October 9-11, Are you ready to export your food products to North America?

Transcription

1 U.S. and Canadian Regulations Overview for Exporters: Food Labelling, FSMA Foreign Supplier Verification Program and the Safe Foods for Canadians Regulations October 9-11, 2018 Are you ready to export your food products to North America? Products exported to the US must meet the applicable FDA or USDA labelling requirements for compliance. Likewise, food exported to Canada must comply with Canadian food labelling regulations, regardless of whether consumer packaged, for further manufacture or for food service. This training program, covering US and Canadian regulations, will provide an overview of food labelling for human foods with a focus on US Food and Drug Administration (FDA) labelling for US foods, Canadian labelling regulations based on Canadian federal food laws, the Food Safety Modernization Act (FSMA) Foreign Supplier Verification Program (FSVP) requirements and the Canadian Food Inspection Agency's Safe Food for Canadians regulations, coming into force January 15, The training will also address USDA labelling and provide a comparison between US FDA requirements and those under USDA (FSIS) for meat and poultry products. Join our Industry Experts and Technical Trainers, Jennifer McCreary, Technical Manager, Training & Education Services, NSF International and Gary Gnirss, President, Legal Suites Inc., Bulcan Foodbev Consultants, a division of Legal Suites Inc. to help you understand the regulatory landscape and identify mandatory requirements for compliance for the food products you are exporting to North America. At the end of the program, you will be able to: Discuss US and Canadian regulatory requirements for food labelling, plus: o Appreciate basic food labelling requirements o Focus on new rules related to nutrition facts and serving sizes o Better understand US added sugar and Canadian sugar-based ingredient labelling rules o Address allergen labelling o Differentiate between mandatory and voluntary GMO labelling o Be introduced to claims (nutrient content and health claims, label statements like natural ) o Be introduced to valuable resources to assist with setting up compliant food labels Discuss the FSMA requirements and the role of the Preventive Controls Qualified Individual (PCQI) Discuss the Foreign Supplier Verification Program (FSVP) requirements that apply to European companies exporting to the US Review the FDA's Voluntary Qualified Importer Program (VQIP) and its role in expediting US entry Discuss CFIA's Safe Food for Canadians Act and Regulations Please note that the following food types will not be covered in the training: medical foods, infant formula, alcoholic beverages, pet foods 1 P a g e

2 Program Agenda Day One: October 9, 2018 Regulatory Expert and Technical Trainer: Gary Gnirss, President, Legal Suites Inc., Bulcan Foodbev Consultants, a division of Legal Suites Inc. 8:30 am Welcome and Introductions 9:00 am Introduction to US Food Authorities and Legislation This introductory session provides an overview of basic food labelling requirements for packaged food under the authority of US FDA. Basic package and label design considerations Common name Net content Ingredient list Allergen labelling The discussion will compare labelling requirements under USDA (FSIS) meat and poultry products as well as relevant Canadian food labelling requirements. 10:30 am Refreshment Break 10:45 am Overview of Basic Food Labelling Requirements for Packaged Food (cont d) Nutrition labelling Domicile (dealer name address) Country of origin labelling 1:00 pm Focused Regulatory Discussion on: New US nutrition facts table (NFP) formats NFT serving sizes New dual NFP requirements New daily values New added sugar labelling New dietary fiber considerations 2:30 pm Refreshment Break 2:45 pm Overview of Additional Food Labelling for Packaged Food: Storage information 2 P a g e

3 Durable life markings (best before) Juice labelling Warning statements A brief introduction to US food claims: Nutrient content Health Claims Non GMO Organic 4:15 pm Summary and Wrap-up 4:30 pm Adjourn Day Two: October 10, 2018 Regulatory Expert and Technical Trainer: Gary Gnirss, President, Legal Suites Inc., Bulcan Foodbev Consultants, a division of Legal Suites Inc. 8:30 am Introduction/Objectives: Introduction to Canadian food labelling, jurisdiction and legislation Compliance resources Packaging and Labelling Basics: Becoming familiar with Canadian definitions and packaging geography Where to place information Official language considerations Basic labelling considerations: o Common name o Net content o Country of origin o Dealer name and address The discussion will compare US food labelling requirements. 10:00 am Refreshment Break 10:15 am Packaging and Labelling Basics (cont d) Basic labelling considerations: o Nutrition facts & information o Ingredient labelling o Allergen, gluten source and sulphite labelling Special labelling considerations: o Sweetener statements (aspartame, sucralose, etc.) o Durable life dates o Storage information 3 P a g e

4 o Commodity specific, (i.e. meat, fish, cheese, etc.) o Country of origin 1:00 pm Focus on Ingredient Labelling: Overview of how ingredient lists must or may be formatted, (i.e. nomenclature and exceptions) Understanding nutritive type ingredients, flavours, food additives and processing aids Canadian food additive rules Ingredients generations, and how to manage their declaration How to manage omissions and substitutions in a list of ingredients? Understand what CFIA considers to be spices, herbs & seasoning New rules for presenting ingredient lists What are the new rules on sugar-based ingredients and how are these labelled? What are functional substitute for a sweetening agent and how are these declared in the new rules? 2:30 pm Refreshment Break 2:45 pm Focus on Nutrition Labelling: Nutrition facts formats and size considerations, including new formats How to determine a serving size, including new rules Calculating and rounding nutrient values Claims and Representations: General overview on consumer based value claims, and how CFIA generally governs such representations Better understand CFIA s current thinking on highlighting ingredients and flavours on labels (this can be by pictures or words) Natural claims GMO claims Organic No Artificial Flavours, Colours No Preservatives Wrap Up: Discuss the transitional effects on labelling related to finalizing, implementing and amending the Safe Food for Canadian Regulations Discuss Health Canada s new regulations in ingredient, allergen and nutrition labelling finalized on December 14, 2016 Discuss Health Canada s front of packaging nutrition information as proposed on February 9, 2018 Discuss CFIA s plans for further food labelling modernization related ingredient lists, common names, country of origin, dealer name and address, package dating, storage information, etc. 4:30 pm Adjourn 4 P a g e

5 Day Three: October 11, 2018 Food Industry Expert and Technical Trainer: Jennifer McCreary, Technical Manager, Training & Education Services, NSF International 8:30 am FSMA Requirements Overview of FSMA Preventive Controls Rules The Role of the Preventive Controls Qualified Individual (PCQI) Foreign Supplier Verification Program (FSVP) Voluntary Qualified Importer Program (VQIP) 10:30 am Refreshment Break 10:45 am FSMA Continued USDA Food Safety Regulations 1:00 pm Safe Food for Canadians Act and Regulations Main elements of the SFCR: licensing, preventive controls and traceability Preventive control measures and requirements for exporters to Canada Licensing requirements for foreign suppliers 3:00 pm Summary and Wrap-up, Adjourn 5 P a g e