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Robert M. Kerr Food & Agricultural Products Center

Food Labeling Workshop

The FAPC holds a public Food Labeling Workshop to provide information about FDA food labeling regulations and other related subjects to the regulated industry, particularly small businesses and startups.
May 17-18, 2017 - CANCELLED
Room 120 FAPC
Register (Visa, MasterCard, Cash or Checks Accepted)

FAPC will hold a public Food Labeling Workshop to provide information about FDA food labeling regulations and other related subjects to the regulated industry, particularly small businesses and startups. Topics to be discussed at the workshop include; (1) Mandatory label elements, (2) Nutrition labeling requirements, (3) Health and nutrition claims, (4) Food Allergen Labeling and Consumer Protection Act of 2004, and (5) Special labeling issues such as exemptions.

Tentative Agenda

      Day 1
      8 a.m. Registration
      8:30 a.m.

      Welcome and Introductions

      Andrea Graves, Business Planning and Marketing Specialist, FAPC

      8:45 a.m.

      Laws, Regulations and Guidance Documents

      Chuck Willoughby, Business and Marketing Relations Manager, FAPC

      9:00 a.m.

      Mandatory Label Elements

      Andrea Graves, Business Planning and Marketing Specialist, FAPC

      • Statement of Identity
      • Statement of Net Contents
      • Statement of Ingredients
      • Name and Place of Business of the manufacturer or distributor
      • Country of Origin
      9:45 a.m. Food Allergen Labeling

      Andrea Graves, Business Planning and Marketing Specialist, FAPC
      • Gluten Free
      10:30 a.m.

      Break

      10:45 a.m. Nutrition Labeling

      Dr. Darren Scott, Food Scientist/Sensory Specialist, FAPC
      • Nutrition Fact Panel
      11:45 a.m. Lunch
      1 p.m.

      Claims on Labels

      Dr. William McGlynn, Horticultural Processing Specialist, FAPC

      • Nutrient Content Claims
      • Relative and Comparative Claims
      • Implied Claims
      • Health Claims
      2:30 p.m. Break
      2:45 p.m.              Label Design Exercise

      Andrea Graves, Business Planning and                             Marketing Specialist, FAPC
      Day 2
      8:30 a.m. Labeling Exercise Group Presentations
      9:30 a.m.

      Special Labeling Issues

      Chuck Willoughby, Business and Marketing Relations Manager, FAPC

      • Labeling for refrigerated foods
      • Use of "fresh"
      • Use of "natural"
      • Use of "organic"
      • Novel food ingredients
      • Bio-engineered foods
      • Current topics on food labeling
      10:30 a.m. Break
      10:45 a.m.

      Labeling of Special Cases

      Dr. William McGlynn, Horticultural Processing Specialist, FAPC

      • Labeling exemptions
      • Using hang tags
      • Using sticker labels
      • Egg labeling
      • Juice labeling
      11:45 a.m. Lunch
      1 p.m.

      Basic Overview of USDA-FSIS Regulations

      Jake Nelson, Meat Processing Specialist and Facilities Manager, FAPC

      1:30 p.m.

      Nutrition Labeling in Restaurants and Similar Retail Food Establishments

      Andrea Graves, Business Planning and Marketing Specialist, FAPC

      2 p.m.

      Information Resources, Additional Workshops and Assistance

      Andrea Graves, Business Planning and Marketing Specialist, FAPC

      2:15 p.m. Evaluations and Adjourn

Registration

  • Cost: $500 - A $25 fee will be billed to those who fail to cancel or attend.
  • Parking, lunch, snacks, and a workbook are included in the cost. A certificate will be presented to each participant upon completion of the workshop.
  • Seats are limited. Course space will be filled in order of receipt of registration. Those accepted into the course will receive confirmation. Registration will close after the course is filled. Registration at the site is not guaranteed but may be possible depending on space availability.
  • Register (Visa, MasterCard, Cash or Checks Accepted), or call Karen Smith at 405-744-6277 to pay by phone.

2017 Hotel Accommodations


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