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.
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|