Understanding the Basics of the FDA's New Labeling Requirements


Instructor: Derrick Swint
Product ID: 705235

  • Duration: 90 Min
The online training will offer food manufacturers a 360 degree approach to food nutritional labeling from a past, present, and future perspective.
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Why Should You Attend:

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. Published in the Federal Register on May 27, 2016, the rules for the new label will make it easier for consumers to make better informed food choices.

This webinar will review the basic requirements of the new nutritional label requirements, including the mandated changes required by the Food and Drug Administration food labels must have in order to remain compliant with the updated standard and a side-by-side comparison of previous label practices vs. new requirements. The course will also cover frequently asked questions within the industry and point to key resources manufacturers can use when navigating the management of changes to existing labels. For food manufacturers wishing to ensure compliance to the latest nutritional labeling standard, this course offers an overview of the necessary elements to ensure compliance.

Although most manufacturers will have until July 26, 2018 to comply with updated nutrition labeling standards, it is imperative for companies within the food industry to gain an early understanding of the requirements so that necessary changes can be made prior to the enforcement date. In this course, specific changes food manufacturers need to know in order to comply will be reviewed in detail. In addition to reviewing the required elements of the new labeling standard and helping manufacturers ensure compliance, the course will also review consumer nutritional trends, taking a deeper look into the historical reasons for the changes in legislation and how these changes could shape future food manufacturing requirements. The course will offer food manufacturers a 360 degree approach to food nutritional labeling from a past, present, and future perspective.

Learning Objectives:

  • Understand the elements required for a nutritional label as defined by the FDA
  • Understand the role of the FDA and State & Local regulatory agencies, play when determining nutrition labeling requirements
  • How new labeling requirements are targeted towards the consumer
    • Reviewing consumer nutritional trends which lead to changes in legislation
    • Implications for future nutritional requirements for processed foods in the United States and globally

Areas Covered in the Webinar:

  • The required and updated elements of a food label
  • Compliance dates the food manufacturing industry must meet for the new label requirement
  • How to ensure that your product’s label meets regulatory requirements as set forth by the new standard
  • Defining the roles of the FDA and local regulatory industries for the regulation and enforcement of nutritional label requirements

Who Will Benefit:

  • Senior leadership and management teams for food manufacturing facilities manufacturing pet food including:
    • Quality Managers and Supervisors
    • Regulatory Managers
    • Food Safety Managers
    • Production and Operations Personnel
  • Registered Dietitians and Nutritional Professionals
  • Third Party Consultants servicing related facilities
Instructor Profile:
Derrick Swint

Derrick Swint
Principal Consultant, Zoetic Global Consulting

Derrick Swint's career has been shaped by his floor experience in the food manufacturing industry. Through the course of his career, he has worked several leadership roles in Sanitation, Pest Control, and Environmental Services. His many responsibilities have including coordinating programs such as developing and scheduling the Master Sanitation Program Schedule, SSOP development, scheduling sanitation in SAP, developing and scheduling housekeeping audits, internal audits, corrective/preventive action programming, and CIP administrator. Derrick has extensive years of bakery experience. He has been responsible for implementing many programs internally. Along with assisting with PCQI development, his food safety credentials include Certified Sanitarian, HACCP, Certified CIP Manager and Licensed Pest Control Operator and has additionally obtained certifications in BRC, SQF, and ISO 22000.

Topic Background:

According to the FDA, the iconic Nutrition Facts label was introduced more than 20 years ago to help consumers make informed food choices and maintain healthy dietary practices and in that time, For more than 20 years, Americans have relied on the Nutrition Facts label as a leading source of information regarding calories, fat and other nutrients to help them understand more about the foods they eat in a day. The updated label makes improvements to this valuable resource so consumers can make more informed food choices – one of the most important steps a person can take to reduce the risk of heart disease and obesity.

In March 2014, the FDA proposed two rules to update the label, and in July 2015, issued a supplemental proposed rule. The Nutrition Facts label regulations apply to packaged foods except certain meat, poultry and processed egg products, which are regulated by the U.S. Department of Agriculture’s Food Safety and Inspection Service.

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