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Webinar - CA
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Program Description

All virtual instructor-led training courses are delivered in Eastern Time (ET).

This course is available for Private Team Training; groups of six or more participants recommended for training to be cost-effective. Please email us for a quote.

Day 1 – Knowledge Exchange Webinar: 2.5 hours (12:45 pm - 4:00 pm)
Day 2 – Practicum Webinar*: 2.5 hours (12:45 pm - 4:00 pm)

* Attendees will need to complete the ADVANCED 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 covers advanced Canadian ingredient labelling topics, including working with special ingredients, consolidating and simplifying the list of ingredients, and emphasizing ingredients and ingredients in labelling and advertising.

  • The first part focuses on knowledge exchange, where attendees are introduced to and walked through advanced ingredient labelling topics 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 managing advanced ingredients topics and includes an open Q&A session.

This program was created by popular demand and goes deeper into Canadian ingredient labelling. It builds on the knowledge of ingredients labelling and looks at ingredients claims and representations. Th program covers modernization initiatives planned by CFIA that speaks to advanced ingredient topics like emphasized ingredients and flavours.

This online, virtual instructor-led training program provides a better appreciation of advanced Canadian ingredients labelling topics from principally a federal viewpoint, with focus on the Food and Drugs Act and Regulations. Thinking on Canadian food regulatory modernization now underway in Canada to be included.

This is an ideal next step up from the online, virtual instructor-led Canadian Ingredient Labelling program. Ideally the Canadian Ingredient Labelling program should be completed first. This training course may also be suitable for individuals with at least 3 years’ experience with ingredient labelling.

Program Benefits

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

  • Develop a cleaner looking list of ingredients.
  • Better relate to what CFIA and Health Canada consider to be processing aids.
  • Have more confidence in managing allergen, gluten source and sulphite labelling.
  • Better manage special ingredients such as food additives, novel foods, vitamins and minerals.
  • Better appreciate what is and is not a processing aid.
  • Comprehend what CFIA expects regarding labelling when highlighting the presence of ingredients and flavours in food.
  • Assess the validity of ingredient-related claims, such as natural, no artificial flavours, colours, or preservatives, etc.
  • Have a peak at further advanced ingredient related labelling modernization initiative now in the works.

Part One: Knowledge Exchange Session - Training Topics and Agenda:

  • WORKING THE INGREDIENT LIST - CLEAN LABELLING: Here we will explore applying the rules of ingredient labelling to help reduce redundancies and list size. It is a thorough cleaning effort.
    • Understand how ingredient labelling rules affects your efforts for clean labelling and simplifying your ingredient lists
    • How to best manage sugars-based ingredients
    • What on earth are flavours and how do we declare them
    • Effectively appreciate component listing exceptions
    • Apply the rule of third generation more accurately
    • Ingredient nomenclature options and requirements which may make things prettier
  • SPECIAL INGREDIENTS: Here we look at some unique ingredient considerations.
    • FOOD ADDITIVES: The focus is to better understand food additives and compliance considerations related to them
    • VITAMINS AND MINERALS: Here we explore the unique considerations of these type of ingredients, how to label and when they are permitted in foods.
    • PROCESSING AIDS: Here we review what processing aids are. Several workshop exercises aimed at helping appreciate the complex considerations should help solidify a better understanding.
    • Here we review food allergen, gluten source and sulphite labelling in preparation for further discussion. This is not a reteach of allergen gluten or sulphite labelling.
    • Better appreciate what a “declaration alerting consumers that, due to a risk of cross-contamination, the product may contain the source of a food allergen or gluten” is and how this is to be declared.
    • Let’s talk a bit on the impact of allergen statements on preventive control plans.
  • INGREDIENT RELATED CLAIMS: Making claims for the presence or absence or ingredients or substances has consequences. Here we explore how CFIA views such claims. Ideally, we would like to be on the same page as CFIA.
    • CFIA’S Highlighted Ingredients and Flavours: Here we appreciate highlighting the presence of ingredients and flavours outside a list of ingredients. CFIA’s guidance on this matter is being redrafted. The current guidelines are complex.
      • Similar vs Imitation Ingredients
      • Compositional considerations
      • Providing and presenting clarifying information
      • 100% statements
    • Negative claim general
    • No preservatives
    • No MSG
    • Pure
    • No artificial flavours
    • No artificial colours
    • Natural
    • Made with natural ingredients
    • Gluten free
  • A peak at proposed regulations on emphasizing ingredients and flavours.

Part Two: Practicum Review:

    • Q&A Session

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

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.

Private Team Training

This course is available for Private Team Training; groups of six or more participants recommended for training to be cost-effective. Please email us for a quote.