsy
.Avoid alcoholic drinks
.alcoholic or sedative and tranquilizer may increase drowsness
Adult and child 12 year and over Take 2 tablets every 4 to 6 time not more
then 12 tablets in 24 hrs
Children 6 years to under 12 years Take 1 tab every 4 to 6hrs
Not more then 6 tab in 24hrs
Children under 6 years Ask a doctor
D&C yellow no 10 lactose ‘magnesium stearate microcrystalliene cellulose
pregelatinizied starch

6. General Labeling Requirements
All product labels must have the following
four required statements:
1.an identity statement
2.a net weight statement
3.a list of ingredients
4.company name and address

7.  General label requirements
 The minimum print size for each of the four required statements is 1/16 inch.
 The product identity and net weight statements must appear on the portion of the label displayed to the consumer.
 The ingredient listing and company name statements must be easy to see on the package label.
 If your company is producing more than 100,000 units annually and has more than 100 employees, nutrition facts
panel may be required. See below for more details.
 If your product contains any of the following, you are required to clearly identify these major allergens: milk, eggs,
fish, crustacean shellfish, tree nuts, peanuts, wheat, or soybeans. See below for more details.
 What is an identity statement?

8.  What is an identity statement:

The common name of the food, or an appropriate
descriptive term.
A fanciful name commonly used by the public is
acceptable when the nature of the food is obvious.
Brand names, trademarks, or product identities that are
misleading will not be allowed (i.e. Mountain Water, when
the water is from a well on the plains).

9. What is Net Weight:
 The net contents are listed in either ounces, pounds, fluid ounces, pints and/or quarts depending on the
consistency of the product and common practice.
 The net weight statement shall have the words Net Weight, or Net Wt. for food products sold by weight. The terms
Fl. oz., or Net_ fl. oz. or Net Contents_ fl. oz. shall be used for products sold by fluid measure.
 The net weight statement must be parallel to the base of the package and shall be in the lower 30% of the label.

10. How do you list ingredients
:
 Ingredients are listed in decreasing order of predominance from most to least. The ingredient with the greatest
quantity is listed first and the least is listed last.
 All of the food ingredients must be listed by their common or usual name.
 If an ingredient you use contains other two or more other ingredients, these must be listed as well

11. Required details to be listed on ingredients:
In the list of ingredients, put the name of the food
source of the major food allergen in parenthesis
after the common or usual name of the ingredient
when that name does not already appear in the
ingredient statement. Example (allergens are listed
in bold for demonstration only; this is not a labeling
requirement)

12. Making therapeutic claims on your label
Making “therapeutic claims” that promote products for the cure,
mitigation, treatment, or prevention of disease is equivalent
to making new drug claims. This requires FDA approval based
on scientific data.

13. CONTIBUTION:
 MUHAMMAD ISMAIL KHAN
 NOOR UL BASAR
 LUQMAN KHAN
 WAQAS AHMAD
 MUJADID