FDA New Nutrition Facts Label Regulation: How to Comply by 2020 & 2021 Deadline

Duration 60 Mins
Level Basic & Intermediate & Advanced
Webinar ID IQW19H0879

  • Nutrition facts per serving size
  • Product identity
  • Mandatory information display and presentation
  • Allergen declaration
  • Ingredient listing
  • Quantity declaration

Overview of the webinar

According to the FDA, the current Nutrition Facts label is more than 20 years old. To ensure that consumers have access to accurate nutrition information about the foods they are eating, the FDA decided to make changes to the labeling regulations. On May 20, 2016, the FDA announced the new Nutrition Facts label for packaged foods to reflect new scientific information, including the link between diet and chronic diseases such as obesity and heart disease. FDA published the final rules in the Federal Register on May 27, 2016. The FDA also finalized the Nutrition Facts and Supplement Facts Label and Serving Size final rules and set the compliance date for Jan 1, 2020, with an additional year to comply for manufacturers with annual food sales of less than $10 million. Food labeling regulations in the United States are prescriptive and, therefore, require in-depth knowledge and understanding to enable companies to keep up-to-date with the changes to the nutrition facts label. Join this session to learn more about the legal requirements set forth in the rule established in 21 CFR 101.9 and 101.12. 

Who should attend?

  • Those responsible for designing or managing artwork in companies
  • Exporters of labelled food products to the United States
  • Quality, food safety, technical and NPD personnel in food industries
  • Leadership Teams
  • VP of Quality
  • Director of QA/QC
  • Food safety team members
  • Food packing, processing, distribution and handling personnel
  • Food Safety internal and external auditors and audit team members
  • Managers and supervisors in food operations

Why should you attend?

The session is intended to help manufacturers comply with the rule. The session will provide food manufacturers with detailed guidelines and skills in generating compliant and unambiguous food labels. You will be given an opportunity to discuss specific labeling queries. At the end of the session, you will be able to resolve all dilemmas about how to label your food product.

Faculty - Mr.Rotimi Toki

Rotimi Toki, is principal of Rottoks Food Safety Management Consulting Services Limited. He has provided services to some of the top brands in food service and manufacturing sectors. Rotimi specializes in Quality Systems Audit, developing an integrated food safety management system based on HACCP principles. He has more than 20 years of experience. He works with industry in applying the principles of quality and food safety management. He has been an integral part of raising industry standard and helping manufacturers achieving Quality certifications.

He has worked at many senior Technical, Operational and Quality levels within the Food Industry in Ireland, Nigeria and the UK, namely, Brian Munro, Cuisine de France, Tesco and Marks & Spencer gaining valuable hands on experience which he brings seamlessly into every training course. Rotimi, is a Food Technologist, a certified food safety trainer and Safefood360 certified partner. He has a Master degree in Food Safety Management from Dublin Institute of Technology.

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