Labeling Requirements and Implications for Foods Marketed in the U.S.
Labeling a food product properly is as important to its legal compliance as manufacturing. Through this introductory course, participants will examine the legal naming of a food product, listing its ingredients (such as flavors), presenting its nutritional details, and making claims related to nutrient content, health effects, and production method.
Registration includes a course manual with copies of presentation slides, continental breakfasts, refreshment breaks, lunches, reception at the end of the first day, and certificate of course completion.
You may be also interested in our Food Regulations Online Course.
Course Length: 2 Days (July 10-11, 2015).
Speaker Bios (PDF)
What Previous Attendees Say:
- This labeling course has exceeded my expectation. I came in expecting that the class would be monotonous, but that was not the case. It was a lot of materials that we covered in 2 days, but at the end I went home with a better understanding about the subject.
- I really enjoyed that the presenters incorporated humor and anecdotes into their presentations, as it made topics that are dry much more interesting.
- Very helpful especially for people that are non-food scientists. Serves as a good guide on issues to look out for in labeling.
You will be able to:
- Understand the specific requirements relative to labeling from both the FDA and USDA perspectives.
- Identify which statements should be made about the nutrients in your food products, including ingredient statements, nutrition labeling requirements, nutrient content claims, health claims and structure/function claims.
- Find the legal references for labeling requirements.
- Learn about label statements that contribute to food safety and promote health and wellness.
- Identify what's next for food label controversies and regulations such as the FDA’s proposed changes to the nutrition facts label.
- Create and evaluate a food label.
- Learn about which types of claims are drawing attention from regulators and civil class action lawsuits.
- Research and Development
- Quality Assurance/Quality Control
- Product Development
- Technical Service
Learning Level: Introductory to Intermediate
Continuing Education Hours: 14
Individuals holding these credentials will earn 14 hours* for completion of this course: Certified Food Scientists; Registered Dietitians; Dietetic Technicians; Certified Research Chefs; Certified Culinary Scientists.
*Subject to change plus or minus one hour based on final agenda.
|Member Type||2 Day Course (July 10-11, 2015)|
|IFT Member through May 29||$630|
|Non-Member through May 29||$795|
|Student Member through May 29||$225|
|IFT Member after May 29||$730|
|Non-Member after May 29||$895|
|Student Member after May 29||$325|