Product Specification Range
Hi, our product is labeled according to fat content. For example, product X with 17% fat content. So when we developed the product specification of product X, fat content range is 17% - 19%. Recently, we decided to adjust the range to 17 ± 1% to align with other manufacturers. Do you know any regulations that mention maximum allowable variation in test parameters against product declaration? I'm just making sure that we would not violate any rules if we make this changes. Sincerely, Lelou
Where are you selling the product?
For EU purposes there is a guidance document defining accepted tolerances - the fat content for your product would be subject to +/-20%.
Hi pHruit,
We sell the products to Australia, Thailand and EU.
Thank you for the link you provided :thumbup:
You need to check the regulations for the countries you sell and distribute. Some countries may have a standard of identity for the product such as in the US under the USDA.
If there are no set regulatory requirements and you have to develop on your own you start with your process and what it is capable of producing. You also need to keep in mind the testing and what is the normal variance for the testing. Work from there.
Ryan M makes a great point r.e. standards of identity - these would supersede any "generic" tolerance, so for example if you were to sell a semi-skimmed milk then the +/-1.5% tolerance on fat content applicable for nutrition labelling in the EU would be overruled by the more specific definition of the product covered in regulations, and would still have to fall within the 1.5-1.8% range defined for that product.