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Food Safety Online Training
Recorded Webinars collaborated with Foodseminarsinternational
Naming Rules for FDA & USDA
(Webinar length:  1 hr 33 min)

Overview:

This webinar will review current Food & Drug Administration (FDA) and U.S. Dept. of
Agriculture Food Safety & Inspection Service (USDA-FSIS) regulations and framework for
determining required product label names for foods and ingredients. Current controversies,
consumer marketing influence, relevant legal complaints and government cited violations will
be included.

Product identity is probably the single most important labeling element of all; ingredient list
names also have revealing implications for decision-making purchasers. Product names can
be crucial for distinguishing food from supplements. Fanciful label or website copy, vignettes
and other brand context can contribute to implied product name intent.

“Canola Oil”, “Tofu”, “Dried Plums”, “Codfish Cakes”, “White Chocolate”, “Surimi” and “Soy
Milk” are examples of how trends, pertinent consumer perception, the timeliness of relevant
marketplace circumstances, industry inclinations and federal government decisions can all
play a role in arriving at what’s really an officially acceptable name vs what’s just a descriptor
requiring further qualification  often involving or representing other product aspects or more
than just actual plant or animal species origin, inherent composition or normal nomenclature
use.

Areas covered in this webinar:  

Product identity aka common/usual names – Standards of Identity, Policy Compliance Guides
Graphic treatments – Can you spot the name? What vignettes can suggest
Fanciful, Brand and Trademarked name considerations
Geographic origin and foreign language matters
Ingredient names - Colors, flavors, sweeteners, additives; allergens and hypersensitivity
ingredients    
When the name includes a claim - “Natural”, “Fresh”, “Whole-Grain”, “Organic” or nutrient
content
Particular products – Fruit/Vegetable juice-based drinks, seafood, main dish & dinners, fats &
oils
Nouvelle Cuisine - How recipe and menu item intros influence retail product labeling
Product name trends - consumer perception and appeal, marketing and government & legal
actions

Who will benefit from this webinar:

Regulatory Affairs and Compliance Professionals
QA and QC Managers
Food Scientists, Technologists and Product Developers
Government food inspectors
Consumer and Marketing Research Professionals
Advertising, Brand, Marketing and Public Relations Managers
Legal Consultants and Professionals
Dietitians and Nutritionists

Presenter--Lauren Swann:

Lauren Swann is President of Concept Nutrition, Inc., specializing in strategies to effectively
deliver accurate nutrition messages for industry, media and public health by providing food
labeling & nutrient analyses. She’s managed labeling while with Kraft Foods. She established
the Regulatory Affairs department for Vlasic Foods. She has guest lectured at leading
universities and developed customized label training presentations for industry associations
and online courses.  She has co-authored and written chapters for six books, including the
Nutrition Labeling Handbook and has been interviewed by national and local media including
NPR. She has an MS in Nutrition Communications from Boston University, a BS in Medical
Dietetics from Howard University, is a Registered Dietitian, Licensed in Pennsylvania.

Webinar Price ($289)
Click here to buy it


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