Courses Details

Advanced Canadian Ingredient Labelling

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TitleDate & TimeLocationEarly Bird DeadlineCourse Pricing (taxes not included)Register
Partner Advanced Canadian Ingredient Labelling
TRG0000
May 13, 2016
8:30 AM - 4:30 PM
AFPA, Calgary, AB
Advanced Canadian Ingredient Labelling
TRG2825
Jun 15, 2016
8:30 AM - 4:30 PM
Guelph, ON Jun 8, 2016 Regular: $840.00 CAD
  Early Bird: $799.00 CAD
Advanced Canadian Ingredient Labelling
TRG2954
Nov 29, 2016
8:30 AM - 4:30 PM
Guelph, ON Nov 15, 2016 Regular: $840.00 CAD
  Early Bird: $799.00 CAD
Training 6 or more? Contact Onsite Training. For more information about member prices click here.

Course Partners:


Legal Suites Inc.

Required Prerequisites:

Canadian Ingredient Labelling

  • Designed as an ideal companion and follow up to the Canadian Ingredient Labelling workshop, this program offers an advanced look at select Canadian ingredient labelling regulations to ensure a strong understanding of regulatory requirements for compliance. This interactive workshop provides an in-depth study of enhanced food allergen, gluten source and sulphite labelling, precautionary allergen labelling, CFIA’s Guidelines for Highlighted Ingredients and Flavour, organics and labelling and advertising claims related to ingredients. Ask questions of a leading regulatory expert and navigate the complexities of food labelling rules, regulations, policies and guidelines. At the end of the program, you will be able to:

    • Manage and address allergen and precautionary allergen labelling
    • Understand how ingredient labelling rules affect your efforts to simplify your ingredient lists and manage the clean labelling process
    • Review your list of ingredients considering the marketability of your product (i.e. is your food really MSG free, preservative free, natural, made with natural ingredients or pure?)
    • Discuss how CFIA’s Guidelines for Highlighted Ingredients and Flavour affect label and advertising statements
    • Discuss formulating an organic food and the type of ingredients that may or may not be used

    Detailed Program Agenda (PDF161kb)

Who Should Attend?

  1. Dietician or Nutritionist
  2. Facilities Managers
  3. Food Inspectors
  4. Food Safety and Quality Consultants
  5. Food Safety Personnel
  6. Food Scientists
  7. Food Service Managers and Personnel
  8. Food Technologists
  9. Global Food Safety Coordinators & Managers
  10. HACCP Coordinators
  11. Ingredient Suppliers
  12. Inspectors
  13. Marketing
  14. Nutritionist in training
  15. Nutritionists
  16. Owners/Operators of Food Businesses
  17. Plant Managers and Supervisors
  18. Product Development Managers and Personnel
  19. Production Managers and Supervisors
  20. Public Health Inspectors
  21. R&D Managers And Personnel
  22. Regulatory Authorities, Managers & Personnel

Lifetime Learners:

The following recognition will be awarded for participation in this course.

Contact Hours
6.5

Logistics & Lunch

Lunch is from 12:00pm - 1:00pm, and is on your own.

Cancellation Policy:

Substitutions (in writing) are welcome anytime, but please notify us as soon as possible.

Early Cancellations (more than two weeks prior to the course date):
A refund will be issued for the registration fee paid, less a 25% processing charge.

Late cancellations (less than two weeks prior to the course date):
Refunds cannot be issued for late cancellations.

Program cancellation: GFTC reserves the right to cancel or postpone a program due to unforeseen circumstances. Should this occur, you will be notified as soon as possible. All efforts will be made to notify participants at minimum two weeks before the scheduled event. If GFTC cancels a course, your entire registration fee will be refunded.

Travel:In the event that you are travelling to attend a training program, please purchase travel insurance should the program be cancelled or postponed due to unforeseen circumstances.

Please Note: To avoid inconvenience, and to ensure you will receive a copy of the relevant documents for this program, please ensure you register no later than 48 hours before the program is due to start.

Please Note: Course fees listed in the annual calendar are subject to change at any time. For the most up-to-date course pricing, please refer to the website.

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