All webinars 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.
Training Session 1A - Knowledge Exchange Webinar: 3 hours (8:45 am - 12:00 pm)
Training Session 1B - Knowledge Exchange Webinar: 3 hours (1:00 pm - 4:00 pm)
Practicum Webinar: 3 hours (12:45 pm - 4:00 pm)
*Attendees will need to complete the U.S. FOOD LABELING PRACTICUM 2020 assignment on their own time prior to the live online practicum review session.
This three-part virtual, instructor-led training program provides a comprehensive overview of human food labeling requirements under the authority of the U.S. FDA and compliance considerations. Topics of focus also include the new nutrition facts panel.
- Part One (Sessions 1A and 1B) focuses on knowledge exchange, where attendees are introduced to and walked through U.S. food labeling requirements and can ask questions.
- Part Two is a live online practicum where, as a group, we review the assignments introduced in part one (completed individually). The practicum focuses on the knowledge and skills of managing food labeling requirements.
The Legal Suites’ Mini U.S. Nutrition Labeling Guide is provided as part of the course materials.
At the end of the program, you will have more confidence in managing allergen labeling and better understand:
- The role of various federal agencies, including the Food and Drug Administration (FDA), Federal Trade Commission (FTC) and Custom and Border Protection (CBP), with emphasis on the FDA
- How to organize mandatory label features, like the common name, net content, ingredient list, allergen information, nutrition facts and domicile statement
- Other labeling features such as country of origin, warning statements, storage and handling statements, etc.
- The changes finalized related to mandatory nutrition labeling
- U.S. nutrient content and health claims
- Additional label claims and statements such as natural, non-GMO, gluten-free, etc.
Knowledge Exchange Session Part 1A: Agenda and Training Topics
- GETTING STARTED (FEDERAL): Key authorities and their legislation:
- Roles and responsibilities of the FDA, FTC, CBP, USDA, EPA, TTB, etc.
- Federal government food regulatory structure and how it governs food labeling
- Key legislation
- Compliance resources
- What foods need to be labeled
- Compare and contrast FDA food labeling with USDA and Canadian labelling
- BASIC LABELING: From the package to the label, we cover:
- Key definitions
- Packaging geography (label panels)
- Common name
- Net contents
- Ingredient labeling
- Allergen labeling
- Domicile statement
Knowledge Exchange Session Part 1B: Agenda and Training Topics
- BASIC LABELING: Continued.
- Nutrition labeling (new format)
- OTHER LABELING: Beyond the basic core labeling consideration are additional labeling features that may be mandatory:
- Country of origin
- Cautions and warnings
- Storage statements
- Juice labeling
- Primary recognizable flavors
- BIOENGINEERED FOOD DISCLOSURE STATEMENT: This is a USDA (AMS) labeling requirement for foods that are or contain a bioengineered food.
- NUTRIENT CONTENT CLAIMS BASICS: Intro to nutrient content claims:
- What is permitted and what is not
- HEALTH CLAIMS BASICS: Intro to nutrient health claims:
- Governed in 21 CFR
- Authorized health claims
- Qualified health claims
- Structure and function claims
- OTHER LABEL STATEMENTS:
- Free from
Part Two - Practicum Review Webinar - Agenda and Topics:
- Practicum 1: Compliance fundamentals
- Practicum 2: Labeling basics – main panel
- Practicum 3: Labeling basics – information panel
- Practicum 4: Ingredient labeling case studies
- Practicum 5: Nutrition information
- Set up the values in a U.S. FDA NFT
- Evaluate serving size considerations based on scenarios provided
- Practicum 6: Bioengineered food disclosure
Questions and answers: Open session for reviewing attendees’ questions.
- Dietary supplements
- Infant formula
- Medical foods
- Alcoholic beverages
- Hypoallergenic foods
- State considerations such as those under California’s Prop 65
- Food Inspectors
- Food Safety & Quality Consultants
- Food Safety Personnel
- Food Scientists
- Food Service Personnel
- Food Technologists
- Global Food Safety Personnel
- HACCP Personnel
- Ingredient Suppliers
- Marketing Personnel
- Owners/Operations of Food Business
- Plant Managers/Supervisors
- Product Development Personnel
- Production Managers/Supervisors
- Public Health Inspectors
- R&D Personnel
- Regulatory Authorities & Personnel
NSF is committed to accommodating the learning requirements of all of our stakeholders. If you require special assistance for any reason, please contact firstname.lastname@example.org one week prior to your class.
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..