Teleconference Courses
for Meat and Poultry Products
  

Eleven comprehensive modules cover all aspects of USDA and Nutrition labeling requirements in easy-to-schedule 60 or 90 minute blocks of time. Conducted by 1-800 teleconference these courses cover the curriculum outlined below and include:

  • Written training materials received prior to teleconference
  • Internet aids to guide the discussion
  • Post-conference, graded quiz
  • Certificate of Completion

Instructor

Susan Glenn, BS in Experimental Foods, holds the position of Manager of Regulatory Affairs and Director of Education at Prime Label Consultants. Susan has been in the label review industry for over 15 years, both as a consultant and as a Research and Development manager at Sara Lee.

Course in Nutrition Labeling

A comprehensive, six-module course in all aspects of nutrition labeling for foods under FDA and USDA regulation. Level I Certification is granted to students completing modules 1-4; Level II Certification is granted to students completing all six modules. Students pursuing certification must register for modules in their proper sequence. Students already familiar with labeling and seeking to enhance skills in specific areas may sign up for any number of modules in any order. If you are considering this option, please contact the instructor to discuss your needs and background before registering.
Ninety-minute to two-hour teleconferences: $125-$150 per module

  1. Background/Determining the Need for Nutrition Labeling (90 minutes, $125)
    This course puts the nutrition labeling regulations in context and allows the processor to determine whether nutrition labeling is required or optional.
    • Background (History and NLEA)
    • Overview of the Nutrition Labeling Process
    • Establishing Regulatory Jurisdiction
    • Products with Exemptions or Special Requirements
    • The Voluntary Nutrition Labeling Program
  2. Gathering Information, Phase I (2 hours, $150)
    This course addresses the first two steps in creating nutrition labeling: obtaining accurate nutrient levels, and determining the serving size and servings per container.
    • Approved/Recommended Methods for Obtaining Nutrient Data
    • Accuracy Requirements for Nutrient Levels
    • Determining Serving Size and Servings Per Container
  3. Gathering Information, Phase II (90 minutes, $125)
    This course addresses how to convert the results of nutrition analysis into properly declared nutrient levels per serving.
    • Determining Required and Optional Nutrients for Declaration
    • Scaling Nutrient Data to the Serving Size
    • Proper Declaration of Nutrient Levels per Serving
  4. Putting It All Together: Placement and Appearance (2 hours, $150)
    This course addresses the final presentation of serving information and nutrient data per serving in the form of a Nutrition Facts panel.
    • Nutrition Facts Panel (NFP) Location
    • Calculating Available Labeling Space
    • NFP Format Selection and Refinement
    • Meeting Graphic Requirements
  5. Nutrient Content Claims (2 hours, $150)
    This course explains the types of nutrition information presented outside the Nutrition Facts panel that are and are not considered nutrition claims, determination of claim eligibility, proper presentation of valid claims, and the clearance process for novel claims.
    • Nutrient Content Claim Defined
    • Overview of Permitted Claims
    • Determining Claim Eligibility
    • Presentation of Claims
    • Claim Impacts on Nutrition Facts Panel Content
    • Use of Novel Claims
  6. Health Claims (90 minutes, $125)
    This course explains how health claims differ from other nutrition statements, determination of claim eligibility, proper presentation of valid claims, and the clearance process for novel claims.
    • Health Claim Defined
    • Overview of Permitted Claims
    • Determining Claim Eligibility
    • Presentation of Claims
    • Claim Impacts on Nutrition Facts Panel Content
    • Use of Novel Claims

Course in USDA Labeling

A comprehensive, five-module course in labeling of USDA-regulated product. Modules one and two cover basic aspects of labeling required for all USDA-regulated product. Modules 3 and 4 cover special labeling, processing and formulation requirements for Meat and Poultry products, respectively. Module 5 looks at restricted ingredients: which ingredients are considered restrictive, how much of a restricted ingredient is allowed, and how to calculate the limits. Certification is granted to students completing all five modules. Students pursuing certification must register for modules in their proper sequence. Students already familiar with labeling and seeking to enhance skills in specific areas may sign up for any number of modules in any order. If you are considering this option, please contact the instructor to discuss your needs and background before registering.
Sixty-minute to two-hour teleconferences: $95-$165 per module

  1. Introduction to USDA Label Review (60 minutes, $95)
    This course is an introduction into the label review of meat and poultry products and into the regulatory agency that oversees this process.
    • Regulatory jurisdictions for meat and poultry products
    • Food standards
    • Label approval requirements
    • Inspection requirements and inspector roles
    • Organization of USDA/FSIS labeling functions
    • Procedures for label approval
    • Key sources of regulatory information
  2. USDA Label Requirements (90 minutes, $125)
    This course focuses on submission requirements for USDA labels.
    • Instructions for completing Form 7234
    • Generic labeling
    • Definitions of "label", package panels and required features
    • Product naming
    • Ingredient statements
    • Net weight statements
    • Handling statements and Safe Handling Instructions
    • Proper record keeping
  3. Meat Products: Special Labeling, Processing and Formulation Requirements (90 minutes, $165)
    This course focuses on special label and processing requirements for meat.
    • Product name qualifiers
    • Imitation or substitute products
    • Geographic terms
    • "Fresh", "All", "Pure", "100%", "Uncured", etc. products
    • Spices and colorings that impart color
    • Ingredients permitted for use
    • Standards of identity & composition
    • Processing requirements
  4. Poultry Products: Special Labeling, Processing and Formulation Requirements (90 minutes, $165)
    This course focuses on special label and processing requirements for poultry.
    • Product naming and name qualifiers
    • Grading designations
    • Geographic terms
    • Binders in poultry products
    • Ingredients permitted for use
    • Standards of identity and composition
    • Mechanically separated poultry
    • Irradiation of poultry
  5. Calculating Restricted Ingredients (60 minutes, $125)
    This course focuses on what restricted ingredients are allowed in meat and poultry products, at what levels, and how to calculate these levels to assure compliance.
    • Curing agents
    • Cure accelerators
    • Sodium phosphates
    • Antioxidants

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