Food Labeling - The Basics

Designed for those new to food labeling, this course covers:

· Required Labeling Features

· Nutrition Facts Panel Requirements

· How to Determine a Serving Size

· Evaluating Products for Claims

· Using a Checklist to Review Labels for Regulatory Compliance

The course is open to anyone interested in food labeling and is ideal for:

· Those new to food labeling and regulatory positions

· Quality managers who are looking at labeling

· Marketing managers who want to understand the basics of a food label

· Attorneys working with the food industry for the first time

Join us to build a stronger understanding of food labeling and its requirements. The course format, schedule, and completion requirements are outlined below.

This four-week course focuses on a different topic each week:

· Week 1 – Required Labeling Features

· Week 2 – Nutrition Labeling

· Week 3 – Labeling Claims

· Week 4 – Special Labeling Requirements and Reviewing Labels

Each week, participants will watch recorded videos on that week’s topic and then complete a five-question knowledge check on their own. Over the length of the course, five scheduled one-hour Zoom calls will give participants the chance to ask questions and discuss emerging topics related to each week’s content. To complete the course, participants must take part in two of these calls. After finishing the course, participants will receive a certificate of completion by email.

Michelle Wright is an independent food regulatory and labeling consultant who has worked in food labeling since 1995. She has extensive experience with USDA and FDA product labeling, nutrition issues, and claims, and she is the former lead instructor for the Consumer Brands Association Labeling Workshop. Her accomplishments include deciphering Kosher programs, educating companies on import and export procedures, implementing an import system for plants in both Mexico and Canada, developing a policies and procedures management system, and creating response letters for both suppliers and customers. Her work has also included Child Nutrition labeling and developing the required partial quality control (PQC) programs for numerous plants and products. Most recently, she has provided food labeling training for companies both large and small.