Basic USDA and FDA Food Labeling: Learn to Create Labels in Compliance with Regulations and Understand the Essential Elements of Labels

This presentation will assist employees of the food industry in knowing how to legally prepare labels for both FDA and USDA interstate commerce food products. It will also help consumers identify the information on labels essential to making purchasing decisions. The presentation will review topics such as the basis of the labeling laws, a review of select food standards, the basic label approval process, the mandatory features of labels, the meaning of allergen declarations, the nutritional 'facts' panels, the rules behind health claims, and country of origin declarations.

Areas Covered in the seminar:

• The USDA Label Approval Process / FDA Labeling.
• Child Nutrition Program Labeling.
• Mandatory Features of a USDA label.
• Food Standards.
• Nutrition Facts Panels and Health claims.
• Allergen Declarations and Country of Origin Labeling.

Who Will Benefit:

This webinar will assist food companies needing to understand how to label their products. It also assists those who purchase foods and want to understand the labels.

Instructor Profile:

Cathy Crawford, Prior to joining the HACCP Consulting Group, Ms. Crawford was the Director of Regulatory & Technical Services for a privately owned food manufacturing company. She was responsible for the accurate labeling of over 2,000 products. As a senior advisor she developed regulatory and food safety strategies for multiple production facilities. She conducted activities as the primary recall coordinator ensuring maximum efficiency during exercises and actual recall events.Cathy is skilled in interpretation and implementation of USDA requirements including processing, labeling and exporting regulations. She has coordinated a variety of programs including HACCP, SSOP, Partial Quality Control Programs for Child Nutrition products and Export Verification Programs for beef, veal, and lamb products.

Ms. Crawford has been a guest speaker and trainer in many areas including Allergen Control, HACCP program development, Regulatory Compliance Responses, and Basic Microbiology, She has participated in Food Defense workshops and represented the manufacturing industry in a food defense exercise for the Florida State Agricultural Department.

In addition to over 10 years of experience in the food processing industry, Ms. Crawford’s background includes environmental science, chemistry and microbiology laboratory management. She has experience in the development and implementation of business quality systems such as the ISO Standards. She is a trained Expert and Certified Consultant in the Safe Quality Foods (SQF) Standards for integrated compliance systems. She is also a food safety instructor at the Culinary Institute of Virginia.

Ms. Crawford holds a Bachelor of Science degree in Biology from Arizona State University and a Master of Science in Food Safety from Michigan State University. The emphasis of her Master’s program was in the area of food defense evaluating similarities in the development of HACCP and food defense systems to capitalize on existing HACCP principles and apply them toward food defense programs. She also earned a Certificate in International Food Law from the Institute for Food Laws and Regulations at Michigan State University.

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