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Webinar Canada

Virtual

  • Member
    CA$760.00
  • Regular
    CA$900.00
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Program Description

All webinars are delivered in Eastern Time (ET).

This course is available as an on-site offering. Please email us for a quote.

Part One: Knowledge Exchange Webinar: 2.5 hours (November 2, 1:00 - 3:30 pm)

Part Two: Practicum Webinar: 2.5 hours (November 5, 1:00 - 3:30 pm)

Attendees will need to complete the NEW CANADIAN INGREDIENT LABELLING PRACTICUM 2020 assignment on their own time prior to the live online practicum review session.

This two-part virtual, instructor-led training program on Canadian ingredient labelling under the authority of the Canadian Food Inspection Agency (CFIA) covers regulatory modernizations affecting the future of ingredient labelling:

  • The first part focuses on knowledge exchange, where attendees are introduced to and walked through ingredient labelling requirements and can ask questions.
  • The second part is a live online practicum where, as a group, we will review the assignments introduced in part one (completed individually). The practicum focuses on the knowledge and skills in setting up a compliant list of ingredients, allergen and precautionary allergen statements, and includes an open Q&A session.

This program covers fundamental ingredient labelling requirements. The content is framed around the new ingredient labelling rules that are currently set to come into full force on December 14, 2021.

The training provides a better appreciation of Canadian ingredient labelling compliance considerations from principally a federal viewpoint, with focus on the Food and Drugs Act and Regulations. The discussion includes new ingredient labelling formats, sugars-based ingredient nomenclature, allergen labelling, precautionary allergen labelling, etc.

Ingredient labelling is by far the most complex of all labelling subjects. Errors in this area have significant consequences. At the end of the program attendees should feel more comfortable and competent in how to approach ingredient labelling challenges.

This course is an ideal introduction to Canadian ingredient labelling.

Program Benefits

At the end of the program, you will be able to:

  • Be more confident with ingredient and allergen labelling
  • Feel more competent knowing when ingredients are not required to be declared
  • Choose ingredient terminology that addresses compliance considerations
  • Understand the optional rules (such as the use of collective terms and ordering options) that help better organize a list of ingredients
  • Better appreciate resources that help in setting up a compliant ingredient list

Training Topics:

GETTING STARTED:

  • Roles and responsibilities of CFIA and Health Canada
  • Federal government food regulatory structure
  • Modernization overview
  • Important definitions such as available display surface, sugars-based on ingredients, ingredients, components, etc.

COMPLIANCE RESOURCES:

  • Introduction to some essential compliance resources and how use them more effectively

WHAT TO LABEL:

  • What foods are required to declare a list of ingredients
  • Foodservice vs. prepackaged consumer foods
  • Special considerations like sandwiches, etc.

WHERE TO LABEL:

  • Location on ADS (available display surface)
  • Influences of the NFt (Nutrition Facts table) on the list of ingredients
  • Grouping
  • Not on bottom panel

HOW TO LABEL:

  • Ingredients and their components
  • Ingredient generations
  • Ingredient ordering and options
  • Components declarations
  • Component exemptions, when applicable
  • Ingredient nomenclature
  • Ingredient omissions and substitutions
  • Ingredient order variance
  • Formatting:
    • Type height and line spacing
    • Colour
    • Differentiation
  • Sugars-based ingredients
  • Colour nomenclature
  • Allergen, gluten and sulphite labelling
  • Precautionary allergen labelling

Excluded Topics:

  • Natural health products
  • Infant formula
  • Medical foods
Who Should Attend
  • Food Inspectors
  • Food Safety & Quality Consultants
  • Food Safety Personnel
  • Food Scientists
  • Food Service Personnel
  • Food Technologists
  • Global Food Safety Personnel
  • HACCP Personnel
  • Ingredient Suppliers
  • Inspectors
  • Marketing Personnel
  • Nutritionist
  • Owners/Operations of Food Business
  • Plant Managers/Supervisors
  • Product Development Personnel
  • Production Managers/Supervisors
  • Public Health Inspectors
  • R&D Personnel
  • Regulatory Authorities & Personnel
Program Partners
Logistics

NSF is committed to accommodating the learning requirements of all of our stakeholders. If you require special assistance for any reason, please contact nsflearn@nsf.org one week prior to your class.

On-Site Training

This program is available as an onsite offering. Please email us for a quote.