- Brandy Mays
- Acting Department Manager / Program Coordinator
- 1 (405) 744-9228
The goal of this online workshop is to present information that will enable anyone in the food industry, including manufacturers and regulated industry, to better comply with FDA labeling requirements.
On May 20, 2016, the U.S. Food and Drug Administration (FDA) finalized significant changes to food and beverage labeling, including updates to daily values, serving sizes, the Nutrition Facts panel, and more. The new rules are effective on July 26, 2016 and require most food manufacturers to comply by July 26, 2018.
Topics to be discussed at the workshop include: the newest changes to the nutrition fact panel format, mandatory label elements, nutritional labeling, nutrition and health claims, food allergen declarations and the labeling of special cases. For a full overview of all of the areas covered within this Online Food Labeling course, please click the link below to download the course syllabus. Participants are required to pass a short quiz after each informational section of the class. A certificate of completion will be mailed and issued once all information has been viewed and all quizzes have been taken with at least a 70% pass rate. This course includes a question and answer forum if participants have questions during or after taking the class.
Information presented will be based on agency position as articulated through regulation, compliance guidance documents and information previously made available to the public (e.g., the Food, Drug and Cosmetic (FD&C) Act as amended by the FDA Food Safety Modernization Act (FSMA) of 1997, the Fair Packaging and Labeling Act (FPLA), the Nutrition Labeling and Education Act (NLEA) and the regulations codified in Title 21 of the Code of Federal Regulations (CFR), Part 101, Food Labeling.)
An internet connection is required and each video information segment is approximately 10‐30 minutes long. Participants have up to 90 days to complete the course from first log in.
This online workshop is presented by Oklahoma State University’s Robert M. Kerr Food & Agricultural Products Center (FAPC), a part of the Division of Agricultural Sciences and Natural Resources. FAPC has professors and staff with expert knowledge in food labeling requirements.
FAPC opened for business in early 1997, and the 96,000‐square‐foot stand‐alone building houses animal harvesting, food manufacturing, grain milling, sensory profiling, food microbiology and analytical laboratory facilities, as well as conference facilities and applications laboratories for demonstration and prototype testing.
FAPC strives to discover, develop and deliver information that will stimulate and support the growth of value‐added food and agricultural products and processing in Oklahoma.
Additional course information