Preparing for the FDA's Menu Labeling Regulations and Implementation Best Practices

Duration: 60 Minutes
Restaurant chains will be required to comply with FDA's regulations for Restaurants, Similar Retail Food Establishments and Vending Machines by May of 2018. Don't let your business be behind the regulation compliance date and suffer an enforcement such as those that are occurring in Europe. Recently Foyles restaurant in Glasbury-on-Wye has been fined £7,430 by Powys County Council for falsely describing the food offered on the restaurant's menus, website and social media. With the enforcement date fast approaching of May 2018, many such lawsuits are bound to happen.
FDA’s Menu Labeling regulations
Product ID: 502553
Objectives of the Presentation
  • Overview of the regulations
  • Timeline for compliance
  • Nutrient requirements
  • Menu board display requirements
  • Who has to comply?
  • Who is not covered?
  • Documentation
Why Should you Attend
Accurate labeling requires correct information, this session will discuss how and where to source information for the labels. Above all, the webinar will equip you with the skills to generate enough data to support your position and demonstrate that you are doing the most to keep your information accurate.

It is important to understand the regulations, where to find the information, and what is coming with the new regulations. Join this session by Natasha Rowley-Phipps, where she will review all of the drastic changes that you must prepare for. The session will discuss a practical approach to implementing the changes and managing the new requirements.

Areas Covered
  • Menu labeling timeline for compliance
  • Who has to comply?
  • Who is not covered?
  • What food items are covered? foods that are exempt
  • Required information - calories
  • Listing calories examples
  • Documentation - statement requirements
  • Written nutrition information
  • Self-service food and food on display
  • Changes to menu items
  • Menu labeling vs 2016 nutrition facts
Who will Benefit
  • Corporate or Facility Regulatory Personnel
  • Quality Assurance Personnel
  • Legal Risk Management Personnel Within Food Manufacturers or Restaurant Companies
  • Marketing Personnel
  • Graphic Design Personnel
  • R & D Staff
  • Specification developers
  • Catering Managers / Chefs
  • Food packaging suppliers
  • Food Safety Auditors
$300
Recorded Session for one participant
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  • Login to the audio conference on the scheduled date and time
  • Get answers to your queries through interactive Q&A sessions via chat at the end of the session
  • Download the Certificate of Attendance and Purchase Invoice from your OCP Account 24 hours after the completion of the session
  • Please let us know your thoughts and views at the end of the webinar, your valuable feedback will help us improve
Recorded Session - How it works
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  • Upon purchase of the recorded session a link will be updated on your OCP Account within 24 hours
  • Please click on the link to access the Recorded Session
  • Presentation handouts in downloadable PDF format will be updated on your OCP Account within 24 hours of the purchase of the product
  • Download the Certificate of Attendance and Purchase Invoice from your OCP Account after 48 hours of the product Purchase
  • Please share your valuable Feedback at the end of the session
Instructor Profile:
Natasha Rowley-Phipps has more than 20 years of experience in food quality, nutrition labeling, manufacturing and research. Natasha graduated from Kansas State University receiving her B.S. in Bakery Science Management with further studies in a master's program of Cereal Chemistry. Early in her career she held positions within the USDA Grain Marketing Research Center and AIB International, collecting and analyzing research data. Her career focus then progressed into restaurant quality assurance with several top quick service restaurant chains. During this time her primary responsibilities were nutrition labeling, vendor audit programs, and restaurant food safety management. After this she took a position within manufacturing quality with a top gluten free producer of baked products. Her responsibilities within this role included retail product labeling, developing all quality and safety programs, analytical laboratory management, and sanitation program management. Natasha is now a consultant providing services to food manufacturers, retailers, and brand owners in all areas of food safety, quality and regulatory compliance.
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