The fundamental rule of food and drinks labelling states that labeling should not mislead the consumers. This rule is applicable to the entire label – including pictures, graphics and text. A number of companies are obviously coping while many are making attempts at trying to comply with the regulations but are either providing too much or too little information to satisfy the enforcement authorities and the demands of their business customers.
This session by food safety expert Rotimi Toki will provide food and drink manufacturers with appropriate guidelines for supplying the consumer with clear and unambiguous labeling information. By attending this conference, you will have a clear understanding of what information should be on a label.
This training session will dwell extensively on the ten legally important things on the list of information which labeling laws say must be included in most food labels. You will get practical examples on how to calculate Quantitative Ingredient Declaration (QUID), when to declare it, and when it is inappropriate to declare.
You will also learn about the use of symbols or simple icons to help direct consumers to information. Going further, this session will address the declaration of allergens on labels and making claims about vitamins and minerals. In addition, certain foods with specific labeling requirements will be highlighted.
At the end of the conference, you will gain the appropriate skill to confidently carry out label analysis and also be well informed on what to do to ensure compliance—so as to prevent recall incident as a result of product mislabeling.
Who Should Attend
- Shawn K. Stevens
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...
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