Accurate Labeling to Reduce Recall and Risks

Eastern Time
6 May 2021
Cancellation Policy
• 15+ business days before course date: 100% refund minus $100 registration fee
• 14-7 business days before the course date: 75% refund minus $100 registration fee
• 7 or less business days before the course date: 50% refund minus $100 registration fee
Course transfers are not allowed. If you are unable to send a substitute, please cancel your registration in accordance with the above guidelines to receive a refund.

Day 1 8:00 AM – 5:00 PM
Registration begins at 7:30 AM
Session 1: Introduction/ Objectives
• Objectives
• Labeling and Recall Risk
• Statistics
Session 2: FDA Food Labeling Basics
• Food Labeling 101
• Mislabeling Examples/ Case Studies- an in depth look!
• Activity
Overview of tips and tricks to avoid mislabeling issues (plant controls)
Breakout: The Basics of FDA labeling + Group Activity – What’s wrong with this label?
Lunch 12:00 PM- 1:00 PM
Session 3: The Basics of USDA Labeling – Presentation and a Group Activity
Session 4: Food Allergens and Labeling (Including FSMA)
• Big 8 Discussion
• Primary and Secondary Allergens
• FSMA Implications
• Activity – Identifying Allergens
Session 5: Foreign Labeling Basics
• Canadian Labeling
• EU and Mexico Labeling basics; a brief discussion
• What’s on the Horizon? A look at the upcoming and recent food labeling changes
Q&A Session/ Team Discussion. Wrap-up Day 1
Day 2 8:00 AM – 5:00 PM
Session 6: Certifications
• Identity Preserved Foods (Gluten Free, Kosher, Halal, etc.) – 4 stages (plant, ingredients, product formula/recipe, label)
• GFSI and Other Certification Requirements
Session 7: Recalls- What is expected of you?
• Overview of FDA Recall process with 100% Effectiveness Checks
• Recall Plans
Session 8: Methodology and Approach for Management of Labeling
• Design
• Label warehouse
• Processing controls — where can it all go wrong?
Session 9: Responsibilities and Continuous Improvement for Labeling
• Mock recalls
• Internal audits
Lunch 12:00 PM- 1:00 PM
Interactive Portion: Hands-on Learning
• Handling a recall caused by a labeling issue
• How would you tackle each part?
o Investigation/root cause
o Correction of issue
o CAPA
o Records
• Presentation to group
An inside look at where to find applicable regulations, guidance documents, helpful resources, and maximize your online search – FDA, USDA, Canada, EU, new and current regulations.
Q&A Session/ Team Discussion. Wrap-up

  • May 21, 2019 - May 22, 2019
    8:00 am - 5:00 pm

Accurate labeling and management is a key component of a successful food safety program. Failure to accurately follow Federal food labeling regulations can result in negative consequences such as product recalls, product detention, costly product reformulations and artwork updates, etc. This workshop is designed to provide participants with the necessary knowledge and skills to reduce the risk of product recalls and negative implications due to mislabeling.

Learning Objectives:
• Examine how to reduce the risk of a food recall due to mislabeling and undeclared allergens
• Gain the knowledge and tools to identify and avoid potential mislabeling risks and issues (i.e. lawsuits, product detention & seizure, competitor callouts, damage to brand image, costly product reformulations and packaging reworks, etc.)
• Understand the FDA, USDA and regulatory requirements concerning food labeling
• Learn effective methods for R&D, product development, supplier approval, label control, formulation, and sanitation to ensure accurate labeling
• Address food safety and quality implications and their effect upon finished product specifications

Location

Venue:  

Address:
411 Tower Rd, Ithaca, New York, 14853, United States

Registration Item

Registration is no longer open.

Cancellation Policy

Course Schedule

Presenters

Ami Jo Akins
Ami Jo Akins
ASSOCIATE/ TRAINER
MÉRIEUX NUTRISCIENCES

Ami has over twelve years’ experience in quality assurance and regulatory compliance in bottled water, brewed teas, carbonated beverages and olives/antipastos. She maintained a Pennsylvania State Certified Lab for Microbiology of Drinking Water. She successfully developed several HACCP plans and an SQF Program. She created a complete line of Organic and Nutraceutical beverages for a beverage company. It was her responsibility to determine label accuracy and maintain FDA compliance. Ami is very knowledgeable in HACCP and SQF Implementation. She has assisted our clients in the areas of HACCP Training, SQF Training, SQF Implementation, Interim QA Management and Laboratory Training. She received her B. S. degree in Food and Nutrition Science from Indiana University of Pennsylvania.

Hotel

When
  • Tuesday May 21st, 2019 - Wednesday May 22nd, 2019
    8:00 am - 5:00 pm