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BEGINNER 101 · 公開 2026-04-28 Updated 2026-04-28

Labeling 101 — A Beginner’s Reference

A beginner-friendly introduction to labeling, with a glossary, quick-reference card, and links to primary authority sources.

要約

A beginner-friendly introduction to labeling, with a glossary, quick-reference card, and links to primary authority sources.

📑 目次
  1. What it is, in one paragraph
  2. The 12 terms you must know
  3. Quick reference card
  4. What to read next
  5. Operator dialogue
    1. 🦉 & 🐣 & 🐮 — A 5-round operator’s dialogue
  6. 🦉ポッポ & 🐣ピヨちゃん & 🐮モーくん — 事業者対話
    1. 無料 MmowW CCP決定樹を試す
  7. Primary sources (national & international authorities)
    1. Related Articles
    2. HACCPを自動化しませんか？

What it is, in one paragraph

Food labelling rules are designed so that the consumer can make a safe choice. In United States, the legally controlling text is the national food labelling standard[2]; cross-border operators must additionally satisfy Codex CXS 1-1985 General Standard for the Labelling of Prepacked Foods[1] and EU 1169/2011 where applicable[3].

The 12 terms you must know

  1. Hazard — defined in Codex Annex II and operationalised by national authorities.
  2. CCP (Critical Control Point) — defined in Codex Annex II and operationalised by national authorities.
  3. PRP (Prerequisite Programme) — defined in Codex Annex II and operationalised by national authorities.
  4. Critical Limit — defined in Codex Annex II and operationalised by national authorities.
  5. Monitoring — defined in Codex Annex II and operationalised by national authorities.
  6. Corrective Action — defined in Codex Annex II and operationalised by national authorities.
  7. Verification — defined in Codex Annex II and operationalised by national authorities.
  8. Validation — defined in Codex Annex II and operationalised by national authorities.
  9. Cross-contamination — defined in Codex Annex II and operationalised by national authorities.
  10. Cross-contact (allergens) — defined in Codex Annex II and operationalised by national authorities.
  11. Time-temperature abuse — defined in Codex Annex II and operationalised by national authorities.
  12. Codex Decision Tree — defined in Codex Annex II and operationalised by national authorities.

Quick reference card

IndicatorBaselineTargetTimeMeasurement
Mandatory field completeness85%100%1 monthPre-print check
Date code legibility90%100%2 weeksRandom pull
Allergen statement accuracy88%100%1 monthRecipe audit
Storage instruction presence80%100%1 monthLabel review
Country-of-origin complianceVariable100%2 monthsDoc audit
🛠️ 関連する無料ツール: Check your food label 無料で試す →

Operator dialogue

🦉 & 🐣 & 🐮 — A 5-round operator’s dialogue

🐣
Piyo: Poppo-san, where does labeling actually start in a real kitchen?
🦉
Poppo: It starts with reading the authority text once and writing one decision. Codex sets the international baseline; your national regulator binds you to a specific value or method.
🐣
Piyo: What if the staff resist the new rule?
🦉
Poppo: Show them the failure mode it prevents and the time it saves. Authority handbooks (FSA SFBB, MHLW small-business guidance) describe the minimum viable system — you adapt, you don’t reinvent.
🐮
Mou: Strong, kind, beautiful: labeling made blissful for everyone in the kitchen.

🦉ポッポ & 🐣ピヨちゃん & 🐮モーくん — 事業者対話

🐣
ピヨちゃん: ポッポ、食品ラベルの情報は誰が決めてるんですか？
🦉
ポッポ: 国際的にはCodex CXS 1-1985が基本枠組み。各国がそれを土台に独自法律を作ってる。
🐣
ピヨちゃん: 日本だと？
🦉
ポッポ: 消費者庁の食品表示法が2015年に統合された法律として施行。それまでは食品衛生法・JAS法・健康増進法に分かれていました。
🐮
モーくん: うちの店もメニューにアレルゲン全部表示。最初は手間だったけど『見やすい』と褒められリピート率上昇🐮
🐣
ピヨちゃん: Nutrition Factsって米国だけですか？
🦉
ポッポ: 形式は国ごとに異なるけど、栄養成分表示はEU 1169/2011でも義務化。日本の食品表示基準でも加工食品で義務。
🐮
モーくん: 強く・優しく・美しく — ラベルは消費者への手紙🐮

無料 MmowW CCP決定樹を試す

メニューのCCPを5分で特定 — Codex CXC 1-1969 Annex IIに準拠、6言語で無料。

無料ツールを開く →

Primary sources (national & international authorities)

  1. FDA — 21 CFR Part 117 Preventive Controls for Human Food. https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-117
  2. FDA — FSMA Implementation Status Report 2023. https://www.fda.gov/food/food-safety-modernization-act-fsma
  3. FDA — Managing Food Safety: Voluntary Use of HACCP Principles 2006. https://www.fda.gov/regulatory-information/search-fda-guidance-documents/managing-food-safety-manual-voluntary-use-haccp-principles
  4. USDA FSIS — HACCP-based regulations (9 CFR 416-417). https://www.fsis.usda.gov/policy/federal-register-rulemaking
  5. CDC — Food Safety Surveillance & Outbreak Reports. https://www.cdc.gov/foodsafety/
  6. FAO — HACCP System and Guidelines for its Application. https://www.fao.org/3/y1390e/y1390e0a.htm
  7. Food Standards Agency (UK) — Annual Report 2024 / SFBB / FHRS. https://www.food.gov.uk/business-guidance/safer-food-better-business

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重要な免責事項： MmowWは食品安全認証機関ではありません。上記の内容は、各国当局の一次ソースから抽出した教育目的のベストプラクティス情報です。Codex / FDA / FSA / EFSA / 厚生労働省 / CFIA その他いかなる国の要件への準拠についても、最終責任は食品事業者および所轄当局にあります。常に一次ソースおよびお住まいの規制当局でご確認ください。情報は公開時点のものであり、その後の規制改定により変更される可能性があります。
🦉
澤井 隆行 — 行政書士

行政書士・MmowW創業者。世界中の食品安全コンプライアンスを極楽にする。

安全で、愛される。