May 15-16, 2018

FAPC will hold a public Food Labeling Workshop to provide information about FDA food labeling regulations and other related subjects to the regulated industry, particularly small businesses and startups. Topics to be discussed at the workshop include; (1) Mandatory label elements, (2) Nutrition labeling requirements, (3) Health and nutrition claims, (4) Food Allergen Labeling and Consumer Protection Act of 2004, and (5) Special labeling issues such as exemptions.

Tentative Agenda

Day 1
8 a.m.	Registration
8:30 a.m.	Welcome and Introductions Andrea Graves, Business Planning and Marketing Specialist, FAPC
8:45 a.m.	Laws, Regulations and Guidance Documents Chuck Willoughby, Business and Marketing Relations Manager, FAPC
9:00 a.m.	Mandatory Label Elements Andrea Graves, Business Planning and Marketing Specialist, FAPC Statement of Identity Statement of Net Contents Statement of Ingredients Name and Place of Business of the manufacturer or distributor Country of Origin
9:45 a.m.	Food Allergen Labeling Andrea Graves, Business Planning and Marketing Specialist, FAPC Gluten Free
10:30 a.m.	Break
10:45 a.m.	Nutrition Labeling Dr. Darren Scott, Food Scientist/Sensory Specialist, FAPC Nutrition Fact Panel
11:45 a.m.	Lunch
1 p.m.	Claims on Labels Dr. William McGlynn, Horticultural Processing Specialist, FAPC Nutrient Content Claims Relative and Comparative Claims Implied Claims Health Claims
2:30 p.m.	Break
2:45 p.m.              Label Design Exercise Andrea Graves, Business Planning and                             Marketing Specialist, FAPC
Day 2
8:30 a.m.	Labeling Exercise Group Presentations
9:30 a.m.	Special Labeling Issues Chuck Willoughby, Business and Marketing Relations Manager, FAPC Labeling for refrigerated foods Use of "fresh" Use of "natural" Use of "organic" Novel food ingredients Bio-engineered foods Current topics on food labeling
10:30 a.m.	Break
10:45 a.m.	Labeling of Special Cases Dr. William McGlynn, Horticultural Processing Specialist, FAPC Labeling exemptions Using hang tags Using sticker labels Egg labeling Juice labeling
11:45 a.m.	Lunch
1 p.m.	Basic Overview of USDA-FSIS Regulations Jake Nelson, Meat Processing Specialist and Facilities Manager, FAPC
1:30 p.m.	Nutrition Labeling in Restaurants and Similar Retail Food Establishments Andrea Graves, Business Planning and Marketing Specialist, FAPC
2 p.m.	Information Resources, Additional Workshops and Assistance Andrea Graves, Business Planning and Marketing Specialist, FAPC
2:15 p.m.	Evaluations and Adjourn

Registration

• Cost: $500 - A $25 fee will be billed to those who fail to cancel or attend.
• Parking, lunch, snacks, and a workbook are included in the cost. A certificate will be presented to each participant upon completion of the workshop.
• Seats are limited. Course space will be filled in order of receipt of registration. Those accepted into the course will receive confirmation. Registration will close after the course is filled. Registration at the site is not guaranteed but may be possible depending on space availability.
• Register (Visa, MasterCard, Cash or Checks Accepted), or call Karen Smith at 405-744-6277 to pay by phone.

2017 Hotel Accommodations

• A block of rooms is reserved at Home2 Suites by Hilton - Stillwater. Call 405-372-2550 and mention the group code FAP, or book online with the group code to get the $91 plus taxes special rate.