STD Calgary Workshops

We are pleased to announce that we will be in Calgary, Alberta this May, 2019 hosting 3 Food Labelling Workshops in partnership with NSF Canada.  If you're interested in attending these workshops, please save the date until further details are made available, as these workshops fill up quickly.  If you have questions about these workshops, feel free to contact us at This email address is being protected from spambots. You need JavaScript enabled to view it.

Learn more about each of workshop:

Canadian Ingredient Labelling

Program Description
Preparing and properly declaring a list of ingredients is one of the most challenging requirements in food labelling. Are you confident in the regulatory compliance of your existing or new ingredient listing? This program focuses on the requirements of the Food and Drug Regulations , including new Health Canada regulatory amendments introduced in December 2016, that govern all foods and beverages sold in Canada. Attendees of both the Canadian Nutrition and Ingredient labelling workshops will receive an electronic copy of the Food Suite® Smart Tools for Canadian Ingredient Labelling.

Attendees of both the Canadian Nutrition and Ingredient Labelling workshops will receive an electronic copy of the Food Suite® Smart Tools for Canadian Ingredient Labelling.

Program Benefits

At the end of the program, you will be able to:

  • Identify the foods that are exempt from ingredient listings
  • Explain the basics of ingredient labelling (e.g. typeface, type height and location) and generate presentation options
  • Define nomenclature (e.g. common names, class names and collective names)
  • Interpret component declarations and exemptions
  • Define food additives and how they are specially regulated
  • Discuss how Interim Market Authorizations (IMAs) and Market Authorizations (MAs) influence compliance
  • Discuss what CFIA and Health Canada define as processing aids and incidental additives
  • Discuss rules governing ingredient omissions and substitutions
  • Discuss the influence of ingredients on nutrition labelling
  • Describe CFIA’s Guidelines for Highlighted Ingredients and Flavours
  • Describe how label claims and statements affect the list of ingredients (e.g. no preservatives) and how the ingredients may influence label claims themselves (e.g. “natural”)
  • Identify what ingredients and components must be declared and those that may be exempt
  • Discuss the influence of the ingredient list on claims
  • Recognize the new graphic requirements for the list of ingredients
Who Should Attend
  • Food Inspectors
  • Food Safety & Quality Consultants
  • Food Safety Personnel
  • Food Scientists
  • Food Service Personnel
  • Food Technologists
  • Global Food Safety Personnel
  • HACCP Personnel
  • Ingredient Suppliers
  • Inspectors
  • Marketing Personnel
  • Nutritionist
  • Owners/Operations of Food Business
  • Plant Managers/Supervisors
  • Product Development Personnel
  • Production Managers/Supervisors
  • Public Health Inspectors
  • R&D Personnel
  • Regulatory Authorities & Personnel

 

Canadian Nutrition Labelling

Program Description

Nutrition labelling is mandatory for most prepackaged foods, including bulk, foodservice and foods for further manufacture. Learn how to design a Nutrition Facts table in compliance with the current regulations and new Health Canada regulatory amendments to nutrition labelling. This course provides a solid overview of Canadian nutrition labelling, nutrient content claims and health claims. Comprehensive resource materials, including an electronic copy of the Food Suite® Smart Tools for Canadian Nutrition Labelling, are provided as a part of this training program.

Comprehensive resource materials, including an electronic copy of the Food Suite® Smart Tools for Canadian Nutrition Labelling, are provided as a part of this training program. Attendees of both the Canadian Nutrition and Ingredient Labelling workshops will receive an electronic copy of the Food Suite® Smart Tools for Canadian Ingredient Labelling.

This program is also offered through our partner in Alberta, the Alberta Food Processors Association (AFPA). Please visit their website to see course dates and availability.

Program Benefits

At the end of the program, you will be able to:

  • Identify the requirements for nutrition labelling, exemptions, and declaration of core nutrition and additional information
  • Describe various Nutrition Facts table (NFt) formats and their components: serving size, reference amounts, reference standards, recommended daily intake, weighted recommended nutrient intakes, daily values and tolerances for nutrient declarations
  • Discuss how nutrient values are calculated and rounded
  • Discuss Available Display Surface (ADS) and its influence on NFt formatting, location and orientation
  • Differentiate between the use of databases versus wet-lab testing
  • Discuss various nutrient content and health claims
  • Discuss how ingredient labelling, label claims and advertising affect the presentation of an NFt
  • Determine what NFt formats are eligible to be used for the food and its package
  • Determine a suitable serving size
  • Better appreciate how to calculate and round nutrient information for the NFt
Who Should Attend
  • Food Inspectors
  • Food Safety & Quality Consultants
  • Food Safety Personnel
  • Food Scientists
  • Food Service Personnel
  • Food Technologists
  • Global Food Safety Personnel
  • HACCP Personnel
  • Ingredient Suppliers
  • Inspectors
  • Marketing Personnel
  • Nutritionist
  • Owners/Operations of Food Business
  • Plant Managers/Supervisors
  • Product Development Personnel
  • Production Managers/Supervisors
  • Public Health Inspectors
  • R&D Personnel
  • Regulatory Authorities & Personnel

US Food Labelling Under the FDA

Program Description

Nutrition labelling is mandatory for most prepackaged foods, including bulk, foodservice and foods for further manufacture. Learn how to design a Nutrition Facts table in compliance with the current regulations and new Health Canada regulatory amendments to nutrition labelling. This course provides a solid overview of Canadian nutrition labelling, nutrient content claims and health claims. Comprehensive resource materials, including an electronic copy of the Food Suite® Smart Tools for Canadian Nutrition Labelling, are provided as a part of this training program.

Comprehensive resource materials, including an electronic copy of the Food Suite® Smart Tools for Canadian Nutrition Labelling, are provided as a part of this training program. Attendees of both the Canadian Nutrition and Ingredient Labelling workshops will receive an electronic copy of the Food Suite® Smart Tools for Canadian Ingredient Labelling.

 

Program Benefits

At the end of the program, you will be able to:

  • Identify the requirements for nutrition labelling, exemptions, and declaration of core nutrition and additional information
  • Describe various Nutrition Facts table (NFt) formats and their components: serving size, reference amounts, reference standards, recommended daily intake, weighted recommended nutrient intakes, daily values and tolerances for nutrient declarations
  • Discuss how nutrient values are calculated and rounded
  • Discuss Available Display Surface (ADS) and its influence on NFt formatting, location and orientation
  • Differentiate between the use of databases versus wet-lab testing
  • Discuss various nutrient content and health claims
  • Discuss how ingredient labelling, label claims and advertising affect the presentation of an NFt
  • Determine what NFt formats are eligible to be used for the food and its package
  • Determine a suitable serving size
  • Better appreciate how to calculate and round nutrient information for the NFt
Who Should Attend
  • Food Inspectors
  • Food Safety & Quality Consultants
  • Food Safety Personnel
  • Food Scientists
  • Food Service Personnel
  • Food Technologists
  • Global Food Safety Personnel
  • HACCP Personnel
  • Ingredient Suppliers
  • Inspectors
  • Marketing Personnel
  • Nutritionist
  • Owners/Operations of Food Business
  • Plant Managers/Supervisors
  • Product Development Personnel
  • Production Managers/Supervisors
  • Public Health Inspectors
  • R&D Personnel
  • Regulatory Authorities & Personnel

       

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