Food Labeling 101- Back to Basics

Central Time
21 Apr 2019
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  7:45 am – 8:00 AM
Session 1: Introduction/ Objectives / Expectations
Session 2: Recent Changes to Food Labeling Laws

Instructional Video

BREAK

Session 3: What is a Food Label or Labeling?

Session 4: The Differences Between USDA and FDA Food Label Requirements

Lunch 12:00 PM- 1:00 PM

Instructional Video

Review of Morning Session

Session 5: Statements of Identity and Breakout Activity

Session 6: Net Contents and Breakout Activity
BREAK

Session 7: Distribution Clause and Country of Origin Statements with Group Activity

Instructional Video
 Q&A Session/ Team Discussion. Wrap-up Day 1

Day 2 8:30 AM – 5:00 PM

Review of yesterday and Q&A Opportunity
Session 8: Ingredient Statements and Allergen Declarations with Group Activity
Session 9: Nutrition Facts Panel

·        New Regulationis

·        Mandatory Declarations

·        Rounding Rules

·        % Daily Values

·        RACCs and Serving Sizes

BREAK
Session 9: Continued

·        Formats

·        Added Sugars Calculations and Group Activity

·        Dietary Fibers and Group Activity

Lunch 12:00 PM- 1:00 PM

Session 10: Food Claims

·        Nutrient Content

·        Health Claims

·        Implied Claims or Undefined

·        Free From Claims

Instructional Video
Review of Five Mandatory Elements and Q&A
BREAK
Final Activity: Creating a Mock Packaged Food Label

·        Introduction

·        Create a Compliant US FDA Food Label

·        Presentation

Team Discussion/Wrap-up
  • March 14, 2019 - March 15, 2019
    8:00 am - 5:00 pm

In today’s regulatory environment, keeping up with the ever evolving rules, regulations and interpretations of the FDA and USDA regarding food labeling can be daunting, especially if one hasn’t had the fundamentals of food label compliance. This workshop is designed to provide participants with the necessary knowledge and skills to understand the basic requirements of food labeling, which are the foundation that all other advanced topics of labeling are based on. Designed for new regulatory professionals, as a basic refresher course, continuing education for the non-technical and even the food label curious, this 2 day course is exactly as the title indicates, Back to Basics.
Learning Objectives:
• Understand the FDA and USDA requirements concerning food labeling
• Gain a basic understanding of the five mandatory elements of a food label
• Learn the regulatory requirements for each of the mandatory elements
• Obtain in-depth knowledge of the updated Nutrition Facts label and required calculations for serving sizes, dual columns, rounding rules and approved ingredient function

Location

Venue:  

Address:
233 N. Michigan Avenue, Suite 800, Chicago, Illinois, 60601, United States

Registration Item

Registration is no longer open.

Cancellation Policy

Course Schedule

Presenters

Abbey Stokes
Abbey Stokes

Abbey is a Labeling Compliance Specialist for Mérieux NutriSciences and is based in Chicago, Illinois. Prior to joining the Mérieux NutriSciences team in November 2016, she worked for three years in product development in the food industry. She is a graduate of Purdue University with a Bachelors of Science in Food Science. As part of the Labeling Compliance and Nutrition Services team, Abbey helps conduct food label reviews for clients and helps with on-boarding of new key accounts. 

Dodi Hanes
Dodi Hanes

Dodi Hanes has more than 30 years of U.S. and Canadian FDA industry experience. She is an ASQ Certified and ISO 9001 Quality Auditor, PCQI trained, SQF certified, and has a proven track record in managing change, technical transfer processes and continuous improvement. Her employment history includes tenures with Cott Beverages and Cliffstar Corporation, Ethox Corp, Life Technologies, Solvay Animal Health, and Smith & Nephew SoloPak. During her career, she has held positions in Product Development, Lab Management, Quality Systems, Quality Control, Quality Assurance and Regulatory Affairs in the pharmaceutical, medical device and food manufacturing industries.

Hotel

Event Contact

When
  • Thursday March 14th, 2019 - Friday March 15th, 2019
    8:00 am - 5:00 pm
Planner

Margaret Ciaccio

Instructional Designer

Merieux NutriSciences

312-938-5351