Proposta de uma ferramenta para a elaboração e adequação de rotulagem de alimentos

Abstract

Labeling is considered by public health as an instrument to promote healthy eating and can help fight obesity and chronic non-communicable diseases. The labels are essential for this communication, so the information must be clear to guide in the appropriate choice of food and not using words, images and information that are false or misleading. Thus, this study aims to propose a tool to assist in the preparation and adequacy of the words on food labeling. Research on food labeling was carried out by reading the laws and technical papers where 20 laws were identified that establish the words on the labels and which elements may or may not be described. With that, it was possible to elaborate 14 checklists with objective questions that cover the norms and standards from the general labeling of foods to the specific ones such as the labeling of poultry meat, eggs, bottled water and foods containing gluten, allergens, transgenics and dye tartrazine. It is concluded that the laws are dynamic and it is always necessary to be updated by the inspection sites and that they are often not clear and with this the checklist facilitates the preparation and adaptation of the labels.