Guidelines and Skills on Generating FDA Compliant and Unambiguous Food Labels

Pre Recorded

  • 90 minutes

According to the FDA, the current Nutrition Facts label is more than 20 years old. To ensure that consumers have an access to accurate nutrition information about the foods they are eating, the FDA decided to make changes to the labeling regulations. On May 20, 2016, the FDA announced the new Nutrition Facts label for packaged foods to reflect new scientific information, including the link between diet and chronic diseases such as obesity and heart disease. FDA published the final rules in the Federal Register on May 27, 2016. The FDA also finalized the Nutrition Facts and Supplement Facts Label and Serving Size final rules and set the compliance date for July 26, 2018, with an additional year to comply for manufacturers with annual food sales of less than $10 million.

However, to provide additional time for the food companies to comply with the new regulations, the FDA, on June 13, 2017, announced its intention to extend the compliance dates. Food labeling regulations in the United States are prescriptive and, therefore, require an in-depth knowledge and understanding to enable companies keep up-to-date with the changes to the nutrition facts label. Join this webinar with expert speaker Rotimi Toki, who will focus on up-to-date requirements for food labeling.

Session Highlights: 

  • Product identity

  • Mandatory information display and presentation

  • Allergen declaration

  • Ingredient listing

  • Quantity declaration

  • Nutrition labeling regarding serving sizes

Why You Should Attend:

The webinar will help companies to ensure compliance so as to prevent recall incident due to misbranding errors. The session will provide food manufacturers with detailed guidelines and skills of generating compliant and unambiguous food labels. You will be given an opportunity to discuss specific labeling queries. At the end of the session, you will be able to complete and print compliant labels for your products.

Who Should Attend:

  • Those responsible for designing or managing artwork in companies

  • Exporters of labeled food products to the United States

  • Quality, food safety, technical and NPD personnel in food industries

Ask your question directly from our expert during the Q&A session following the live event.

Rotimi  Toki

Rotimi Toki

Rotimi Toki, is principal of Rottoks Food Safety Management Consulting Services Limited. He has provided services to some of the top brands in food service and manufacturing sectors. Rotimi specializes in Quality Systems Audit, developing an integrated food safety management system based on HACCP principles. He has more than 20 years of experience. He works with industry in applying the principles of quality and food safety management. He has been an integral part of raising industry standard and helping manufacturers achieving Quality certifications.

He has worked at many senior Technical, Operational and Quality levels within the Food Industry in Ireland , Nigeria and the UK, namely, Brian Munro, Cuisine de France, Tesco and Marks & Spencer gaining valuable hands on experience which he bring seamlessly into every training course. Rotimi, is a Food Technologist, a certified food safety trainer and Safefood360 certified partner. He has a Master degree in Food Safety Management from Dublin Institute of Technology.

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