Canadian Food Labelling Workshop

Virtual Learning10 hours

Course Overview

Gain an overview of current labelling regulations, including Health Canada’s regulatory amendments to ingredient and nutrition labelling (December 2016). This training program covers food labelling under federal jurisdiction for a wide range of foods from processed goods to meat and poultry products. It covers basic labelling considerations (common name, net contents, ingredient list, nutrition facts and dealer name and address), as well as additional labelling considerations that may apply (storage information, durable life dates, artificial sweetener statements, vignettes, artificial flavours, country of origin, etc.). This course provides a great foundation for the Canadian Ingredient and Nutrition Labelling courses.

Also covered in this course! Take a peek at CFIA’s food labelling modernization initiative on date marking, legibility of information, dealer name and address, country of origin and more! Proposed rules are expected to be finalized in 2020 or perhaps early 2021, phased in by end of 2022 and 2026.

What this course covers
Training Session 1A - Knowledge Exchange Webinar: 3 hours
Training Session 1B - Knowledge Exchange Webinar: 3 hours
Practicum Webinar: 3 hours

An email address is required for registration and to receive the login instructions.

Upon registration, you will receive an email with instructions on how to access the training course through NSF’s eLearning portal. Any additional information pertaining to the course will be sent in your confirmation email.

You will find your course material and homework/exam on the eLearning portal. You will need to access the portal in order to successfully complete the course and print your certificate. Upon successful course completion, you will gain access to print your official NSF Certificate.

Who should Attend

Operational, Quality, Technical Staff and Food Safety personnel working in manufacturing or retail with food safety plans and programs. Also suitable for professionals new to the industry.

View the Full Course Description

Course Objective

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

  • Develop a food label under the Food and Drug Regulations and the Safe Food for Canadians Regulations  

  • Identify foods that require a label and what exemptions may be applicable 

  • Discuss packaging and labelling definitions and how they relate to the presentation of information, type heights, etc. 

  • Better appreciate how layout options can address your design objectives 

  • Differentiate between retail (consumer) and non-retail (foodservice/further manufacture) labelling considerations 

  • Discuss common names, standard names and descriptive names 

  • Describe how country of origin labelling may be applicable to your food 



Legal Suites - Regulatory compliance tools and training  


Computer and Internet Connection: 

You will need regular access to a computer with an internet connection. High speed broadband access (LAN, Cable or DSL) is recommended. 

Compatible Web Browsers: Firefox, Chrome, Safari, IE Edge and higher 



NSF is committed to accommodating the learning requirements of all our stakeholders. If you require special assistance for any reason, please contact your regional office one week prior to your class.