Accurate Labeling to Reduce Recall Risk & Protect Brand Image

Central Time
16 May 2017

Full Refund if requested before 7 days (one calendar week) of the course. Transfer of funds to another course if within 7 days.

Day 1 8:00 AM CT- 5:00 PM CT 
Registration begins at 7:30 AM CT
Session 1: Introduction/ Objectives 

  • Labeling and Recall Risk 
  • Statistics 
Session 2: FDA Food Labeling Basics 

  • Food Labeling 101
  • Videos
  • Mislabeling Examples/ Case Studies- an in dept look!
  • Overview of tips and tricks to avoid mislabeling issues
Breakout: The Basics of FDA labeling + Group Activity 
Lunch 12:00 PM- 1:00 PM CT

Session 3: The Basics of USDA Labeling 

Session 4: Canadian Labeling Basics 

  • What’s on the Horizon? A look at the upcoming and recent food labeling changes 
  • Videos 
Session 5: Food Allergens and Labeling (Including FSMA)
 Q&A Session/ Team Discussion. Wrap-up Day 1
Day 2 8:00 AM CT- 5:00 PM CT 

Session 6: Certifications 

  • (Gluten Free, Kosher, Halal, etc.) 
  • GFSI and Other Certification Requirements
Session 7: Recalls- What is expected of you? 

  • Recall Plans
Session 8: Methodology and Approaching for Management of Labeling 
Session 9: Responsibilities and Continuous Improvement for Labeling  
Lunch 12:00 PM- 1:00 PM CT
Interactive Portion: Hands-on Learning 

  • An inside look at where to find applicable regulations, guidance documents, helpful resources, and maximize your online search 
Q&A Session/ Team Discussion. Wrap-up
  • May 23, 2017 - May 24, 2017
    7:30 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.


  • Attendees will learn how to reduce the risk of a food recall due to mislabeling and undeclared allergens
  • Attendees will be equipped with the knowledge and tools to identify and avoid potential mislabeling risks and issues (i.e. lawsuits, product detention & seizure, competitor call-outs, damage to brand image, costly product reformulations and packaging reworks, etc.)
  • Understand the FDA, USDA and Health Canada 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 on finished product specifications




9300 W Bryn Mawr Ave, Rosemont, Illinois, 60018, United States

Registration Item

Registration is no longer open.

Cancellation Policy

Course Schedule


Ami Jo Akins
Ami Jo Akins

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.

Jeffrey Strout
Jeffrey Strout, MPH, RS/REHS, CQA, CHA, CP-FS

Mr. Jeffrey Strout is a former auditor, professional educator and consultant and assists in the development and presentation of public, private and customized short courses for clients throughout the world. He has been training and auditing food safety and quality for over 36 years. He has performed over 7,000 food safety and quality audits covering almost all types of food industries beginning with the farm, through manufacturing and distribution all the way to the store or restaurant. For 26 years, (from 1978 to 2005), Mr. Strout served in the United States Air Force (USAF) as a public health professional who developed a wide range of people management training and staff development programs for Air Force personnel. He co-authored critical food defense guidance for the USAF, which after September 11, 2001, was adopted by the Food and Drug Administration and the US Department of Agriculture as well as most of the food industry. He has taught numerous facilities on how to perform a food vulnerability assessment to protect against intentional contamination.

His strengths in Food Safety and Food Defense led to his selection while at Andrews AFB, to being responsible for Food Safety for Air Force One and the Executive USAF Fleet Service. His stellar performance throughout his career, led to his selection as the Career Field Manager Consultant for the USAF Public Health field where he was responsible for the professional development of over 1,400 food safety active duty, Air National Guard and Reserve professionals around the globe. He helped bring seafood HACCP to the Air Force Commissary system with the development of the seafood departments in the commissary stores worldwide. This system was later developed into the Defense Commissary Agency program.

Upon retiring from the military, he founded and serves as president of Public Health Solutions, Inc. He was a facilitator (2006 – 2013) for the Federal Food Safety Coalition where 17 Federal agencies come together to talk food safety and Food Defense.

Mr. Strout is an accomplished professional educator. He has been training HACCP since 1987. He has been an auditor for Good Manufacturing Practices (GMP), HACCP and Safe Quality Foods (SQF) audits. Mr. Strout also is an Approved Training Provider (ATP) and consultant for the British etail Consortium (BRC) Standard. He brings a unique auditor perspective to all training programs. Mr. Strout has been performing audits, training sessions and consulting sessions since 2005 as a contractor for a global leader in food laboratory testing, food safety auditing, education and consulting services, Silliker Inc. (a Division of Merieux NutriSciences). He has assisted food manufacturing, distribution, pet food, seafood, and food packaging companies in building their HACCP based systems and to achieve a fully accredited HACCP certification through the Global Food Safety Initiative (GFSI) benchmarked audit systems. His work often leads to repeated requests for his talents and assistance with many companies recommending his services to their suppliers. His vast experience and talented storytelling abilities have led to the development of a devout following of over 150 people who will take any course he teaches.

Mr. Strout possesses an extensive background in food safety, food defense, employee problem solving, instructional system development, and distance learning. A graduate of William Carey College he holds a Bachelor’ Degree in Science in general studies, as well as a Master’s Degree in Public Health (focus on epidemiology of foodborne illness) from Walden University. In addition, Mr. Strout possesses USAF associate degrees in Environmental Health Technology and Instructional Systems Technology and Military Science.

Mr. Strout is a member of and holds credentials through the National Environmental Health Association (Certified Professional in Food Safety and Registered Sanitarian/Registered Environmental Health Specialist); the American Society for Quality (Certified HACCP Auditor and Certified Quality Auditor); member of the Institute of Food Technologists (IFT); and a member of the Association for Talent Development (ATD) which he is currently working on a credential of Certified Professional in Learning and Performance (CPLP). Mr. Strout also is a Certified Test Proctor for Certified Professional Food Manager tests through Prometric, a world leader in testing and evaluation services and a Certified Test Proctor for Food Safety Exams through the National Registry of Food Safety Professionals.


Hyatt Regency O'Hare
9300 W. Bryn Mawr Ave.
Rosemont, IL 60018
Mérieux NutriSciences Room Rate: $184.00 per night

Event Contact

  • Tuesday May 23rd, 2017 - Wednesday May 24th, 2017
    7:30 am - 5:00 pm

Hetal Patel

Program Manager

Mérieux NutriSciences