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Canadian Ingredient and Composition Claims - November -

Virtual Learning6 hours

Course Overview

Looking to train your team? You might benefit from private training.
Registering more than 5 people? You might benefit from private training.
Let us come to you! Onsite or virtual private training available. Contact us for more information!

This is a new Canadian food labelling and advertising offering starting in 2023.

This training course is delivered in two sessions (listed as the start & end date), with a day in between with no class for self work. The schedule is as follows:

Training Session Part 1 - Knowledge Exchange Webinar: 3 hours

Training Session Part 2 - Practicum Webinar: 3 hours

This two-part virtual, instructor-led training program starts by looking at basic ingredient and composition claims considerations and requirements. Learners are then introduced to specific representations generally known as highlighting ingredients and flavours, composition and method of production claims. By the end of the program learners will be better able to gauge what claims may and may not be made. In addition, learners will become more familiar with the proper context and nuance of making ingredient and composition claims.

This training program is an evolution from the Advanced Ingredient Labelling program which has successfully run for the past 15 years. The exciting difference is that this course is purely focused on ingredient and composition claims. It is more accessible to both technical and marketing professionals.

The program offers a ½ day live online knowledge exchange presentation where learners can bring their questions and share their views. A second live online ½ day is dedicated to reviewing the assigned Practicum that learners will complete on their own time. The practicum is not graded and does not need to be submitted. It is an excellent self-evaluation tool where learners can appreciate if they have grasped the subject matter.

What this course covers

The purpose of the online training is to gain a better appreciation of what type of ingredient composition claims may be eligible for a product. To achieve this requires an awareness of the proper context of how to present such representation and what is needed for substantiation.

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 NSF Learner 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.

Prerequisites

This is an ideal next step from the online Canadian Ingredient Labelling program.

View the Full Course Description

Course Objective

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

  • Understand what ingredient & composition representations can be made. 

  • Understand what ingredient & composition representations cannot be made. 

  • Better appreciate the proper context of ingredient & composition representations. 

  • Learn a bit about how government authorities view ingredient & composition representations.  

  • Understand the expected criteria for making specific claims, like, vegan, halal, no GMO etc. 

  • Become better prepared to substantiate ingredient & composition representations. 

  • Learn about the consequences when authorities disagree. 

 

Partners

Legal Suites Inc. goal is to help professionals better manage regulatory compliance through education, information resources and hands on guidance. 

 

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 

 

Accommodations 

NSF is committed to accommodating the learning requirements of all our stakeholders. If you require special assistance for any reason, please contact us at nsftraining.na@nsf.org 

Additional Recommended Courses

Canadian Ingredient Labelling Workshop - November -

Looking to train your team? You might benefit from private training.
Registering more than 5 people? You might benefit from private training.
Let us come to you! Onsite or virtual private training available.
Contact us for more information!

This training course is delivered in two sessions (listed as the start & end date), with a day in between with no class for self work. The schedule is as follows:

Day 1 - Training Session Part 1 - Knowledge Exchange Webinar: 3 hours

Day 2 - No Class

Day 3 - Training Session Part 2 - Practicum Webinar: 3 hours

This two-part virtual, instructor-led training program on Canadian ingredient labelling under the authority of the Canadian Food Inspection Agency (CFIA) covers regulatory modernizations affecting the future of ingredient labelling:

  • The first part focuses on knowledge exchange, where attendees are introduced to and walked through ingredient labelling requirements and can ask questions.

  • The second part is a live online practicum where, as a group, we will review the assignments introduced in part one (completed individually). The practicum focuses on the knowledge and skills in setting up a compliant list of ingredients, allergen and precautionary allergen statements, and includes an open Q&A session.

This program covers fundamental ingredient labelling requirements. The content is framed around the new ingredient labelling rules that are currently set to come into full force on December 14, 2021.

The training provides a better appreciation of Canadian ingredient labelling compliance considerations from principally a federal viewpoint, with focus on the Food and Drugs Act and Regulations. The discussion includes new ingredient labelling formats, sugars-based ingredient nomenclature, allergen labelling, precautionary allergen labelling, etc.

Ingredient labelling is by far the most complex of all labelling subjects. Errors in this area have significant consequences. At the end of the program attendees should feel more comfortable and competent in how to approach ingredient labelling challenges.

This course is an ideal introduction to Canadian ingredient labelling.

What this course covers

Day 1: Knowledge Exchange
Day 2: Practicum

Attendees will need to complete the NEW CANADIAN INGREDIENT LABELLING PRACTICUM 2020 assignment on their own time prior to the live online practicum review session.

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 NSF Learner 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.

Understanding Canadian Food Regulations

Looking to train your team? You might benefit from private training.
Registering more than 5 people? You might benefit from private training.
Let us come to you! Onsite or virtual private training available.
Contact us for more information!

This two-part virtual, instructor-led training program covers Canadian food regulations and compliance considerations. It focuses on introducing the food laws and the authorities that govern food. New proposed regulations and regulatory modernization are also discussed, including what is currently final (nutrition and ingredient labelling) and what is still being worked on (front of package nutrition information, CFIA’s food labelling modernization and everything else). We also discuss and speculate on how future modernization might unfold to provide a better working context of the changes coming, and how and when they might fit together.

Part 1 – Knowledge Exchange Session Part I – Virtual: 2.5 hours

Part 2 – Knowledge Exchange Session Part II – Virtual: 2.5 hours

This program helps build awareness and confidence in managing food compliance. It is an ideal program to take prior to more advanced and specific courses, such as Canadian Food Labelling, Canadian Ingredient Labelling and Canadian Nutrition Labelling.

What this course covers

Knowledge Exchange Session 1: Agenda and Training Topics

  • The Authorities (Federal vs. Provincial):

  • Federal vs. provincial

  • Roles and responsibilities of CFIA and Health Canada

  • Federal government food regulatory structure

  • A bit about enforcement and compliance risk assessments

  • The Legislation (Acts and Regulations, with focus on Federal legislation):

  • Provincial: Contrasting between federal and provincial legislations, exploring language, composition standards and other compliance influences

  • SFCA and SFCR (Federal): An overview of the SFCA as well SFCR:

  • What it governs

  • Licensing, preventative control and preventive control plans overview

  • Food standards of identity and composition

  • Food labelling requirements

  • The role of the Agriculture and Agri-Food Administrative Monetary Penalties Act and Regulations in enforcing the SFCR

  • FDA & FDR (Federal): An overview of the FDA as well FDR:

  • What it governs

  • Food standards of identity and composition

  • Food labelling requirements

  • Role in governing food additive and novel foods

  • How the FDR and SFCR work in governing foods

  • Food adulteration

  • Compliance Resources

  • Introduction to compliance resources such as access points to legislation

  • Helpful resources and tips on finding information

Knowledge Exchange Session 2: Agenda and Training Topics

  • Mechanics of Legislation:

  • Acts versus regulations

  • Understanding key definitions and scope of regulations

  • Trade and commerce considerations

  • Intraprovincial, interprovincial, importing and exporting foods in view of legislation

  • How acts and regulations are made

  • How marketing authorizations and incorporation by reference are and will be used in governing ambulatory regulatory matters like food additives, reference amounts, etc.

  • The role of Canada Gazette in compliance

  • Notices of proposals and modifications for food additives incorporated by reference and other documents incorporated by reference

  • What are TMAs, IMAs, MAs, test markets, ministerial exemptions, and when and how they are employed

  • What foods need prior approval

  • Commodity Specific:

  • Federal versus provincial authority (e.g. yogurt, bottled water, maple products, etc.)

  • How meat, fish, dairy, processed fruit and vegetable products are classified in view of applicable regulations

  • The impact of classification on labelling, standards and container sizes

  • What novel foods are and how they are regulated

  • Legislative Perspectives:

  • Discussion of various regulatory topics and how they relate to the overall picture of compliance (e.g. organic labelling, product of Canada, non-GMO claims, etc.)

Through the use of specific case examples, we aim to demonstrate how regulations, guidelines and policies influence compliance.

  • Modernization:

  • A big picture overview of what else CFIA and Health Canada have in mind, and the general timing of when this might be moved to proposed and then final regulations

Topics include front of package nutrition information, sweetener statement repeals, Canada’s Food Guide and CFIA proposed modernization of almost all other elements on a food label, such as the name of the food, dealer name address, country of origin, best before dates, etc.

Excluded topics:

  • Natural health products

  • Infant formula

  • Medical foods

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 NSF Learner 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.

U.S. Food Labeling Under the FDA Training - October -

Looking to train your team? You might benefit from private training.
Registering more than 5 people? You might benefit from private training.
Let us come to you! Onsite or virtual private training available.
Contact us for more information!

This virtual, instructor-led training program provides a comprehensive overview of human food labeling requirements under the authority of the U.S. FDA and compliance considerations. Topics of focus also include the new nutrition facts panel. This training course is delivered in two sessions (listed as the start & end date), with a day(s) in between with no class for self work. The schedule is as follows:

Day One:

  • Training Session 1A - Knowledge Exchange Webinar: 3 hours (8:45 am - 12:00 am)
  • Training Session 1B - Knowledge Exchange Webinar: 3 hours (1:00 pm - 4 pm)

Day Two:

  • Practicum Webinar: 3 hours (12:45 pm - 4 pm)

The Legal Suites’ Mini U.S. Nutrition Labeling Guide is provided as part of the course materials.

* Attendees will need to complete the U.S. FOOD LABELING PRACTICUM 2020 assignment on their own time prior to the live online practicum review session.

What this course covers

  • Day One (Sessions 1A and 1B) focuses on knowledge exchange, where attendees are introduced to and walked through U.S. food labeling requirements and can ask questions.
  • Day Two is a live online practicum where, as a group, we review the assignments introduced in part one (completed individually). The practicum focuses on the knowledge and skills of managing food labeling requirements.

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 NSF Learner 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.