FDA Serving Size Requirements
FDA RACC tables for 129 food categories and serving size conversion rules.
What does FDA require for serving size on nutrition labels?
This guide focuses specifically on United States of America implementation of serving size requirements through FDA regulations. For a broader understanding of the universal concept of serving size across different countries, see Serving Size.
Why does the US use standardized reference amounts?
In the United States, serving sizes on nutrition labels are not arbitrary—they are calculated from standardized Reference Amounts Customarily Consumed (RACC) established by the FDA based on national food consumption surveys. These reference amounts ensure that similar products have comparable serving sizes, enabling meaningful nutrition comparisons.
Key Regulatory Sources:
- 21 CFR 101.12 - Reference Amounts Customarily Consumed (RACC tables)
- 21 CFR 101.9(b) - Serving Size Conversion Rules
How does a product go from category to label serving size?
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What is RACC and why does it matter?
What is RACC?
RACC (Reference Amount Customarily Consumed) is the FDA's standardized portion representing how much of a food people typically eat at one sitting. The FDA determined these amounts using data from national food consumption surveys.
Key Principle: RACC is based on the edible portion only—bones, shells, seeds, and other inedible components are excluded from the reference amount.
Regulatory Citation: 21 CFR 101.12(a)(6)
| Rule ID | Codifiable Rule | Manufacturer Application |
|---|---|---|
101.12-a1-R1 | RACC values derived from national food consumption surveys | Use FDA's published RACC values; do not calculate your own |
101.12-a6-R1 | RACC based on edible portion only | For bone-in chicken, calculate based on meat weight, not total |
101.12-a7-R1 | RACC based on primary consumption method | Milk RACC = 240 mL (beverage), not amount added to cereal |
Which FDA RACC table applies to my product?
The FDA provides two RACC tables:
| Table | Population | When to Use | Regulatory Citation |
|---|---|---|---|
| Table 1 | Infants and children 1-3 years | Products specifically formulated/marketed for infants or toddlers | 21 CFR 101.12(b) Table 1 |
| Table 2 | General population (4+ years) | All other food products | 21 CFR 101.12(b) Table 2 |
| Rule ID | Codifiable Rule | Manufacturer Application |
|---|---|---|
101.12-a2-R1 | Products for general population use Table 2 RACC | Look up your product category in Table 2 |
101.12-a2-R2 | Products specifically for children under 4 use Table 1 RACC | If marketing to infants/toddlers, use Table 1 values |
101.12-a2-R3 | Table 1 only applies to foods "specially formulated or processed" | A regular food consumed by children still uses Table 2 |
What are the FDA RACC values for each food category?
Table 2: General Food Supply (4+ Years)
The following tables contain the complete RACC values for the general food supply. These are organized by food category for easy reference.
Bakery Products
| Product Category | RACC | Label Statement | Rule ID |
|---|---|---|---|
| Bagels, toaster pastries, muffins (excluding English muffins) | 110 g | __ piece(s) (__ g) | 101.12-b-T2-BAK-R1 |
| Biscuits, croissants, tortillas, soft bread sticks, soft pretzels, corn bread, hush puppies, scones, crumpets, English muffins | 55 g | __ piece(s) (__ g) | 101.12-b-T2-BAK-R1 |
| Breads (excluding sweet quick type), rolls | 50 g | __ piece(s) (__ g) | 101.12-b-T2-BAK-R1 |
| Brownies | 40 g | __ piece(s) (__ g) | 101.12-b-T2-BAK-R1 |
| Cakes, heavyweight (cheesecake; pineapple upside-down; fruit/nut/vegetable cakes 35% or more) | 125 g | __ piece(s) or fractional slice (__ g) | 101.12-b-T2-BAK-R2 |
| Cakes, mediumweight (chemically leavened with/without icing; cupcakes; eclairs) | 80 g | __ piece(s) or fractional slice (__ g) | 101.12-b-T2-BAK-R3 |
| Cakes, lightweight (angel food, chiffon, sponge without icing) | 55 g | __ piece(s) or fractional slice (__ g) | 101.12-b-T2-BAK-R4 |
| Coffee cakes, doughnuts, Danish, sweet rolls, sweet quick breads | 55 g | __ piece(s) (__ g) | 101.12-b-T2-BAK-R1 |
| Cookies | 30 g | __ piece(s) (__ g) | 101.12-b-T2-BAK-R5 |
| Crackers (snack type) | 30 g | __ piece(s) (__ g) | 101.12-b-T2-BAK-R6 |
| Crackers (non-snack), melba toast, hard bread sticks, ice cream cones | 15 g | __ piece(s) (__ g) | 101.12-b-T2-BAK-R7 |
| Croutons | 7 g | __ tbsp(s) (__ g) | 101.12-b-T2-BAK-R8 |
| French toast, crepes, pancakes | 110 g prepared | __ piece(s) (__ g) | 101.12-b-T2-BAK-R9 |
| Grain-based bars (breakfast bars, granola bars, rice cereal bars) | 40 g | __ piece(s) (__ g) | 101.12-b-T2-BAK-R10 |
| Pies, cobblers, fruit crisps, turnovers, pastries | 125 g | __ piece(s) or fractional slice (__ g) | 101.12-b-T2-BAK-R11 |
| Pizza crust | 55 g | __ fractional slice (__ g) | 101.12-b-T2-BAK-R12 |
| Taco shells, hard | 30 g | __ shell(s) (__ g) | 101.12-b-T2-BAK-R13 |
| Waffles | 85 g | __ piece(s) (__ g) | 101.12-b-T2-BAK-R14 |
Cake Density Classification (21 CFR 101.12(b) footnotes 5-7):
- Heavyweight: 10 g or more per cubic inch (fruitcake, cheesecake)
- Mediumweight: 4-10 g per cubic inch (standard layer cakes)
- Lightweight: less than 4 g per cubic inch (angel food, chiffon)
Beverages
| Product Category | RACC | Label Statement | Rule ID |
|---|---|---|---|
| Carbonated and noncarbonated beverages, wine coolers, water | 360 mL | 12 fl oz (360 mL) | 101.12-b-T2-BEV-R1 |
| Coffee or tea, flavored and sweetened | 360 mL prepared | 12 fl oz (360 mL) | 101.12-b-T2-BEV-R2 |
Cereals and Grain Products
| Product Category | RACC | Label Statement | Rule ID |
|---|---|---|---|
| Hot cereals, hominy grits | 1 cup prepared; 40 g plain dry; 55 g flavored dry | __ cup(s) (__ g) | 101.12-b-T2-CER-R1 |
| Ready-to-eat cereals (less than 20 g/cup) | 15 g | __ cup(s) (__ g) | 101.12-b-T2-CER-R2 |
| Ready-to-eat cereals (20-42 g/cup); high fiber (28 g or more fiber/100 g) | 40 g | __ cup(s) (__ g) | 101.12-b-T2-CER-R3 |
| Ready-to-eat cereals (43 g or more/cup); biscuit types | 60 g | __ piece(s) or cup(s) (__ g) | 101.12-b-T2-CER-R4 |
| Bran or wheat germ | 15 g | __ tbsp(s) (__ g) | 101.12-b-T2-CER-R5 |
| Flours or cornmeal | 30 g | __ tbsp(s) or cup(s) (__ g) | 101.12-b-T2-CER-R6 |
| Grains (rice, barley, plain) | 140 g prepared; 45 g dry | __ cup(s) (__ g) | 101.12-b-T2-CER-R7 |
| Pastas, plain | 140 g prepared; 55 g dry | __ cup(s) (__ g) | 101.12-b-T2-CER-R8 |
| Pastas, dry ready-to-eat (fried chow mein noodles) | 25 g | __ cup(s) (__ g) | 101.12-b-T2-CER-R9 |
| Starches (cornstarch, potato starch, tapioca) | 10 g | __ tbsp (__ g) | 101.12-b-T2-CER-R10 |
| Stuffing | 100 g | __ cup(s) (__ g) | 101.12-b-T2-CER-R11 |
Cereal Density Rule (21 CFR 101.12(b)):
To determine which RACC applies to ready-to-eat cereal, weigh 1 cup of the cereal:
- less than 20 g/cup: Use 15 g RACC (very light, puffed cereals)
- 20-42 g/cup: Use 40 g RACC (medium-density cereals)
- 43 g or more/cup: Use 60 g RACC (dense cereals like granola)
Exception: High-fiber cereals (28 g or more fiber per 100 g) always use 40 g RACC regardless of density.
Dairy Products and Substitutes
| Product Category | RACC | Label Statement | Rule ID |
|---|---|---|---|
| Cheese, cottage | 110 g | __ cup (__ g) | 101.12-b-T2-DAI-R1 |
| Cheese, ingredient type (ricotta, dry cottage) | 55 g | __ cup (__ g) | 101.12-b-T2-DAI-R2 |
| Cheese, grated hard (Parmesan, Romano) | 5 g | __ tbsp (__ g) | 101.12-b-T2-DAI-R3 |
| Cheese, all others (including cream cheese, cheese spread) | 30 g | __ piece(s) or tbsp(s) (__ g) | 101.12-b-T2-DAI-R4 |
| Cream or cream substitutes, fluid | 15 mL | 1 tbsp (15 mL) | 101.12-b-T2-DAI-R5 |
| Cream or cream substitutes, powder | 2 g | __ tsp (__ g) | 101.12-b-T2-DAI-R6 |
| Cream, half and half | 30 mL | 2 tbsp (30 mL) | 101.12-b-T2-DAI-R7 |
| Eggnog | 120 mL | 1/2 cup (120 mL) | 101.12-b-T2-DAI-R8 |
| Milk, condensed, undiluted | 30 mL | 2 tbsp (30 mL) | 101.12-b-T2-DAI-R9 |
| Milk, evaporated, undiluted | 30 mL | 2 tbsp (30 mL) | 101.12-b-T2-DAI-R10 |
| Milk, milk-based drinks, soy beverage | 240 mL | 1 cup (240 mL) | 101.12-b-T2-DAI-R11 |
| Shakes or shake substitutes | 240 mL | 1 cup (240 mL) | 101.12-b-T2-DAI-R12 |
| Sour cream | 30 g | __ tbsp (__ g) | 101.12-b-T2-DAI-R13 |
| Yogurt | 170 g | __ cup (__ g) | 101.12-b-T2-DAI-R14 |
Desserts
| Product Category | RACC | Label Statement | Rule ID |
|---|---|---|---|
| Ice cream, frozen yogurt, sherbet, frozen pops | 2/3 cup | 2/3 cup (__ g) or __ piece(s) (__ g) | 101.12-b-T2-DES-R1 |
| Sundae | 1 cup | 1 cup (__ g) | 101.12-b-T2-DES-R2 |
| Custards, gelatin, pudding | 1/2 cup prepared | __ piece(s) or 1/2 cup (__ g) | 101.12-b-T2-DES-R3 |
Dessert Toppings and Fillings
| Product Category | RACC | Label Statement | Rule ID |
|---|---|---|---|
| Cake frostings or icings | 2 tbsp | __ tbsp(s) (__ g) | 101.12-b-T2-TOP-R1 |
| Other dessert toppings (syrups, whipped cream, nuts) | 2 tbsp | 2 tbsp (__ g) | 101.12-b-T2-TOP-R2 |
| Pie fillings | 85 g | __ cup(s) (__ g) | 101.12-b-T2-TOP-R3 |
Eggs and Egg Substitutes
| Product Category | RACC | Label Statement | Rule ID |
|---|---|---|---|
| Egg mixtures (scrambled, omelets, egg foo young) | 110 g | __ piece(s) or cup(s) (__ g) | 101.12-b-T2-EGG-R1 |
| Eggs (all sizes) | 50 g | 1 large, medium, etc. (__ g) | 101.12-b-T2-EGG-R2 |
| Egg substitutes | Amount to make 1 large (50 g) egg | __ cup(s) (__ g) | 101.12-b-T2-EGG-R3 |
Fats and Oils
| Product Category | RACC | Label Statement | Rule ID |
|---|---|---|---|
| Butter, margarine, oil, shortening | 1 tbsp | 1 tbsp (__ g) | 101.12-b-T2-FAT-R1 |
| Butter replacement, powder | 2 g | __ tsp(s) (__ g) | 101.12-b-T2-FAT-R2 |
| Dressings for salads | 30 g | __ tbsp (__ g) | 101.12-b-T2-FAT-R3 |
| Mayonnaise, sandwich spreads, mayonnaise-type dressings | 15 g | __ tbsp (__ g) | 101.12-b-T2-FAT-R4 |
| Spray types | 0.25 g | About __ seconds spray (__ g) | 101.12-b-T2-FAT-R5 |
Fish, Shellfish, Game Meats, and Substitutes
| Product Category | RACC | Label Statement | Rule ID |
|---|---|---|---|
| Bacon substitutes, anchovies, anchovy paste, caviar | 15 g | __ piece(s) or tbsp(s) (__ g) | 101.12-b-T2-FSH-R1 |
| Dried (jerky) | 30 g | __ piece(s) (__ g) | 101.12-b-T2-FSH-R2 |
| Entrees with sauce (fish with cream sauce) | 140 g cooked | __ cup(s) (__ g) | 101.12-b-T2-FSH-R3 |
| Entrees without sauce (plain/fried fish, fish cakes) | 85 g cooked; 110 g uncooked | __ piece(s) or cup(s) (__ g) | 101.12-b-T2-FSH-R4 |
| Fish, shellfish, game meat, canned | 85 g | __ piece(s) or cup(s) (__ g) | 101.12-b-T2-FSH-R5 |
| Substitute for luncheon meat, sausages, frankfurters | 55 g | __ piece(s) or cup(s) (__ g) | 101.12-b-T2-FSH-R6 |
| Smoked or pickled fish, shellfish, game meat | 55 g | __ piece(s) or cup(s) (__ g) | 101.12-b-T2-FSH-R7 |
Fruits and Fruit Juices
| Product Category | RACC | Label Statement | Rule ID |
|---|---|---|---|
| Candied or pickled fruits | 30 g | __ piece(s) (__ g) | 101.12-b-T2-FRU-R1 |
| Dried fruits | 40 g | __ piece(s) or cup(s) (__ g) | 101.12-b-T2-FRU-R2 |
| Fruits for garnish (maraschino cherries) | 4 g | 1 cherry (__ g) | 101.12-b-T2-FRU-R3 |
| Fruit relishes (cranberry sauce) | 70 g | __ cup(s) (__ g) | 101.12-b-T2-FRU-R4 |
| Fruits used as ingredients (avocado, lemon, lime, cranberries) | 50 g | __ piece(s) or cup(s) (__ g) | 101.12-b-T2-FRU-R5 |
| Watermelon | 280 g | __ piece(s) or cup(s) (__ g) | 101.12-b-T2-FRU-R6 |
| All other fruits (fresh, canned, frozen) | 140 g | __ piece(s) or cup(s) (__ g) | 101.12-b-T2-FRU-R7 |
| Juices, nectars, fruit drinks | 240 mL | 8 fl oz (240 mL) | 101.12-b-T2-FRU-R8 |
| Juices used as ingredients (lemon juice, lime juice) | 5 mL | 1 tsp (5 mL) | 101.12-b-T2-FRU-R9 |
Legumes
| Product Category | RACC | Label Statement | Rule ID |
|---|---|---|---|
| Tofu, tempeh | 85 g | __ piece(s) (__ g) | 101.12-b-T2-LEG-R1 |
| Beans, plain or in sauce | 130 g (in sauce/liquid); 90 g (others prepared); 35 g dry | __ cup (__ g) | 101.12-b-T2-LEG-R2 |
Mixed Dishes
| Product Category | RACC | Label Statement | Rule ID |
|---|---|---|---|
| Appetizers, hors d'oeuvres, mini mixed dishes | 85 g; add 35 g for sauce topping | __ piece(s) (__ g) | 101.12-b-T2-MIX-R1 |
| Cup-measurable (casseroles, stews, mac and cheese) | 1 cup | 1 cup (__ g) | 101.12-b-T2-MIX-R2 |
| Not cup-measurable (burritos, pizza, sandwiches) | 140 g; add 55 g for sauce topping | __ piece(s) or fractional slice (__ g) | 101.12-b-T2-MIX-R3 |
Pizza Sauce Note (21 CFR 101.12(b) footnote 13):
Pizza sauce is considered part of the pizza, not a sauce topping. The +55 g sauce addition does not apply to standard pizza.
Nuts and Seeds
| Product Category | RACC | Label Statement | Rule ID |
|---|---|---|---|
| Nuts, seeds, and mixtures (whole, sliced, chopped) | 30 g | __ piece(s) or tbsp(s) or cup(s) (__ g) | 101.12-b-T2-NUT-R1 |
| Nut and seed butters, pastes, creams | 2 tbsp | 2 tbsp (__ g) | 101.12-b-T2-NUT-R2 |
| Coconut, nut and seed flours | 15 g | __ tbsp(s) or cup (__ g) | 101.12-b-T2-NUT-R3 |
Potatoes and Sweet Potatoes
| Product Category | RACC | Label Statement | Rule ID |
|---|---|---|---|
| French fries, hash browns, skins, pancakes | 70 g prepared; 85 g frozen unprepared | __ piece(s) (__ g) | 101.12-b-T2-POT-R1 |
| Mashed, candied, stuffed, or with sauce | 140 g | __ piece(s) or cup(s) (__ g) | 101.12-b-T2-POT-R2 |
| Plain (fresh/frozen 110 g; vacuum 125 g; canned 160 g) | varies | __ piece(s) or cup(s) (__ g) | 101.12-b-T2-POT-R3 |
Salads
| Product Category | RACC | Label Statement | Rule ID |
|---|---|---|---|
| Gelatin salad | 120 g | __ cup (__ g) | 101.12-b-T2-SAL-R1 |
| Pasta or potato salad | 140 g | __ cup(s) (__ g) | 101.12-b-T2-SAL-R2 |
| All other salads (egg, tuna, bean, fruit, vegetable) | 100 g | __ cup(s) (__ g) | 101.12-b-T2-SAL-R3 |
Sauces, Dips, Gravies, and Condiments
| Product Category | RACC | Label Statement | Rule ID |
|---|---|---|---|
| Dipping sauces, all dips (salsa, bean dips, BBQ sauce) | 2 tbsp | 2 tbsp (__ g) | 101.12-b-T2-SAU-R1 |
| Major entree sauces (spaghetti sauce) | 125 g | __ cup (__ g) | 101.12-b-T2-SAU-R2 |
| Minor entree sauces (pizza sauce, Alfredo, gravy) | 1/4 cup | 1/4 cup (__ g) | 101.12-b-T2-SAU-R3 |
| Major condiments (ketchup, soy sauce, vinegar) | 1 tbsp | 1 tbsp (__ g) | 101.12-b-T2-SAU-R4 |
| Minor condiments (hot sauce, mustard, Worcestershire) | 1 tsp | 1 tsp (__ g) | 101.12-b-T2-SAU-R5 |
Snacks
| Product Category | RACC | Label Statement | Rule ID |
|---|---|---|---|
| All varieties (chips, pretzels, popcorn, extruded snacks) | 30 g | __ cup(s) or piece(s) (__ g) | 101.12-b-T2-SNK-R1 |
Soups
| Product Category | RACC | Label Statement | Rule ID |
|---|---|---|---|
| All varieties | 245 g | __ cup (__ g) | 101.12-b-T2-SOU-R1 |
| Dry soup mixes, bouillon | Amount to make 245 g | __ cup (__ g) | 101.12-b-T2-SOU-R2 |
Sugars and Sweets
| Product Category | RACC | Label Statement | Rule ID |
|---|---|---|---|
| Baking candies (chips) | 15 g | __ piece(s) or tbsp(s) (__ g) | 101.12-b-T2-SWE-R1 |
| Hard candies, breath mints | 2 g | __ piece(s) (__ g) | 101.12-b-T2-SWE-R2 |
| Hard candies, roll-type mini in dispensers | 5 g | __ piece(s) (__ g) | 101.12-b-T2-SWE-R3 |
| Hard candies, others; liquid candies | 15 g (15 mL for liquid) | __ piece(s) (__ g) | 101.12-b-T2-SWE-R4 |
| All other candies | 30 g | __ piece(s) (__ g) | 101.12-b-T2-SWE-R5 |
| Honey, jams, jellies, fruit butter, molasses | 1 tbsp | 1 tbsp (__ g) | 101.12-b-T2-SWE-R6 |
| Marshmallows | 30 g | __ cup(s) or piece(s) (__ g) | 101.12-b-T2-SWE-R7 |
| Sugar | 8 g | __ tsp or piece(s) (__ g) | 101.12-b-T2-SWE-R8 |
| Sugar substitutes | Amount equivalent to 8 g sugar | __ tsp(s) or drop(s) (__ g) | 101.12-b-T2-SWE-R9 |
| Syrups | 30 mL | 2 tbsp (30 mL) | 101.12-b-T2-SWE-R10 |
Vegetables
| Product Category | RACC | Label Statement | Rule ID |
|---|---|---|---|
| Dried vegetables, sun-dried tomatoes | 5 g; add 5 g if in oil | __ piece(s) or cup(s) (__ g) | 101.12-b-T2-VEG-R1 |
| Dried seaweed sheets | 3 g | __ piece(s) (__ g) | 101.12-b-T2-VEG-R2 |
| Garnish vegetables (parsley, pimento) | 4 g | __ piece(s) or tbsp(s) (__ g) | 101.12-b-T2-VEG-R3 |
| Chili/jalapeno/hot peppers, green onion | 30 g | __ piece(s) or cup(s) (__ g) | 101.12-b-T2-VEG-R4 |
| All other vegetables without sauce | 85 g fresh/frozen; 95 g vacuum; 130 g canned | __ piece(s) or cup(s) (__ g) | 101.12-b-T2-VEG-R5 |
| All other vegetables with sauce | 110 g | __ piece(s) or cup(s) (__ g) | 101.12-b-T2-VEG-R6 |
| Vegetable juice | 240 mL | 8 fl oz (240 mL) | 101.12-b-T2-VEG-R7 |
| Olives | 15 g | __ piece(s) or tbsp(s) (__ g) | 101.12-b-T2-VEG-R8 |
| Pickles, pickled vegetables | 30 g | 1 oz (28 g/visual unit) | 101.12-b-T2-VEG-R9 |
| Pickle relishes | 15 g | __ tbsp (__ g) | 101.12-b-T2-VEG-R10 |
| Sprouts | 1/4 cup | 1/4 cup (__ g) | 101.12-b-T2-VEG-R11 |
| Vegetable pastes (tomato paste) | 30 g | __ tbsp (__ g) | 101.12-b-T2-VEG-R12 |
| Vegetable sauces/purees (tomato sauce) | 60 g | __ cup (__ g) | 101.12-b-T2-VEG-R13 |
Miscellaneous
| Product Category | RACC | Label Statement | Rule ID |
|---|---|---|---|
| Baking powder, baking soda, pectin | 0.6 g | __ tsp (__ g) | 101.12-b-T2-MIS-R1 |
| Baking decorations | 1 tsp or 4 g | __ piece(s) or 1 tsp (__ g) | 101.12-b-T2-MIS-R2 |
| Batter mixes, bread crumbs | 30 g | __ tbsp(s) or cup(s) (__ g) | 101.12-b-T2-MIS-R3 |
| Chewing gum | 3 g | __ piece(s) (__ g) | 101.12-b-T2-MIS-R4 |
| Cocoa powder, unsweetened | 1 tbsp | 1 tbsp (__ g) | 101.12-b-T2-MIS-R5 |
| Cooking wine | 30 mL | 2 tbsp (30 mL) | 101.12-b-T2-MIS-R6 |
| Salad toppers (bacon bits substitutes) | 7 g | __ tbsp(s) (__ g) | 101.12-b-T2-MIS-R7 |
| Salt, salt substitutes | 1/4 tsp | 1/4 tsp (__ g) | 101.12-b-T2-MIS-R8 |
| Spices, herbs | 1/4 tsp or 0.5 g | 1/4 tsp (__ g) | 101.12-b-T2-MIS-R9 |
How do you convert a RACC value into a label serving size?
Once you've identified the correct RACC for your product, you must convert it to a label serving size following 21 CFR 101.9(b).
Serving Size Decision Tree
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How are discrete units (pieces, slices) expressed as serving sizes?
For products in countable pieces like cookies, muffins, sliced bread, or individually wrapped items.
Regulatory Citation: 21 CFR 101.9(b)(2)(i)
Small Units (50% or less of RACC)
If each unit weighs 50% or less of the RACC, the serving size equals the number of whole units that most closely approximates the RACC.
| Rule ID | Codifiable Rule | Manufacturer Application |
|---|---|---|
101.9b-2iA-R1 | Unit weight 50% or less of RACC: serving = units closest to RACC | Count pieces to approximate RACC |
101.9b-2iA-R2 | Use whole units only | "3 cookies" not "2.5 cookies" |
Example Calculation:
| Step | Value |
|---|---|
| Product | Chocolate chip cookies |
| Unit weight | 10 g each |
| RACC (cookies) | 30 g |
| Calculation | 10 g / 30 g = 33% of RACC |
| Rule applied | 101.9b-2iA-R1 (50% or less of RACC) |
| Serving size | 3 cookies (30 g) |
Medium Units (50-67% of RACC)
If each unit weighs more than 50% but less than 67% of the RACC, the manufacturer may declare either 1 or 2 units as the serving.
| Rule ID | Codifiable Rule | Manufacturer Application |
|---|---|---|
101.9b-2iB-R1 | Unit weight 50-67% of RACC: manufacturer choice of 1 or 2 units | Decide based on product positioning |
101.9b-2iB-R2 | This is the only range with manufacturer discretion | All other ranges have fixed rules |
Example Calculation:
| Step | Value |
|---|---|
| Product | Blueberry muffin |
| Unit weight | 65 g each |
| RACC (muffins) | 110 g |
| Calculation | 65 g / 110 g = 59% of RACC |
| Rule applied | 101.9b-2iB-R1 (50-67% of RACC) |
| Serving size | 1 muffin (65 g) OR 2 muffins (130 g) |
Standard Units (67-200% of RACC)
If each unit weighs 67% or more but less than 200% of the RACC, the serving size shall be 1 unit.
| Rule ID | Codifiable Rule | Manufacturer Application |
|---|---|---|
101.9b-2iC-R1 | Unit weight 67-200% of RACC: serving = 1 unit | No discretion; must be 1 unit |
101.9b-2iC-R2 | Most "normal-sized" products fall in this range | Typical retail portions |
Example Calculation:
| Step | Value |
|---|---|
| Product | Everything bagel |
| Unit weight | 95 g each |
| RACC (bagels) | 110 g |
| Calculation | 95 g / 110 g = 86% of RACC |
| Rule applied | 101.9b-2iC-R1 (67-200% of RACC) |
| Serving size | 1 bagel (95 g) |
Large Units (200-300% of RACC) - Dual Column Required
If each unit weighs 200% to 300% of the RACC, dual-column labeling is required showing both per-serving and per-unit nutrition.
| Rule ID | Codifiable Rule | Manufacturer Application |
|---|---|---|
101.9b-2iD-R1 | Unit weight 200-300% of RACC: serving = amount approximating RACC | Usually a fraction of the unit |
101.9b-2iD-R2 | Dual column nutrition labeling required | Column 1 = per serving, Column 2 = per unit |
101.9b-2iD-R3 | Exemptions for small packages apply | See 21 CFR 101.9(b)(12)(i) |
Example Calculation:
| Step | Value |
|---|---|
| Product | Jumbo muffin |
| Unit weight | 250 g each |
| RACC (muffins) | 110 g |
| Calculation | 250 g / 110 g = 227% of RACC |
| Rule applied | 101.9b-2iD-R1 (200-300% of RACC) |
| Serving size | 1/2 muffin (about 110 g) |
| Label requirement | Dual column: Column 1 per 1/2 muffin, Column 2 per muffin |
How are large discrete items like pizza or cake labeled?
For products that are large units typically divided before eating.
Regulatory Citation: 21 CFR 101.9(b)(2)(ii)
Express the serving size as a fractional slice that most closely approximates the RACC.
Allowed Fractions
Only these fractions are permitted:
| Fraction | Decimal | Typical Use |
|---|---|---|
| 1/2 | 0.500 | Very large products |
| 1/3 | 0.333 | Large products |
| 1/4 | 0.250 | Pizza (RACC 140 g, about 560 g pizza) |
| 1/5 | 0.200 | Medium-large products |
| 1/6 | 0.167 | Medium pies, cakes |
| 1/8 | 0.125 | Standard pies (RACC 125 g) |
| 1/9 | 0.111 | Larger cakes |
| 1/10 | 0.100 | Large cakes |
| 1/12 | 0.083 | Very large cakes |
Fraction Rule (21 CFR 101.9(b)(2)(ii)):
Manufacturers must use 1/2, 1/3, 1/4, 1/5, 1/6, or smaller fractions generated by further division by 2 or 3 only.
Allowed: 1/8 (1/4 divided by 2), 1/9 (1/3 divided by 3), 1/12 (1/6 divided by 2) Not allowed: 1/7, 1/11
| Rule ID | Codifiable Rule | Manufacturer Application |
|---|---|---|
101.9b-2ii-R1 | Large discrete units: serving = fractional slice approximating RACC | "1/8 pie" not "1.5 slices" |
101.9b-2ii-R2 | Allowed fractions: 1/2, 1/3, 1/4, 1/5, 1/6, or divisions by 2 or 3 | 1/8 okay; 1/7 not allowed |
101.9b-2ii-R3 | Applies to mixes that make large units | Cake mix: "1/12 cake" based on prepared RACC |
Example Calculation:
| Step | Value |
|---|---|
| Product | Frozen pizza |
| Total weight | 560 g |
| RACC (pizza) | 140 g |
| Calculation | 560 g / 140 g = 4 slices |
| Fraction | 1/4 pizza = 140 g (matches RACC) |
| Serving size | 1/4 pizza (140 g) |
How are bulk products expressed as serving sizes?
For non-discrete products measured by volume or weight.
Regulatory Citation: 21 CFR 101.9(b)(2)(iii)
Express the serving size in household measures (cups, tablespoons, teaspoons) that most closely approximate the RACC.
| Rule ID | Codifiable Rule | Manufacturer Application |
|---|---|---|
101.9b-2iii-R1 | Bulk products: serving = household measure approximating RACC | "3/4 cup" not "28 g" |
101.9b-2iii-R2 | Use cups, tablespoons, teaspoons as appropriate | Follow hierarchy in (b)(5) |
What household measures are permitted on nutrition labels?
Which household measures and increments does the FDA allow?
Regulatory Citation: 21 CFR 101.9(b)(5)(i)
| Measure | Allowed Increments | Rule ID |
|---|---|---|
| Cups | 1/4, 1/3, 1/2, 2/3, 3/4, 1, 1 1/4, 1 1/3, etc. | 101.9b-5i-R2 |
| Tablespoons | 1, 1 1/3, 1 1/2, 1 2/3, 2, 3 | 101.9b-5i-R3 |
| Teaspoons | 1/8, 1/4, 1/2, 3/4, 1, 2 | 101.9b-5i-R4 |
| Fluid ounces | Beverages only | 101.9b-5i-R5 |
Increment Rule: Cups use 1/4 or 1/3 cup increments only. You cannot declare "2/5 cup" or "1/6 cup".
How do metric conversions work for serving size declarations?
Regulatory Citation: 21 CFR 101.9(b)(5)(viii)
Standard conversions for FDA labeling purposes:
| Household Measure | Metric Equivalent | Rule ID |
|---|---|---|
| 1 teaspoon | 5 mL | 101.9b-5viii-R1 |
| 1 tablespoon | 15 mL | 101.9b-5viii-R1 |
| 1/4 cup | 60 mL | 101.9b-5viii-R1 |
| 1/3 cup | 80 mL | 101.9b-5viii-R1 |
| 1/2 cup | 120 mL | 101.9b-5viii-R1 |
| 2/3 cup | 160 mL | 101.9b-5viii-R1 |
| 3/4 cup | 180 mL | 101.9b-5viii-R1 |
| 1 cup | 240 mL | 101.9b-5viii-R1 |
| 1 fluid ounce | 30 mL | 101.9b-5viii-R1 |
| 1 ounce (weight) | 28 g | 101.9b-5viii-R1 |
What rounding rules apply to serving size measurements?
Regulatory Citation: 21 CFR 101.9(b)(7)(ii)
| Metric Amount | Rounding Rule | Example | Rule ID |
|---|---|---|---|
| 5 g/mL or more | Nearest whole number | 27.3 g becomes 27 g | 101.9b-7ii-R1 |
| 2 to less than 5 g/mL | Nearest 0.5 g/mL | 3.7 g becomes 3.5 g | 101.9b-7ii-R2 |
| Less than 2 g/mL | 0.1 g/mL increments | 1.23 g becomes 1.2 g | 101.9b-7ii-R3 |
How does the half-way rounding rule work?
Regulatory Citation: 21 CFR 101.9(b)(5)(ix)
When a serving size falls exactly halfway between two increments, round up.
| Rule ID | Codifiable Rule | Example |
|---|---|---|
101.9b-5ix-R1 | Exactly halfway: round up | 2.5 tbsp becomes 3 tbsp |
What qualifies as a single-serving container under FDA rules?
Regulatory Citation: 21 CFR 101.9(b)(6)
A product packaged and sold individually that contains less than 200% of the RACC must be labeled as a single-serving container, with the entire contents as one serving.
What are the size thresholds for single-serving classification?
| Package Contains | Result | Rule ID | Citation |
|---|---|---|---|
| Less than 150% of RACC | 1 serving (entire package) | 101.9b-6-R1 | 101.9(b)(6) |
| 150% to less than 200% of RACC | 1 serving (optional dual column allowed) | 101.9b-6-R2 | 101.9(b)(6) |
| 200% to 300% of RACC | Dual column required | 101.9b-12-R1 | 101.9(b)(12) |
When is a dual-column nutrition label required?
Regulatory Citation: 21 CFR 101.9(b)(12)
For individually sold packages containing 200-300% of RACC:
| Rule ID | Codifiable Rule | Manufacturer Application |
|---|---|---|
101.9b-12-R1 | 200-300% of RACC: dual column required | Column 1 = per serving, Column 2 = per package |
101.9b-12-R2 | First column based on serving size (approximates RACC) | Calculated per (b)(2) |
101.9b-12-R3 | Second column based on entire package | "Per container" |
Example:
| Step | Value |
|---|---|
| Product | Bottled smoothie |
| Package size | 600 mL |
| RACC (milk-based drinks) | 240 mL |
| Calculation | 600 mL / 240 mL = 250% of RACC |
| Rule applied | 101.9b-12-R1 (200-300% of RACC) |
| Serving size | 1 cup (240 mL) |
| Label requirement | Dual column: per cup AND per bottle |
How is servings per container calculated and rounded?
Regulatory Citation: 21 CFR 101.9(b)(8)
How is the servings per container number derived?
Divide the total package contents by the serving size.
What rounding rules apply to servings per container?
| Calculated Servings | Rounding Rule | Example | Rule ID |
|---|---|---|---|
| Less than 2 | Nearest whole number | 1.6 becomes "about 2" | 101.9b-8i-R2 |
| 2 to 5 | Nearest 0.5 | 3.3 becomes "about 3.5" | 101.9b-8i-R1 |
| More than 5 | Nearest whole number | 7.4 becomes "about 7" | 101.9b-8i-R2 |
Use "about" when rounding to indicate approximation.
What special serving size rules apply to specific product types?
How are serving sizes set for meal products and main dishes?
Regulatory Citation: 21 CFR 101.9(b)(3)
Meal Product (21 CFR 101.13(l)):
- Weighs 10 oz (283 g) or more per serving
- Contains 3 portions (40 g each) from 2 or more food groups
- Represented as breakfast, lunch, dinner, or meal
Main Dish Product (21 CFR 101.13(m)):
- Weighs 6 oz (170 g) or more per serving
- Contains 40 g or more from each of 2 or more food groups
- Represented as main dish, entree, or main course
| Rule ID | Codifiable Rule | Manufacturer Application |
|---|---|---|
101.9b-3-R1 | Single-serve meals: serving = entire package (edible portion) | Frozen dinner tray = 1 serving |
101.9b-3-R2 | Multi-serve meals listed in 101.12(b): use that RACC | Look up in Table 2 |
How are serving sizes labeled for variety packs?
Regulatory Citation: 21 CFR 101.9(b)(4)
| Rule ID | Codifiable Rule | Manufacturer Application |
|---|---|---|
101.9b-4-R1 | Variety packs: provide nutrition info for each variety | Cereal variety pack: separate panels for each cereal |
101.9b-4-R2 | Each variety uses its own RACC | Different cereals may have different serving sizes |
How are multi-component products labeled for serving size?
Regulatory Citation: 21 CFR 101.9(b)(5)(vii)
For products with two or more distinct ingredients packaged together (e.g., mac and cheese mix, pancakes and syrup):
| Rule ID | Codifiable Rule | Manufacturer Application |
|---|---|---|
101.9b-5vii-R1 | May declare separately or as composite | Choose clearest presentation |
101.9b-5vii-R2 | Both components should be described | Include visual descriptions |
How is serving size declared when a product requires preparation?
Regulatory Citation: 21 CFR 101.12(c)
| Rule ID | Codifiable Rule | Manufacturer Application |
|---|---|---|
101.12-c-R1 | If only prepared RACC exists: unprepared RACC = amount to make prepared RACC | Dry soup mix: amount to make 245 g soup |
What steps must manufacturers follow to set compliant serving sizes?
Use this checklist when determining serving size for a new product:
- Identify your product category in Table 2 (or Table 1 for infant/toddler products)
- Look up the RACC for that category
- Determine product type:
- Discrete units: Calculate unit weight / RACC percentage
- Large discrete unit: Use fractional slice
- Bulk product: Use household measure
- Apply the appropriate rule based on percentage range
- Select household measure using allowed increments
- Calculate metric equivalent using standard conversions
- Apply rounding rules to metric amount
- Check single-serving threshold if applicable
- Calculate servings per container
- Determine if dual column is required
Regulatory References
Primary Sources
| Document | Description | Link |
|---|---|---|
| 21 CFR 101.9 | Nutrition labeling of food (including serving size rules) | eCFR |
| 21 CFR 101.12 | Reference amounts customarily consumed (RACC tables) | eCFR |
| 21 CFR 101.13 | Nutrient content claims definitions | eCFR |
FDA Guidance Documents
| Document | Description | Link |
|---|---|---|
| Serving Size on the New Nutrition Facts Label | Consumer-focused overview | FDA |
| Guidelines for Determining Metric Equivalents of Household Measures | Technical guidance for manufacturers | FDA |
Related Concepts
- Serving Size - Universal concept overview
- Recommended Daily Intakes - Daily nutrient targets
- FDA Daily Values - RDI and DRV standards
- Nutrition Fact - How serving size appears on labels